- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups zucchini (grated)
- 1 cup chopped walnuts
|Calories1540Calories from Fat710|
|% DAILY VALUE|
|Calories from Fat710|
|% DAILY VALUE|
Marta G. 19 days ago
Very delicious! My husband's favorite.
Kendra Clark 2 months ago
I’ve been making this recipe for a year now - never fails. 1 cup of white + 1 1/4 cup of brown sugar is my only change
Melissa Vorhes 9 months ago
It’s wonderful! My first zucchini bread ever and I am so happy
Diane G. 10 months ago
It was delicious needed maybe 15 more minutes to cook but it was worth it
Kelsey W. a year ago
I loved this recipe. The proportions and timing were accurate, though I wanted to cut some calories. I substituted 3/4 cup of the oil for unsweetened applesauce and reduced the sugar to 1 cup. I still found that quite sweet and probably would cut the sugar down to 1/2 cup in the future.
Wright a year ago
Very moist and tasty
carla neil a year ago
This was really good. I mostly used coconut sugar and a little bit of turbinado sugar. I also substituted the white flour for Almond flour. It was still very moist and tasty. Not overly sweet, just perfect.
Lolita V. a year ago
Really yummy. I used my own twist: 1/2 cup less of sugar and added crushed pineapples. Yum!
Don and Gina F. a year ago
I replaced the oil with applesauce, used brown sugar in place of white sugar, and used half all purpose flour and half wheat flour. Meant to add blueberries, but I forgot. Next time!
DLo a year ago
This recipe for some reason called for way too much sugar! So I changed it up a bit. I used 1 cup of white sugar and 1/4 cup of apple sauce. Also altered the flour by using 2 cups all purpose flour and 1 cup of almond flour (so still had the total 3 cups of called for flour, but substituted one of the cups for almond flour). The taste for mine came out just perfect. Not too sweet and not bland at all. Perfectly moist. And my two toddlers ate it up! (Also, I made a bread loaf and also put some of the batter into my cupcake sheet to make cupcakes. The cupcakes I only baked for about 20 mins and they were done.)
Ashley F. 2 years ago
My first try. I might try it without the walnuts next time.
Shelly Walker 2 years ago
Absolutely delucious. First time making it. I didn't have a grater so used a veggie peeler instead...I then chopped the thun slices to try to get a grater consistency. I also doubled the amount of zucchini the recipe calls for. Turned out to be a very wonderful treat!
Linda D. 2 years ago
This is a great recipe for zucchini bread and I get many compliments. Have also shared the recipe with friends. I've used almond extract and even maple syrup in place of the vanilla extract when and it tastes delicious.
Kim Leitow 2 years ago
I have made this bread a number of times and I love it! I add an extra cup of zucchini just to give it more fiber, it comes out great.
Don Robinson 2 years ago
It was very good. My son and I really enjoyed it.
ania g. 2 years ago
Awesome!! So moist!! Love it!! Would defiantly make it again!!
Amy S. 2 years ago
Subbed half oil with applesauce and cut out 1/4 cup sugar. Was plenty sweet and moist but not too moist. Also used healing 2 cups zucchini and 1 cup whole wheat flour with 2 cups white. Loved. Will be using this recipe in the future.
Kim C. 2 years ago
Super yummy and very moist, will be keeping this recipe
Mary M. 2 years ago
Nice and golden brown on the outside and moist on the inside. Cooked at 325 for about an hour and 1o minutes for two loaves, added raisins and definately do not regret it. would recommend this recipe.
Stephanie Nord 3 years ago
absolutely delicious!! this was my first time making zucchini bread and it was so wonderful my 2 year old and 6 year old both enjoyed it. I followed the recipe and The yield seemed really high almost like i could have split it into two separate batches. I thought maybe it was that way because it was a thinner mix and i still attempted to cook it at the minimum of 40 min since my oven cooks faster but i added the extra 20 min and it was still gooey inside so added a total of 20 more minutes on top of the already 60 minutes cooked. i was worried about the crust on the outside getting too hard but it tastes nice and stiil worked out great. next time i will split into 2 batches from the high yield and take the other loaf to work :)
Carolyn K. 3 years ago
Favorite recipe for zucchini bread , same one I've used for a long time. I went to make it while on vacation, didn't have recipe , then I found it on this sight, always make it when zucchini is coming fresh from the garden. As soon as I read it, I knew it was it!!!! It's the best bread, tried other recipes, but this is best!!! Carolyn K
Rebecca Stoddard 3 years ago
This recipe is really quick and easy to make. And the results are so so yummy! Probably the best zucchini bread I've ever had!