My Kid's Favorite Zucchini Bread

My Kid's Favorite Zucchini Bread

28 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 45 m
Lynnsthings
Recipe by  Lynnsthings

“This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (28)

Rate This Recipe
Nina
16

Nina

I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.

Pam-3BoysMama
14

Pam-3BoysMama

This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.

Sarah Jo
11

Sarah Jo

I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out of this that were on the big side. 350 for a little over 20 minutes and they were just right. Mine came out a little dry, so next time, I'll add a touch more liquid (a quarter cup or so) and see if that dosen't help. I'll also add a little more nutmeg and cinnamon and to make it lighter, I'll substitute unsweetened applesauce for half the butter and one of the eggs. The kids and I really liked this recipe. Out of twelve muffins, the kids ate over half on their own.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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