Zucchini Bread, Pumpkin Style

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

Not too sweet, very good for breakfast. Reminds me of the ones I used to get at Starbucks.

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 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.

This recipe is amazing! I have only used it with zucchini, but I imagine it would work with a number of other vegetables.

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