This recipe yields a sloppy barbecue sauce that is suitable for brushing on while grilling. Also works well as a marinade. We employ it when preparing a whole pig; adjust the recipe to yield 5 gallons.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 2 (9×5-inch) loaves |
Ingredients
- 3 large eggs
- ¾ cup vegetable oil
- 1 ⅔ cups packed brown sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat the oven at 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.
- Beat eggs well in a large bowl. Add oil, brown sugar, zucchini, and vanilla; stir well. Blend in flour, cinnamon, baking powder, soda, and salt. Stir in raisins and nuts. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a cocktail stick inserted into the center of the cake comes out clean, about 1 hour.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 195 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I decreased sugar to 3/4 cup. Increased zucchini to 4 cups. A little more cinnamon. Love it.
It was outstanding
this came out great everyone loved it!! Definitly a do again!!
Too heavy for my taste but good flavor.
Added 1 tsp cloves, 1tsp of nutmeg
yes, i used sour cream.applesauce. moist yummy.
yes, i used sour cream.applesauce. moist yummy.
I really like how this came out. I will definitely make it again.
The best! I love the brown sugar, it gives the bread such a beautiful color. Also, I don’t know if I’ve just failed for years but my zucchini bread always sinks in the middle. It’s the norm. But this didn’t! Is as pretty as my banana bread!! Yay!!!
Perfect! It was surprising that it turned out as well as it did. Next time I will add a bit more orange zest but only because of personal preference.
I found it a little sweet for myself but my boys eventually had to be cut off, they couldn’t get enough. Very easy and straightforward which is always very appreciated.
Good but a little on the dry side…probably operator error! I went the full hour without checking.
This is fantastic, crunchy on the outside and moist inside. Wouldn’t change a thing
This bread is so YUMMY. I used whole wheat flour and reduced the sugar a smidge. I poured into cupcake tins because I only have one loaf pan. They were delicious and they froze well.
I made this but instead of raisins and walnuts I made it with cinnamon chips!! It tastes delicious!
I have tried so many recipes that I can’t even count. Because of our garden I am forever trying to use up zucchini. I always add more zucchini than the recipe asks for. This is my favorite recipe because it is very moist, I have added chocolate chips and have left out the nuts and raisins – it just all depends on who I am feeding. I have also used olive oil because I was out of vegetable oil and it turned out great!
Very good! So moist. Thanks for sharing the recipe
Love it since my cook books are still in storage and i wanted to make zucchini bread , found this one is c lose to the one i have and love it
Delicious recipe! I switched out the raisins for chocolate chips and everyone loved it!
Love it. I make this all the time as muffins because I like the single serve aspect. The only changes I make is I use craisins and pecans, add another tsp of vanilla and about a Tbs of China seeds. All my kids love them. My oldest would take them to school to share with her friends and teachers. Sometimes I add an extra cup of zucchini. It doesn’t really change the muffin much, but I feel good about cramming extra veggies in there. Hands down my kids’ favorite way to eat zucchini.
Sooooooo yummy! I made some substitutions and added a crumb topping. Used 1/2 Applesauce instead of the full amount of oil, and added pecans–no raisins. Drained the zucchini. Crumb topping: 1/2 c oats, 1/2 c brown sugar, 1/4 c flour, 1/4 tsp cinnamon, 1/4 c butter. Add the topping after 15 mins in the oven or else it will sink in the middle.