slice of baked bread

Zucchini Bread

Zucchini bread makes a great breakfast or after dinner dessert. Try a warm piece with peanut butter. This recipe uses CNP Master Mix, an all-purpose baking mix you can make ahead of time and store for use in many of our recipes.
No ratings yet
Course Breakfast
$0.32 per serving
Servings 8 slices


  • 2 eggs
  • cup brown sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 ½ cups zucchini (skin on) (shredded)
  • ½ cup low-fat milk
  • 2 ½ cups CNP Master Mix
  • ¼ cup chopped nuts (optional)
  • ¼ cup raisins (optional)
  • Nonstick spray


  • Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick spray.
  • Beat eggs and sugar in a bowl until well blended.
  • Add baking soda, cinnamon, vanilla, zucchini, and milk. Mix well.
  • Add CNP Master Mix and stir until mixed. Fold in nuts and raisins, if using.
  • Pour into 9x5x3-inch loaf pan.
  • Bake at 350°F for 45-55 minutes, or until golden brown.



  • Muffins: Divide batter between 12 muffin pan cups coated with nonstick spray or muffin papers. Fill each cup 2/3 full. Bake for 20-30 minutes.

Nutrition Label

Serving: 1 slice
Tried this recipe?Click the stars or leave a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Translate »