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Mom's Zucchini Bread
SUBMITTED BY:
v monte
PHOTO BY:
TRICIA JAEGER
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
RECIPE RATING:
Read Reviews
(1,391)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 40 Min
Original recipe yield 2 loaves
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
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DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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REVIEWS
Reviewed on Aug. 8, 2007 by
MommyFromSeattle
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MommyFromSeattle
Aug. 8, 2007
This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!
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546 users found this review helpful
This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this...
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Reviewed on Sep. 21, 2006 by mm425
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mm425
Sep. 21, 2006
Very moist and good. I added a crumb topping as another reviewer suggested and that was fabulous! By trial and error, I discovered that the topping works best when added 15 minutes into the baking time. That way, the topping stays on top rather than sinking down into the batter as the bread bakes. I made 5 mini-loaves and baked a total of 40 minutes. (Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.)
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354 users found this review helpful
Very moist and good. I added a crumb topping as another reviewer suggested and that was...
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Reviewed on Sep. 2, 2005 by ALLIEA
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ALLIEA
Sep. 2, 2005
Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium speed and the bread is moist and good
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218 users found this review helpful
Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe...
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Reviewed on Dec. 2, 2003 by TERESAMAS
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TERESAMAS
Dec. 2, 2003
excellant recipe ! I replaced 1 cup of the plain flour with whole wheat flour , used unsweetened applesauce in place of the oil, reduced the sugar by 1/2 a cup and used ener-g egg replacer for a much healthier ,vegan version . The bread came out beautiful , moist and tasty :)
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146 users found this review helpful
excellant recipe ! I replaced 1 cup of the plain flour with whole wheat flour , used...
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Reviewed on Jul. 29, 2003 by
CAKEBAKER61
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CAKEBAKER61
Jul. 29, 2003
This is the best base for a zucchini bread I've ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1/2 cup oil and 1/2 applesauce. I took this to a church dinner and one little girl ate 5 pieces and another ate 6.
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116 users found this review helpful
This is the best base for a zucchini bread I've ever had. I changed it some so my daughter...
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Reviewed on Jun. 8, 2003 by
LTISONE
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LTISONE
Jun. 8, 2003
I lost my original zucchini bread recipe so I was looking for something similar. This recipe was it! But I added an 8 oz. can of crushed pineapple and some cut up maraschino cherries. This recipe turned out better than my original recipe and to top it off I got three loaves of bread out of it. Everyone loved this one, even my super picky kids.
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99 users found this review helpful
I lost my original zucchini bread recipe so I was looking for something similar. This recipe...
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Reviewed on Jul. 30, 2007 by
iowamom
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iowamom
Jul. 30, 2007
Great way to use up some of the zucchini in our garden. I'm a mother of three and I'm always looking for ways to sneak in vegetables and fruit whenever I can. I also make substitutions to ingredients to make the recipe a bit healthier without compromising the taste. For this recipe I did the following substitutions: 1) for the flour I used half white (1 1/2 C) and half whole wheat (1 1/2 C). 2) I cut the salt in half (1/2 t) 3) Instead of 3 eggs, I used 2 egg whites and 2 mashed bananas 4) I used half the oil (1/2 C) and added 1/2 C of plain applesauce 5) I decreased the sugar to 1 C. I scooped the batter into a muffin pan and convection baked it for 11 minutes. The muffins were wonderful and the whole family gobbled them up.
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78 users found this review helpful
Great way to use up some of the zucchini in our garden. I'm a mother of three and I'm always...
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Reviewed on Jun. 8, 2003 by CAROLYN JOHNSON5
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CAROLYN JOHNSON5
Jun. 8, 2003
This is the third zucchini bread recipe I have tried this summer. So far it is the best. Added raisins. A keeper for sure.
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58 users found this review helpful
This is the third zucchini bread recipe I have tried this summer. So far it is the best. ...
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Reviewed on Nov. 11, 2006 by
Princess Sandra
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Princess Sandra
Nov. 11, 2006
EXCELLENT!!! My family's favorite! I have tried many recipies looking for a great zucchini bread. I did like some others, but this is our favorite. Very moist and flavorful. After first loaves I made some substitutions to make it a bit healthier - 2 cups whole wheat flour and one white, half applesauce, half oil and added a bit of wheat germ. I don't measure it - maybe a little less than 1/4 cup, and also added nutmeg. Love it, love it!
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57 users found this review helpful
EXCELLENT!!! My family's favorite! I have tried many recipies looking for a great zucchini...
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Reviewed on Aug. 29, 2002 by Rebslo