This gnocchi recipe can be prepared from beginning to end in less than 20 minutes, making it suitable for meatless Monday. Cheese and additional herbs and spices can be added, if preferred.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 18 |
| Yield: | 2 loaves |
Ingredients
- 2 cups white sugar
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 3 beaten eggs
- 2 teaspoons vanilla extract
- ½ cup golden raisins
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spray two 9×5-inch loaf pans with cooking spray.
- Make the bread: Mix sugar, zucchini, oil, eggs, and vanilla together in a large bowl. Stir in raisins.
- Combine flour, baking soda, salt, cinnamon, and baking powder in another large bowl. Whisk flour mixture into zucchini mixture; stir until almost all lumps are gone. Divide batter between the two prepared loaf pans.
- Make the topping: Whisk brown sugar and cinnamon together in a small bowl until well combined. Sprinkle over batter in the loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove from the pans and finish cooling on a wire rack.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 215 mg |
| Sugars | 28 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was easy to follow, and the bread is delicious and moist. The crumble top gives it a nice crisp glaze like coating. Its good but I would try a cinnamon streusel topping instead.
The brown sugar/cinnamon topping makes this special. I’m making mine into more of a Breakfast Bread by adding some flax meal (1/4 c), sunflower seeds and 2 shredded carrots.
Great recipe. I added nutmeg, pecans, and cranberries to the mix. Healthy and taste great!
I made the 1st batch following directions (except raisins)then made a 2nd batch and added pecans and extra cinnamon and glazed the top with a cinnamon,butter and brown sugar glaze. The tweaked one had more flavor and disappeared fast.
Delicious zucchini bread. My 1st time making one and it was very easy. Everyone loves it. Will definitely be making it again.
I have made this recipe 3 times and we just love it! The topping really adds to it. I have ended up using pureed zucchini (instead of shredded) because my Ninja is only able to puree now…I was really concerned this would not turn out, but it has been working great. Really moist and wonderful! It is a bit more like a pumpkin bread texture this way. My family is requesting more as soon as the loaf is gone!
Great recipe!
Very moist, tasty loaf. Didn’t change a thing. Can’t beat the flavor! Awesome…
Made as is and always turns out yummy!
So good! I made it the first time as written (except raisins). The 2nd time I subbed half the oil for applesauce and used 1 cup of regular sugar and 1 cup of Splenda brown sugar and I couldn’t tell the difference. Coworkers keep asking me to bring this bread in again! Edit: After making this several times, I couldn’t figure out why the loaves were so flat. It’s not enough batter for regular loaf pans. Today I upped the recipe by half and came out with 2 beautiful, rounded loaves!
Very good recipe. The crunch on top of the loaf from the brown sugar is very nice. The batter seems overly sweet BUT the flavors even out nicely once baked. Thumbs up from grown-ups and kids alike. This will be a go-to recipe. My substitutions: I used half vegetable oil and half baking margarine, dried cranberries instead of raisins and added half a cup of black walnuts.
Yum yum yum and makes a great muffin too!
Great recipe!!! I was really feeling like a lot of raisins, so added a cup! Great idea to soak them in warm water first!
Love the cinnamon crumble on top. I like to make small loaves and freeze them
This is one of my all time favorite recipes. I find that if you add chocolate chips or get rid of the raisins it tastes just as good. You can add as much cinnamon as you desire since you can never have enough cinnamon! Great recipe!
Best I’ve ever made! No changes at all – it turned out perfectly. I made it with shredded zucchini from last summer. Be sure to squeeze out as much of the liquid as you can when it thaws.
I added 1/2 cup of walnuts and used 2 tsps. of cinnamon in the batter and added an extra 1/4 tsp. cinnamon to the topping. I baked the loaves for an extra 15 minutes but should have only added 5 or 10 minutes.
Live love love this recipe. I didn’t have enough raisins the first time I made it so I put in what I had and added dried cranberries as well. The result had my grandkids coming back for more.
I made two loaf pans and forgot to put the topping in the middle..but I added it to the top and swirled it in, and then added more on top of the loaves…I doubled the topping..it was great I had no yellow raisins so just used regular and some chopped nuts…it was great…will def make again..
This Zucchini bread is wonderful! I wish i could give this recipe more stars it is The Bomb!! My only changes were to add some chopped walnuts in the topping…it baked up beautifully absolutely delicious very flavorful and moist my only complaint was it took forever to bake in my oven so im going to make this recipe as muffins next time and yes there will be a next time lol
Didn’t change anything and loved it! My 5 year old son absolutely loves it and asks for more every time. Making more as we speak 🙂