Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.

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Ingredients

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

Directions

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

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

247.8 calories; 3.3 g protein; 30.1 g carbohydrates; 23.3 mg cholesterol; 165.1 mg sodium. Full Nutrition

Reviews (812)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
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 squeezed some of the water out of the shredded zucchini before I added it. The bread (and dozen muffins I made) came out great! To make zucchini muffins from this recipe just alter the baking time to 30mins. Test with a toothpick or wooden skewer and if it comes out "clean" they're done! Read More
(448)

Most helpful critical review

Rating: 2 stars
01/06/2003
This recipe turned out ok. It was a little more dense than what I expected. Read More
(26)
1003 Ratings
  • 5 star values: 795
  • 4 star values: 141
  • 3 star values: 42
  • 2 star values: 19
  • 1 star values: 6
Rating: 5 stars
10/23/2003
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 squeezed some of the water out of the shredded zucchini before I added it. The bread (and dozen muffins I made) came out great! To make zucchini muffins from this recipe just alter the baking time to 30mins. Test with a toothpick or wooden skewer and if it comes out "clean" they're done! Read More
(448)
Rating: 5 stars
08/02/2003
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. Made a dense and delicious bread. Held up well when slicing, too. Read More
(371)
Rating: 5 stars
08/30/2003
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! Read More
(269)
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Rating: 5 stars
08/29/2003
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. and Added 1 t. allspice. Read More
(166)
Rating: 5 stars
08/01/2003
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 the oil with applesauce and it was still wonderfully moist and dense. Highest recommendation! Read More
(124)
Rating: 5 stars
11/09/2003
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 this recipe. I like it exactly as is!! But, for a change up, I have added golden raisins instead of nuts and used 2 ts. cinnamon and 1 ts. apple pie spice (I was out of nutmeg) and made muffins...baking for 15 minutes. Great for a quick snack. Thank you Laura for a great recipe! Read More
(98)
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Rating: 5 stars
09/15/2003
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 sugar. I baked it for 53 mins. in a bundt pan. It's very moist. I'm glad I didn't bake it any longer, or it'd have dried out. Next time, I'll check it after 50 minutes. Even the prebaked batter was yummy (hey, I was checking the sweetness level!) Read More
(90)
Rating: 5 stars
07/09/2003
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 flavor, and held together wonderfully when sliced for the kids peanut butter sandwiches. Yummy! Got raves in this house. Printed, and added to the house recipe box, thanks Laura! Read More
(50)
Rating: 5 stars
08/06/2003
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! Read More
(49)
Rating: 2 stars
01/06/2003
This recipe turned out ok. It was a little more dense than what I expected. Read More
(26)