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My review
Caley's Classic Zucchini Bread
mouse1493
"A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred."
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Ingredients
1 h 25 m servings 318 calsOriginal recipe yields 16 servings (2 loaves)
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
- Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
- Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
- 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 loosening the edges with a knife and removing to cool completely on a wire rack.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 318 calories; 17.2 g fat; 38.3 g carbohydrates; 3.5 g protein; 35 mg cholesterol; 247 mg sodium. Full nutrition
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Reviews
Read all reviews 93113 Ratings
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Most helpful positive review
12/12/2010
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 a...
Most helpful critical review
10/2/2011
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 c...
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12/12/2010
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 a...
1/14/2011
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 ge...
8/22/2010
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 lik...
8/17/2011
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. Ha...
8/7/2011
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 ne...
10/2/2011
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 c...
9/14/2010
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 ...
8/23/2011
I made muffins from this recipe and they turned out so moist and yummy! 5 stars!