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Zucchini Bread IV

Zucchini Bread IV

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Kristen

Kristen

This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!

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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:
  • 231 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MaryKlaire
3693

MaryKlaire

7/13/2006

This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which changed the bread from "ummmm" to "oh my god!" The crunchy crust recipe is this: -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the bread needed.

PATRINCIA
1254

PATRINCIA

5/12/2007

Sorry Mom - I'm replacing your recipe, the one that I grew up eating, the one that I've been making for 20 years, the one that I though couldn't get any bette, with this one! For the first batch I followed the recipe as written (omitting the nuts). Extremely moist and really delicious. For the second batch I used 1/2 oil and 1/2 applesauce as suggested by others. Equally moist and delicious. Being somewhat conscientious about using all that oil in the original recipe, I'll opt for the oil/applesauce combination in the future. For batch number 3 I used the oil/applesauce combo, and added the crumb topping suggested by others. This is exactly how I will make it from now on. Please note: before sprinkling the topping ontop of the unbaked loaves, you may need to squeeze the topping mix into little clumps, especially if you made the topping in a food processor. Great recipe and definitely try the crumb topping - a winning combination!

KellyC
1065

KellyC

8/23/2007

I love this recipe! I read the reviews and altered the recipe like MaryKlaire by adding a studel -like topping in a similar matter. However, I made a crumb topping of 3/4 cup brown sugar, 1/2 cup flour, 3 Tblsp of butter, 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 cup walnuts. Mixed together and crumbled on top of loaves before baking. Furthermore, like Patricia, I replaced 1/2 of the oil with 1/2 cup of apple-sauce. I actually used a snack pack version with Mango. You really don't miss the oil. Finally, I used about 2 1/2 cups of zucchini and I drain / squeeze the liquid out of the shredded zucchini before adding it to the mixture. Thank you again for a wonderful zucchini bread recipe. Obviously the final version is a combination of several great ideas. Good job.

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