Zucchini Bread

READY IN: 1hr 20mins
Recipe by Chef Ripple

Fresh from the garden Zucchini's

Top Review by Boomette

I halved the recipe to have 12 muffins but got only 9. I reduced the sugar to 1/2 cup. I used 1/4 cup of oil and 1/4 cup of applesauce. The taste is very good. Even my son loved them. Thanks Chef Ripple :) Made for PAC Fall 2011

Ingredients Nutrition


  1. Place zucchini in a strainer, press and squeeze with your hands to get the excess liquid out.
  2. Beat eggs, sugar, and oil together in a large bowl.
  3. Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts. Mix together with a wooden spoon or spoonula.
  4. Add drained zucchini, mix well. For Loaf Pans: pour into 2 greased loaf pans. Bake 55 to 65 minutes at 350 degrees, ( For Muffins: bake at 350 degrees for 25 - 30 minutes ) or until a wooden tooth pick inserted in the center comes out clean.

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