This is a great alternative to the classic recipe for all the other zucchini bread lovers out there.

Amber

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
20
Yield:
2 - 8x4 inch loafs
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.

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  • In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.

  • In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.

  • Bake for 40 to 60 minutes.

Nutrition Facts

256 calories; protein 3.2g 7% DV; carbohydrates 35.3g 11% DV; fat 11.6g 18% DV; cholesterol 0.1mg; sodium 511.3mg 21% DV. Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 4 stars
12/24/2004
This recipe is great however it is important to note that you should only use about 1 TEASPOON of baking SODA when making this. I used 2 as was reccomended in the instructions and it came out horrible. I then modified the recipe and it was ok Read More
(34)

Most helpful critical review

Rating: 1 stars
10/13/2003
I'm sorry to say that this bread tasted awful. I think that the author may have given an incorrect amount of nutmeg and something must be done to make sure it doesn't turn out so heavy and doughy. Read More
(69)
17 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 7
Rating: 1 stars
10/13/2003
I'm sorry to say that this bread tasted awful. I think that the author may have given an incorrect amount of nutmeg and something must be done to make sure it doesn't turn out so heavy and doughy. Read More
(69)
Rating: 4 stars
12/23/2004
This recipe is great however it is important to note that you should only use about 1 TEASPOON of baking SODA when making this. I used 2 as was reccomended in the instructions and it came out horrible. I then modified the recipe and it was ok Read More
(34)
Rating: 5 stars
08/02/2007
The only thing we changed was the baking soda to 2 tsp instead of 2 tbsp. It came out very nicely spiced and moist. We will definately make this again. Thanks for the recipe! Read More
(20)
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Rating: 1 stars
08/28/2008
This recipe Calls for WAY to much sweetener and baking soda. We doubled the recipe while halfing the sugar and they were more then sweet enough. Unfortunately the amount of baking soda made the muffins and bread unedible. They actually fizzled in your mouth. Try something in the realm of 2 teaspoons rather then 2 tablespoons. Read More
(11)
Rating: 4 stars
12/22/2007
I just made this with the right amount of baking soda. I halved the recipe so used about 1/2-3/4 of a tsp. and it came out nice and moist and yummy! Read More
(10)
Rating: 5 stars
01/15/2009
Yum yum. Everybody loves it and nobody knows its vegan. The soda should be 2t not 2T. Read More
(9)
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Rating: 5 stars
07/03/2008
I have vegan friends who attended one of my picnics. I made this for their dessert and vegans and non vegans alike thought this was wonderful! Read More
(9)
Rating: 4 stars
02/08/2010
This is a great recipe. I had some zucchini to use up so I thought I would give this bread a try. It was easy to make and has a nice consistency to it. I made sure to follow everyone's advice about the baking soda and it turned out pretty well. Read More
(5)
Rating: 3 stars
11/17/2013
Too much baking soda and too much nutmeg. I've never made zucchini bread before so I didn't have a baseline to compare it to. Read More
(2)