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Caley's Classic Zucchini Bread

Caley's Classic Zucchini Bread

Name: Caley's Classic Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 2 loaves
Ingredients: 3 eggs; 2 cups white sugar; 1 cup vegetable oil; 1 tablespoon vanilla extract; 2 cups grated zucchini; 2 cups all-purpose flour; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; ¼ teaspoon baking powder; 1 teaspoon salt; ½ cup chopped walnuts

Rating: 4.69 stars

159 Ratings
135 Reviews
29 Photos

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.

By mouse1493

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Recipe Summary

prep:

15 mins

cook:

1 hr

additional:

10 mins

total:

1 hr 25 mins

Servings:

Yield:

2 loaves

Nutrition Info

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.

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Step 2

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.
Step 3

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.
Step 4

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.

Nutrition Facts

Per Serving:

318 calories; protein 3.5g; carbohydrates 38.3g; fat 17.2g; cholesterol 34.9mg; sodium 246.6mg. Full Nutrition

Reviews (135)

Most helpful positive review

zwei76gal

12/13/2010

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 and since I didn't have enough zucchini on hand I used 1c zucchini and 1c shredded carrots. Yum!! Read More

Helpful

(49)

Most helpful critical review

headpea

10/02/2011

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 cups of flour but similar ones call for 3 cups. Misprint? Read More

Helpful

(14)

159 Ratings

5 star values: 132
4 star values: 14
3 star values: 8
2 star values: 0
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

zwei76gal

12/13/2010

Helpful

(49)

redlamb

01/20/2011

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 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. Read More

Helpful

(34)

amandolynnd

08/23/2010

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 like Grammas! Good job. Read More

Helpful

(29)

Marisa R.

08/17/2011

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. 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! Read More

Helpful

(22)

AFWifeMomNurseAmy

08/07/2011

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 needs no modification at all unless you want to add any extras like I did. Thank you so much for sharing! Read More

Helpful

(17)

headpea

10/02/2011

Helpful

(14)

manda0817

07/04/2011

No changes needed perfect as is. Very moist. Read More

Helpful

(10)

Josh Allen

09/15/2010

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 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. Read More

Helpful

(9)

AmberNicole

08/24/2011

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

Helpful

(8)

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Back to Caley's Classic Zucchini Bread

All Reviews for Caley's Classic Zucchini Bread

- of Reviews

Caley's Classic Zucchini Bread

Servings Per Recipe: 16
Calories: 317.7

% Daily Value *

protein: 7 %

carbohydrates: 12 %

dietary fiber: 4 %

sugars:

fat: 27 %

saturated fat: 12 %

cholesterol: 12 %

vitamin a iu: 2 %

niacin equivalents: 14 %

vitamin b6: 5 %

vitamin c: 4 %

folate: 10 %

calcium: 2 %

iron: 6 %

magnesium: 5 %

potassium: 2 %

sodium: 10 %

thiamin: 15 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.