• Zucchini Quick Bread

    1 vote
    Zucchini Quick Bread
    Prep: 30 min Cook: 60 min Servings: 14
    by Robyn Savoie
    381 recipes
    Moist and tender, this cake is perfect served as a coffee cake.


    • 1 1/2 Cups All Purpose Flour
    • 1 Tsp. Ground Ginger
    • 1 1/2 Tsp. Baking Powder
    • 1/4 Tsp. Salt
    • 1 Cup Granulated Sugar
    • 1/4 Cup Vegetable Oil
    • 2 Large Eggs
    • 1 Whole Lemon or Lime, Zested & Juiced
    • 1 Cup Zucchini, Shredded


    1. Preheat oven to 350°F. Lightly grease and flour a 9 x 5-Inch loaf pan; set aside.
    2. In a large mixing bowl, combine the flour, ginger, baking powder, salt and sugar. Mix well. Add the oil, eggs, lemon/lime peel, lemon/lime juice and shredded zucchini; stir to combine. Do not over mix. Batter should be smooth.
    3. Pour batter into prepared pan. Using a rubber spatula, smooth the top. Bake for 50 - 60 minutes, or until a wooden skewer inserted in the center of the cake comes out clean.
    4. Transfer pan to a wire rack to cool slightly. Turn bread out onto a wire rack and cool completely.

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