Caley's Classic Zucchini Bread Recipe -
Caley's Classic Zucchini Bread Recipe

Caley's Classic Zucchini Bread

Recipe by  

"A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
  2. Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
  3. Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2010

Love this bread. It is simple and delicious! I did make a few changes. I used 1 1/2c of sugar instead of the 2 cups, used 1/2c oil and 1/2c applesauce, used wheat flour instead of all purpose and since I didn't have enough zucchini on hand I used 1c zucchini and 1c shredded carrots. Yum!!

Most Helpful Critical Review
Oct 02, 2011

Help! The muffins and the loaf fell in the center! Also, too much oil for me. Smell delicious and taste good, though! I live at ~7600ft. could this be the problem? Also, the recipe says only 2 cups of flour but similar ones call for 3 cups. Misprint?

Jan 20, 2011

Wanted to try something different this time when making zucchini bread, so I thought I'd give this recipe a try. Greasing the pan is NOT ENOUGH. You need to flour it as well or you'll never get it out of your pan, especially if you use a bundt pan like I did. I added chopped walnuts to mine. Flavor was very good and ready to eat as soon as it cooled. I find that with most quick breads, they are better if you wait to eat them a few days after baking- no need to wait with this one. It even made a nice crunchy crust.

Aug 23, 2010

I have to say this is a very classic zucchini bread and it is perfect. :D We love it, a lot! I hate all of the fancy schmancy recipes, this one is very simple and yet very classic, almost like Grammas! Good job.

Aug 17, 2011

I followed the directions except I used 3/4 cup applesauce and 1/4 cup vegetable oil... if I can avoid using tons of oil, I do, so I did. :) I also reduced the amount of sugar to 1 1/2 cups. Had absolutely no trouble removing it from the pan, used PAM and lightly floured my pans. Very moist and Truly delicious!!! Thanks for the recipe!

Aug 07, 2011

Absolutely Delicious! I've made 4 loaves in the last 3 days and my family gobbles them up! I've added chocolate chips, coconut, and walnuts and it is so yummy. This is definately a keeper. It needs no modification at all unless you want to add any extras like I did. Thank you so much for sharing!

Jul 04, 2011

No changes needed, perfect as is. Very moist.

Sep 15, 2010

This recipe is simple to make, yet incredibly delicious. I have never made zucchini bread until now, and it came out great. I only added about a teaspoon of vanilla instead of the tablespoon it calls for, and it was perfect. Also, hazelnuts make a great addition for those who don't like walnuts or pecans, but still want the crunchier texture.


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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