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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)

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Original recipe yield 2 loaves

SERVINGS

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Servings
USMETRIC

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

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

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

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... MORE

Reviewed on Aug. 25, 2007 by Berta Anne

Love this recipe. I trade out most of the oil for an equal part applesause which works great. ... MORE

Reviewed on Jul. 21, 2007 by banana

PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES! MORE

Reviewed on Oct. 8, 2003 by PIXIE_BIT

This is a very good recipe. I chose it based on the brown sugar and lower oil content, and... MORE

Reviewed on Sep. 26, 2003 by CONNIE WADE

This is the best zuchini bread I've ever had! MORE

Reviewed on Jul. 28, 2007 by alicemaria

This was delicious... I added twice as much zucchini, but squeezed out the juice first. Very good! MORE

Reviewed on Aug. 28, 2005 by CHARJ70

Yummy! I decided on this recipe because of the brown sugar... and I'm sure glad I did. I... MORE

Reviewed on Aug. 17, 2004 by karen

Loved the recipe (especially the lower amt of oil and the brown sugar). We're not real hot on... MORE

Reviewed on Jun. 30, 2007 by Moon, T.

This was my first attempt at making zucchini bread. I was overall very pleased with the... MORE

Reviewed on Nov. 5, 2006 by Renee

This was ok, but more of a cake texture than a good hearty muffin texture. I have another... MORE

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