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Zucchini-Walnut Loaf

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (95 votes)

Lisa Asuncion Feliciano of Manila, Philippines, shared this recipe in our Kitchen to Kitchen department. She recommends making extra loaves when zucchini is abundant because they freeze well.



READER'S COMMENT:
"Great recipe! I also substituted vanilla for lemon, added more cinnamon and nutmeg, and used 3/4 cup of sugar. Next time I will only use a 1/2 cup as it was plenty sweet. Very easy to make. "
Zucchini-Walnut Loaf

6 Reviews for Zucchini-Walnut Loaf

06/03/2010
Anonymous

I really liked this recipe. I only used 1/2 cup of Splenda, instead of a whole cup of sugar, and it turned out plenty sweet. The applesauce makes it nice and moist, and I added a few tablespoons of flaxseed meal which added to the nutty flavor. I also added extra cinnamon and nutmeg, and used vanilla extract instead of lemon. The slices froze nicely and I've been grabbing them for quick breakfasts on busy mornings. Yum!

Comments (1)

3 comments

 
susancs206 wrote 4 years 3 days ago

Can this recipe be made in a regular loaf pan, 9x3? I don't have mini pans!

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