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Homemade banana bread

Donna's Zucchini Bread

Donna Bennett
The grated zucchini adds a tender texture and subtle sweetness to the loaf, creating a delightful balance of flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert

Ingredients
  

  • 3 cups zucchini, peeled and grated
  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions
 

  • Preheat oven to 375 F.
  • Prepare two loaf pans by using your favorite cooking spray, butter and flour, or parchment paper to prevent sticking.
  • Peel and grate zucchini. It's okay to leave a little green!
  • In a large bowl: beat together the eggs, sugar, vegetable oil, and vanilla.
  • Add in the flour, salt, cinnamon, baking powder, and baking soda. Mix well.
  • Stir in zucchini. (Batter will thin out.)
  • Add batter to loaf pans, filling about 3/4 of the pan.
  • Bake for 40 minutes to start. Then, test zucchini bread with a toothpick. When the toothpick comes out clean, the bread is done!

Notes

This recipe was contributed by our office manager Donna Bennett, who learned it from her Aunt Evelyn.