Search thousands of recipes reviewed by home cooks like you.

Zucchini Bread

Zucchini Bread

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
GAF55

GAF55

Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
  3. Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

missusprim
168

missusprim

7/14/2007

Smells heavenly when it's baking! I replaced the oil with applesauce (made no difference in taste and of course, it's healthier) and only used choc. chips in the one loaf. Also, my oven time was 60 min. and they came out perfect. It was the first time I'd used zucchini so I enjoyed the new experience......our garden is (as most gardeners who grow the veggie) being overrun by the things! Happy baking!!

Tink'sMom
158

Tink'sMom

8/21/2003

This was the 1st recipe I ever used to make zucchini bread. It's the last one I'll make. Absolutely divine! P.S. I made it without chocolate chips.

Vonnie
76

Vonnie

11/25/2006

Fabulous cake-like texture but I find draining/drying the grated zucchini first is essential to keep the bread light. The recipe is not specific about how to 'prepare pans'. Buttering and flouring seems to work best for me. Just buttering or oiling doesn't allow the cake to fall out of the pan. I love this one with added vanilla and lemon zest - not crazy about the chocolate chips.

Similar recipes