Mary's Best Zucchini Bread

Name: Mary's Best Zucchini Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 24 serving(s)
Ingredients: 2 cups shredded unpeeled zucchini (green or yellow, or a combination); 2 cups white sugar; 2 eggs; 1/2 cup unsweetened applesauce; 1/2 cup oil; 2 teaspoons vanilla; 3 cups flour; 2 teaspoons cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon nutmeg; 1/2 teaspoon baking powder; 1/2 teaspoon grated fresh lemon rind or 1/2 teaspoon orange rind; 1 cup chopped walnuts

Community Pick

Submitted by Mary Scheffert

"This zucchini bread gets rave reviews - very moist and tasty, and easy to prepare."

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photo by lilsweetie

Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 24

ingredients

2 cups shredded unpeeled zucchini (green or yellow, or a combination)
2 cups white sugar
2 eggs
¹⁄₂ cup unsweetened applesauce
¹⁄₂ cup oil
2 teaspoons vanilla
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
¹⁄₂ teaspoon baking powder
¹⁄₂ teaspoon grated fresh lemon rind or 1/2 teaspoon orange rind
1 cup chopped walnuts

directions

Preheat oven to 325°F.
Grease two loaf pans.
Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
Add shredded zucchini and walnuts; stir to combine.
Add zucchini mixture to flour mixture; stir well.
Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
Bake 60-65 minutes or until loaves test done with toothpick.
Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
*Note: Loaves freeze well.

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Reviews

Wonderful recipe; changed it around a bit & made muffins out of it; works superbly. Sprinkled the walnuts on top instead of in batter. Takes about 25-30 mins as muffins. Freeze very well as snacks. Makes 12 muffins. Bravo!

David Stobbe
I just made this Bread. My Husband said this is a Keeper. Very tasty & moist , the best I've made. I have been cooking for my husband for almost 55 years.

Barb G.
easy to make, moist, not heavy, cooks nicely (evenly, etc.) i gave it **** because i think the flavor needs a little zip. nice bread for breaksfast or with a meal.

cindy b
Nicely spiced and moist. We liked the subtle lemon accent. I made one loaf and used the remaining dough to make 10 muffins. I baked these for about 25 minutes.

jean
This was my first time making zucchini bread, and it was delicious! Even though I left out the lemon rind, it was still very moist and flavorful. My family really enjoyed it, and I definitely plan on making it again!

Kree

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RECIPE SUBMITTED BY

Mary Scheffert

Peoria, IL

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!

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