a beverage to comfort young patients. Children over 1 year old should only be given honey. Because of our honey bear, my daughter refers to this juice as “Teddy Bear juice.” Excellent for sore throats and those who don’t like hot tea. When my daughter is ill, especially if she has no appetite, I let her drink as much of this as she wants.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 36 |
| Yield: | 3 loaves |
Ingredients
- 3 medium zucchini, cut into chunks
- 4 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground nutmeg
- 1 ½ teaspoons ground cloves
- 1 ½ cups vegetable oil
- 6 eggs
- 4 cups white sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9×5 inch loaf pans, and set aside.
- Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.
- Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.
- Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.
- Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 184 mg |
| Sugars | 23 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Hands down best zucchini bread. I did sneak about a third whole wheat in it. The extra fiber gives it texture. At first you think pumpkin bread but the zucchini makes it even better . I kept the loaves in a gallon ziplock in the fridge the third one after about four days had improved even more
I really liked the idea to puree the zuchini. My kids usually wont eat zucchini bread because of “all the green things” in the bread. I used 1 cup of applesauce instead of the oil and it is very moist bread that even the kids love!
This recipe is amazing! I have only used it with zucchini, but I imagine it would work with a number of other vegetables.
I am rating this recipe solely based on the changes I made. I have already rated it based on the way it was written. I changed the serving size to 24 because as written, it will make 3 loaves. By changing the size to 24, it makes 2 loaves. I used 1 cup puree for each loaf. I used half granulated sugar and half brown sugar. This gave it a deeper, more rich flavor. I cut the cloves in half as they were too strong for my liking. And instead of oil, I used unsweetened apple sauce with 1 tablespoon oil before measured. With the above changes, the bread was exceptionally moist and flavorful. The applesauce rids the bread of greasiness that sometimes comes with this type of bread. I will be trying it with my changes with fresh pumpkin as well.
I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour’s garden, I cut it up and steamed it in the microwave for 15 minutes, drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine, froze the rest for future loaves. I halved the sugar amount and used brown sugar, I halved the oil amount and used melted butter, used pumpkin pie spice for the spices, I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty, tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada
YUMMERS! I will definately be saving this recipe and making it again. My husband only tasted it (not hopefully) because his Mom had always taught him to try a “no thank you bite” of things. lol He ended up eatting half the batch. I didn’t have any allspice so I omitted it. But this bread was great. I look forward to trying out different veggies and variations with this basic recipe in the future. Carrot bread, banana bread, pumkin bread…… mmmmm
I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on
Not too sweet, very good for breakfast. Reminds me of the ones I used to get at Starbucks.
Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly… will be making this again!