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Nutrition Facts
Serving Size 1 loaves 787g Recipe makes 2 loaves)
Calories 2856
Calories from Fat 1333		(46%)
Amount Per Serving		%DV
	Total Fat 148.1g	227%
	Saturated Fat 19.4g	96%
	Monounsaturated Fat 49.8g
	Polyunsaturated Fat 70.4g
	Trans Fat 0.3g
Cholesterol 317mg		105%
Sodium 2099mg		87%
Potassium 912mg		26%
Total Carbohydrate 357.0g		119%
	Dietary Fiber 11.5g	46%
	Sugars 205.9g
Protein 34.6g		69%
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Zucchini Bread

Recipe #97353 | 1½ hours | 20 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Hey Jude
Aug 9, 2004

It's that time of year! Here's a delicious bread to take advantage of the end-of-the-summer glut of zucchini.

2 loaves (change servings and units)

Ingredients

3 eggs, beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/8 teaspoon clove
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 large zucchini, trimmed and grated
3/4 cup chopped pecans

Directions

1
Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
2
Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.

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Featured Reviews for This Recipe

From: Lvs2Cook

On Jul 18, 2005

Excellent bread! I made as posted and the bread is wonderfully spicy. I used half of a huge zucchini. It's very easy to make. It did take me about 1 hour 10 minutes to bake but I think that's my stove. Thanks for posting another keeper!!

2 people found this review helpful

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From: Pèllerin

On Aug 15, 2005

Good stuff 8) Wasn't sure what "large" meant, when selecting a zucchini. I used 1/2 of a 5.25 lb. (!?!) one from my garden, seeded, and added 1 large carrot. Be sure to use a heavy-duty mixer, as the dough is very, VERY sticky and heavy, until you add (in another - even larger bowl!) the grated veggies. Recommend you use your hands to mix it. I made one loaf in an 8 x 4 glass pan, and a second in a 9 x 5 dark tin pan. Both were still gooey on the bottom after 70 minutes. Next time, I'll cook lower and slower; 325 for at least an hour and a half, and I'll do a better job of pushing the cake tester all the way to the bottom to test for doneness. May add some raisins, too. YUM! Thanks for a warm, spicy treat, and a great way to use up some of the zucchini that is taking over the garden!

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