Caley's Classic Zucchini Bread Recipe

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Most Helpful Positive Review

Dec 13, 2010

Love this bread. It is simple and delicious! I did make a few changes. I used 1 1/2c of sugar instead of the 2 cups, used 1/2c oil and 1/2c applesauce, used wheat flour instead of all purpose and since I didn't have enough zucchini on hand I used 1c zucchini and 1c shredded carrots. Yum!!

—zwei76gal

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Most Helpful Critical Review

Oct 02, 2011

Help! The muffins and the loaf fell in the center! Also, too much oil for me. Smell delicious and taste good, though! I live at ~7600ft. could this be the problem? Also, the recipe says only 2 cups of flour but similar ones call for 3 cups. Misprint?

—headpea

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42 Ratings

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Jan 20, 2011

Wanted to try something different this time when making zucchini bread, so I thought I'd give this recipe a try. Greasing the pan is NOT ENOUGH. You need to flour it as well or you'll never get it out of your pan, especially if you use a bundt pan like I did. I added chopped walnuts to mine. Flavor was very good and ready to eat as soon as it cooled. I find that with most quick breads, they are better if you wait to eat them a few days after baking- no need to wait with this one. It even made a nice crunchy crust.

—redlamb

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Aug 23, 2010

I have to say this is a very classic zucchini bread and it is perfect. :D We love it, a lot! I hate all of the fancy schmancy recipes, this one is very simple and yet very classic, almost like Grammas! Good job.

—amandolynnd

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Aug 17, 2011

I followed the directions except I used 3/4 cup applesauce and 1/4 cup vegetable oil... if I can avoid using tons of oil, I do, so I did. :) I also reduced the amount of sugar to 1 1/2 cups. Had absolutely no trouble removing it from the pan, used PAM and lightly floured my pans. Very moist and Truly delicious!!! Thanks for the recipe!

—MesaMa

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Aug 07, 2011

Absolutely Delicious! I've made 4 loaves in the last 3 days and my family gobbles them up! I've added chocolate chips, coconut, and walnuts and it is so yummy. This is definately a keeper. It needs no modification at all unless you want to add any extras like I did. Thank you so much for sharing!

—AFWifeMomNurseAmy

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Jul 04, 2011

No changes needed, perfect as is. Very moist.

—AWORTHY

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Sep 15, 2010

This recipe is simple to make, yet incredibly delicious. I have never made zucchini bread until now, and it came out great. I only added about a teaspoon of vanilla instead of the tablespoon it calls for, and it was perfect. Also, hazelnuts make a great addition for those who don't like walnuts or pecans, but still want the crunchier texture.

—mindlessblack

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Nutrition

Calories
318 kcal
16%

Carbohydrates
38.3 g
12%

Cholesterol
40 mg
13%

Fat
17.2 g
27%

Fiber
0.9 g
4%

Protein
3.5 g
7%

Sodium
247 mg
10%

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

Nutritional Information

Caley's Classic Zucchini Bread

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 318
Calories from Fat: 155

% Daily Value *
Total Fat 17.2g 27 %
Saturated Fat 2.3g 12 %
Cholesterol 40mg 13 %
Sodium 247mg 10 %
Potassium 85mg 2 %
Total Carbohydrates 38.3g 12 %
Dietary Fiber 0.9g 4 %
Protein 3.5g 7 %
Sugars 25.5g
Vitamin A 2 %
Vitamin C 4 %
Calcium 2 %
Iron 11 %
Thiamin 15 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 5 %
Folate 23 %

* 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.