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Dry - Dense Zucchini Bread

14 years ago


I followed the recipe below and was disappointed with the results. I used 2 cups shredded zucchini (was frozen, thawed and patted down to remove moisture)and 1 cup shredded carrots. Baked in my convection oven at 325 for 1 hour. It didn't rise as much as I thought it should, and when I tried to remove it from the pans, part of the bottom stuck. When I cut it, as I said in the subject line it was dry, dense, and didn't have alot of flavor. What did I possibly do wrong? Any advice would be appreciated.


3 eggs

1 cup vegetable oil

2 cups white sugar ( ½ brown sugar  ½ white sugar)

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon and ½ teaspoon nutmeg

1-teaspoon baking soda

1/4-teaspoon baking powder

1-teaspoon salt

1/2 cup chopped walnuts

Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.

In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until done

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