Community Pick
Barb's Best Zucchini Bread
"This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there :)"
photo by Coco Hii
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
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2 loaves
- Serves:
- 16
ingredients
directions
- Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
- Beat eggs until foamy.
- Stir in sugar, zucchini, oil and vanilla.
- Combine dry ingredients and spices and gradually add to wet ingredients.
- Fold in nuts and raisins.
- Pour into prepared pans.
- Bake for 60 to 80 minutes or until center tests done.
- Cool for 10 minutes on rack and then remove from pans.
- Cool completely on rack before slicing.
Questions & Replies
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We do not use any oil in our house except for olive oil and peanut oil. We do use real butter. What tweak can I use for the oil called for that would still taste great? (I'm assuming this recipe as well as others use vegetable oil?)
Reviews
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I had made a loaf of this bread & one of the Zucchinni chocolate bread the other night. My husband (who does not like zucchini & gave me an "oh man" when he found out it was in both loafs). Just called me at work to tell me that he had just tried both breads & he liked them both but this one was the best out of the two! Two thumbs up from a non-zucchini eater! -
This is delicious! Had a similar recipe a few years ago and had misplaced it, now I have this! I used Canola oil, 3 medium zucchini made the 2 cups asked for, and I added the raisins also used walnuts. Thank you so much! -
Every year my husband walks in with an armload of zucchini and I head to look for Barb's Zucchini recipe. Have been making it every year for the past 4 that I can count. Great basic recipe. I mix it up by doing any of the following; over adding extra cups of zucchini, add chocolate chips, nuts, raisins and even coconut. Family gives me rave reviews. Thanks Barb! -
OK. So I dont normally review recipes, but this one I just had to review. If you make it to a T, then your bread will be the BEST EVER zuxhinni bread. (given it has a ton of sugar) It is totally worth the calories! You have to try it. -
very solid, dependable recipe. I have found that turning the oven down a smidgen and leaving it in a bit longer keeps the edges and bottom from getting too dark, but that may just be my oven. I added a handful of huckleberries to the last batch, very tasty. there is never any of this bread left to languish with the leftovers.
see 80 more reviews
Tweaks
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couldn't of found a better recipe. It was perfect. I loved the fact that it yielded two loafs. It's worth the effort for two. It was actully easy to make. I only used half cup of oil and put a half of cup of regualr apple sauce instead of the full 1 cup of oil. I'm a heart attack waiting to happen! Making these changes, the bread was awsome and so moist!!!! I'll stick to my changes. Thank you!! Just what I was looking for. -
My family members enjoyed and I received lots of compliments. The only change I made was that I made muffins instead of bread. I realized that I forgot to purchase bread pans and opted to try them as muffins. They took approximately 30 minutes to bake. Will definitely mak again.
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Delicious! I made it in a bundt pan, and it turned out great. I also substituted applesauce for the oil and used freshly grated nutmeg and now am having trouble keeping the kids out of it!! I made it for a school event, and hope there will be some left to take :) Thanks for the recipe - I think the cloves and nutmeg are key!! -
This was amazing! I made a lot of changes for healthy-ness reasons:) I used 6 egg whites instead of 3 eggs, 1 cup of sugar instead of two cups, 1 cup no sugar added applesauce, used 2 3/4 cups of whole wheat pastry flour, and only added cinnamon (I was out of everything else) and nuts. I baked at 350 for about 15-20 minutes in a square pan. I will probably add another half cup of apple sauce, as I like my cake super moist:)
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I got 4 zucchinis from the store for a good price and had to use them up. :) This was wonderful. I used 1/2 canola oil and 1/2 applesauce, natural. I used allspice in place of the cloves and didn't have any nuts or raisins. I also put a streusel topping on the breads - 1/3 c. brown and white sugar, 1 T. cinnamon, and 1 T. butter, melted. To make sure the top didn't brown too much, I put foil over the top during the last 10-15 minutes. It took about 70 minutes. This is a keeper!
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RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
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