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My Kid's Favorite Zucchini Bread

My Kid's Favorite Zucchini Bread

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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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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Nina
18
8/31/2010

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.

KTP
16
7/28/2011

This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!

Pam-3BoysMama
15
9/10/2010

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.