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Kate Brodniak: "Best recipe I have used for zucchini bread yet! I…" Read More
12Ingredients
65Minutes
390Calories
Ingredients
US|METRIC
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NutritionView More
390Calories
Sodium12% DV280mg
Fat29% DV19g
Protein8% DV4g
Carbs17% DV52g
Fiber8% DV2g
| Calories390Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat0g |
| Cholesterol40mg13% |
| Sodium280mg12% |
| Potassium130mg4% |
| Protein4g8% |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber2g8% |
| Sugars33g66% |
| Vitamin A2% |
| Vitamin C6% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(5)
Molly English 4 months ago
Honestly, I don't know what I did wrong. This recipe came out extremely dry. I used more zucchini than it called for. I am disappointed.
Kate Brodniak 4 months ago
Best recipe I have used for zucchini bread yet! I did substitute melted butter for canola oil but otherwise followed it exactly! I highly recommend!
Mom 5 months ago
Great for muffins - I did a purée of the grated zucchini in the food processor to add in. Used about 2 1/2 cups purée. Left out the nutmeg. It made about 30 muffins in cupcake liners. Baked 25-30 min at 325. The kids called them Cinnamon Chocolate Chip Muffins, never suspected zucchini.
Switzer-Martin a year ago
Turned out just right! I cut the recipe in half and only used 3/4 of a cup of sugar. I wasn’t feeling the chocolate chips this time around so it’s really just zucchini bread but that’s what I wanted and it turned out so well - plus, I know I can add the extra sweetness if/when desired! Thank you!