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My review
Zucchini Bread IV
Kristen
"This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!"
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Ingredients
1 h 25 m servings 231Original recipe yields 24 servings (2 - 8x4 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
- Bake for 60 to 70 minutes, or until done.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 9551149 Ratings
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Most helpful positive review
7/13/2006
This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which ...
Most helpful critical review
11/22/2007
Well, I have to be the spoil sport, but I wonder what folks are used to with zucchini bread? For me it *should be* one of the more moist and darker in color of all the quick breads. The recipe I...
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7/13/2006
This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which ...
7/31/2006
Sorry Mom - I'm replacing your recipe, the one that I grew up eating, the one that I've been making for 20 years, the one that I though couldn't get any bette, with this one! For the first ...
8/23/2007
I love this recipe! I read the reviews and altered the recipe like MaryKlaire by adding a studel -like topping in a similar matter. However, I made a crumb topping of 3/4 cup brown sugar, 1/2 c...
8/7/2006
This will be my zucchini bread recipe from now on, it's very good. However I did change it up a bit according to other reviewers' suggestions, so I cannot rate the original recipe. I rated the...
7/21/2002
My family & I absolutely loved it! I used only 1/2 of the oil and used 1/2 a cug of plain yogurt. I added 1/2 a cup of golden raisens, fabulous! I chopped the zucchini & then placed on paperto...
6/20/2002
Very tasty! I added a cup of raisins and covered the loaf pans after an hour to prevent browning while the inside set, and loved the outcome! Excellent recipe, not very time-consuming or diffi...
9/30/2001
My first attempt at zucchini bread and it turned out great. I changed a few thing's. Grating wasn't working too well for me so I shredded and squeezed out the excess juice, but not too dry. I u...
8/11/2002
Super zucchini bread recipe! I had lost my old recipe, so decided to try this one. I'm glad I did. I've made 4 loaves and everyone has loved it.
8/5/2002
I've now made this several times and have frozen several loaves. Whether fresh or "thawed", it's always a hit. Thanks for sharing!