I adore the savory, spicy flavor of Korean bibimbap, but I was unable to find a recipe for it here. This is the outcome of my online research and conversations with some Korean friends. I sincerely hope you adore this recipe as much as I do! Simply combine everything in the dish and eat while drizzling on some Korean spicy chile sauce!
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup chopped walnuts (Optional)
- ½ cup raisins
Instructions
- In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
- In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
- Blend dry ingredients into zucchini mixture. Pour into two 8×5 loaf pans coated with cooking spray.
- Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 117 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing flavor and texture. The only change I made was to replace one cup of the white sugar with brown sugar.
This bread came out great! I substituted 1 cup of coconut flour instead of regular flour and added cinnamon.
Very good. I substituted “pie spice” for the spices in the recipe. First loaf wasn’t even cool before it was devoured!
Great recipe! I did make a few adjustments by substituting applesauce for the oil. I added a dash of nutmeg and cloves. The best part of my adjustment was buttering the bottom and sides of the pan and coating it with crushed walnuts. Simply amazing!!
I added 1 1/2 cups of English Walnuts and a teaspoon of cinnamon. I also added an extra egg.
YUMMY
I loved this recipe. Moist, easy, and tasty. I used brown sugar for 1/2 of the sugar requirements, and added some cinnamon. Made 1 loaf with nuts and one without and took to a pot luck. Both were equally received and enjoyed with most being gobbled up even though there were other options.
Really liked the lightness of this. I made mine into muffins. I took the advice of others and reduced the sugar – should have left it in. I also did not drain the pineapple, plus I added 1/2 as much more of the spices and added 1/2 as much of ginger to add some depth. Ate one with butter and it was pretty darn good!
Everyone loved it. I did add walnuts and raisins. I also doubled the ground cloves. I loved it!
Followed recipe as spelled out. Everyone loved the outcome. Got tons of compliments.
Easy to make moist and delicious.i use craisins instead of raisins
Easy to make moist and delicious.i use craisins instead of raisins
Love this recipe! It was easy and delicious. I left out the walnuts and added finely chopped Bacon instead. That’s right, BACON. And trust me, it was amazing!!!! My only problem was that it was super crumbly… which I’m not sure how to fix. But it was so good, I didn’t mind picking up handfuls of crumbly deliciousness and shoving them into my happy mouth. =)
I have made this for several years now. I add a dash of cinnamon and allspice. Also don’t add raisins or walnuts. Gonna try rum soaked raisins in next batch. Awesome. Now a family favorite!
Yummy, this bread is fantastic, although I did tweak it just a bit. I used 1 cup white sugar, 1/2 cup packed brown sugar, omitted the oil, added 1/3 cup water instead and used a generous 1 tsp of ground ginger. I baked it for roughly 45 mins in a 10 inch bundt pan. It turned out to be quite a dense cake, almost pound cake like but oh so yummy. A definite KEEPER!
Excellent recipe! I used dried cherries rather than raisins and half brown sugar and half white sugar. Increased the zucchini a little bit- very moist.
Lovely bread!!! A great way to get the kids to eat their veggies.
Excellent!! SO moist. I added 1 tsp.cinnamon and omitted nuts but increased raisins to 1 cup. The spices make this special! Thank you Justlynne for this recipe!
Excellent! The first zucchini bread I have ever made/had. The kids loved it too. Made the recipe as stated except for omitting the walnuts to make it school lunch friendly (no nut/peanut products allowed at school).
Really Good!
Wow! This is amazing. I’m so thankful I found this recipe because my garden is loaded with zucchini’s! Next time I’ll put the nuts in it. Yummmm!