This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips.

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Recipe Summary

prep:
30 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

224 calories; protein 3.2g; carbohydrates 30.6g; fat 10.3g; cholesterol 31mg; sodium 218.2mg. Full Nutrition
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Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2011
This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist! Read More
(22)

Most helpful critical review

Rating: 3 stars
11/08/2017
I altered a lot of the ingredients and it came out amazing. Read More
48 Ratings
  • 5 star values: 38
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/28/2011
This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist! Read More
(22)
Rating: 5 stars
08/31/2010
I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations. Read More
(19)
Rating: 5 stars
09/10/2010
This is a simple delicious basic zucchini bread recipe. The result is moist and tender. You could easily add raisins nuts or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp. Read More
(17)
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Rating: 4 stars
07/28/2011
I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out of this that were on the big side. 350 for a little over 20 minutes and they were just right. Mine came out a little dry so next time I'll add a touch more liquid (a quarter cup or so) and see if that dosen't help. I'll also add a little more nutmeg and cinnamon and to make it lighter I'll substitute unsweetened applesauce for half the butter and one of the eggs. The kids and I really liked this recipe. Out of twelve muffins the kids ate over half on their own. Read More
(12)
Rating: 5 stars
08/03/2011
Delicious. I made this two ways. One loaf with the full amount of oil and the second loaf with 1/2 c. applesauce and 1/2 c. yogurt. They are both yummy. The yogurt one is smaller and more dense but the taste is still good. I also added raisins. Yummy. Read More
(10)
Rating: 5 stars
09/03/2010
This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce for 1/2 of the oil and see how it turns out. All the kids loved it!:) Read More
(9)
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Rating: 5 stars
08/30/2010
It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it you will not be disappointed! Read More
(8)
Rating: 5 stars
09/07/2010
Made the recipe exactly as written. Very good. A keeper. Read More
(7)
Rating: 5 stars
08/08/2011
Amazing zucchini bread! I did not drain my zucchini and really didn't see the need for it. My batter was very dry and needed the liquid from the zucchini to make it moist after baking. I highly recommend this recipe. Read More
(7)
Rating: 3 stars
11/08/2017
I altered a lot of the ingredients and it came out amazing. Read More
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