-
-
My review
Sophie's Zucchini Bread
Laura Stotko
"Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 248Original recipe yields 24 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Sift together flour, salt, soda, cinnamon, baking powder.
- Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 806996 Ratings
-
-
-
-
-
Most helpful positive review
7/19/2003
Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeez...
Most helpful critical review
8/25/2001
This recipe turned out ok. It was a little more dense than what I expected.
Most helpful
Most positive
Least positive
Newest
7/19/2003
Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeez...
7/24/2002
I don't have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour...and it was amazing! I took the results to a family reunion and got raves. Ma...
9/17/2002
Great recipe...my husband and kids loved it. To make it go FASTER, I substituted 2c. Zucchini with 1c. Apple and 1c. Carrots...It's one way to get the kids to eat their vegtables!
7/29/2002
My husband says this bread is the BEST! I changed a few things...Exchanged 1 C. Whole Wheat flour, Increased the cinnamon to 1 T., Decreased the sugar to 1 1/2 C., Increased the zucchini to 4 C...
8/28/2002
This bread is delicious! I love that this recipe uses 50% more zucchini than regular recipes. It creates a more hearty texture and my family gets a healthier sweet bread. I substituted 1/2 of th...
10/5/2002
This is the best recipe I have made for Zucchini Bread. I always need tasty ways to use up my "Giant" garden zucchini, but my husband usually doesn't like heavy quick breads. He really enjoyed...
7/14/2002
This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of ...
9/26/2002
very, very nice! My only change, or addition was a bit of nutmeg, and have to spray everything with non-stick spray..well, just because! It was nice and dense with zucchini, but also light in f...
10/23/2002
Excellent recipe! I used 1 cup of whole wheat flour and 2 cups all purpose flour, just for a richer flavor. The only zucchini bread recipe I'll ever use!