Zucchini Bread IV Recipe - Allrecipes.com
Zucchini Bread IV Recipe
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Zucchini Bread IV
See how to make a cinnamon-spicy, slightly sweet zucchini bread. See more
  • READY IN ABOUT hrs

Zucchini Bread IV

Recipe by  

"This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!"

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings

Directions

  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2006

This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which changed the bread from "ummmm" to "oh my god!" The crunchy crust recipe is this: -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the bread needed.

 
Most Helpful Critical Review
Nov 22, 2007

Well, I have to be the spoil sport, but I wonder what folks are used to with zucchini bread? For me it *should be* one of the more moist and darker in color of all the quick breads. The recipe I normally use only makes one loaf, not two. I've found without fail that recipes that make 2 loaves generally are dry and too dense for my taste and this was no exception. That said, I substituted applesauce like other did and this was just bland and dry, not at all like the moist, flavorful recipe I'm used to. I'm going right now to look for my Better Homes and Garden Cookbook where my favorite recipe is. Now THAT is a good zucchini bread and unlike this one you don't have to hide it under a sugary crust to jazz it up--it is healthy all on its lonesome. Sorry folks. I know this may not seem like a very nice review, but I guess I'm usually extra disappointed when the reviews are so inconsistent with the results. *sigh*

 
May 12, 2007

Sorry Mom - I'm replacing your recipe, the one that I grew up eating, the one that I've been making for 20 years, the one that I though couldn't get any bette, with this one! For the first batch I followed the recipe as written (omitting the nuts). Extremely moist and really delicious. For the second batch I used 1/2 oil and 1/2 applesauce as suggested by others. Equally moist and delicious. Being somewhat conscientious about using all that oil in the original recipe, I'll opt for the oil/applesauce combination in the future. For batch number 3 I used the oil/applesauce combo, and added the crumb topping suggested by others. This is exactly how I will make it from now on. Please note: before sprinkling the topping ontop of the unbaked loaves, you may need to squeeze the topping mix into little clumps, especially if you made the topping in a food processor. Great recipe and definitely try the crumb topping - a winning combination!

 
Aug 23, 2007

I love this recipe! I read the reviews and altered the recipe like MaryKlaire by adding a studel -like topping in a similar matter. However, I made a crumb topping of 3/4 cup brown sugar, 1/2 cup flour, 3 Tblsp of butter, 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 cup walnuts. Mixed together and crumbled on top of loaves before baking. Furthermore, like Patricia, I replaced 1/2 of the oil with 1/2 cup of apple-sauce. I actually used a snack pack version with Mango. You really don't miss the oil. Finally, I used about 2 1/2 cups of zucchini and I drain / squeeze the liquid out of the shredded zucchini before adding it to the mixture. Thank you again for a wonderful zucchini bread recipe. Obviously the final version is a combination of several great ideas. Good job.

 
Aug 07, 2006

This will be my zucchini bread recipe from now on, it's very good. However I did change it up a bit according to other reviewers' suggestions, so I cannot rate the original recipe. I rated the recipe based on the following changes: added 1/2 tsp. nutmeg, added an extra cup zucchini, used whole wheat flour. Added the crumbly topping as recommended by MarieClaire (I actually halved her recipe based on other reviewers' suggestions: 1/2c flour [used whole wheat], 1/2 c brown sugar, 1 tbsp butter, 1/4 c chopped walnuts, 1 tsp. cinnamon). YUM! Next time I'll substituting half of the oil for unsweetened apple sauce to make it a bit healthier.

 
Apr 14, 2003

My family & I absolutely loved it! I used only 1/2 of the oil and used 1/2 a cug of plain yogurt. I added 1/2 a cup of golden raisens, fabulous! I chopped the zucchini & then placed on papertowel to absorb some of the water,worked great! I used 2 teaspoons cinnamon & 1 teaspoon nutmeg. On my second batch I put choc.chips instead of raisens, my son loved it & he has no idea there is zucchini in it. Also partially peal the zuk's so the kids do not see.

 
Apr 14, 2003

Very tasty! I added a cup of raisins and covered the loaf pans after an hour to prevent browning while the inside set, and loved the outcome! Excellent recipe, not very time-consuming or difficult.

 
Sep 05, 2003

My first attempt at zucchini bread and it turned out great. I changed a few thing's. Grating wasn't working too well for me so I shredded and squeezed out the excess juice, but not too dry. I used pecans instead of walnut's because I was out, for about a quarter of the tablespoon of cinnamon I used all spice, and I baked it in a square 9X9 pan instead of the loaf pans. It took an hour and about 10-15 minutes before I was done I covered it loosely with tinfoil to avoid over browing. Great recipe!

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 165 mg
  • 7%

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

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