Zucchini Bread V Recipe - Allrecipes.com
Zucchini Bread V Recipe

Zucchini Bread V

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"A moist bread with different spices than standard zucchini bread recipes. This is the best one I've tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It's wonderful to serve at the Thanksgiving table."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings


  1. In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
  2. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
  3. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
  4. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2004

This is my FAVORITE recipe from this site. I've made it at least 10 times. It's wonderfully versatile. I used whole wheat flour and egg replacer (I'm vegan). The last time I made it, instead of using ground ginger, I grated in about 1/4 cup of fresh ginger. I've also used this recipe with grated carrots instead of zucchini...and grated apples (using cinnamon instead of the ginger). Also, I usually cook it in my ring pan. The last time I made it, I used whole wheat pastry flour so it'd be lighter...added a glaze to the top and took it to a potluck...it was scarfed up!

Most Helpful Critical Review
Aug 11, 2007

I like the spices, but it is too sweet for my taste.


55 Ratings

Aug 31, 2003

This was the first time I've used another recipe for zucchini bread instead of the one I received from a friend years and years ago - and it turned out wonderfully!!! My boyfriend almost ate half a loaf himself and told me that this was the best my zucchini bread ever tasted! Definitely 5*'s and recommended for all to try!

Aug 05, 2003

This recipe is fantastic. I used craisins instead of raisins and also added grated orange peel - and hoo-boy-howdy - it was great. Thanks for the recipe - its a keeper!

Feb 13, 2003

One of the best! So easy, little prep time and delicious! I had so many compliments just from my first prep. The clove really makes it--just be sure you don't get too much. Stays moist for days IF it lasts that long.

Sep 11, 2006

This recipe is WONDERFUL!!!! Even better then my grandma's which I love and enjoy making. I did make some changes. Instead of the ginger and cloves I used 1 1/2 teaspoons pumpkin pie spice and instead of the raisins I put in 1 cup chocolate chips. You have got to try it that way it is to die for even my kids ate it like they couldn't get enough.. Thanks for sharing a GREAT recipe!!!!!!!!!!

Aug 15, 2006

For my first time experience with a zucchini bread I must say it was quite sastisfactory. But I bit to sweet for me. But still very yummy ! :)

Aug 29, 2003

Great recipe. Try substituting Crasins (dried cranberries) or currants for the raisins.


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 117 mg
  • 5%

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

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