Zucchini Bread

I got this recipe from a new site that I joined and hoping to become their “featured chef” this week, every new member gets to post their story and it helps get our name out there. The website is eatcookshare and this recipe is from Elena Jimenez, I’ve never tried Zucchini bread before so I thought this one looked easy so I thought I’d give it a shot! Tonight just proved again that baking or cooking with my 1 year old and no other supervision may not end well đŸ™‚ Instead of reaching for the ground cinnamon, yep I reached for the ground “Cumin” Ekkkk….luckily I only gave it 2 shakes when I realized what it was….so I tried putting twice as much cinnamon hoping for a “Spicy Cinnamon” flavor LOL….**Note to self, always have daddy around while baking.” Don’t let this scare you off because it does smell amazing!

**UPDATE: Believe it or not the bread was still very good, I’m glad I added the extra cinnamon, the only thing is that I cooked it for 1 hour and it burnt on the bottom so my oven must be different than others, I would probably bake this for 45-50 min in mine so just be start watching it, we were able to savor some though!


  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup raisins(or craisins)
  • 1-2 cups of coarsely chopped walnuts(optional)


Preheat the oven to 375 degrees.

Mix the sugar, oil, eggs, and vanilla in a bowl and mix well, while gradually adding the grated zucchini.

In another bowl, mix together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.

Combine the dry ingredients into the zucchini mixture.

Spray a large pan with cooking spray, or grease it with a thin layer of butter. Pour the batter into a large pan, or two small pans.

Bake in the oven for 1 hour. Remove from the oven, and cool the bread on a wire rack for 15 minutes.

Take the bread out of the pan and enjoy!

Nutritional Information: 24 Servings
Calories: 246
Total Fat: 12 g
Sodium: 125 mg
Carbs: 32.5 g
Protein: 3.5 g
Fiber: 1.1 g

Recipe makes 24 servings
Calories from Fat 105 43%
Total Fat 12.05g 15%
Saturated Fat 1.1g 4%
Trans Fat 0.23g
Cholesterol 26mg 9%
Sodium 125mg 5%
Potassium 96mg 3%
Total Carbs 32.56g 9%
Dietary Fiber 1.1g 4%
Sugars 19.14g 13%
Protein 3.15g

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