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Sophie's Zucchini Bread

"Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion."
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1 h 10 m servings 248 cals
Original recipe yields 24 servings (2 loaves)


  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together flour, salt, soda, cinnamon, baking powder.
  3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 776
  1. 953 Ratings

Most helpful positive review

Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeez...

Most helpful critical review

This recipe turned out ok. It was a little more dense than what I expected.

Most helpful
Most positive
Least positive

Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeez...

I don't have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour...and it was amazing! I took the results to a family reunion and got raves. Ma...

Great husband and kids loved it. To make it go FASTER, I substituted 2c. Zucchini with 1c. Apple and 1c. Carrots...It's one way to get the kids to eat their vegtables!

My husband says this bread is the BEST! I changed a few things...Exchanged 1 C. Whole Wheat flour, Increased the cinnamon to 1 T., Decreased the sugar to 1 1/2 C., Increased the zucchini to 4 C...

This bread is delicious! I love that this recipe uses 50% more zucchini than regular recipes. It creates a more hearty texture and my family gets a healthier sweet bread. I substituted 1/2 of th...

This is the best recipe I have made for Zucchini Bread. I always need tasty ways to use up my "Giant" garden zucchini, but my husband usually doesn't like heavy quick breads. He really enjoyed...

This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of ...

very, very nice! My only change, or addition was a bit of nutmeg, and have to spray everything with non-stick spray..well, just because! It was nice and dense with zucchini, but also light in f...

Excellent recipe! I used 1 cup of whole wheat flour and 2 cups all purpose flour, just for a richer flavor. The only zucchini bread recipe I'll ever use!