Editors' Pick
Zucchini Bread
"This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!"
photo by Izy Hossack
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- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
directions
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
Questions & Replies
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What size loaf pans do you use? -
What size loaf pans are used?? -
Can I use butter instead of oil? -
What size loaf pans? -
WHAT heat and how to COOKING
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Reviews
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This recipe is so very much like my MIL's recipe that I posted here, but I love zucchini bread, so I simply had to try it. Friedel, this recipe is really delicious! I made it exactly like the directions called for and made two beautiful loaves. I did add chopped walnuts. This recipe calls for more sugar than my MIL's recipe and I did enjoy the added sweetness. Thanks for a wonderful treat! -
I cannot believe that this is so easy to make. Talk about maximum flavour for minimum effort. A delicious moist bread. This has to be a budget stretcher to yield 2 loaves of bread. I love a recipe where you don't have to beat those eggs and that butter. Your directions were so easy to follow. My DS and DD didn't realise it was zucchini bread. Do you think I should tell them? Never!! What a lovely way to use zucchinis, especially those oversized zucchinis. I will definitely be making this recipe again and freezing some in slices for my family to take to work and school. Thank you Friedel for sharing your recipe with us.
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I'm always looking for a good zucchinni bread recipe! This one is moist, sweet, and delicious! I added 1 cup chopped walnuts and a pinch of allspice. It makes two great loaves! Nice to get the extra loaf for freezing. Cut's the work in half. We really liked this one, I will difinitely make this again! Thanks, Friedel!
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Much better recipe than the one I had. I added 1/2 tsp of allspice and nutmeg to make it spicer. Careful baking as the loaf falls easily. My first batch fell but surprisingly the bread was still delicious, and texture was still great.
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WOW! I made this today on Zaar day and I feel it's delicious! Its nutritive too, isnt it, and it makes a great snack. I loved it. I did not use nuts in it this time. I'll be making this very often! Thanks so much for the amazing zucchini bread!
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Tweaks
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Half the amount of sugar -
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Cut sugar down to 1 1/2 cup, and substitute 1/2 cup applesauce for 1/2 cup of the oil. Still delicious and a teeny bit healthier. -
Vanilla extract tasted a bit too strong for me. I would cut back a little next time. Used greek yogurt as an egg substitute and it came out great!
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I make a double batch 2 cups zucchini and 2 cups apples I also add raisens -
I made this in my stand mixer, everything went so quickly because I could just dump each item in as it was mixing. I started off with all of the wet ingredients and let those mix as I was measuring out the dry ingredients. I got so into grating zucchini that I went a bit too far and added in 3 cups instead of 2 like the recipe calls for, but the bread baked just fine. I also added 1/2 c. pecans and substituted half of the white sugar with brown sugar. I don't have any loaf pans (note to self) so I baked in a clear glass 9x13" pan and the bread was done in just about 40 min. It is a beautiful deep golden brown color and filled my house with a wonderful aroma while baking. It is moist and flavorful and I thought the sugar content was just right--I have a sweet tooth, though :) Thanks for the recipe!
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
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