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Recipe courtesy of Trisha Yearwood

Zucchini Bread

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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 10 min
  • Yield: 2 loaves
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  1. Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
  2. In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
  3. Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.