This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
24
Yield:
2 - 8x4 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a medium bowl, beat together the eggs with the oil. Stir in the applesauce, brown sugar, vanilla, molasses, and honey. Combine the flour, baking soda, baking powder, and cinnamon; combine with applesauce mixture until just moistened. Finally, stir in the zucchini and nuts. Divide the batter evenly between the prepared pans.

  • Bake for 1 hour in preheated oven, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts

175 calories; protein 3.3g 7% DV; carbohydrates 28.4g 9% DV; fat 5.6g 9% DV; cholesterol 15.5mg 5% DV; sodium 67.4mg 3% DV. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
This is the best zucchini bread recipe I have tried. We all liked the honey/molasses flavour and the lightness. I have made it with currants dried cranberries walnuts and pecans - a different addition each time. I keep a jar of applesauce on hand in the cupboard and freeze the remainder once it's opened. I use the fine grater attachment on my food processor to get fine strands of zucchini. Read More
(12)

Most helpful critical review

Rating: 2 stars
09/02/2003
This recipe reminded me of when I was dieting and was making food that had low or no fat in it. Even if it wasn't that good you ate it anyway because it was low in fat and it was sweet. The bread was heavy and rubbery looking. The taste was bland. I think if you added some salt(maybe about 1/2 tsp.) and more oil and maybe less applesauce you may have a better tasteing bread. Read More
(5)
26 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/07/2004
This is the best zucchini bread recipe I have tried. We all liked the honey/molasses flavour and the lightness. I have made it with currants dried cranberries walnuts and pecans - a different addition each time. I keep a jar of applesauce on hand in the cupboard and freeze the remainder once it's opened. I use the fine grater attachment on my food processor to get fine strands of zucchini. Read More
(12)
Rating: 5 stars
08/01/2003
I made this for my office and the two loaves were gone in minutes. I used light molasses so it was not overpowering and because I did not have plain applesauce I used chunky which actually gave it a little more texture. I used the process of Dejourger (draw out water) learned in a recipe from this site for "abby's Zuc bread" that process really made this recipe light. This was delicious and a real recipe keeper. Read More
(8)
Rating: 2 stars
09/02/2003
This recipe reminded me of when I was dieting and was making food that had low or no fat in it. Even if it wasn't that good you ate it anyway because it was low in fat and it was sweet. The bread was heavy and rubbery looking. The taste was bland. I think if you added some salt(maybe about 1/2 tsp.) and more oil and maybe less applesauce you may have a better tasteing bread. Read More
(5)
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Rating: 4 stars
09/20/2002
My very first attempt at Zucchini bread and it was a big hit. My family and co-workers raved about it. Several asked for the recipe. My 1 yr old grandaughter can't seem to eat enough!! Great recipe easy quick and delicious. Read More
(4)
Rating: 5 stars
07/28/2008
I have made this recipe many times. Our family loves it! I did add 1/2 t. of salt to the recipe for a little extra flavor. Read More
(4)
Rating: 3 stars
08/03/2005
I was excited about this recipe because I love zucchini bread and was looking for a healthier variation. I have to admit the flavor was good even without nuts or vanilla (which I didn't have on hand). However even after baking for over an hour the loaves sank and I found they were still partially raw inside. Guess my toothpick wasn't long enough! There was still enough "baked" in one loaf for me to enjoy though. Read More
(4)
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Rating: 5 stars
06/13/2006
I followed the recipe exactly except I made muffins. They are really good!!! Read More
(3)
Rating: 5 stars
09/01/2003
This tasted great! I made it at night and didn't want to put hot loaves in the fridge so I removed them from the pans (I doubled the recipe)wrapped them in foil and left them in the turned off oven. They were still warm in the morning for breakfast and were so wonderful! Thanks! Read More
(3)
Rating: 5 stars
10/28/2011
Changed this up a bit....drew the water out of zuccini with salt as some suggested. changed apple sauce to 1/2 cup and added 1/4 cup plain nonfat yogurt. Still used1/4 cup oil. then I added lots of cinnmon 1/2 tsp ginger and cloves. Fabulous and will try it next without the oil and increasing the yogurt. Read More
(3)
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