Recipe By Anonymous
Published May 16th
Prep 20m Cook 1h Additional 20m Ready In 1h 40m
Servings 2 loaves Calories 255.2

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 ¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Cooking Directions

  1. 1 Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. 3 Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. 4 Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts

  • Calories 255.2
  • Carbohydrate 32.1 g
  • Cholesterol 23.3 mg
  • Fat 13.1 g
  • Fiber 1 g
  • Protein 3.3 g
  • Saturated Fat 1.7 g
  • Sodium 179.8 mg
  • Sugar 19.2 g


  1. before my mother passed away, I found this receipe. I moved in to care for her till she passed. She found a spot in the backyard and said I could plant a garden if I wanted something to do. Well I planted several items, one of which was zucchini. I didn't realize just how much - Read more ...
  2. This was delicious and guess what? I didn't change anything and I certainly didn't substitute any apple sauce for the oil because if your gonna bake, then BAKE.
  3. This is a great recipe. I will keep this recipe in my file box in the kitchen for many future uses. This is the kind of recipe that I would make copies of to share with friends. Really delicious. As always I prepare the recipes exactly as they are submitted. I believe this is the - Read more ...
  4. This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much - Read more ...
  5. Great way to use up some of the zucchini in our garden. I'm a mother of three and I'm always looking for ways to sneak in vegetables and fruit whenever I can. I also make substitutions to ingredients to make the recipe a bit healthier without compromising the taste. For this recipe I did the - Read more ...
  6. Very moist and good. I added a crumb topping as another reviewer suggested and that was fabulous! By trial and error, I discovered that the topping works best when added 15 minutes into the baking time. That way, the topping stays on top rather than sinking down into the batter as the bread bakes. I - Read more ...
  7. Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium speed and the bread is moist and good
  8. excellant recipe ! I replaced 1 cup of the plain flour with whole wheat flour , used unsweetened applesauce in place of the oil, reduced the sugar by 1/2 a cup and used ener-g egg replacer for a much healthier ,vegan version . The bread came out beautiful , moist and tasty :)
  9. This is the best base for a zucchini bread I've ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1/2 cup oil and 1/2 applesauce. I took this to a church dinner and one little - Read more ...
  10. I had a large zucchini so I doubled the recipe. I used 1 1/2 C oil and 3 1/2 C sugar. I though the result was good, but not fantastic. Next time, I will try the chocolate zucchini bread versions.

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