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.
By Paula Coley
1 hr 15 mins
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
242.1 calories; 3 g protein; 35.7 g carbohydrates; 31 mg cholesterol; 183.5 mg sodium. Full Nutrition