Zucchini Quick Bread recipe from temp-tations®

Zucchini Quick Bread

Total Time:
1 hr, 10 mins
Prep Time:
15 mins
Cook Time:
55 mins
Dish Size:
1.7 Quart Loaf Pan
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April 10, 2014
Tara’s Tidbits®

Serve this delicious Zucchini Quick Bread as a healthy breakfast, offer it up as an after school snack, or pair it with a cup of coffee and friends.

Lightly sweet with just a hint of lemon, this yummy Zucchini Quick Bread is a real cinch to make and a pleasure to bake. - Tara


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 eggs (at room temperature)
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract
  • 1/2 teaspoon lemon zest
  • 1 cup white sugar
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees, and spray a temp-tations® 1.7 quart loaf pan with nonstick cooking spray.
  2. Whisk together flour, salt, baking soda, baking powder and cinnamon in a temp-tations® mixing bowl.
  3. In a separate large temp-tations® mixing bowl, beat eggs, oil, lemon extract, lemon zest and sugar.
  4. Add dry ingredients to wet ingredients, and mix well.
  5. Stir in zucchini and nuts until well combined.
  6. Pour batter into loaf pan, smoothing top with a spoon.
  7. Bake for 55 minutes, or until a tester inserted in the center comes out clean.
  8. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.
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