Community Pick
Fabulous Zucchini Bread
photo by Jan Jordynn
- Ingredients:
- 17
- Yields:
-
5 mini loaves
ingredients
- 3 eggs
- 3⁄4 cup applesauce
- 1⁄4 cup oil
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon baking powder
- 2 cups zucchini, peel if desired, grated
- 1 cup nuts, chopped, if desired
directions
- Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla.
- Add dry ingredients and mix well.
- Stir in zucchini.
- Grease and flour loaf pans.
- Large loaf pans bake for 50 minutes or until a toothpick comes out clean.
- Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.
- Remove from oven to cooling racks and let cool until slightly warm before removing.
- Because this is a moist bread it freezes very well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This bread is excellent! I followed the recipe exactly and it made two delicious medium sized loaves. One to keep and one to share...maybe :-) -
I love this bread - it is moist and flavorful and very easy to make. I did cut back the sugar by 1/2 cup and could even do with a wee bit less for my tastes. I used all the spices and like the combination very much - did not peel my zucchini - added chopped toasted pecans. I am going to whip up another couple of batches to have some for the freezer and to give to friends. Thanks so much for sharing this recipe. -
This zucchini bread is fabulous. I have made it twice this week and have received rave reviews from family and friends, including my four year old son. This bread freezes very well. I find that I do have to bake it for quite a while. I am using four smaller bread pans (not quite mini I guess) and it is taking about 50 minutes to get the bread completely done. -
I've never made zucchini bread, so I cant say this is the best zucchini bread. What I can say is that this is one of the best loafs or cakes I've ever made. 1 1/2 of this recipe made 2 large loafs, and it took quite a bit longer than the 50 minutes suggested to cook, so watch out. -
Made these for my preschooler's birthday snack in her class. The kids loved the "cupcakes" and the teacher and other moms did too for the good ingredients. I even reduced the sugar by about 1/4 cup and still was delicious.
see 36 more reviews
Tweaks
-
Wonderful flavors from the great combination of spices and we loved the applesauce instead of tons of oil! I made one regular sized loaf and 12 large muffins instead of mini loaves. Thanks for sharing Tonkcats! **This was saved in my Tope 2008 Recipes Cookbook -
I'll give it 5, although mine didn't taste so well because I used half splenda. Healthy recipe, and I also used 1 c. rhubarb in place of one cup of zucchini. Will most likely use again -
I substituted 3 bananas instead of zucchini and it was very yummy!
