This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
18
Yield:
2 loaves
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.

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  • Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.

  • Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

310 calories; protein 3.5g 7% DV; carbohydrates 45.5g 15% DV; fat 13.2g 20% DV; cholesterol 31mg 10% DV; sodium 227.6mg 9% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2011
I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for the other half. I also increased the baking powder/baking soda and cinnamon to a teaspoon each and I used organic raisins. Very good zucchini bread recipe--very moist and slightly chewy. We really liked the cinnamon sugar topping but there needed to be a little more. We'll increase it next time. I think I'll add a half cup of pecans next time, too, as one of the other reviewer's suggested. Read More
(58)

Most helpful critical review

Rating: 3 stars
09/09/2011
IT WAS QUITE GOOD BUT LACKING THE "I WANT MORE" TASTE Read More
(7)
90 Ratings
  • 5 star values: 74
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/23/2011
I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for the other half. I also increased the baking powder/baking soda and cinnamon to a teaspoon each and I used organic raisins. Very good zucchini bread recipe--very moist and slightly chewy. We really liked the cinnamon sugar topping but there needed to be a little more. We'll increase it next time. I think I'll add a half cup of pecans next time, too, as one of the other reviewer's suggested. Read More
(58)
Rating: 5 stars
08/19/2009
This was delicious!!! I made so many batches and gave them to friends and family. They all loved them!!! And now i have tons of people asking for the recipe. However I didnt add the raisins ... I've never been a big raisin fan. And i added more cinnamon. Also i made a batch with walnuts which was also very yummy :) Read More
(49)
Rating: 5 stars
04/14/2011
Excellent - other than making muffins instead of bread I didn't, and wouldn't, change a thing. Just right cinnamon flavor - neither too heavily spiced nor too sweet. Loved the raisins, which contributed interest as well as flavor. My raisins were a little on the dry side but plumping them up for about 10 minutes in hot water did the trick (actually, I really liked how they turned out, all puffy and moist, and I just might do that from now on!). The simple cinnamon-sugar topping was just perfect for these muffins, which I baked at 350 degrees. This batter was so nice, and so accurate that I'll keep it in mind to substitute carrots or apples as well. Read More
(39)
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Rating: 5 stars
09/01/2009
This was really good. I added 1/2 cup chopped walnuts 1/2 cup regular raisins and 3t. cinnamon (instead of the 1t) to the mix and it turned out perfect! Read More
(23)
Rating: 5 stars
12/15/2011
Great recipe! I left out the raisins. Read More
(12)
Rating: 5 stars
09/10/2009
Excellent zucchini recipe. Everyone loved it. I added some nutmeg with the cinnamon. I will be making this for years to come. Read More
(10)
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Rating: 5 stars
10/05/2011
I actually forgot to add the topping (I know! I can't believe it!) but this bread was still yummy without it! Omitted the raisins and added chocolate chips instead. No complaints heard in this house!:) Read More
(7)
Rating: 4 stars
08/16/2011
This zucchini bread was very good. I made this as written with the exception of omitting the golden raisins and adding a cup of chopped walnuts. I would make the following changes next time. I d try adding another cup of zucchini and increase the cinnamon in the batter to 2 t. And I would increase the brown sugar topping probably by half. The recipe didn t specify what size loaf pans to use and there are a lot of different sizes out there. A word of caution don t use two 9x5 loaf pans like I did! You will end up with very short squatty loaves. Mine probably were only about 1 3/4 high a big disappointment. I would think 8 1/2x4 1/2 pans would be more appropriate for this recipe. I would definitely make this again with my tweaks and use smaller pans! Read More
(7)
Rating: 4 stars
06/18/2011
This is pretty good. LOVE the topping; jazzes up the recipe. Thinking it could use a little more flavor, somehow. Maybe some more cinnamon or something? I like it a lot better than the first recipe I tried; the batter is much more of a batter than the other was, which was way too dry, scary dry LOL. I believe I've found a keeper in this one :-) Read More
(7)
Rating: 3 stars
09/09/2011
IT WAS QUITE GOOD BUT LACKING THE "I WANT MORE" TASTE Read More
(7)