Traditional Zucchini Bread

Traditional Zucchini Bread

  • Prep: 15 min
  • Cook Time: 1 hr
  • Total: 1 hr 15 min
  • Serving: Makes 2 loaves

Take a step back into your grandma's kitchen with delicious Traditional Zucchini Bread. Versatile enough to serve as dessert, with breakfast or at a springtime celebration.


  • 3 cups grated zucchini
  • 1 cup vegetable oil
  • 1-1/2 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground, dried ginger
  • 1 cup of chopped walnuts (optional)
  • 1 cup raisins
  • 1 cup chocolate chips
  • 2 tablespoons grated lemon zest (2 lemons)


  1. Preheat oven to 350 degrees F. In a large bowl, combine the oil, sugar, eggs and vanilla. Mix until combined.
  2. In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, salt and ginger. Sift together so all is combined.
  3. Slowly, a little at a time, add the flour mixture to the egg mixture. Combine well.
  4. In another bowl combine the walnuts, raisins, chips, lemon zest and zucchini, a little at a time. Add the zucchini mixture to the main mixture, a little at a time until all is combined well.
  5. Divide the batter and pour into 2 loaf tins. Smooth out the batter so it's evenly spread across the tin. Bake for about an hour, or until a knife stuck into the middle of the bread comes out clean.


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