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    You are in: Home / Recipes / Zucchini Bread Recipe
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    Zucchini Bread

    Zucchini Bread. Photo by Kamiller

    1/3 Photos of Zucchini Bread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    HappyBunny's Note:

    It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes

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    Serves: 24



    Units: US | Metric


    1. 1
      Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
    2. 2
      Beat eggs, sugar, and oil together.
    3. 3
      Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
    4. 4
      Mix together by hand.
    5. 5
      Add zucchini (minus liquid).
    6. 6
      Beat mixture.
    7. 7
      Pour into 2 greased and floured loaf pans.
    8. 8
      Bake 45 minutes at 350°F.
    9. 9
      Recipe may be doubled.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on January 02, 2002


      An easy recipe to make that yields a great moist bread. The ultimate in comfort food. Yum!

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    • on July 13, 2011

      This beautiful recipe yields a beautiful bounty of bread! I used jumbo muffin containers and, like most reviewers here, subbed half the oil with applesauce, used pumpkin pie spice, and cut the sugar a bit. They rose up nicely and smelled wonderful while baking. My youngest son refuses virtually all veggies, but he was hanging around the kitchen the whole time I made these--he couldn't wait to taste them. Thanks for a great post; I'll use it all summer until all the zucchini in my garden is gone! :)

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    • on August 08, 2010

      Well this was my first time ever making zucchini bread, and I made it with my first home grown zucchini, so I was really wanting it to turn out good. Your recipe did not disappoint, I think the suggestion of squeezing out the liquid may have made the recipe as I was really surprised at how much liquid came out. I followed another reviewers suggestion and used 1/2 cup unsweetened applesauce and 1/2 cup oil and it worked - the bread was tender and moist. I also reduced the sugar to one cup as I do not like real sweet stuff, and I thought it came out perfect. Thank you HappyBunny, this will be my go to recipe and I am sure I will be using it many more times, as I have tons of zucchini already.

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    Read All Reviews (101)


    Nutritional Facts for Zucchini Bread

    Serving Size: 1 (57 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 220.8
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 1.7 g
    Cholesterol 23.2 mg
    Sodium 253.8 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 1.0 g
    Sugars 15.1 g
    Protein 2.9 g

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