Advertisement

Zucchini-Walnut Loaf

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (90 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 Recipe

6 Reviews for Zucchini-Walnut Loaf

08/17/2013
Anonymous
Delicious

Made it exactly like recipe, except I used vanilla as well, but it was really good. I'm going to use lemon next time, yes there will be a next time.

Turned out exactly like pic, taste soooooo good
Comments
08/11/2011
Good recipe

Used suggestions of others and added more cinnamon and nutmeg and used only 1/2 cup of sugar. Used vanilla instead of lemon, but may try lemon next time. My niece doesn't like walnuts, so I made 1 loaf without nuts. Sprinkled nuts on top of the other to identify. These didn't last long at our house!

Comments (1)

3 comments

Anonymous wrote 2 years 21 weeks ago

Probably not the zucchini -

Probably not the zucchini - Many people are sensitive to Splenda. It can often lead to gastric upset and/or diarrhea. One slice or one cooky might be tolerated, but beware eating more at the same time. You can try using Stevia - a natural plant sugar substitue which is better tolerated.

07/27/2011
Possibly some tummy issues?

My brother, who also ate the bread, said he woke up and had to go to the bathroom quite a bit and just had an upset stomach in general. I felt a little the same. My mom and dad didn't feel it though. But if you have a sensitive stomach, the bread might react with it. It could be the zucchini since we're not used to eating it in our family much. All I know is that everything I used in that recipe was 100% fresh- straight from the grocery store that day. So I don't know what it could have been.

It came out moist and tastes pretty good- it was a big hit with my dad!
Comments
08/29/2010

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.

Comments
07/18/2010

I have a recipe for Pineaple Zucchini Bread that I would like to makeover--but have had no success, how can I send you this recipe?

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner