Zucchini Cake Loaf Recipe

Zucchini Cake Loaf

From hollyeats 12 years ago

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1 1/2 hrs to make
Serves 8-12

End-of-season zucchini well used! This recipe is the best I've tried: moist but not gooey, sweet but not sickly so, just enough nuts and cinnamon. Good right away but keeps well in fridge. Try it with breakfast. Read more Recipe from Allrecipes.com. See less

just right
keeps well
moist not gooey
simple
bake
nothing specific

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- just right
- keeps well
- moist not gooey
- simple
- bake
- nothing specific
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- 3 cups all-purpose flour (OR use half whole wheat and use 2 TBS less flour total)
- 1 teaspoon each salt, baking soda, baking powder
- 3 teaspoons ground cinnamon (no, it's not too much)
- 3 large eggs at room temperature
- 1 cup vegetable oil (butter-flavored if you have it)
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract (or use 1/2 pkt vanilla sugar)
- 2 cups packed grated zucchini (do not drain it!)
- 1 cup chopped walnuts OR pecans
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Ingredients

3 cups all-purpose flour (OR use half whole wheat and use 2 TBS less flour total) shopping list
1 teaspoon each salt, baking soda, baking powder shopping list
3 teaspoons ground cinnamon (no, it's not too much) shopping list
3 large eggs at room temperature shopping list
1 cup vegetable oil (butter-flavored if you have it) shopping list
2 1/4 cups white sugar shopping list
3 teaspoons vanilla extract (or use 1/2 pkt vanilla sugar) shopping list
2 cups packed grated zucchini (do not drain it!) shopping list
1 cup chopped walnuts OR pecans shopping list

How to make it

Grease and flour two 8 x 4 inch pans.
Preheat oven to 325 degrees F (165 degrees C).
Stir flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add flour mixture to the creamed mixture, and beat well.
Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 50 to 60 minutes, until browned and a tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.
Wrapped well, first in clingwrap and then in aluminum foil, this keeps in the fridge for 2-3 weeks.

People Who Like This Dish 7

ninade Philadelphia, Pa.
bakerme Nowhere, Us
reviews Anycity, Anystate
hollyeats Shaftesbury, UK
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" It was excellent "
bakerme ate it and said...
I made a few slight changes to this to yield the best zucchini bread I've ever made. Decreasing the sugar to 2 cups exactly made it just sweet enough for us, and using half white and half brown (1 cup each) worked well. Increasing the zucchini to 3 cups, lightly packed, added extra moisture, but I still wouldn't call this cake, as described in the title, as it definitely has more of a muffin texture. I also used a tip I read somewhere else to use young, tender zucchini about 6 inches long instead of older, tougher skinned zucchini to avoid having to seed it first. I had given up making zucchini bread because I couldn't find a recipe we liked, but this will be my go to recipe for zucchini bread from now on - perfection! Added to IMI group: Zucchini Bread
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hollyeats Shaftesbury, UK

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Reviewed by 1 people

I made a few slight changes to this to yield the best zucchini bread I've ever made. Decreasing the sugar to 2 cups exactly made it just sweet enough for us, and using half white and half brown (1 cup each) worked well. Increasing the zucchini to 3...more

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