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Easy zucchini bread recipe needed

Bakingbird's picture
Bakingbird

Easy zucchini bread recipe needed

I'm looking for a quick and easy (and maybe failproof!) zucchini bread recipe. I'm cooking for my flatmate this weekend and know she loves it, so want to surprise her. So if anyone has a particulary yummy recipe up their sleeves, I would really appreciate it!

Thanks!

neoncoyote's picture
neoncoyote

http://allrecipes.com/Recipe/Zucchini-Bread/Detail.aspx

Read a few of the reviews for ideas on substitutions that work well -- I used walnuts (instead of chocolate chips) and omitted the cinnamon. The sour cream really makes this recipe!

BettyR's picture
BettyR

I have been using this one for many years. It is always good.

 

Zucchini Bread

Recipe from River Road Cookbook 1973

 

1-cup oil

3 eggs, slightly beaten

2 cups sugar

2 cups shredded, raw zucchini

2 teaspoons vanilla

3 cups flour

1-teaspoon baking soda

1/4-teaspoon baking powder

1-teaspoon salt

1-tablespoon cinnamon

1 cup chopped nuts

 

Combine oil, eggs, sugar, zucchini, and vanilla in large mixing bowl, blend well.

 

Stir in flour, soda, salt, baking powder, salt and cinnamon. Do not beat. Stir in nuts, then spoon batter into 2 well greased 8 1/2 x 4 1/2 x 2 5/8 loaf pans.

 

Bake in a 325° oven for 55- 60 minutes, or until tests done with toothpick.

 

Bakingbird's picture
Bakingbird

Neoncoyote - the sour cream must make it really moist and delicious, and I love walnuts so great suggestion.

Thank you both for this. Will let you know how it goes.

 

bestbreadmakerst's picture
bestbreadmakerst

I’ve got a great zucchini bread recipe that’s quick, easy, and practically failproof. I’ve been using this one for many years, and it always turns out delicious. It’s perfect for surprising your flatmate this weekend! Here’s the recipe, originally from the River Road Cookbook 1973:

Zucchini Bread

Ingredients:

  • 1 cup oil
  • 3 eggs, slightly beaten
  • 2 cups sugar
  • 2 cups shredded, raw zucchini
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 cup chopped nuts (optional)

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Grease two 8 1/2 x 4 1/2 x 2 5/8 inch loaf pans well.
  3. In a large mixing bowl, combine the oil, eggs, sugar, zucchini, and vanilla. Mix well until everything is blended.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually stir the dry ingredients into the zucchini mixture. Be careful not to overbeat the batter; just mix until everything is incorporated.
  6. Fold in the chopped nuts if you’re using them.
  7. Spoon the batter evenly into the prepared loaf pans.
  8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
  9. Allow the bread to cool in the pans for about 10 minutes, then remove the loaves from the pans and let them cool completely on a wire rack.

This zucchini bread always turns out moist and flavorful, with a perfect balance of sweetness and spice. I hope your flatmate loves it as much as I do!