Ingredients1 h 5 m servings
- Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In a mixing bowl, lightly beat eggs; stir in sugar, oil and vanilla. Add dry ingredients; stir just until moistened. Fold in zucchini and nuts; mix well (batter will be stiff). Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Bake at 350 degrees F for 50-60 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.
ReviewsRead all reviews 9
I cut this recipe back to 16 servings. Because I didn't want to use half an egg and I used two full eggs and cut the oil by half a cup. I also increased the baking soda and baking powder to a fu...
I went looking on this website for recipes for making this Zucchini Bread and found that this was the best and closest one to an old recipe my gramma used to make. We made it and it tastes exac...
Fab recipe ... I added a combo of quick oats, melted butter and brown sugar to the top before baking ... added a nice touch and some extra flavor.
My old school farmer dad said "This is the best zucchini bread I have every had." This is coming from a guy who has prolly eaten a bus worth of zuch bread in his lifetime. Now I FINALLY have so...
Wow! The density of this loaf makes it more like a bread, but the moist consistency and finger-licking sweetness make it a real treat. I used apple sauce instead of oil (helps with the moisture...
Easy to make, very moist and good tasting. My family, friends and I love it.