Zucchini Bread

Zucchini Bread

A personal recipe of Rick Beach. These can be made in small loaf pans in your Dutch Oven. Or in your home Kitchen Oven in a regular sized bread loaf pan.
Servings 6 3x5 mini Loaf pans


  • 3 Large Eggs
  • 1 Cup Canola Oil
  • 2 Cup Granulated Sugar
  • 2 Cup Zucchini Grated
  • 3 Cups Flour (all purpose)
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powser
  • 3 tsp Cinnamon (ground)
  • 1 Cup Raisins
  • 1 Cup Chopped Nuts or Chocolate Chips Optional


  • Preheat Heat Oven to 350°F
  • Blend Oil, Sugar, & Eggs in a bowl, then stir in grated Zucchini.
  • In a second bowl mix the dry ingredients (not the Raisins or Nuts).
  • Slowly add the mixed dry ingredients to the wet ingredients blending until uniformly mixed.
  • Stir in the Raisins and optional chocolate chips or nuts.
  • Fill loaf pan about 3/4 full with batter. Bake for 40 to 60 minutes depending on size of loaf pans. Using the clean toothpick/Knife test to check for doneness. Do not over bake and dry out.
  • (6) 3x5 Mini Loaf pans = 40 minutes. Standard Loaf pan = 60 minutes


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