After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.
My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.
Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!
thank you for this great recipe. I followed the recipe and made a few changes, instead of a cup of white sugar i to only use 1/2 cup to cut back on the amount of sugar being used, i also added in 3 tablespoons of ground golden flaxseed, and i put in 1/4 cup of Herseys cocoa and it turned out wonderful my whole family loves it.
Pretty good but could use way more banana; 2 mashed bananas equals 2/3 cup which is not much for 2 whole loaves. I found it a bit dry and think adding more banana next time will help. I also doubled the cranberries and nuts; toasted the nuts in the microwave for more flavor.
WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can't even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!
I subbed applesauce for the oil,halved the white sugar and left out the nuts and cranberries, as I was making these for breakfast for my one year old. I made them into mini muffins, which my little one loves- they are just her size and produce little waste. The mini muffins take about 15 minutes and the regular muffins (which I made for me!) take about 22. I always wonder about timing when I bake in another size pan, so I thought I would share. These were very yummy!
Very good. I made it in mini loaf pans, and it made five. Instead of nuts I added about 1/2 c of blueberries; kept everything else as written. Very moist and delicious!
This was pretty good. I didn't think it was "great", but I made some changes, so I might have done that on my own. I substituted apple sauce for the oil to make it healthier. It was somewhat dry, and this may have caused that, even though I have subbed apple sauce before to other recipes without any problems. I also reduced the white sugar to 1/3 cup. It was a good amount of sugar. 1 cup would have been way too much. I also switched out pecans for walnuts. Also, it only needed to bake 35-40 minutes. I took it out after 40, but since it was a bit dry, maybe it could have come out even sooner. Overall, it was very good, just a little dry. Will probably play around with it & try it again.
