Share The Love Zucchini Bread
Recipes » Bread » Zucchini Bread
This recipe makes TWO loaves... one to keep and one to share! Very moist and very tasty. The best of all the zucchini breads I've made. Enjoy!
"Did recipe as is except for added 2nd banana per another reviewer's suggestion, and no nuts since hubby doesn't like them. I had to cook it 55 minutes tho, as the toothpick was still goey at 50 min. It still turned out perfect. Moist, nicely seasoned with the cinnamon and ginger, pretty flakes of green from the zuchinni, and soft banana taste. Hubby said it was a winner! Now that we did the taste test with the 1st loaf and all is well, will feel proud to give the 2nd loaf as a gift to our weekend hosts at the beach this weekend. Thank you Big Oven!!!" - We-NashYield: 12 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Zucchini
100% would make again (reviews)
226
people favorited
110 people trying soon
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Notes Share The Love Zucchini Bread Preparation
Grease and flour two (2) loaf pans. Preheat over to 325 degrees F.
Sift flour, salt, baking soda, baking powder, cinnamon and ginger together in a bowl.
Beat eggs, oil, sour cream, sugar and vanilla together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini, banana and walnuts until well combined. Pour into the two loaf pans.
Bake for 45 - 50 minutes, or until tester inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pans and cool completely.
** Note - this bread is very moist and for the first couple of days (if it lasts that long) it's best to heat slices in a toaster oven, rather than vertically in a toaster.
Notes
The banana isn't ALL that necessary - I just found that adding a very ripe banana adds an extra degree of moisture. The final taste is terrific - with or without the banana.
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Share The Love Zucchini Bread Reviews
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This was great. I did have to extend the baking time by 15 minutes. My husband loved this moist bread.
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We made it according to recipe & cook temp & it turned out perfect! Love it and so do my kids!
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Took on board other comments and cooked at about 175C for 60 min. Also used yoghurt instead of sour cream and didn't add a banana.. Came out really well and kids have asked for seconds. Smelt lovely cooking!
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Made for 2nd time and found again that had to bake for 65 minutes and still came out too gooey so bad hubby didn't want to take to work for snack. I think I'll try uping temp to 350 next time and hopefully will come out
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My family really likes this recipe. Some times I like to add a few chocolate chips but it is so good it doesn't need it.
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Did recipe as is except for added 2nd banana per another reviewer's suggestion, and no nuts since hubby doesn't like them. I had to cook it 55 minutes tho, as the toothpick was still goey at 50 min. It still turned out perfect. Moist, nicely seasoned with the cinnamon and ginger, pretty flakes of green from the zuchinni, and soft banana taste. Hubby said it was a winner! Now that we did the taste test with the 1st loaf and all is well, will feel proud to give the 2nd loaf as a gift to our weekend hosts at the beach this weekend. Thank you Big Oven!!!
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SO yummy! I substituted applesauce for the oil to make it a little healthier.
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If you don't add the sour cream, turns out not as 'wet', still tastes the same and a great recipe!
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I added toasted pecans instead of walnuts, and a pinch of allspice. The best I have ever tasted!
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Used No Fat Greek Yogurt instead of Sour Cream and made muffins instead of loaves
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Absolutely the best I've eve had!
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This bread is very delicious! I used two ripe bananas and it turned out wonderful! The flavors of the zucchini and Banana are very good! Great recipe!
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The banana isn't ALL that necessary - I just found that adding a very ripe banana adds an extra degree of moisture. The final taste is terrific - with or without the banana.
[I posted this recipe.] |
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