Zucchini Bread

September 14, 2012 1 Comment

Zucchini Bread Recipe


Fred Engel’s Zucchini Bread Recipe Without the Rhyme

Many of you who have checked out Fred Engel’s Cowboy Point of view for making Zucchini Bread have asked for a simple recipe without the prose.

Here it is. Enjoy.

Zucchini Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 2 loaves

Zucchini Bread


1 cup of salad oil

3 eggs, slightly beaten

2 cups of sugar

2 cups grated raw zucchini

2 teaspoon vanilla extract

3 cups all purpose flour

1 teaspoon soda

1/4 teaspoon baking powder

1 teaspoon salt

3 teaspoon ground cinnamon

1 cup of chopped walnuts

How To Prepare At Home

Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl and blend well.

Stir in flour, soda, baking powder, salt and cinnamon. Stir in nuts.

Spoon batter in 2 well greased 8 1/2 x 4 x 2 5/8 inch loaf pans.

Bake at 325°F for 1 1/2 hours or until done.

Last modified on Mon 7 April 2014 10:03 am

Comments (1)

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  1. Kitty lang says:

    I use essentially the same recipie as above. I use 2 1/2 C sugar, 1 tsp vanilla, 1/2 tsp baking powder, 1 tsp Cinnamin. However, every time I cook it any more it sinks in the middle so badly that there is about 1/4 to 1/2 inch oh bread on all sides of the loaf pan and the rest sorta conceals in the bottom. I should say I have had this happen at 5,000 ft and at 7500 ft elevation. When I first started with the bread years ago it did not happen. Now it happens with every batch. I’ve tried leaving all the fluid in and draining different proportions of the fluid out. Can you tell me what in the world I am doing wrong? Sometimes I use fresh ground zuchini and sometimes frozen.

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