Zucchini Bread VII Recipe - Allrecipes.com
Zucchini Bread VII Recipe

Zucchini Bread VII

Recipe by  

"Quick, easy, delicious zucchini bread. Freezes very well so no fear with the overflowing garden veggie. You may omit the walnuts if you wish."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl, beat together the sugar and oil. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the sour cream; stir just to combine. Fold in the zucchini and nuts; mixing just enough to evenly combine. Pour batter into prepared pans.
  3. Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

This zucchini bread is the BEST ever!! I always get requests for this whenever I make it! It is very moist. We spread it with either butter or cream cheese, or just eat it plain. I always try to keep a bag of shredded zucchini in the freezer at all times, so I can make this whenever I want, not just in the summer!

Most Helpful Critical Review
May 08, 2006

We thought this was good, but we've had better zucchini bread. I won't be making this again. I will try another recipe from this sight. Sorry!

Aug 06, 2007

yummy recipe; here are the changes i made: 1/2 the sugar, whole milk yogurt for the sour cream, and 1/2 ww flour. skipped the nuts and added choc chips (12 oz). made muffins instead of bread and baked for 30 min. Very tasty- a keeper. (i will add the nuts next time too).

Nov 20, 2005

This recipe is perfect!!! I made it this summer omiting nuts and it bakes as expected and keeps/freezes well. It has a very mild and sweet flavor, that is not overpowered by the cinnamon of other recipes. I have even made this substituting apple sauce as well and has turned out just at good. Make it into mini muffins for tiny treats for the tots...they love them and don't know it's a vegetable!Thanks Lew for a keeper :-)))

Oct 17, 2005

Great bread. I have made it several times, with great results. I have been adding about a cup of chocolate chips, 1 tbsp. cinnamon, 1/2 tbsp. nutmeg, and 1 tsp. allspice. Also, it is a little bit oily - very moist, but oily - and so I may try subbing some applesauce and cutting back on the oil. I also use fat-free sour cream - works great!

Nov 17, 2010

I love it when the reviews on a recipe don't even bother w/ additions because it's so good. This was that good. And yes I added some spice based on what I like. But the texture was what made it so incredible. Fabulous recipe! BTW, I also used it to make mini-muffins. They're like little bites of heaven. Thanks for the recipe!

Mar 16, 2008

Everybody compliments me on how moist this bread is. This is one of my favorites. I add a little extra zucchini and sour cream.

Sep 08, 2009

Finally... I found a zucchini bread I like! I was overloaded with zucchini this year, and have tried 3 other recipes before this one. The others were too dense (almost spongey) and way too cinnamon-y for my tastes. Although I did add about a 1/2 teaspoon of cinnamon and allspice to this recipe give it a hint of flavor... it was just right, not overpowering at all. The second time I made it I added a 1/2 cup of chopped apples... Delicious! I also drain my zucchini... I don't squeeze it out, I just let it drain in a colander while I prepare the recipe. It still comes out super moist and delicious!


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 206 mg
  • 8%

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

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