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Zucchini Bread

Zucchini Bread
3 votes, 5.00 avg. rating (94% score)
by in Apr 2004

Yield: 1 loaf

From The Atlantic Inn, Block Island, RI


  • 3/4 cup vegetable oil
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt


Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan and set aside.

Beat vegetable oil and sugar until fluffy. Add eggs, one at a time, and beat until incorporated. Add vanilla extract and zucchini.

Combine all dry ingredients and mix well. Fold wet ingredients into dry ingredients by hand. Pour into the prepared loaf pan and bake 45 to 55 minutes. Cool in pan 5 minutes and turn out on wire rack to cool completely.
Updated Wednesday, March 3rd, 2004
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2 Responses to Zucchini Bread

  1. Anonymous December 27, 2004 at 3:34 pm #

    Very easy and tasty – I was a little shocked to see that it called for 1.5 cups of sugar and thought it could be a typo but- I put all that sugar in anyway. I will make it again, but I’ll use only 3/4 cup of the sugar.

  2. Anonymous August 4, 2006 at 8:07 pm #

    Very good, but, I also would cut down on the sugar, maybe to about 1 cup. We still will make it again.

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