Maida Heatter's Zucchini Loaf

Total Time
25mins
Prep 25 mins
Cook 0 mins

This is the BEST zucchini bread I've ever made/eaten in my life! It stays delicious for several days too so it is a really great gift idea. You can also add in chocolate chips and/or nuts for extra goodness.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter a 10 x 5 x 3 inch loaf pan or any other bread loaf pan that has a 10 cup capacity.
  3. Dust the pan with flour or fine dry bread crumbs and tap to shake out excess crumbs over paper.
  4. Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.
  5. Wash zucchini well under running water, and cut off both ends.
  6. Grate the zucchini. Do not drain. Press it firmly into a measuring cup. Set aside.
  7. In a large bowl, beat the eggs just to mix. Mix in the sugar oil ans vanilla.
  8. Add the sifted dry ingredients and stir to mix. It will be thick.
  9. Add the zucchini and mix thoroughly.
  10. If using, stir in nuts and chocolate chips.
  11. Turn into the prepared pan, smooth the top and bake.
  12. If one large pan, loaf will bake for about 1 hours and 45 minutes. If using smaller loaf pans, it will take slightly less time. Either way, bake until a cake tester comes out clean and dry.
  13. Cool in pan for 15 minutes, then cover with a rack, turn over the rack and cake pan, remove the pan and turn over again, leaving the cake right side up.
  14. ENJOY!
Most Helpful

3 5

I love Maida's recipes; she is the best baker ever so I can't really understand what went wrong here. This has a wonderful crackly top and at first bite tastes delicious but then there is a weird aftertaste which I have to assume was caused by the zucchini. Maybe it's just the zucchini I used or maybe it should be peeled but I did wash it well and actually took a bite of raw zucchini and that tasted fine. Next time I'd definitely peel the zucchini first, so sorry.