Skip to main content New<> this month
Get the Allrecipes magazine

Wendy's Zucchini Bread

Rated as 4.6 out of 5 Stars
3

"Although zucchini in a sweet bread may sound unusual, this moist, cinnamon-scented bread is truly comforting and delicious."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 150
Original recipe yields 32 servings (2 4x8-inch loaves)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour 2 4x8-inch loaf pans.
  3. Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
  4. In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
  5. Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
  6. Pour the batter into the prepared loaf pans.
  7. Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.

Nutrition Facts


Per Serving: 150 calories; 7.6 18.9 2 17 109 Full nutrition

Explore more

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I cut this recipe in half down to 16 servings. Instead of using 1 1/2 eggs, I used two full eggs. I did have to add a little more oil than what was asked for because using half wheat flour made ...

This zucchini bread is not as sweet as other zucchini breads I have made. The nuttiness of the whole wheat flour gives the bread great flavor and texture. Out of habit, I beat the first four i...

I added coconut oil and milk chocolate morsels. It turned out great

This zucchini bread was awesome. I did add more cinnamon but the fact that its half enriched white flour and the other half is whole wheat is a bonus.

I used 2/3 C of applesauce and 1/2 C coconut oil. I did not have two loaf pans so I made a dozen muffins and one loaf. I baked the muffins and the loaf at the same time but took out the muffins ...