Sophie's Zucchini Bread

Sophie's Zucchini Bread

708 Reviews 26 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Laura Stotko
Recipe by  Laura Stotko

“Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, soda, cinnamon, baking powder.
  3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.

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Reviews (708)

Rate This Recipe
Elvis
404

Elvis

Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeezed some of the water out of the shredded zucchini before I added it. The bread (and dozen muffins I made) came out great! To make zucchini muffins from this recipe, just alter the baking time to 30mins. Test with a toothpick or wooden skewer, and if it comes out "clean" they're done!

SJHERRON
342

SJHERRON

I don't have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour...and it was amazing! I took the results to a family reunion and got raves. Made a dense and delicious bread. Held up well when slicing, too.

ADEYOUNG
244

ADEYOUNG

Great recipe...my husband and kids loved it. To make it go FASTER, I substituted 2c. Zucchini with 1c. Apple and 1c. Carrots...It's one way to get the kids to eat their vegtables!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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