Zucchini Bread

By Craig Claiborne

Updated June 28, 2015

Total Time
1 hour 15 minutes
Rating
4(342)
Comments
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Featured in: FROM START TO FINISH, ZUCCHINI MEAL

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Ingredients

Yield:8 or more servings

  • 2 cups unbleached all-purpose flour

  • 1 cup whole-wheat flour

  • 1 tablespoon baking powder

  • 1 teaspoon ground ginger

  • ½ teaspoon freshly grated nutmeg

  • ½ teaspoon allspice

  • 1 teaspoon ground cinnamon

  • Salt to taste if desired

  • 3 eggs

  • 1 cup safflower, corn or peanut oil

  • 1 cup honey

  • 2 cups grated zucchini, about ¾ pounds whole

  • 1 cup chopped pecans or walnuts

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

74 grams carbs; 60 milligrams cholesterol; 658 calories; 19 grams monounsaturated fat; 12 grams polyunsaturated fat; 6 grams saturated fat; 39 grams fat; 4 grams fiber; 416 milligrams sodium; 9 grams protein; 36 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 325 degrees.

  2. Step 2

    Sift flours, baking powder, ginger, nutmeg, allspice, cinnamon and salt into mixing bowl. Beat eggs in another mixing bowl and add oil and honey. Fold in zucchini.

  3. Step 3

    Fold zucchini mixture into flour mixture. Blend well. Stir in nuts.

  4. Step 4

    Lightly oil 2 loaf pans, each measuring 8 ½ by 4 ½ by 2 ½ inches. Divide batter between them. Place loaves in oven and bake 1 hour. Let cool briefly before removing from pan.

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Ratings

4 out of 5
342 user ratings
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Comments

Melba

Thank you for all who baked this recipe and shared their results, looks like I will continue to bake zucchini bread from an old time favorite excellent recipe found in my "Good Housekeeping Illustrated Cookbook" 1980 edition.

hincmariana

Heavy, cleggy, and unappetising. A waste of honey, flour, and eggs.

lonesomeprairie

This is an odd recipe all around. It made two rather squat loaves. The one hour baking time would have been way too long - I pulled them from the oven after 45 minutes and they were still a bit brown for my liking. I think I know why there isn’t a picture attached with this recipe … the final result is not great. What a bummer!

Carena

Really wish I had read the reviews before making. Nearly inedible -- dry, bland, utterly disappointing. After trying a slice, the remainder of the 2 loaves went right in the trash.

Lisa

I would not make this again, gummy flavorless dry bread

Julie E

I didn’t like the spice mix on this although the friends and family I served it to loved it.

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