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EatingWell Zucchini Bread

July/August 2011

Your rating: None Average: 3.7 (114 votes)

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.


EatingWell Zucchini Bread

6 Reviews for EatingWell Zucchini Bread

07/11/2014
Anonymous

So glad I found this, I needed a base to start with as I'm not a barker, yet I wanted it healthy and to my taste.
I substituted the sugar with honey and only used half the amount, then I added, coconut flakes, sliced almonds and raisins. I love the good chew factor!

Comments
11/26/2013
Anonymous

Delicious, used 1/2 C white sugar 1/2 C brown sugar, applesauce instead of oil and whole wheat flour.

Comments (1)

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Anonymous wrote 46 weeks 2 days ago

baked in Bundt pan @ 325

baked in Bundt pan @ 325

11/26/2013
Anonymous

Delicious, used 1/2 C white sugar 1/2 C brown sugar, applesauce instead of oil and whole wheat flour.

Comments
07/29/2012
Anonymous
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!

easy, healthy, delicious
Comments
07/22/2012
Anonymous
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.

Moist
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