A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table.

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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 combine sugar, oil, eggs, and vanilla. Add grated zucchini.

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  • In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.

  • Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.

  • Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Nutrition Facts

254.7 calories; 3.4 g protein; 32.1 g carbohydrates; 23.3 mg cholesterol; 116.5 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2004
This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it instead of using ground ginger I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also I usually cook it in my ring pan. The last time I made it I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up! Read More
(45)

Most helpful critical review

Rating: 3 stars
08/11/2007
I like the spices but it is too sweet for my taste. Read More
(6)
62 Ratings
  • 5 star values: 43
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/27/2004
This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it instead of using ground ginger I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also I usually cook it in my ring pan. The last time I made it I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up! Read More
(45)
Rating: 5 stars
07/27/2004
This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it instead of using ground ginger I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also I usually cook it in my ring pan. The last time I made it I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up! Read More
(45)
Rating: 5 stars
08/31/2003
This was the first time I've used another recipe for zucchini bread instead of the one I received from a friend years and years ago - and it turned out wonderfully!!! My boyfriend almost ate half a loaf himself and told me that this was the best my zucchini bread ever tasted! Definitely 5 's and recommended for all to try! Read More
(34)
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Rating: 5 stars
08/05/2003
This recipe is fantastic. I used craisins instead of raisins and also added grated orange peel - and hoo-boy-howdy - it was great. Thanks for the recipe - its a keeper! Read More
(31)
Rating: 4 stars
02/13/2003
One of the best! So easy little prep time and delicious! I had so many compliments just from my first prep. The clove really makes it--just be sure you don't get too much. Stays moist for days IF it lasts that long. Read More
(14)
Rating: 5 stars
09/11/2006
This recipe is WONDERFUL!!!! Even better then my grandma's which I love and enjoy making. I did make some changes. Instead of the ginger and cloves I used 1 1/2 teaspoons pumpkin pie spice and instead of the raisins I put in 1 cup chocolate chips. You have got to try it that way it is to die for even my kids ate it like they couldn't get enough.. Thanks for sharing a GREAT recipe!!!!!!!!!! Read More
(13)
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Rating: 4 stars
08/15/2006
For my first time experience with a zucchini bread I must say it was quite sastisfactory. But I bit to sweet for me. But still very yummy!:) Read More
(11)
Rating: 5 stars
08/29/2003
Great recipe. Try substituting Crasins (dried cranberries) or currants for the raisins. Read More
(10)
Rating: 5 stars
08/29/2003
This recipe was excellent! Instead of all purpose flour I used whole wheat. Highly recommend!!! Read More
(9)
Rating: 4 stars
12/07/2009
Excellent recipe! I used dried cherries rather than raisins and half brown sugar and half white sugar. Increased the zucchini a little bit- very moist. Read More
(9)
Rating: 3 stars
08/11/2007
I like the spices but it is too sweet for my taste. Read More
(6)