Zucchini Bread
"My ex-wife found the original version or this recipe in some magazine about 25 years ago, and I have always loved it"
photo by Frau Frau
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 cup peanut oil or 1 cup canola oil
- 3 cups raw zucchini, grated and squeezed between paper towels to remove moisture (measure after squeezing)
- 1 carrot, finely grated,for a little color contrast (optional)
- 2 1⁄2 cups unbleached flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1 teaspoon freshly grated nutmeg
- 1 1⁄2 teaspoons salt
- 2 teaspoons vanilla extract
- 1 1⁄2 cups chopped walnuts
directions
- Grease two 5"x9" baking pans; line bottom with greased waxed paper, flour lightly, and set aside.
- Beat eggs in a large bowl.
- Add sugar, zucchini, and carrot, and mix well.
- Add remaining ingredients, and mix thoroughly.
- Pour into greased baking pans, each half full.
- Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.
- Let cool in baking pan for five minutes before turning out onto wire rack.
- Cool on rack before wrapping.
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Reviews
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This was my first attempt at zucchini bread, and it was very good. Good texture and flavor. I substituted applesauce for the oil and it was still very moist and flavorful. -
This was a fantastic recipee . I made small loaves , was making three different recipees at the same time forgot to put the oil in and I still got rave reviews and Mom said it was so good to just forget the oil next time. Thanks, first time I made Zucchini bread and it was a great success!!!
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Great! I followed the recipe as written. I plan to use applesauce instead of oil next time. I hope it comes out as good. I also used a small muffin pan and only cooked them for 20 minutes. Thanks for sharing. -
Yum. Moist, great texture.
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tasty! Took an hour to finish cooking. Nicely spiced
see 2 more reviews
Tweaks
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Great! I followed the recipe as written. I plan to use applesauce instead of oil next time. I hope it comes out as good. I also used a small muffin pan and only cooked them for 20 minutes. Thanks for sharing.
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This was my first attempt at zucchini bread, and it was very good. Good texture and flavor. I substituted applesauce for the oil and it was still very moist and flavorful.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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