My Kid's Favorite Zucchini Bread Recipe - Allrecipes.com
My Kid's Favorite Zucchini Bread Recipe
  • READY IN hrs

My Kid's Favorite Zucchini Bread

Recipe by  

"This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Aug 31, 2010

I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.

 
Jul 28, 2011

This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!

 

38 Ratings

Sep 10, 2010

This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.

 
Jul 28, 2011

I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out of this that were on the big side. 350 for a little over 20 minutes and they were just right. Mine came out a little dry, so next time, I'll add a touch more liquid (a quarter cup or so) and see if that dosen't help. I'll also add a little more nutmeg and cinnamon and to make it lighter, I'll substitute unsweetened applesauce for half the butter and one of the eggs. The kids and I really liked this recipe. Out of twelve muffins, the kids ate over half on their own.

 
Aug 03, 2011

Delicious. I made this two ways. One loaf with the full amount of oil and the second loaf with 1/2 c. applesauce and 1/2 c. yogurt. They are both yummy. The yogurt one is smaller and more dense, but the taste is still good. I also added raisins. Yummy.

 
Sep 03, 2010

This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce for 1/2 of the oil and see how it turns out. All the kids loved it! :)

 
Aug 30, 2010

It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it you will not be disappointed!

 
Sep 07, 2010

Made the recipe exactly as written. Very good. A keeper.

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 218 mg
  • 9%

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

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