Mary's Best Zucchini Bread

READY IN: 1hr 10mins
Recipe by Mary Scheffert

This zucchini bread gets rave reviews - very moist and tasty, and easy to prepare.

Top Review by David Stobbe

Wonderful recipe; changed it around a bit & made muffins out of it; works superbly. Sprinkled the walnuts on top instead of in batter. Takes about 25-30 mins as muffins. Freeze very well as snacks. Makes 12 muffins. Bravo!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Grease two loaf pans.
  3. Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
  4. Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
  5. Add shredded zucchini and walnuts; stir to combine.
  6. Add zucchini mixture to flour mixture; stir well.
  7. Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
  8. Bake 60-65 minutes or until loaves test done with toothpick.
  9. Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
  10. *Note: Loaves freeze well.

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