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Zucchini Bread Recipe

Zucchini Bread Recipe

My zucchini bread is filled with great cinnamon flavor. It makes two loaves—have one now and give the second one to a neighbor or freeze for later. —Britt-Marie Knoblock, Lisle, Illinois
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:24 servings

Ingredients

  • 1/2 cup plus 2 tablespoons orange juice
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 cup chopped pecans

Directions

  • 1. Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans.
  • 2. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice: 214 calories, 9g fat (1g saturated fat), 26mg cholesterol, 156mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein

Reviews for Zucchini Bread

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MY REVIEW
Reviewed Sep. 20, 2013

"What do you mean by fold zucchini and pecans?"

MY REVIEW
Reviewed Aug. 31, 2013

"absolutely wonderful"

MY REVIEW
Reviewed Aug. 27, 2013

"This recipe came into my email box just in time as my sister gave me two huge zucchini. Shredded most and put in freezer in bags but used some to make this bread. I put a little extra cinnamon as I love the taste. Made half batter into loaf and made muffins with the rest. Gave some to elderly neighbors warm oiut of oven and they called saying they loved them. We liked them as well. My concern is the same as another reviewer noted - I question this being 'diabetic friendly'. Will make again. I left out the nuts when I made it."

MY REVIEW
Reviewed Aug. 26, 2013

"So irritated this was listed as diabetic friendly. Seriously? 2 cups sugar plus orange juice and whole eggs? Diabetics, go to an actual source for diabetic friendly recipes. Taste of Home, very disappointed I love your magazine and on-line recipes, but the nutritional info clearly must be wrong!"

MY REVIEW
Reviewed Aug. 26, 2013

"Thank you for this recioe I like that I can use the zucchini and the otanges bfrom my tree. By the way why bdo people look at all the sugar in the recioe etc. and say it is not diabetic freindly. You are supposed to only eat one slice. The sign in my endocrinologists's office says all foods are diabetic friendly, only the servings aren't! Cut the loaf into more slices RogerSwayze and bon appetit."

MY REVIEW
Reviewed Aug. 26, 2013

"I haven't tried it yet, but as I really like zucchini bread, I'm sure I'll love it. I'm addressing the question from a previous poster. There is no need to peel the zucchini; the whole thing, peeling included, is edible."

MY REVIEW
Reviewed Aug. 25, 2013

"This recipe was the perfect way for me to use up the zucchini from our garden. I love the addition of orange juice, although I used freshly squeezed. I may add dark chocolate chips the next time I make it along with some orange zest!"

MY REVIEW
Reviewed Aug. 25, 2013

"This is the first time I have made anything with zucchini and it was excellent!!!"

MY REVIEW
Reviewed Aug. 25, 2013

"With 3 cups of AP flour and 2 cups of sugar how can you possibly rate this recipe as "diabetic friendly?" It most definitely is not!"

MY REVIEW
Reviewed Aug. 25, 2013

"So Sorry, this was not the recipe I was asking about. Please ignore this comment. I did find the right "Apple Zucchini Bread" and added my comment. :^)"

MY REVIEW
Reviewed Aug. 25, 2013

"I definitely want to make this Zucchini Bread. Could someone tell me the best apples to use for this recipe?"

MY REVIEW
Reviewed Aug. 25, 2013

"found this very moist and flavorful - made in mini loaves as there is just the 2 of us/ froze the rest..will make the next ones into muffins to take to a pot luck"

MY REVIEW
Reviewed Aug. 14, 2013

"Great moist cake.

Left the nuts out and it was still very tasty.
Great way to use all that zucchini."

MY REVIEW
Reviewed Aug. 4, 2013

"Do you take the rind of or leave it on? I took it off."

MY REVIEW
Reviewed Oct. 30, 2011

"I cut the sugar to 1.5 cups and added a few chocolate chips. It was very moist!"

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