"Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion." — Laura Stotko
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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!
This recipe turned out ok. It was a little more dense than what I expected.
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.
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!
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.
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!
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!
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!)
* Percent Daily Values are based on a 2,000 calorie diet.
Sophie's Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 118
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