*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.
I cut this recipe back to 12 servings. I did make two changes--I increased both the baking soda and baking powder to a full teaspoon each and instead of using half of one egg, I added a couple tablespoons of unsweetened applesauce. I made muffins out of this recipe. Baked at 350*, my muffins were done at just over 20 minutes. This is a nice basic zucchini bread that was moist and chewy. Out of 12 muffins that were made, there are four leftover.
If you are like me and are trying to eliminate vegetable oils (that are the cause of so much inflamation in our arteries), try substituting 1/2 cup of plain yogurt for the vegetable oil. I also like to add 1 teaspoon of lemon zest to the recipe.
This was a good recipe. simple and easy to follow. i did tweak this recipe to make it gluten and oil and dairy free. replaced the all-purpose and whole wheat flour with oat flour (same measurements), and took out the 1/2 cup of oil and milk and added 1c of applesauce. was really pleased with the results!
Great flavorful bread! My family of seven loved this recipe, and here are my changes: I used 1/2 cup melted butter instead of the oil and lowered the sugar to 1 cup. I also added 1 cup of applesauce. It turned out perfect. The butter added the butter flavor and I felt I didn't need to cover the bread in butter before eating. We actually ate it warm out of the oven with a scoop of vanilla ice cream on top. Delicious!
Soft, fluffy and totally DELICIOUS! Came out great! My "healthy" version: Used all whole wheat flour (3 cups), increased both the baking soda and powder to 1 teaspoon each, cinnamon to 4 1/2 tsp. plus added 1/4 tsp. nutmeg, added 1 ripe banana and decreased sugar to 1/2 cup brown and 1/2 cup white, yogurt instead of oil, almond milk in place of regular milk, added one extra cup of zucchini + the walnuts.
These came out great! I substituted the milk and oil for 1 cup of applesauce, and I was out of vanilla extract so I used 3 tsp of maple syrup. I also made half the recipe in a bread pan and half in muffins. The muffins cook at the same temperature for about half the time. Delicious!
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