Zucchini Bread

Zucchini Bread

Ready in 1 hour
8 review(s) averaging 4.4. 63% would make again

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Most recipes for bread like this use a cup of oil to help keep it moist but I substitute 1/2 cup of apple sauce, it not only helps keep it moist but also adds a subtle flavor. Kids love this bread and they don't even know it has so much vegtable in it, since, when I make it for them I peel the zuccini before I grate it, otherwise if I'm making it for friends or family I just leave the skin on before I grate it.

"My family was craving something sweet but not candy-like and this bread was perfect. It had just the right amount of sweetness and was perfect as a desert, snack, or breakfast bread to accompany coffee. I used the altered recipe for 1 loaf and made it into mini bunt cakes. Over all was about 15 mini bunt breads. I have tried several zucchini bread recipes but really enjoyed this one. Will make again."

- MGarcia0504

Ingredients

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3 cups All purpose flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Baking Powder
1 tablespoon Cinnamon,; ground
3 large Eggs
1/2 cup Vegetable oil
1/2 cup Apple Sauce
1 cup Brown sugar
1 cups sugar
1 tablespoon Vanilla extract
4 cups Zucchini,; grated
1 cup Walnuts,; chopped (optional)

Original recipe makes 2 loaves

loaves  

Preparation

Preheat oven to 325F.

Grease and flour two 8 x 4 inch bread pans.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, apple sauce, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter evenly into prepared pans.

Bake for 70 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Notes

It's best to not drain the zucchini after you grate it since it helps to keep the bread moist. Also you can use less or more zucchini depending on the size zucchini you have to work with, I just found that 4 cups works best for me with the size zuccini I generally have to work with, I've made it with as little as 2 cups and as much as 6 cups and the bread still turned out great.

Credits

Added on Award Medal
Calories Per Serving: 2924 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Seems awfully wet and not quite sweet enough.
Cantrell779 1 year ago
Moist! This is now my recipe of choice for zucchini bread.
catieco 1 year ago
Excellent. I can't keep it in the house. Very moist.
Julio3 2 years ago
Yummy!
Kissyshelton 2 years ago
My family was craving something sweet but not candy-like and this bread was perfect. It had just the right amount of sweetness and was perfect as a desert, snack, or breakfast bread to accompany coffee. I used the altered recipe for 1 loaf and made it into mini bunt cakes. Over all was about 15 mini bunt breads. I have tried several zucchini bread recipes but really enjoyed this one. Will make again.
MGarcia0504 2 years ago
It was excellent. I also added a cup of shredded carrots. Bread stayed moist without being oily.
Unclejesse 4 years ago
It's best to not drain the zucchini after you grate it since it helps to keep the bread moist. Also you can use less or more zucchini depending on the size zucchini you have to work with, I just found that 4 cups works best for me with the size zuccini I generally have to work with, I've made it with as little as 2 cups and as much as 6 cups and the bread still turned out great. [I posted this recipe.]
paradigam 4 years ago
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