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Aug 25, 2005 10:40 AM

Zucchini Bread

  • 4

I am in search of a great zucchini bread recipe. A few I've tried in the past have been very light and or on the dry side. In my memories of my grandmother's bread it was dense and very moist and chock full of walnuts. And for that matter I cannot seem to replicate her bran muffin recipe made with buttermilk, they were dark and dense and delicious. I've tried zillions and cannot get it right however how much of it was distorted childhood taste memories?

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  1. My mother's longtime zucchini bread recipe might fit the bill for you. It has an old-school Betty Crocker sensibility and doesn't skimp on oil or sugar, which I think more modern recipes tend to do. It's incredibly moist and more dense than cakey. I don't make it really since quick breads aren't my thing, so I can't critique the recipe or method, but it always tastes very good when mom makes it (w/ walnuts but w/o raisins).

    The method below is pretty bare bones, so you can add little nuances like sifting if you want. You might be able to cut back on the oil or sugar, but if you give this a try, I say make it the old-school way first and see if memories of grandma's bread are evoked.

    CL's mom's zucchini bread
    Makes 2 9" loafs

    3 eggs
    1 c. oil, vegetable
    2 c. sugar
    1.5 lbs. zucchini, about 3 c. peeled and grated
    3 tsp. vanilla
    3 c. flour
    1 tsp. salt
    1 tsp. baking soda
    1/4 tsp. baking powder
    3 tsp. cinnamon
    1 c. walnuts (optional)
    1 c. raisins (optional)

    Beat eggs well, then add oil and vanilla. In another bowl, mix sugar and zucchini. Add to egg mixture. Add dry ingredients. Divide into two greased 9x5x2 loaf pans. Bake at 325F for about one hour or until done.

    7 Replies
    1. re: Carb Lover

      Thank you, I need to get my hands on the multitudes of zucchinis that everyone seems to have right about now!!

      1. re: Carb Lover

        I just made this yesterday, using just one very large zucchini that "got away from me" in the garden, and it is delicious. Definately worth making a few loaves and throwing them in the freezer. I also used nuts, but no raisins.

        1. re: DGresh

          Hey, thanks for reporting back on this and reviving this thread now that zucchini is in season. I don't like raisins either. Yes, the loaves do freeze well and make great gifts. While I've never tried it before, I think it would taste good as a layer cake w/ cream cheese frosting a la carrot cake.

        2. re: Carb Lover

          thanks for posting this CL! i made this this evening and it is sooooo easy to make and tastes great. i used walnuts but no raisins. i didn't have any cinnamon so i'll have to try it next time with the cinnamon and raisins. i have two more zucchinis to use up so will prob make another two loaves this week.

          thanks so much!

          1. re: Carb Lover

            I made this recipe today, not so successfully.

            The result was edible, but tasted like cinnamon bread instead of zucchini bread. 3tsp. is way too much. Also, it looked very, very lumpy and the dough was more like mortar than a homogeneous batter.

            1. re: Carb Lover

              I made this recipe this afternoon and it is delicious! It was very moist and flavorful. I used 3/4c oil and added nutmeg. i think next time I will try 2/3c oil....

              1. re: Carb Lover

                Flour- ap flour.i use self rising mine turn out dry last week was too moist with using same recipe.

              2. I have never tried them, but The Silver Palate Cookbook and Maida Heatter's New Book of Great Desserts both have rich, dense looking recipes.

                1. Paula Deen's recipe on was really tasty, but you should cut back on the sugar a little (3 cups is an awful lot!). I also substituted brown sugar for 1/2 of the regular. Enjoy.

                  1 Reply
                  1. re: karin

                    Paula Deens Zucchini Bread from Kitchen Classics page 103

                    3 1/4 c ap flour
                    1 1/2 t salt
                    1 t g nutmeg
                    2 t baking soda
                    1 t g cinnamon
                    3 c sugar
                    1 c oil
                    4 beaten eggs
                    2/3 c water
                    2 c grated zukes
                    1 t lemon juice
                    1 c chopped walnuts or pecans

                    Mix dry except nuts. Mix wet in other bowl and fold into dry, add nuts, bake in 2 loaf pans 1 hour approx.

                    This is paraphrased in case anyone is reading it out of her cookbook like I am.
                    No need to put all the words, you'll get the idea
                    I'll post one more because I'm a fast typer
                    Zucchini Carrot Bread
                    Nitty Gritty Productions
                    Page 78
                    2 c ap flour
                    1/2 c [each] white and brown sugar, packed
                    1 T baking powder
                    1/2 t salt
                    1 t cinnamon
                    1 c [each] grated zukes, grated carrots, EITHER walnuts or pecans
                    1 egg beaten
                    1/3 c oil
                    1/2 c milk
                    350° 70 minutes or until done
                    one greased and floured loaf pan

                  2. Hi - I really like the one in the more modern Betty Crocker cookbook. Very good. They also have options for cranberry bread, etc. on that same recipe. I think I add allspice, which I really love, even more than cinnamon. Years ago I had a DELICIOUS recipe for zucchini bread that also had crushed pineapple in it, but, dang it if I can find the thing! Best wishes!

                    1. I came up with this a few summers ago:

                      Fruited Zucchini Bread

                      Served warm with soft cream cheese, these loaves make an eminently satisfying teatime snack, but the bread also goes surprisingly well served at any number of meals. Warmed, it makes a succulent bed for a scoop of sour cream ice cream.

                      3 extra-large eggs
                      1 1/2 cups sugar
                      1 cup peanut oil
                      2 1/2 cups grated, peeled, raw zucchini (about 2 medium-large zucchini)
                      1 tablespoon vanilla extract
                      3 cups all-purpose flour
                      1 teaspoon salt
                      1 teaspoon baking soda
                      1 teaspoon baking powder
                      3 teaspoons ground cinnamon
                      1/2 teaspoon freshly grated nutmeg
                      1/2 cup dried cranberries
                      1/2 cup dried currants
                      1 cup golden raisins

                      Preheat oven to 350 degrees.

                      In a large bowl, with a hand-blender, beat the eggs until foamy. Stir in sugar, oil, zucchini, and vanilla and mix well.

                      In a medium bowl, combine the flour, salt, soda, baking powder, cinnamon, and nutmeg. Add to the egg mixture. Stir in the fruit and pumpkin seeds, blending well. Pour into two 9 x 5 x 3’’ (roughly) loaf pans and bake for 50 minutes, or until a tester inserted into the center of a loaf comes out clean. Remove loaves from pans and cool them on a rack.

                      Yield: 2 loaves

                      1 Reply
                      1. re: Tom Steele

                        I love the looks of this, now wish I'd have grown my own zukies