The Pioneer Woman Tasty Kitchen
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Zucchini Bread

4.95 Mitt(s) 23 Rating(s)23 votes, average: 4.95 out of 523 votes, average: 4.95 out of 523 votes, average: 4.95 out of 523 votes, average: 4.95 out of 523 votes, average: 4.95 out of 5

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Level: Easy

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Description

This is a recipe handed down from my great grandmother. It’s moist, easy to make and just really darn good! I make batches, wrap up loaves in pretty colored Saran wrap and a bow and hand them out as gifts. Everyone loves it!

Ingredients

  • 3 whole Eggs
  • 2 cups Sugar
  • 1 cup Wesson Oil (vegetable Oil)
  • 1 Tablespoon Vanilla
  • 2 cups Loosely Packed Grated Zucchini (do Not Peel)
  • 2 cups Flour
  • 1 Tablespoon Cinnamon
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ cups Chopped Walnuts

Preparation

Beat eggs. Add sugar, vegetable oil, and vanilla. Beat mixture until thick and frothy.

Stir in zucchini (do not peel it). Sift and add the rest of the ingredients.

Pour mixture into two floured loaf pans. Bake at 350F for 1 hour. Insert cake tester in center until it comes out clean.

Cool in pan for 10 minutes, then remove and place on rack until completely cooled.

8 Comments

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Laura A on 9.18.2011

This is such a great recipe!! It was very moist and yummy!!

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Susan on 8.8.2011

This smells so very good while baking….and now I am waiting impatiently for it to finish baking so I can eat some. I am wondering now if it can be shipped to my son overseas. Maybe if I vacuum seal it…..

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sambugjoebear on 7.14.2010

I made this recently and it was very good! It usually takes my family 2-3 days to finish one loaf of bread, but with this, both loaves were gone in 2 days! I will definately be making this often.

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meatballmama on 2.13.2010

soo glad you have enjoyed it! Thank you

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camontague on 11.22.2009

made this recipe again, and again it was delicious! accidentally added an extra tbs cinnamon (good!), and replaced half of the all purpose flour with whole wheat flour, couldn’t tell the difference. also, turned them into muffins: fill greased liner about 2/3 full, bake at 350 for about 30-35 minutes.

23 Reviews

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kender3 on 9.2.2012

Fine, but not enough flavor to be a keeper.

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shepperde on 8.19.2012

Yum! I wasn’t planning on changing the recipe, but after running to the store once I realized I only had half a tablespoon vanilla and no vegetable oil-so I used coconut oil and almond extract (with the last of the vanilla) as well as part whole wheat flour as others had done above-so so good!!

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Sara Elizabeth on 7.22.2012

I tripled this recipe, and made 3 different kinds of zucchini bread. One with walnuts, one with chocolate chips, and one just plain. I took a loaf of each to work, and my coworkers polished them off in the same day! This was a wonderful recipe! Thank you so much for sharing! :)

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kathipaul on 7.6.2012

I just made this for the first time, and my husband jsaid, “that might be the best cake I’ve ever had!”

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Eugenia on 5.2.2012

Wow, this was excellent! I changed it to 1/2 cup whole wheat flour and 1-1/2 cups white flour, and it was still so yummy, I couldn’t tell! This is definitely a keeper.

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