EatingWell Zucchini Bread

From EatingWell: July/August 2011

This simple zucchini bread recipe is a great way to use up your summer bumper crop of zucchini. Try it with toasted walnuts or raisins, or add chocolate chips for a more dessertlike bread. Freeze 2-cup portions of shredded zucchini so you can make zucchini bread all year long.

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3 Reviews for EatingWell Zucchini Bread

07/29/2012

Anonymous

Recommends this recipe

Yummy, soft, and moist bread

This bread came out perfect! In fact I made a loaf of Paula Dean's zucchini bread at the same time. It had twice as much sugar as this recipe. Overall, this bread was more moist, flavorful and delicious than the Paula Dean recipe. I soaked some raisins in water and then added 1/2 cup to the bread. I really enjoyed it and I will be making this over and over!

Pros: easy, healthy, delicious

Comments

07/22/2012

Anonymous

Recommends this recipe

Delicious even my picky toddler loved it!

I used this recipe and added 1/4 cup of dark chocolate m&m's. I substituted apple sauce for the oil. It came out moist and delicious. I have enough zucchini shredded for another bread and plan to try the chocolate one.

Pros: Moist

Comments

03/11/2012

simonster

Recommends this recipe

Good, but not great

This was good, but somewhat bland. I will make modifications next time. It wasn't sweet enough or flavoful enough for us so I will use 1 cup of sugar (1/2 brown & 1/2 white) instead of 3/4, increase the cinnamon and vanilla, and add nutmeg. The texture was a bit crumbly using WW Pastry flour so I will probably try 1/2 white, too. It won't be as healthy as the original, but still healthy AND good.

Pros: Easy to make

Comments (1)

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Anonymous wrote 23 weeks 1 day ago

just made this bread. added 1

just made this bread. added 1 mashed ripe banana to the mix for extra natural sweetness and moistness. turned out great. omitted the choc chips. overall healthy bread. yummy