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Zucchini Walnut Bread
SUBMITTED BY:
Barbara Domurat
PHOTO BY:
L. Belle
"A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
Original recipe yield 2 loaves
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract
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DIRECTIONS
Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
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REVIEWS
Reviewed on Oct. 12, 2002 by MIHAELA
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MIHAELA
Oct. 12, 2002
Great tasting bread.
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18 users found this review helpful
Great tasting bread.
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Reviewed on Jan. 4, 2004 by Lila D
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Lila D
Jan. 4, 2004
This was a great zucchini bread. I tweeked with the recipe, a little. I put in an extra teaspoon of cinnamon and substituted some of the oil for applesauce. I also put in more zucchini and some grated carrots! It turned out great.
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12 users found this review helpful
This was a great zucchini bread. I tweeked with the recipe, a little. I put in an extra...
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Reviewed on Sep. 23, 2005 by Steven D. H.
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Steven D. H.
Sep. 23, 2005
This probably would have been wonderful; I don't know what I did wrong, but my 3 loaves had burnt bottoms and sides. :-( I used new nonstick bread pans and sprayed them with crisco oil and floured the pans lightly, then put them on the bottom rack as directed. If anyone knows what I did wrong, please let me know. What bread I did get to eat was very good.
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9 users found this review helpful
This probably would have been wonderful; I don't know what I did wrong, but my 3 loaves had...
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Reviewed on Jul. 31, 2004 by
MORUPE
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MORUPE
Jul. 31, 2004
There were alot of zuccini breads to select from on the allrecipes site and they were all very similar. I decided on this recipe because only 4 people had made it, but they all gave it 5 stars. Now it is 5 for 5. Moist and very flavorful just as described.
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8 users found this review helpful
There were alot of zuccini breads to select from on the allrecipes site and they were all very...
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Reviewed on Jul. 25, 2005 by Ceccilia Keen
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Ceccilia Keen
Jul. 25, 2005
My family absolutely loves this recipe. I made mine using pumpkin as that's what I had on hand, and I omitted the raisins, and it is so moist and dense, it's perfect! Even my dayhome kids love it, and they're picky eaters!!! I found that when baked a little longer on the second rack from the bottom, the crust takes on a crispness that is so good overall. I'll definately make this over and over again!
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5 users found this review helpful
My family absolutely loves this recipe. I made mine using pumpkin as that's what I had on...
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Reviewed on Aug. 14, 2004 by LISA2242
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LISA2242
Aug. 14, 2004
This is a pretty good recipie. I used wheat flower. I made it again with about one TBL extra oil to compensate for the dryness of the wheat. This made it perfecto!
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5 users found this review helpful
This is a pretty good recipie. I used wheat flower. I made it again with about one TBL extra...
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Reviewed on Aug. 29, 2002 by FLAPJACK65
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FLAPJACK65
Aug. 29, 2002
A very good moist bread. It makes 2 large loaves.
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5 users found this review helpful
A very good moist bread. It makes 2 large loaves.
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Reviewed on Jul. 4, 2008 by
L. Belle
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L. Belle
Jul. 4, 2008
I love this bread, but I had to change it so I could eat it. People who take blood thinners, Warfarin, cannot eat very many green vegetables, so I had to peel the zucchini. I also changed the sugar. I used one cup of light brown sugar and one cup of white sugar. I replaced the one cup of raisins with another cup of zucchini. You're going to love this bread so give it a try.
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4 users found this review helpful
I love this bread, but I had to change it so I could eat it. People who take blood thinners,...
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Reviewed on Dec. 2, 2005 by chiaoapple
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chiaoapple
Dec. 2, 2005
Pretty good recipe, although my bread came out a bit "wet" on the inside, not just moist. Maybe I should've drained some of the liquid from the zucchini gratings? The crust was great, and yes, it's a nice, desserty sweet bread =)
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4 users found this review helpful
Pretty good recipe, although my bread came out a bit "wet" on the inside, not just moist....
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Reviewed on Sep. 21, 2005 by DANALFORBES
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DANALFORBES
Sep. 21, 2005
This is great. It is really sweet, tastes almost like a desset. My husband said he doesn't like sweet potato but this he loved. You have to like sweet foods otherwise this might not be for you.
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3 users found this review helpful
This is great. It is really sweet, tastes almost like a desset. My husband said he doesn't...
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