1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (97g) Recipe makes 16 servings
Calories 347
Calories from Fat 153		(44%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 8.2g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 290mg		12%
Potassium 107mg		3%
Total Carbohydrate 45.0g		14%
	Dietary Fiber 1.4g	5%
	Sugars 25.7g
Protein 4.5g		9%
detailed view... how is this calculated?

Menus using this recipe:

CHRISTmas 2007 Baskets

SweetsLady

Barb's Best Zucchini Bread

Recipe #32880 | 1½ hours | 10 min prep | add private note

⁽⁶²⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Jul 1, 2002

This is an awesome recipe from my sister. I don't know where she got it, but it is absolutely scrumptious and a must-have for all of you gardeners out there

SERVES 16 , 2 loaves (change servings and units)

Ingredients

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup chopped nuts
1/2 cup raisins (optional)

Directions

1
Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
2
Beat eggs until foamy.
3
Stir in sugar, zucchini, oil and vanilla.
4
Combine dry ingredients and spices and gradually add to wet ingredients.
5
Fold in nuts and raisins.
6
Pour into prepared pans.
7
Bake for 60 to 80 minutes or until center tests done.
8
Cool for 10 minutes on rack and then remove from pans.
9
Cool completely on rack before slicing.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Asian Inspired Coconut Crab Cakes

Rachel's Fried Ravioli

Apple Coffee Cake With Crumble Topping

Bite Size Chili Relleno Squares

Featured Reviews for This Recipe

From: Chef #1349786

On Oct 10, 2009

I used chopped dates instead of raisins since we didn't have any. And I used 2 cups whole wheat flour and 1 cup AP flour. Oh, and I made them into muffins (cooked at 350 for 30 minutes) They were awesome and the kids at the playdate gobbled them up

0 people found this review helpful

Was this review helpful to you? YES | NO

From: kbates

On Sep 27, 2009

Not that this receipe needs another 5 star rating.... but this was great! I made 1 loaf and 12 muffins, since i only had one loaf pan. The muffins were done in about 30 minutes. I didn't have any clove, so I added a bit more cinnamon and nutmeg. I also used 1/2 cup oil/ 1/'2 cup applesauce. I added nuts, but not raisins since I'm not a fan.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Sarah #2

On Oct 10, 2004

This recipe was a great success. I doubled the recipe and added extra zucchini. Do remember to drain the zucchini. My extra large zucchinis seemed to work best with this recipe as they have a milder taste (I had an absolutely massive zucchini and just removed the seeds). I made 2 regular loaves and 4 mini loaves. Gave them to many different family members all of which loved it and asked for the recipe. Even my finicky niece and nephew wolfed it down!

9 people found this review helpful

Was this review helpful to you? YES | NO

From: blueguitargirl1985

On Nov 21, 2005

Very Good, great flavor. Did not add nuts. (wasn't sure if I wanted them) Next time will add walnuts, and perhaps a bit of applesauce. I baked it in a tube pan. It fit perfectly. Sprinkled the top with mixture of brown sugar, cinnamon, flour, and a little COLD butter. Came out nice and crunchy. Thanks!

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 63 reviews