Fabulous Zucchini Bread

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 5mini loaves
  • Ingredients

  • 3eggs
  • 3/4 cupapplesauce
  • 1/4 cupoil
  • 2cupsgranulated sugar
  • 1tablespoonvanilla
  • 1cupwhole wheat flour
  • 2cupsall-purpose flour
  • 1teaspoonsalt
  • 1teaspoonbaking soda
  • 1tablespooncinnamon
  • 1/2 teaspoonnutmeg
  • 1/2 teaspoonclove
  • 1/2 teaspoonallspice
  • 1/4 teaspoonginger
  • 1/4 teaspoonbaking powder
  • 2cupszucchini, peel if desired, grated
  • 1cupnuts, 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.
  • 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 ofbatches 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.”

  • “This is a wonderful recipe! I was given a monster sized zucchini (picture that size, then TRIPLE that size!). I used 1 1/2 cups sugar (1 cup Splenda & 1/2 cup sugar), 1 tsp cinn & vanilla (skipped all the other spices) & added 1/2 cup choc chips (according to my hubby, this is necessary if u reduce the sugar amt!). I used 2 medium sized loaf pans & it took 40 min. I grated the zucchini, then squeezed the water out, then measured out 2 cups & added it to the batter. It really does make a difference to do it that way! (I think!) thanks for sharing–I have ANOTHER nuclear warhead sized zucchini to use up!!”

  • “I love, love, love this bread!I have made this several times and it ALWAYS comes out perfect. It’s even a hit with the kids. It is a very forgiving recipe too.There have been a couple of times I have been low on some of the spices and it still comes out tasting great despite skimping on the nutmeg or cinnamon.Make this exactly as written and you can’t go wrong.It does seem to take a little longer to bake than the recipe shows but that is to be expected when baking. ENJOY!!!”

  • “I have made 3 different “healthy” zucchini bread recipes this summer, and this is our favorite so far. It turned out great! It doesn’t taste “healthy.”I added 1/3 cup minature chocolate chips and 1 Tbsp. ground flax meal.”

  • “These are great. Had to make a little adjustment because of kidspickyness. Used 1 1/2 t cinnamonand 1/2 t nutmeg, left out the other spices and nuts. And they were still great. made as muffins and got 24.Thanks for a very goodzucchini bread.”

  • “The first time I made this recipe, it didn’t cook properly (didn’t rise, was raw in the middle).I looked at all the other rave reviews and thought I must have done sometihing wrong — found out later that the bottom element in my oven was on the fritz!Remade the recipe as given (once oven fixed!) and got 5 really “fabulous” mini-loaves.So if it doesn’t come out right — it’s not the recipe’s fault!”

  • “Turned out excellent! I omitted the cloves / ginger (didn’t have either on hand)It did take longer to bake, but it could just be my oven.I made 5 mini loaves.Thank you for posting this recipe!I’m very glad I stumbled upon it! :)”

  • “I am not sure what i did wrong, but when i made this, it just didn’t turn out right.The bread never rose, and the middle never cooked and i was very disappointed.Luckily, i hadn’t put all of the batter in the loaf pan, and was able to add about 1/2 C more flour and 3/4 teaspoon more baking powder.The second loaf came out, looking safer to eat and tasting well.I will try again at a later time and see how it comes out.”

  • “this is a top notch recipe, Im done looking for zucchini bread recipes, this is the one”

  • “Loved it!If you want to make zucchini bread this is the recipe to make.It did indeed make 5 mini loaves and the kids and I loved it all.”

  • “Very good recipe.The zucchini yield is losing its charm, and I’m trying to use it up, so I tried this recipe.I doubled the batch and got two large loaves and 12 muffins. I used half the amount of cloves as per several reviews, and only had half the amount of sugar in the house.It was sweet enough for us, very yummy.I have several more squash waiting to be picked, so I maymake 2 or three more double batches and put them in the freezer for future pot lucks and meetings.Thanks for a great recipe!”

  • “Really moist and sweet. Loved it!”

  • “I love spices, and this turned out perfect for me.My friends and family gobbled it up, too.”

  • “I thought it was way too spicy.Reminds me of a magazine critique about traditional zucchini bread drawbacks, one of which was the over-spicing of the bread.Must have been talking about this one!For some good zucchini recipes, try: recipe #15826 or recipe #9350.”

  • “Excellent.I fiddled with the spices (mostly just cut back on the cloves).I didn’t have apple sauce, so added apple juice and chopped dried apples and raisins.I would definitely make again, but as said Chris Reynolds, it is very spicy–Christmasy to me–so I might fiddle even further to make it seem more summery!!! ;-)”

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