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Zucchini Bread II

Zucchini Bread II

Dawn  Burhans

Dawn Burhans

Moist, slightly heavier than normal zucchini bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
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Reviews

Quickbrownfox
264

Quickbrownfox

8/21/2005

One of my favorite recipes! It's excellent! It's also simple to make! I've made about 16 loaves of it this summer (2005). I prefer to make recipes with brown sugar rather than white, I like the flavor better. I also preferred this recipe over zucchini bread recipes that call for molasses, which isn't an ingredient I normally keep in my house. Many family members and also friends commented that they didn't care for zucchini, and were most certain they wouldn't like the bread, but once they tried it, they all wanted a loaf of their own, that's why I've ended up making so many (lots of zucchini from the garden is another reason why!). This recipe makes 2 loaves. I tried tweeking the recipe a bit by adding more raisins/walnuts/cooking it for a longer period, but my final opinion is that the recipe tastes great just as it is. I also learned from a friend that I can shred the zucchini and freeze it in freezer bags, and make the bread fresh when I want, rather than freeze the bread itself, so I'll be making this bread fresh at Thanksgiving. One more note, I do peel the zucchini just like a cucumber before I grate it...not sure what it'd taste like if I left the skin on.

Berta Anne
155

Berta Anne

8/25/2007

Love this recipe. I trade out most of the oil for an equal part applesause which works great. I also put in the pinch of nugmeg & allspice recommended by another cook. Moist & fabulous; everyone who has a piece wants more!

banana
104

banana

7/21/2007

PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES!

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