An easy recipe to make that yields a great moist bread. The ultimate in comfort food. Yum!
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! :)
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.
This is my first review here and I've been a member for years, but this bread was so delicious that I had to share how much we loved this recipe. My 2yo dd just interrupted my review to ask for another piece! I used extra virgin coconut oil (melted) for the oil, whole wheat flour, 1 cup white sugar and 3/4 cup brown sugar as I was almost out of white sugar. I sprinkled a pinch of white sugar across the top as other reviewers suggested. Also left out the nuts for my 2 yo. The crust was crisp and it was moist inside. It was finished to perfection in 45 mins. Thank you for sharing this recipe!
Wow ! I just took this bread out of the oven , & I had a VERY hard time letting it cool. I did and boy was it well worth the wait. This is the BEST zucchini bread I have had...ever! Very moist and full of flavor, I did squeeze the zucchini in a tea towel to remove some of the liquid and it works wonderfully. The only thing I will try next time is cutting the oil by 1/2 and use unsweetened applesauce. Thank you!!
My husband just can't get enough of this stuff. He's been eating it every day and get this he tops it with vanilla ice cream
I love this recipe, it is one of my go to recipes. There's only one change that I make that I find lends to a moister and more flavorful bread. Instead of 1 cup oil, I use 1/2 cup applesauce w/ 1/2 cup crushed pineapple drained OR 1/4 cup oil w/ 3/4 cup crushed pineapple drained.
I made muffins for this recipe,it made 16.I baked them for 20-25 minutes and they turned out beautifully!Like many others I made a few changes:half whole wheat flour & half all purpose,1/4 cup flaxseed,1/4 cup wheat germ,1/2 cup melted butter,1/2 cup oil,1 tsp pumpkin pie spice and just 1 1/4 cup sugar.They are very moist and you can even reduce the sugar to 1 cup and I think it would be plenty.Great recipe!
This recipe was easy to follow and turned out fantastic! Plenty moist and sweet. I may try and reduce the fat nex time by incorporating some unsweetened applesause and reducing the oil and/or reducing the sugar as suggested by Sandy in Dayton. I only had one loaf pan so I decided to use the remaining batter with my cupcake pan. I have already eaten 3 of the cupcakes!! Thanks for the great post HappyBunny.
This is a great zucchini bread! Everyone I served it to said it was fantastic. The only reason I am docking it one star is because it is really quite oily. While this does make it very moist, it also ups the fat content quite a bit and I wish it were a bit healthier. Next time I will try making it with 1/2 the oil and substitute applesauce for the other 1/2, as one reviewer suggested. Still, when you're craving an authentic zucchini bread, this definitely fits the bill. I'll be making it again.