Wendy's Zucchini Bread

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although zucchini in a sweet bread may sound unusual, this moist, cinnamon-scented bread is truly comforting and delicious.

By WendyD
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement

  • Grease and flour 2 4x8-inch loaf pans.

  • Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.

  • In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.

  • Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.

  • Pour the batter into the prepared loaf pans.

  • 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:
149.8 calories; protein 2g 4% DV; carbohydrates 18.9g 6% DV; fat 7.6g 12% DV; cholesterol 17.4mg 6% DV; sodium 109mg 4% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Sarah Jo
Rating: 4 stars
01/24/2013
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 it drier than I think it would have been had I used all AP flour. I made this into muffins instead of one big loaf. I did not get 16 muffins, I got eleven and they were on the smaller side. Before baking, I sprinkled each muffin mound with a little cinnamon sugar. Very nice, basic zucchini bread recipe. It reminds me a lot of the one my Mom made when I was a child. Read More
Helpful
(7)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
Rating: 4 stars
01/24/2013
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 it drier than I think it would have been had I used all AP flour. I made this into muffins instead of one big loaf. I did not get 16 muffins, I got eleven and they were on the smaller side. Before baking, I sprinkled each muffin mound with a little cinnamon sugar. Very nice, basic zucchini bread recipe. It reminds me a lot of the one my Mom made when I was a child. Read More
Helpful
(7)
Deb C
Rating: 5 stars
08/01/2012
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 ingredients together very well before mixing in the zucchini and then mixed in the entire amount of the dry ingredients. Also out of habit I lined the bottom of the pan with parchment paper for ease in removing the bread from the pan. If you are looking for a little variation in zucchini breads this is a nice recipe to try. Read More
Helpful
(5)
cginou
Rating: 4 stars
08/26/2012
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. Read More
Helpful
(2)
Advertisement
Carman Anderson
Rating: 5 stars
09/14/2014
I added coconut oil and milk chocolate morsels. It turned out great Read More
Helpful
(2)
Andrea Pompeo
Rating: 5 stars
09/04/2018
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 around 25 minutes. Turned out really good?? Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/27/2020