Zucchini Loaf

"I have been using this recipe for some time now, it makes a dense, moist loaf, and I use it to sneak veggies into my 5 year old! This recipe makes 2 loaves. Hope you enjoy!"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by carebear36 photo by carebear36
photo by Stardustannie photo by Stardustannie
photo by LifeIsGood photo by LifeIsGood
photo by Leslie photo by Leslie
Ready In:
1hr 15mins
Ingredients:
12
Yields:
2 loaves
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ingredients

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directions

  • Pre-heat oven to 350 degrees, and grease 2 loaf pans.
  • Mix eggs, oil and sugar and beat until creamy.
  • Add the rest of the ingredients and mix well.
  • Bake for 60-70 minutes in two loaf pans.

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Reviews

  1. Very similar to the recipe I use for zucchini bread. Moist and so very good!
     
  2. I just made this, but I used brown sugar because that's all I had. It turned out fabulous. I only baked it for 55 minutes.
     
  3. I made half the recipe with only 1 egg. I added just a little bit of milk to thin it just a little bit. I made 12 muffins. They turned out so moist. I baked them 28 minutes at 350 F. I reduced the sugar to 3/4 cup but still it was too sweet. I used raisins. The smell and flavor is great. Thanks Leslie :) Made for I Recommend tag game
     
  4. This is a very tasty cake. DH is a convert. Definitely a keeper. Thanks!
     
  5. This is a lovely moist and super tasty cake. I decided on adding the chopped walnutsand it was lovely, next time I'll try adding a mix of both walnuts and sultana. The recipe is quick n easy to put together. I didn't peel the zucchini and loved the bright green fleck through the cake. For those who have young kids that dont like eating green things I would suggest peeling the zucchini. Reviewed for Aussie Recipe Swap #32.
     
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