Moist, slightly heavier than normal zucchini bread.

Recipe Summary

Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans.

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  • Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Nutrition Facts

213 calories; protein 3g 6% DV; carbohydrates 30.4g 10% DV; fat 9.3g 14% DV; cholesterol 23.3mg 8% DV; sodium 194.5mg 8% DV. Full Nutrition
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Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2005
One of my favorite recipes! It's excellent! It's also simple to make! I've made about 16 loaves of it this summer (2005). I prefer to make recipes with brown sugar rather than white, I like the flavor better. I also preferred this recipe over zucchini bread recipes that call for molasses, which isn't an ingredient I normally keep in my house. Many family members and also friends commented that they didn't care for zucchini, and were most certain they wouldn't like the bread, but once they tried it, they all wanted a loaf of their own, that's why I've ended up making so many (lots of zucchini from the garden is another reason why!). This recipe makes 2 loaves. I tried tweeking the recipe a bit by adding more raisins/walnuts/cooking it for a longer period, but my final opinion is that the recipe tastes great just as it is. I also learned from a friend that I can shred the zucchini and freeze it in freezer bags, and make the bread fresh when I want, rather than freeze the bread itself, so I'll be making this bread fresh at Thanksgiving. One more note, I do peel the zucchini just like a cucumber before I grate it...not sure what it'd taste like if I left the skin on. Read More
(274)

Most helpful critical review

Rating: 3 stars
11/05/2006
This was ok but more of a cake texture than a good hearty muffin texture. I have another recipe that uses twice the amount of zucchini ( carrots) for this amount of flour and is far superior. I don't think I'll bother with this recipe again. Read More
(52)
236 Ratings
  • 5 star values: 163
  • 4 star values: 51
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
08/21/2005
One of my favorite recipes! It's excellent! It's also simple to make! I've made about 16 loaves of it this summer (2005). I prefer to make recipes with brown sugar rather than white, I like the flavor better. I also preferred this recipe over zucchini bread recipes that call for molasses, which isn't an ingredient I normally keep in my house. Many family members and also friends commented that they didn't care for zucchini, and were most certain they wouldn't like the bread, but once they tried it, they all wanted a loaf of their own, that's why I've ended up making so many (lots of zucchini from the garden is another reason why!). This recipe makes 2 loaves. I tried tweeking the recipe a bit by adding more raisins/walnuts/cooking it for a longer period, but my final opinion is that the recipe tastes great just as it is. I also learned from a friend that I can shred the zucchini and freeze it in freezer bags, and make the bread fresh when I want, rather than freeze the bread itself, so I'll be making this bread fresh at Thanksgiving. One more note, I do peel the zucchini just like a cucumber before I grate it...not sure what it'd taste like if I left the skin on. Read More
(274)
Rating: 4 stars
08/25/2007
Love this recipe. I trade out most of the oil for an equal part applesause which works great. I also put in the pinch of nugmeg & allspice recommended by another cook. Moist & fabulous; everyone who has a piece wants more! Read More
(158)
Rating: 4 stars
07/21/2007
PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES! Read More
(106)
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Rating: 4 stars
10/08/2003
This is a very good recipe. I chose it based on the brown sugar and lower oil content and was more than satisfied with the results. One note though - the recipe make 2 loaves rather than the one that is indicated. I made it 2x and both times substituted dried apples (chopped) for the nuts as my 2 year old likes apples and not nuts. The first batch was otherwise made as directed and was extremely good (I got lots of compliments from others who tasted it). I also made another batch using egg replacer (Ener-G) for my mother-in-law who has a egg allergy. She was absolutely crazy about it and I had 4 other people sample it vs. the real egg and they all agreed that it was very good also - you can tell there is a texture difference though. Overall this recipe is very versatile with a lower oil content than others without sacrificing any of the moistness. The raisins may help here - and btw I had several people who hate raisins compliment the bread. Read More
(84)
Rating: 5 stars
08/28/2005
Yummy! I decided on this recipe because of the brown sugar... and I'm sure glad I did. I added 1/4 c ground flax seed to give the kid's some good Omega 3's, added a shake of nutmeg and used pecans. I also made a glaze to drizzle over the top. The texture was soft and moist, but not heavy. The color was nice and rich. Give it a try! Read More
(58)
Rating: 3 stars
11/05/2006
This was ok but more of a cake texture than a good hearty muffin texture. I have another recipe that uses twice the amount of zucchini ( carrots) for this amount of flour and is far superior. I don't think I'll bother with this recipe again. Read More
(52)
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Rating: 5 stars
06/30/2007
This was my first attempt at making zucchini bread. I was overall very pleased with the results. I only had one 9x5 pan, so I made one large loaf. I had to bake it longer than an hour (~80min), but I think that is just because my oven cooks slower than most. Next time I think I would prefer to try two smaller loaves. I chose this recipe for the low oil content and it turned out very moist and tasty. Read More
(50)
Rating: 5 stars
08/17/2004
Loved the recipe (especially the lower amt of oil and the brown sugar). We're not real hot on raisins so we added one finely chopped peeled apple instead. Turned out great. Definitely not dry in the least (probably due to the apple). Read More
(49)
Rating: 4 stars
07/28/2007
This was delicious... I added twice as much zucchini but squeezed out the juice first. Very good! Read More
(44)
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