Zucchini Bread

Recipe for Zucchini Bread
Joseph E Ligori/Shutterstock

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups unpeeled, coarsely grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup coarsely chopped walnuts

Instructions

Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.

In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.

Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.

Yield: 

2 loaves

Reader Comments

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Great Recipe As Is, but here's some ideas...

This does freeze very well! I've been making this for years, and eat a slice every day for breakfast! It's amazing as-is, but I've tried to make it a little healthier, so here are the changes I have made. (Sorry, but I don't do a lot of measuring, I go more by "feel," so the measurements are approximate:
- Use a combination of rye flour, wheat flour & regular flour
- Add a cup of oats - but you need to increase the liquid/oil as if you are adding another cup of flour.
- Add pineapple, raisins, and/or apples/applesauce.
- Reduce the total amount of sugar to about 1 1/3 cups, and use half brown sugar.
- Add flax seeds & chia seeds.
- Add pumpkin seeds, sunflower seed, pecans, and slivered almonds in addition to walnuts. I probably put at least 2 cups total of nuts.

How would it be with yellow squash.

What I have is squash.

I made the Zucchini bread

I made the Zucchini bread yesterday using home grown fresh zucchini but added 1 cup canned pineapples in 100% juice, drained & chopped the pineapples + I cup raisins then reduce the sugar by 1/2 cup and it turned out great! I let the bread sit in the oven 10 more minutes because of the added fruits though. Thank you very much for this wonderful recipe!

LOVE this recipe!!!!

LOVE this recipe!!!!

I add wheatgerm to my recipe.

I add wheatgerm to my recipe. It gives the bread a heartier taste.

I've been making zucchini

I've been making zucchini bread for years and ALWAYS get rave reviews. Imagine my surprise to find that the zucchini bread recipe I've been making is this one. The only difference is the order that I add the ingredients. Will try this way and see if it's any better - although it is so good, I can't imagine getting better results. And yes, your other viewer is right - you can't slice this until it is cool. I allow it to stand for an hour and then refrigerate it. I slice it on the next day and many times, I then freeze it.

I add 1 cup of drained

I add 1 cup of drained pineapple and 1 cup of raisins to this recipe and its very moist.

Recipe

The pineapple and raisins sound wonderful, then you can reduce the amount of sugar added by 1/4 to 1/2 cup less.

Cool Completely The recipe

Cool Completely
The recipe didn't mention that you need to let the bread cool completely before slicing. If it isn't cool, you may as well "slice" it with a rolling pin. You'll get the same results.

I've been making zucchini

I've been making zucchini bread for years. I've found that 3 cups of grated zucchini can be used if the final cup is drained well. I think the bread needs the moisture from the other 2 cups. The extra cup of the vegetable just seems to add more flavor and bulk. This is a fine recipe. Thanks for sharing.

I'm sure this recipe is

I'm sure this recipe is delicious but ever since my mom gave me one that had crushed pineapple in it, I've never used any other recipe since. It can be found on www.cooks.com if you're interested. Very moist.