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|Calories280Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
Abigail Marquez 2 months ago
This was a great recipe! However I found it waaayyy to sweet. I will make this again however I’ll probably substitute it with a natural sweetener like Honey or maybe maple syrup
steph F. 10 months ago
the zucchini bread was delicious but added some ripe bananas.
Amy S. 2 years ago
PERFECT. Made in muffin tins according to another review & baked for 25 mins. Modifications: Used 1 c. Whole wheat flour, 2 c. All purpose. Added 2 tsp ground Flax. Mix-ins: 3/4 c. Walnuts, 3/4 c. Mini chocolate chips. Reduced sugar to 1 1/2 c. My 3 year old was iffy on adding zucchini, and went for seconds! *Edit* as these cooled, they kind of got dry. Likely because of the wheat flour. Not sure if Tupperware will help or if maybe the addition of oil or applesauce is needed.
Rebbecca Maese 2 years ago
Turns out great! I substitute apples for currants and pecans for walnuts.
Linda MacDonald 2 years ago
It was perfect. I cooked it for 70 minutes and it was just right.
Anna Dawn Hewitt 2 years ago
Turned out well I used cranberries
Barbara Hall 2 years ago
Love, love, loved it. 😁
Cynthia Wehmer 2 years ago
Consistently delish and easy to make... lots of flavor.
Laura Aylesworth 2 years ago
Used flax meal eggs in half of recipe, added extra zucchini because ours was huge! Turned out awesome!!
Katie 2 years ago
This is delicious!! I only added Walnuts, no currants.
Lorrie Onutz 2 years ago
Came out really good. Next time I'm going to add chocolate chips
Veronica Aguas 2 years ago
I made muffins from this recipe. I used whole wheat flour and was initially concerned they would come out dry but baking at 25 minutes and using butter cooking spray, the muffins were nice and crisp on the outside, moist on the inside. Both my toddler and picky 8yr old gobbled them up. Definitely a new muffin in our rotation. **If you use wheat flour, try not to squeeze all of the water from the zucchini or they’ll be too dry.**
Lori B. 2 years ago
Flavorful, dense bread. Made muffins and bread version and would make again
lblock84 3 years ago
I made muffins instead of a loaf- 20 min, golden brown around edges- moist and perfect! I used walnuts and baby chocolate chips, no currants.
Bushko 3 years ago
Didn't use the currants but did use the walnuts, which was still delicious. The loaves were fairly moist, but I have definitely had softer zucchini bread, so I was a tad bit disappointed. Still a good base recipe.
Dottie G. 3 years ago
My Husband , Mom and I loved it that's all that matters to me. The currants where different, I liked that and it's full of flavor. I don't bake that much so this impressed everyone.
Lynda M. 3 years ago
To reduce fat, I replaced 1/2 butter with applesauce and the other half with coconut oil. Used 1 cup white sugar and 3/4 cup brown sugar. After prepping baking pans with Pam, I sprinkled them with cinnamon-sugar. Baked 70 minutes. House smelled heavenly and bread is divine!
Tricia Y. 4 years ago
Was delicious. Tasted kind of buttery, might go a bit lighter on butter and sugar next time. ......!
Brenda Washburn 4 years ago
best zucchini bread recipe... I am diabetic so changed the sugar to Brown Sugar Blend... it is great