This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

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  • In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.

  • In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.

  • In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Nutrition Facts

274.4 calories; 3.3 g protein; 35.9 g carbohydrates; 15.5 mg cholesterol; 238.6 mg sodium. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2006
The first time I made this recipe I left out the currants and doubled the recipe and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness so I tried again. The second time I doubled the recipe but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is but I switched to good old gold medal and this batch came out great! Read More
(45)

Most helpful critical review

Rating: 3 stars
11/09/2010
This stuck in the pan - not sure what the problem was. Read More
(6)
125 Ratings
  • 5 star values: 90
  • 4 star values: 31
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/17/2006
The first time I made this recipe I left out the currants and doubled the recipe and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness so I tried again. The second time I doubled the recipe but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is but I switched to good old gold medal and this batch came out great! Read More
(45)
Rating: 5 stars
09/17/2006
The first time I made this recipe I left out the currants and doubled the recipe and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness so I tried again. The second time I doubled the recipe but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is but I switched to good old gold medal and this batch came out great! Read More
(45)
Rating: 5 stars
09/06/2007
Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)! I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in taste. Since this recipe can run slightly dry, if you find yourself considering cutting down on the oil - don't. I added 1/2 cup of applesause along with the oil and it is just perfect. With or without the changes this bread is excellent! Read More
(38)
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Rating: 4 stars
08/30/2003
I tried this and found it very easy to make. My family loves the coconut. I chose not to boil the raisins but just added them into the batter. Used Crasins for something different. Very tasty and will use again for sure! Debbie Read More
(34)
Rating: 5 stars
10/01/2005
Great easy and quick recipe! For a lighter version I used only 1/4 c of oil and added a 1/4 c of applesauce and replaced 1/2 the sugar with splenda and it worked!!! Read More
(19)
Rating: 5 stars
08/10/2005
Awesome! I have made this several times already. I even tried lightening it up a bit. I mixed 1/2-cup Splenda and 1/2 cup sugar and 3/4-cup wheat flour with 3/4 cup white flour. The results were good but still not as awesome as the original. I will make the lightened version for my household but when it comes to giving it away I will stick to the original. PS: Unbelievable but true - I recently tried to double this recipe but I accidently only added 2 cups of flour instead of 3 cups. The result was more like a zucchini cake. So I went to the store and bought some cream cheese frosting and everyone raved about it! They are still saying I make the best zucchini bread out of our whole big Italian family! Read More
(18)
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Rating: 5 stars
08/08/2006
I made 3 different zucchini loaf recipes - 2 with chocolate and this one. I thought I would like the ones with chocolate better but this one was my favorite. I used natural applesauce instead of oil(it saves 75 cal & 8 grams of fat per serving) and used craisins for the currents..it was so yummy and moist. Read More
(17)
Rating: 4 stars
08/11/2006
This was good. Very easy to make. Moist and very good with coffee. I used 1/4 cup brown sugar and 1/2 cup white sugar and it was sweet enough I just love the taste of brown sugar and coconut together. Read More
(14)
Rating: 5 stars
01/26/2011
Really yummy and different with the coconut. My co-workers loved it! Read More
(12)
Rating: 5 stars
03/28/2003
One of the best zucchini breads I have ever had. A keeper! Read More
(11)
Rating: 3 stars
11/09/2010
This stuck in the pan - not sure what the problem was. Read More
(6)