Caley's Classic Zucchini Bread

Love this bread. It is simple and delicious! I did make a few changes. I used 1 1/2c of sugar instead of the 2 cups, used 1/2c oil and 1/2c applesauce, used wheat flour instead of all purpose and since I didn't have enough zucchini on hand I used 1c zucchini and 1c shredded carrots. Yum!!

Wanted to try something different this time when making zucchini bread, so I thought I'd give this recipe a try. Greasing the pan is NOT ENOUGH. You need to flour it as well or you'll never get it out of your pan, especially if you use a bundt pan like I did. I added chopped walnuts to mine. Flavor was very good and ready to eat as soon as it cooled. I find that with most quick breads, they are better if you wait to eat them a few days after baking- no need to wait with this one. It even made a nice crunchy crust.

I have to say this is a very classic zucchini bread and it is perfect. :D We love it, a lot! I hate all of the fancy schmancy recipes, this one is very simple and yet very classic, almost like Grammas! Good job.

I followed the directions except I used 3/4 cup applesauce and 1/4 cup vegetable oil... if I can avoid using tons of oil, I do, so I did. :) I also reduced the amount of sugar to 1 1/2 cups. Had absolutely no trouble removing it from the pan, used PAM and lightly floured my pans. Very moist and Truly delicious!!! Thanks for the recipe!

Absolutely Delicious! I've made 4 loaves in the last 3 days and my family gobbles them up! I've added chocolate chips, coconut, and walnuts and it is so yummy. This is definately a keeper. It needs no modification at all unless you want to add any extras like I did. Thank you so much for sharing!

Help! The muffins and the loaf fell in the center! Also, too much oil for me. Smell delicious and taste good, though! I live at ~7600ft. could this be the problem? Also, the recipe says only 2 cups of flour but similar ones call for 3 cups. Misprint?

No changes needed, perfect as is. Very moist.

This recipe is simple to make, yet incredibly delicious. I have never made zucchini bread until now, and it came out great. I only added about a teaspoon of vanilla instead of the tablespoon it calls for, and it was perfect. Also, hazelnuts make a great addition for those who don't like walnuts or pecans, but still want the crunchier texture.

I made muffins from this recipe and they turned out so moist and yummy! 5 stars!

This came out great! Moist and flavorful. I made some alterations; I added 1/2 c. grated carrot & the zest and juice of 1 lime. When it came out of the oven, I topped it with a lime glaze made by stirring 1/4 c. lime juice with 1/2 c. sugar in a saucepan until it boiled and the sugar dissolved. I brushed it all over the tops right out of the oven and let it solidify. I made muffins, too, 18 minutes in the oven was perfect.

I have baked this zucchini bread twice within one week, now, and it is absolutely delicious. My three kids are already asking me to bake it again. The first time, I made no changes, and the bread was perfect - sweet, hearty, and nutty with the perfect amount of cinnamon. The second time, I replaced 1/3 of the sugar with Splenda, andit was equally delicious, if a tiny bit too sweet.

I plan on making this tomorrow night, and based on reviews it sounds delicious! But I'm wondering, do I need to drain/strain the moisture out of the shredded zucchini first? Thanks!

excellent!

Delicious and simple. I made them as mini-muffins, baked them for 15 minutes at 350. I also made one mini loaf with some leftover batter and baked that for about 37 minutes. I added some chocolate chips to the mini muffins for my son and he scarfed the down. Great recipe!

This was the moistest most delicious zucchini bread I've tasted. I had to cut the recipe in half because I only had 1 pan for baking. And I used whole eggs but that's the only change. My husband ate half the loaf in 1 sitting. Thank you for sharing! : )

This is a very moist and delicious recipe. I used 1/2 cup applesauce and 1/2 oil. I also used 2 tsp of cinnamon. I will keep this as a standard recipe for zucchini bread. Thanks.

My Husband Loved this recipe it was not as heavy as most. Has a wonderful flavor.

Was a big hit with the roomies. Super moist!

I followed the recipe exactly as written and it came out perfect. 2 whole loaves gone in about 3 days. Used 2 medium size zucchini's which equaled just about 2 cups. Baked for 50 minutes. Making it again this week and will not do anything differently than before.

Love it! I have been looking for the perfect zucchini bread recipe. This is it.

I made this recipe yesterday to try and use up the zucchini from my garden. The flavor is excellent, but thought the bread itself was a bit dry. This could be because I baked on convection bake instead of regular bake. Next time I will not use convection bake and see how it turns out

this recipe was wonderful. my vegetable hating husband really liked it. the only thing i really didnt love about this bread was that it didnt seem to stay together too well...especially after it was warmed. i will certainly be making this recipe again soon, as i need to use up the rest of the zucchini. has anyone frozen this loaf? how well does it freeze,and will itnfall apart worse once thawed? many thanks for sharing this wonderful recipe

Easy recipe, smells great. I added pecans. Can't wait to try it.

Excellent recipe! Added 1/2 cup dates and used 3 disposable loaf pans. My mom said it was the best ever, I agree!

I used half brown sugar (and olive oil, b/c i was out of canola!) and it was fab. I could have done half whole wheat and still had perfect results. Moist, sweet, and delicious.

I made this for the second time last night. The first time I made it, I made it exactly as written. We thought it was to sweet and to oil. This time I used 1 cup of white sugar and 1/2 cup brown sugar. I also used 2/3 cup oil and 1/3 cup unsweetened applesauce. I also increased the cinnamon to 2 teaspoons. We absolutely loved the changes and will make it our zucchini bread recipe from now on.

I loved this recipe.. I only 1 tsp of Cinnamon and it was plenty.. VERY moist and delish...

Excellent! My family plowed down an entire loaf in one evening, so it's good this makes 2 loaves!

This was my first time making zucchini bread. I made one loaf with walnuts and one with chocolate chips. My boyfriend had fun making it with me and we both loved it. Easy to follow recipe it was moist and tastes great. I followed a reviewers tip and replaced 3/4 of the oil with applesauce. I just need to find out how to cut out some of that sugar.

This bread is absolutely wonderful! I didn't use nuts and trust me, it doesn't need them. I will definitely be making this recipe again and again. Thank you!

This is the Best zucchini bread I have made. So moist and delicious. Everyone at work loves it and they actually bring me zucchini from their gardens for me to make them some.

Uber good. I recommend adding a 1/2 cup more zuchini, and 1/8 cup shredded carrot

This was SO good!!.I sunstituted 1/2 cup of white sugar for brown.Very moist,just sweet enough.Love this!

The best bread I have ever had or made hands down! It makes two loaves, I was planning on giving one to a friend but my husband and I ate both! It kept very nicely (wrapped in plastic wrap) and stayed extremely moist while holding its form. An AMAZING recipe!

Excellent! This recipe is exactly as advertised - a good, classic zucchini bread. Only thing I changed was to add extra walnuts. I always press as much liquid as possible out of the zucchini by squeezing it or pressing between layers of paper towels. This bread had a great texture and I loved the cinnamon flavor. Might try reducing the sugar or using applesauce for half of the oil, but really this recipe is just perfect!

I misplaced the zucchini bread recipe I grew up with and have made for years, so I was rushing around to find a recipe this morning to use with some fresh garden zucchini. This was great! It is moist and has an airier texture than my original recipe because of the eggs beaten separately.

Great recipe!

The best Zucchini bread I've ever tasted. Very moist. It was a huge hit at work, with the family and neighbors. Delicious!

Caley's Classic Zucchini Bread Haiku: "Mouthful of bread, yum! Made some wee "healthy" changes. Thanks so much, Caley!" Swapped the optional walnuts for miniature chocolate chips, and reduced oil to 1/2 c. adding in 1/2 c. applesauce, but didn't change anything else! Two lovely brown and beautiful loaves were ready in 55 min. and I don't know how I kept myself for diving right in w/ pats of melty butter and my cup of coffee. Upon indulging in a slice (OK, more like 3), I was in heaven. Sliced the 2nd loaf and froze for later, but truth be told, I'll probably be thawing it much sooner!

Made this today and it came out great! I followed the advice of others and only used 1 1/2c sugar and 1/2c of oil and 1/2c of apple sauce... I didn't have any walnuts on hand so I had no choice but to omit them...wished I would have had chocolate chips to add!!

This is the best Zucchini Bread recipe I have ever had!

I cooked a little longer , but this is the only one I have ever turn out great!

Best zucchini recipe I've found!

The texture was great. However, it did not have a lot of flavor. I followed the recipe but added a half cup of walnuts and half cup raisins. I will try it again but will add more spices, perhaps some lemon or orange flavor, too. I will try it again.

Very good. I added 1/2 cup applesauce 1/2 cup of oil for all the oil. Also added white choco chips since I had them lying around! Very good, my kids love them!

Oh my gosh, this recipe is perfect. I followed it exactly and it was so moist and flavorful. My 2 year old son could not get enough of it. I also had my cousins try it and they LOVED it! This will be my go-to dessert recipe for Christmas or Thanksgiving.

I have made a lot of zucchini bread but this recipe has been the best so far. I added a banana and about a 1/2 cup more of flour (on accident) and it turned out well.

Great recipe for a classic sweet zucchini bread! the second time I made this I added 1/4c chia and flax seeds and sunflower seeds for texture and more fiber (we did not use nuts). The original version or the modified version were both fantastic.

Best ever!!

I made it just as directed. Easy and delicious. My husband requested it again the next week.

This was delicious! I followed the recipe except I used 1/3 cup of olive oil and 2/3 cup apple sauce. This made 7 large muffins and one loaf pan. Gotta run! Headed to the farmers market to get more zucchini!

I fluffed my egg whites made it not so dense Made kinda airry

Absolutely deliciius! I'm glad it makes two loggerheads one was gone almost immediately.

I've made it several times and always delicious! I can count on this recipe.

Perfect!

This is the exact recipe I just dug out of my grandma's recipe box. Thanks for sharing! It may not be the healthiest recipe for zucchini bread but it IS the best tasting.

Tasty and moist!

Replaced half of oil with applesauce, cut sugar down, added cranberries. Didnt need to cook as long

Although this one was good I think I would prefer to stick to my usual recipe.

Great and easy! I loved it with the optional walnuts included.

best, easiest, most delicious bread

I added nutmeg to the bread.

I made muffin! I added 1/2 cup of brown sugar instead of 2 cups of sugar. Replaced 1 cup of flour with whole wheat flour. Added 1 banana for sweetness. Added a little more zucchini :) Only put 1/2 of canola oil. Made exactly 12 muffins. Yummy!

I know it's a lot of oil, but this was absolutely wonderful! Moist and flavorful-we all loved it!

I made this pretty close to the original, the only substitution I made was one cup Spelt flour for one of the cups of white flour. That has never changed a recipe before so am not sure what happened. But, this fell a bit. I had to cook them longer as well. Next time I will add a bit more white flour and a bit more baking powder. The flavor was great however.

I made it according to the recipe, but was disappointed in it. It came out more the consistency of cake instead of this type of bread. I'll be looking for another recipe for this.

Delicious! Simply delicious! The bread I prepared was gone in a blink of an eye. Everyone -and I am talking about a gathering of adults,- went crazy with it. They all kept talking about the "gingerbread". The best is that I FORGOT the oil and so I didn't add it; yet it the bread was delicious, just perfect!

left out the walnuts as we don't like them. makes a good, quick breakfast bread with a little butter or homemade jam!

Made some modifications as suggested (less oil, less sugar).

With so many zuke bread recipes out there, it can be overwhelming, BUT this recipe delivers! Basic, delicious, simple and perfect. Definitely my new go-to recipe for zucchini bread.

Quick easy, and forgiving when I went with 3/4 the sugar. An excellent bread.

It was great! I made six loafs & froze a couple of them the others I had given to away to my son & his family, my brother & sister in law & granddaughter. And everyone just loved it

The taste is fine, but it came out too moist. I kept cooking it but eventually had to just take it out because the outside was getting brown and crusty.

Excellent! Will use this recipe again, sweet & cinnamony. Baked on convection for 44 minutes to get a perfect doness throughout.

Made exactly as the recipe..first time making zucchini bread and it was awesome.. A KEEPER

I modified the recipe by using olive oil instead of vegetable oil, whole wheat brown flour instead of regular flour, and added a bit less sugar. (My small contribution to trying to eat healthier.) I also used muffin tins and baked them for 45 min., and they came out great with a crunchy top. Definitely, spray and flour the tin. Very yummy.

In place of the vegetable oil I used virgin olive oil. I added 1/2 tsp cinnamon to the recipe. I baked the recipe for 50 minutes. This recipe is very moist, I will be making it again :)

Made it. only used 1/4 cup oil and added 3/4 cup apple sauce. DELICIOUS.

Too much oil!

I followed the recipe exactly the first time I made this. It was wonderful!! This time when I made this I cut back on the sugar because I sprinkled cinnamon/sugar mixture around the bread pan after I greased it. My dad ate one loaf by himself!!

Yum. Love the cinnamon. Personally I prefer it with an additional half-cup of flour, to make it more cake-y.

made this and loved the recipe. We eat this with our bowl of beans. it freezes as well.

Great taste, moist and easy! My family loved it and it made two loaves!

Delicious. I replaced 80% of the oil with unsweetened applesauce. Definitely will make again

Delicious. Very moist and wonderful taste.

PEEEEEERFECT....Shared recipe with my friends in Europe too...just right

I made this quite often this summer with all my zucchini from the garden. The recipe comes out very, very moist. I found that using 1/2 cup of vegetable oil and 1/2 cup of applesauce made the recipe lighter and better in my opinion.

Delicious! Sometimes I substitute 1 cup Splenda in place of one of the cups of sugar and use 1/2 cup canola oil along with 1/2 cup unsweetened applesauce.

It's super moist. I use cane sugar. Substituted 1 cup apple sauce instead of the vegetable oil. I used pecans as suggested. It turned out great. I will definitely share this bread with my friends and co-workers. Thank you for sharing this recipe.

I couldn't find my cheese grater so I gave the zucchini a few quick pulses with the Ninja. It still came out AMAZING but I missed having the shredded zucchini. Can't wait to make it again!

Amazingly good. First time ever at zucchini bread.

I made the recipe as followed. The center dropped though :/

Yum! I didn't have walnuts so I substituted 1/2 c of pecans, it turned out very well! I made two loaves of moist zucchini bread and I will definitely use this recipe again.

I'd definitely be making it again.

very good

This recipe was excellent! I loved it, my husband loved it and I took some to work and people couldn't believe I made it from scratch. I followed the directions to a "Tee" except for the sugar part. I only added 1 1/2 cups instead of two cups and it was perfectly sweet enough.

It's delicious and the recipe makes a large amount. . I gave some away and got raves.

I made this today and though a little unsure about the 1 tablespoon of vanilla extract I stuck with the recipe but the bread came out flat and more like cake than sweet bread. Tasty all the same. Is the vanilla amount correct?

Everybody loved it nice and moist but not to heavy.