Photo: Alex Farnum; Styling: Randy Mon
Total Time
1 Hour 30 Mins
Yield
Serves 8 to 10

Neither oily nor dry, but perfectly moist.

How to Make It

Step 1

Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.

Step 2

Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.

Step 3

Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.

Step 4

Note: Nutritional analysis is per slice.

Ratings & Reviews

Kristina6674's Review

tboneskitchen
September 18, 2014
This is a fantastic basic recipe. I've added orange zest and chocolate chips, but nuts or carrots would work well, too. Beating the sugar and eggs until frothy ensures a light, almost cake-like consistency. To lighten the recipe, I cut the sugar down to 1 cup and use 1/4 cup of oil and 1/4 cup of fat free ricotta cheese. Turns out great every time!

yv1308's Review

hottomally77
September 02, 2014
Very good , don't forget to squeeze de shredded zucchini a little to get some of the Water out. Changed out 1/4 cup of oil for 1/4 cup of low fat sour Cream.

hottomally77's Review

yv1308
August 01, 2013
N/A

mikoprice's Review

ald0ra
October 08, 2012
N/A

tboneskitchen's Review

Kristina6674
August 26, 2012
Great, I doubled the recipe which can be risky in baking. They turned out fantastic. I did shred the zucchini too fine because it was a little watery but the loafs still turned out great.

busymomtina's Review

mikoprice
August 23, 2012
N/A