Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste... it is out of this world.
Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again! Read More
Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again! Read More
I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on Read More
I am rating this recipe solely based on the changes I made. I have already rated it based on the way it was written. I changed the serving size to 24 because as written it will make 3 loaves. By changing the size to 24 it makes 2 loaves. I used 1 cup puree for each loaf. I used half granulated sugar and half brown sugar. This gave it a deeper more rich flavor. I cut the cloves in half as they were too strong for my liking. And instead of oil I used unsweetened apple sauce with 1 tablespoon oil before measured. With the above changes the bread was exceptionally moist and flavorful. The applesauce rids the bread of greasiness that sometimes comes with this type of bread. I will be trying it with my changes with fresh pumpkin as well. Read More
YUMMERS! I will definately be saving this recipe and making it again. My husband only tasted it (not hopefully) because his Mom had always taught him to try a "no thank you bite" of things. lol He ended up eatting half the batch. I didn't have any allspice so I omitted it. But this bread was great. I look forward to trying out different veggies and variations with this basic recipe in the future. Carrot bread banana bread pumkin bread...... mmmmm Read More
I really liked the idea to puree the zuchini. My kids usually wont eat zucchini bread because of "all the green things" in the bread. I used 1 cup of applesauce instead of the oil and it is very moist bread that even the kids love! Read More
I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour's garden I cut it up and steamed it in the microwave for 15 minutes drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine froze the rest for future loaves. I halved the sugar amount and used brown sugar I halved the oil amount and used melted butter used pumpkin pie spice for the spices I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again!
I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on
I am rating this recipe solely based on the changes I made. I have already rated it based on the way it was written. I changed the serving size to 24 because as written it will make 3 loaves. By changing the size to 24 it makes 2 loaves. I used 1 cup puree for each loaf. I used half granulated sugar and half brown sugar. This gave it a deeper more rich flavor. I cut the cloves in half as they were too strong for my liking. And instead of oil I used unsweetened apple sauce with 1 tablespoon oil before measured. With the above changes the bread was exceptionally moist and flavorful. The applesauce rids the bread of greasiness that sometimes comes with this type of bread. I will be trying it with my changes with fresh pumpkin as well.
YUMMERS! I will definately be saving this recipe and making it again. My husband only tasted it (not hopefully) because his Mom had always taught him to try a "no thank you bite" of things. lol He ended up eatting half the batch. I didn't have any allspice so I omitted it. But this bread was great. I look forward to trying out different veggies and variations with this basic recipe in the future. Carrot bread banana bread pumkin bread...... mmmmm
I really liked the idea to puree the zuchini. My kids usually wont eat zucchini bread because of "all the green things" in the bread. I used 1 cup of applesauce instead of the oil and it is very moist bread that even the kids love!
I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour's garden I cut it up and steamed it in the microwave for 15 minutes drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine froze the rest for future loaves. I halved the sugar amount and used brown sugar I halved the oil amount and used melted butter used pumpkin pie spice for the spices I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada
