Zucchini Bread II

Zucchini Bread II

183

"Moist, slightly heavier than normal zucchini bread."
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Ingredients

servings 213 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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 two greased and floured 9 x 5 inch loaf pans.
  2. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.

Reviews

183
  1. 218 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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. ...

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 t...

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; everyo...

PLEASE NOTE, THIS RECIPE MAKES TWO LOAVES!

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 ...

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 pec...

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. ...

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), ...

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 dr...

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