Zucchini Bread
"I have had this recipe so many years that I don't remember who gave it to me. We enjoy it very much, and the kids would eat squash this way when they wouldn't touch it in other ways."
photo by Anonymous
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 3 cups zucchini, grated,raw and unpeeled
- 1 teaspoon cinnamon
- 1 cup walnuts, chopped (optional)
directions
- Beat together the eggs, sugar, and oil.
- Add the other ingredients, beating well.
- Bake at 350 degrees for about 1 hour in two oiled and floured loaf pans.
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Reviews
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I have been making this recipe for years with one difference, 3 tsp. of cinnamon! It is a fabulous recipe and I am frequently asked to share the recipe. Thanks for posting, I'll send those who want the recipe to this site and your recipe from now on!!! -
This was a great base recipe for zucchini bread. The texture was wonderful, moistness delightful, the only thing lacking was flavor. I think this needs more than just some cinnamon in it to make that 5 star. -
I have made this several times and it is always wonderful. It is good to add chocolate too. I have even made it with yellow squash and it was good. -
I made this with an extreme large zucchini a neighbor brought over. I followed the directions exactly. I did grate the zuke but not drain it in any way. It turned out wonderful. I did not need the full hour to cook. It was done in about 45 minutes. One loaf I left alone, the second pan before baking, I swirled in some milk chocolate chips. Both turned out fabulous. The sweetness is very light and subtle.
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Loved it! Moist and delicious and even better two days later. I let the zucchini drain in a colander for about 10 minutes. That helped with the wetness issue that Heather U. experienced.
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Tweaks
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I used 1/2 sugar and 1/2 splenda. I also used about 8 cups of shredded zucchini. -
It is typical for me to do a little experimental baking, but even with my alterations in this one rocks!! The two changes I made were 1/2 whole wheat and 1/2 whole wheat pastry flour for the all-purpose, and used stevia in place of sugar. This bread is so moist and delicious!!
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This is my new FAVORITE Zucchini Bread recipe for the summer. Here is the thing; I picked it because it used THREE cups of Zucchini instead of the usual 2 that most call for. When I have Zucchini rolling in from the garden, I like recipes that use the maximum amount. FIRST I made it as stated with no changes. GREAT basic recipe, moist with just the right amount of sweetness! Repeat batches made I substituted 1/2 cup buckwheat flour for 1/2 cup regular flour, added extra cinnamon, added nutmeg & clove, chopped dried fruit and nuts. Turned out awesome EVERY time. Didn%u2019t matter what mood I was in, this is recipe to keep in my favorites. Can%u2019t wait to try some more variations (zucchini seems to grow overnight). Thank you for sharing!
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
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