Zucchini Bread

By: Hannah Lee Leidy
ZucZucchini Breadchini Bread

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1 loaf

  • ¾ cup Domino® Light Brown Sugar
  • ½ cup Domino® Granulated Sugar
  • 2 large eggs
  • ⅔ cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ginger, freshly grated
  • 2 cups (about 2 medium) zucchini, freshly grated
  • 2 cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½teaspoon Baking soda
  • ½ teaspoon nutmeg, finely grated
  • 1 cup walnuts, roughly chopped


  1. Preheat oven to 350°F. Grease and flour 1(1-pound) loaf pan.
  2. In a large bowl mix both sugars, vegetable oil, eggs, vanilla, and ginger. When all ingredients are well combined, add the grated zucchini. Set aside.
  3. In a medium bowl, whisk together all the dry ingredients. Using a spatula, gently add the flour mixture to the zucchini mixture and mix until incorporated and no dry flour remains. Add walnuts and mix.
  4. Pour mixture onto prepared pan and bake for 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. Allow the bread to cool in the pan for 5 minutes and then carefully remove from pan; let the loaf of bread cool completely on a cooling rack.

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  • From Domino® Sugar

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