Zesty Zippity Zucchini Bread

Ethan Hurlburt, Columnist

Zucchini bread is an all-time favorite in my family, filled with wonderfully aromatic spices like cinnamon. If you’re ever looking for a breakfast substitution or a quick snack, zucchini bread is packed with flavor and love in every loaf. You can simply smack some butter on it like you’re a famous chef  and you immediately have yourself a yummy snack.  This zucchini bread recipe comes out moist every time and is delicious any time of day.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8-inch x 4-inch pans. Preheat oven to 325 degrees F.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  4. Add sifted ingredients to the creamed mixture, and beat well.
  5. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan, and cool completely.