Zucchini Bread
Ingredients
- Large Eggs150g≈ 3 large
- Sugar, white, granulated or lump200g≈ 1 cup
- Canola oil55g
- Zucchini240g
- Vanilla extract4.2g≈ tsp
- All-purpose flour180g
- Flour, whole wheat, unenriched192g
- Salt6g≈ 1 teaspoon
- Baking Soda9.2g≈ 2 × 1 teaspoon
- Cinnamon Stick5g≈ 0.75 × 1 stick
- Baking Powder2.3g≈ 1/2 teaspoon
- Raisins82.5g≈ 2 × small box (1.5 oz)
Estimated Cost
- Large Eggs (150g)$0.62
- Sugar, white, granulated or lump (200g)—
- Canola oil (55g)—
- Zucchini (240g)—
- Vanilla extract (4.2g)—
- All-purpose flour (180g)—
- Flour, whole wheat, unenriched (192g)—
- Salt (6g)$0.01
- Baking Soda (9.2g)$0.02
- Cinnamon Stick (5g)$1.14
- Baking Powder (2.3g)$0.04
- Raisins (82.5g)—
* Cost estimate based on 5 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated July 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Wash hands with soap and water.
- 2
2. Heat oven to 325°F. Butter and flour a 9 x 5-inch loaf pan.
- 3
3. Crack eggs into a large bowl and whisk lightly. Stir in sugar, oil, grated zucchini, and vanilla until combined.
- 4
4. In another bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, and baking powder. Fold in raisins.
- 5
5. Pour dry mixture into the egg mixture. Stir until just combined—do not overmix.
- 6
6. Spoon the batter into the prepared pan.
- 7
7. Bake for 50 minutes at 325°F. Insert a toothpick into the center; it should come out clean when done.
- 8
8. Let cool in pan for 5 to 10 minutes, then turn out onto a wire rack.
- 9
9. Serve warm or let cool completely before slicing.
Nutrition per serving
Based on 16 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.