Zucchini Bread

Zucchini Bread

16 servings
Preparation 20 min
Cooking 50 min

Standing 30 min

320 calories per serving 
Cooking dish: 2 standard loaf pans (30x11x7cm) or (24x13x7cm)


3 eggs size large    
1 1/2 cup sugar   300 g
1 cup canola oil   250 mL
2 tsp vanilla extract   10 mL
2 zucchini, unpeeled, shredded   260 g
3 cups white flour (all purpose)   380 g
1 tbsp baking powder   8 g
1 tsp ground cinnamon   3 g
1 pinch nutmeg    
1/8 tsp salt   0.4 g
6 tbsp raisins   60 g
1/2 cup walnuts, chopped   50 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 175°C/350°F. Generously oil or butter 2 loaf pans.
  2. Beat together the eggs and sugar in a large bowl, using a mixer until the mixture becomes thick and pale, about 4-5 min. Slowly pour in the oil with the mixer running, then mix in the vanilla. Grate the zucchini using a large-holed grater, then stir it into the egg mixture.
  3. Sift together the flour, baking powder, cinnamon, nutmeg, and salt into another bowl. Fold the flour mixture into the egg-sugar bowl, combining them gently but thoroughly. Stir in the nuts and raisins.
  4. Divide the batter between the prepared loaf pans, spreading it evenly, then bake the loaves in the middle of the oven until golden-brown about 50-60 min. Check with a toothpick or skewer to see if the loaves are cooked through.
  5. Cool the loaves 10 min in the pans, then remove them from the pans and let them cool on a wire rack for at least 30 min before slicing.


The zucchini bread, wrapped well in foil, will keep at room temperature for 1 week or frozen for 1 month.

Nutrition Facts Table

Nutrition Facts

per 1 serving (90g)


% DV*

* DV = Daily Value




17 g

25 %

Saturated 1.5 g
+ Trans 0.3 g

9 %


35 mg


65 mg

3 %


41 g

14 %


1 g

5 %


21 g


4 g

Vitamin A

4 %

Vitamin C

4 %


4 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Low :
Saturated Fat, Sodium
Source of :
Iron, Manganese, Niacin, Omega-3, Omega-6, Phosphorus, Vitamin B12, Vitamin B2
Good source of :
Selenium, Vitamin B1, Vitamin K
Excellent source of :
Folacin, Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Desserts | Artery-healthy | Halal | Heart-healthy | Kosher | Low Saturated Fat | Low Sodium | Source of Omega-3 | Vegetarian | Bake

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