Rating: 5 stars
10932 Ratings
  • 5 star values: 9229
  • 4 star values: 1156
  • 3 star values: 301
  • 2 star values: 124
  • 1 star values: 122

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 Summary

prep:
20 mins
cook:
1 hr
additional:
20 mins
total:
1 hr 40 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

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  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

  • 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.

  • 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

255 calories; protein 3.3g; carbohydrates 32.1g; fat 13.1g; cholesterol 23.3mg; sodium 179.8mg. Full Nutrition
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