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Zucchini Bread II
SUBMITTED BY:
Dawn Burhans
PHOTO BY:
Moon, T.
"Moist, slightly heavier than normal zucchini bread."
RECIPE RATING:
Read Reviews
(73)
Review/Rate This Recipe
Original recipe yield 2 loaves
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs
3/4 cup vegetable oil
1 2/3 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
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DIRECTIONS
In a large bowl, beat eggs well. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into a greased and floured 9 x 5 inch loaf pan.
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
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REVIEWS
Reviewed on Aug. 21, 2005 by Quickbrownfox
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Quickbrownfox
Aug. 21, 2005
One of my favorite recipes! It's excellent! It's also simple to make! I've made about 16 loaves of it this summer (2005). I prefer to make recipes with brown sugar rather than white, I like the flavor better. I also preferred this recipe over zucchini bread recipes that call for molasses, which isn't an ingredient I normally keep in my house. Many family members and also friends commented that they didn't care for zucchini, and were most certain they wouldn't like the bread, but once they tried it, they all wanted a loaf of their own, that's why I've ended up making so many (lots of zucchini from the garden is another reason why!). This recipe makes 2 loaves. I tried tweeking the recipe a bit by adding more raisins/walnuts/cooking it for a longer period, but my final opinion is that the recipe tastes great just as it is. I also learned from a friend that I can shred the zucchini and freeze it in freezer bags, and make the bread fresh when I want, rather than freeze the bread itself, so I'll be making this bread fresh at Thanksgiving. One more note, I do peel the zucchini just like a cucumber before I grate it...not sure what it'd taste like if I left the skin on.
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48 users found this review helpful
One of my favorite recipes! It's excellent! It's also simple to make! I've made about 16...
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Reviewed on Aug. 25, 2007 by Berta Anne
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Berta Anne
Aug. 25, 2007
Love this recipe. I trade out most of the oil for an equal part applesause which works great. I also put in the pinch of nugmeg & allspice recommended by another cook. Moist & fabulous; everyone who has a piece wants more!
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42 users found this review helpful
Love this recipe. I trade out most of the oil for an equal part applesause which works great. ...
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Reviewed on Jul. 21, 2007 by
banana
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banana
Jul. 21, 2007
PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES!
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42 users found this review helpful
PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES!
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Reviewed on Oct. 8, 2003 by PIXIE_BIT
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PIXIE_BIT
Oct. 8, 2003
This is a very good recipe. I chose it based on the brown sugar and lower oil content, and was more than satisfied with the results. One note though - the recipe make 2 loaves rather than the one that is indicated. I made it 2x, and both times substituted dried apples (chopped) for the nuts as my 2 year old likes apples and not nuts. The first batch was otherwise made as directed and was extremely good (I got lots of compliments from others who tasted it). I also made another batch using egg replacer (Ener-G) for my mother-in-law who has a egg allergy. She was absolutely crazy about it, and I had 4 other people sample it vs. the real egg and they all agreed that it was very good also - you can tell there is a texture difference though. Overall this recipe is very versatile, with a lower oil content than others without sacrificing any of the moistness. The raisins may help here - and btw I had several people who hate raisins compliment the bread.
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27 users found this review helpful
This is a very good recipe. I chose it based on the brown sugar and lower oil content, and...
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Reviewed on Sep. 26, 2003 by CONNIE WADE
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CONNIE WADE
Sep. 26, 2003
This is the best zuchini bread I've ever had!
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21 users found this review helpful
This is the best zuchini bread I've ever had!
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Reviewed on Jul. 28, 2007 by
alicemaria
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alicemaria
Jul. 28, 2007
This was delicious... I added twice as much zucchini, but squeezed out the juice first. Very good!
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19 users found this review helpful
This was delicious... I added twice as much zucchini, but squeezed out the juice first. Very good!
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Reviewed on Aug. 28, 2005 by CHARJ70
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CHARJ70
Aug. 28, 2005
Yummy! I decided on this recipe because of the brown sugar... and I'm sure glad I did. I added 1/4 c ground flax seed to give the kid's some good Omega 3's, added a shake of nutmeg and used pecans. I also made a glaze to drizzle over the top. The texture was soft and moist, but not heavy. The color was nice and rich. Give it a try!
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18 users found this review helpful
Yummy! I decided on this recipe because of the brown sugar... and I'm sure glad I did. I...
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Reviewed on Aug. 17, 2004 by karen
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karen
Aug. 17, 2004
Loved the recipe (especially the lower amt of oil and the brown sugar). We're not real hot on raisins, so we added one finely chopped, peeled apple instead. Turned out great. Definitely not dry in the least (probably due to the apple).
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17 users found this review helpful
Loved the recipe (especially the lower amt of oil and the brown sugar). We're not real hot on...
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Reviewed on Jun. 30, 2007 by
Moon, T.
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Moon, T.
Jun. 30, 2007
This was my first attempt at making zucchini bread. I was overall very pleased with the results. I only had one 9x5 pan, so I made one large loaf. I had to bake it longer than an hour (~80min), but I think that is just because my oven cooks slower than most. Next time I think I would prefer to try two smaller loaves. I chose this recipe for the low oil content and it turned out very moist and tasty.
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16 users found this review helpful
This was my first attempt at making zucchini bread. I was overall very pleased with the...
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Reviewed on Nov. 5, 2006 by Renee
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Renee
Nov. 5, 2006
This was ok, but more of a cake texture than a good hearty muffin texture. I have another recipe that uses twice the amount of zucchini (+carrots) for this amount of flour and is far superior. I don't think I'll bother with this recipe again.
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15 users found this review helpful
This was ok, but more of a cake texture than a good hearty muffin texture. I have another...
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