Soft Zucchini Cinnamon Bread

"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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photo by Kamiller photo by Kamiller
photo by Kamiller
photo by Grammabobbie photo by Grammabobbie
photo by CookieMonster2323 photo by CookieMonster2323
photo by Lee Calhoun photo by Lee Calhoun
Ready In:
45mins
Ingredients:
11
Yields:
2 loaves
Serves:
24
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ingredients

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directions

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

Questions & Replies

  1. What size loaf pan does this recipe make?
     
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Reviews

  1. An easy recipe to make that yields a great moist bread. The ultimate in comfort food. Yum!
     
  2. 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! :)
     
  3. 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.
     
  4. 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!
     
  5. 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!!
     
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Tweaks

  1. 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.
     
  2. 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! :)
     
  3. I'd never tasted or made zucchini bread before, so when my mom asked me to make this for her-I was pretty nervous of how it would turn out. That was completely needless because the recipe was SO easy to follow and the bread was absolutely SCRUMPTIOUS! It was very moist and my family raved about how good it was! I used powdered sugar in the pans instead of flour and dusted the top of the finished bread with powdered sugar as well, as recommended by other users. I loved the extra flavor/crunch the walnuts gave it too. Thank you very much!
     
  4. Very easy and good - it really helped to have a mandolin slicer to get the zucchini shredded. I used applesauce in place of oil to make a little healthier. I used pecan pieces for the nuts. Thanks for posting. Have never made this before but will be now whenever zuccini is in season!
     
  5. Delicious! My neighbor gave me a huge zucchini, and I was looking for something to do with it. This definitely hit the spot. I used whole wheat flour, and I used applesauce instead of oil, and it turned out great. Even my picky anti-health-food sister ate and enjoyed it!
     

RECIPE SUBMITTED BY

<img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza">
 
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