Community Pick
My Best Zucchini Bread
photo by Sharlene~W
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1⁄2 cup applesauce
- 1⁄3 cup orange juice
- 3 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 3⁄4 teaspoon nutmeg
- 1 1⁄2 teaspoons cinnamon
- 1 cup chopped walnuts
directions
- Preheat oven to 350*.
- In large bowl, mix sugar, oil, eggs, and vanilla.
- Beat until well blended.
- Add zucchini, applesauce and orange juice; stir well.
- Combine flour with next 5 ingredients.
- Add to zucchini mixture; stir well.
- Add nuts; stir gently to combine.
- Pour into 2 greased and floured 9in loaf pans.
- Bake for 60-70 minutes; till toothpick comes out clean.
- Let cool in pans 10 minutes.
- Remove from pans and let cool completely.
Reviews
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i picked this recipe to try to use up some of my overgrown zucchini from the garden and it is very delicious. i like the cinnamon and nutmeg and vanilla. the crust comes out nice and sticky and good. i think that some zucchini bread recipes don't have enough flavor, but this one definately does. the bread is perfectly dense and moist. very very good.
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Tweaks
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I Altered this a bit. I had some almond meal left from making macaroons so I used 1 c of almond meal with 2cups flour. I also used about 3/4c of coconut oil instead of veg oil and uses 3/4c drk brown sugar and 3/4c sugar in the raw. I made them as muffins... Didn't get the tops but boy are they good!
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This is a wonderful recipe! I have made it twice now and it's been a raging success! The first time I doubled the recipe because of the amount of zucchini I had on hand, but it ended up being too much batter for my professional kitchen aide mixer to handle, so I kept the recipe single the second time. I added 1/2 cup mini chocolate chips instead of walnuts for those who were nut-allergic and because I like chocolate. I also substituted 1 cup whole wheat flour for 1 cup of all purpose flour. I did muffins with half the batter the first time and all of it the second time. The mini muffins were done in 13-14 minutes. The regular muffins were done in 22 minutes. This recipe is a keeper!
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Yum, this came out good. I made a couple small changes: instead of 2 cups of white sugar, I used 1 cup of white and 1/2 cup of brown, and I used 1/2 cup butter and 1/2 cup corn oil instead of one cup oil. I didn't have any nutmeg so I added 1/2 teaspoon extra of cinnamon. With only 1 bread pan, I poured half the batter and just kept the rest in the fridge and baked it when the first was done. It took 50 minutes to bake. I couldn't stop at one piece. It's delicious. I don't think I'll be able to freeze the second one as planned.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!