Zucchini Bread V45 Reviews
“A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.” - by Justlynne
Original recipe yields 2 loaves
- In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
- In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
- Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
- Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
Amount Per Serving (24 total)
- 255 cal
- 13.2 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it, instead of us..." See moreing ground ginger, I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also, I usually cook it in my ring pan. The last time I made it, I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up!"
"This was the first time I've used another recipe for zucchini bread instead of the one I received from a friend years and years ago - and it turned out wonderfully!!! My boyfriend almost ate half a l..." See moreoaf himself and told me that this was the best my zucchini bread ever tasted! Definitely 5*'s and recommended for all to try!"
Mom's Zucchini Bread
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