My 11 mo old daughter squeals with delight when she gets this bread. I did make a few changes. I only used 1 generous cup of sugar, used 1/2 cup applesauce and 1/2 cup oil, added 1 tsp nutmeg, 1 tsp allspice, and 1/2 tsp grnd cloves, and was generous with zucchini (with skin), vanilla, and cinnamon. Left out nuts. Delicious!
This is very, very good!!! It was my first time making zucchini bread. I substitued 1/2 of the flour with wheat flour, omitted the salt, used 6 egg whites, substitued 1 cup applesauce for the oil, and used 1 1/4 cup of Splenda in place of sugar. It came out very moist and delicious! It also kept really well in the frig.
Used spelt flour instead of wheat, coconut oil instead of veg, 1/2 cup of brown sugar & 1/2 cup of turbinado instead of white, added ground flax seed, hemp seed, sunflower seed, and chopped pecans instead of walnuts + a little kitchenaid magic = Delicious & nutritious!
Worked very well for me. My changes: 1) 4 c coarse(Cuisinart) grated zucchini (1 extra large zucchini) , 2) 1 c brown sugar Splenda blend + 3/4 c white sugar, 3) 1/2 c oil (more zucchini keeps it moist) 4) Used 4 "mini" loaf pans (Chicago Metallics) sprayed with misto oil spray. 5) Baked 65 minutes (because of more zucchini) After cooling for 15 minutes, these slipped out of the pans so easily. Very moist, and delicious!
As many others have mentioned, I found this way too sweet, too much cinnamon, and too dense. Needs more zucchini as well.
This is the recipe I use time and time again. There are never any leftovers and everyone wants the recipe. Soooo good!
Ok, I guess it's pretty clear from the 2824 votes that this recipe is good, but I just had to say it too. This is delicious- and I'm a very novice baker. If I can't screw it up, you can't either!
This is a good recipe but I did follow some reviews and added a half cup of brown sugar. (I tried it the original way before I added the brown sugar the second time I made it)
We are in the middle of a move & I can't find my original recipe so I used this one. We lost an extended family member who always made zucchini bread. To honor her, I made a meal for her adult children & spouses and included this recipe as zucchini muffins. I made recipe almost exactly as stated even after reading reviews. My only changes were excluding the nuts & using 3 (not 2) cups zucchini, otherwise all ingredients & measurements were the same. The family RAVED about this & the 3 batches of muffins I made were gone before nights end I was told. That is evidence enough for me that this recipe was worth keeping around. I do remember my old recipe having brown sugar/white sugar ratio and I personally favor that blend but I did not alter sugars in this recipe and I did find it to be good. My husband made himself sick eating almost an entire batch of these muffins as he couldn't stop. My young son couldn't get enough either, as he was always trying to sneak one (without permission). Thanks for sharing recipe!
Added some chocolate chips and my kids went wild over it. Even without the chocolate chips, friends gobbled it up. This loaf also freezes well and stays moist. Definately a keeper!
So after reading 250 of the 821 reviews. Let me say this - if you don't care about the "fat content" or making it "a little Healthier" make this as is and leave it at that!!!!!!! So good - so moist - don't drain the zucchini dry, just make it as is! The only changes that I did take from all the reviews was only using 2 cups of sugar (1-brown/ 1-white), making the crumb topping instead of putting the nuts in the mix and I sprinkled a bit of Nutmeg. This was freaking awesome!!!!!!!!!!
VERY GOOD! I followed the recipe and it was great. I started the baking time for 40 minutes, it ended taking the full 60 minutes.
Marvelous!! I used this recipe for my first-ever attempt at zucchini bread, and it came out wonderful. My kids had fun helping make it, and enjoyed eating the results even more. I made some changes suggested by other reviewers, such us: 1/2 c. oil and 1/2 c. applesauce, 3 cups of zucchini, 1/2 c. sugar and 1/2 c. brown sugar. No walnuts on hand so I left those out, but I don't see how this bread could be any better. I was going to freeze one loaf, but since the first one is almost gone already I don't think I'll bother. This recipe makes growing zucchini more than worth the effort!
It's the best zucchini bread I've ever tastsed. My boys love it. It is very easy to make. I recommend it to everyone.
I'm surprised this has such a good rating because no one follows the recipe! It calls for SO much sugar! I used 1/2 cup white and 1/2 cup brown and it was plenty sweet. I also only used 1/3 cup oil and added 2/3 cup applesauce. THEN it was perfect!!
Made the bread exactly as stated. Sliced it up and brought both loaves to work. It was all gone within a matter of 2 hours. The folks I work with requested the recipe. Thanks so much, this ones a keeper!
Great recipe. My husband hates zucchini so I said try this and after he raved about it told him it had zucchini in it. Used 1/2 whole wheat flour, 1 c brown sugar, 1 c white sugar, 1/2 c applesauce for oil, substituted nuts for 1/2 c raisins and 1/2 c golden raisins, added more cinnamon and 1/2 tsp allspice. Made one recipe this way and another with the crunchy topping (1/4 c butter, 1/2 c oats, 1/2 c flour, 1/2 c brown sugar + cinnamon). Baked 55 minutes, very moist and flavorful.
I made this with some local yellow squash and both loaves were eaten within a few days. As some suggested, I switched out half the sugar for brown sugar, added some nutmeg, and about a cup of chocolate chips. I tossed the nuts and chocolate chips in a little flour before adding them to the batter to keep them from falling to the bottom. Delicious!
Very good. I've had so much Zucchini that I didn't know what to do with and I was starting to get bored with other recipes. It was very moist.
Might as well double the recipe and make 4 loaves right off the bat, because this will go quick. We have 5 in our family, and both loaves were gone in a day! Esp. yummy when slices are reheated in the toaster oven for a few minutes. For those who are unsure, 2 cups grated zucchini equals about 2 medium zucchini.
This is one of the best zucchini bread recipes I've found since I lost the family recipe. One thing I like to do to all my breads and that goes really well with this recipe is to add a cinnamon sugar coating. All you do is mix up some cinnamon sugar -whatever ratio you like best- and then spray the loaf pan(s) and before you put the batter in, coat the pan with the cinnamon sugar mix. Oncet the batter is in, sprinkle some on top. When it comes out the top and sides will have a cinnamony sweet crunch. The bottom will have the flavor but not the crunch. It's even better that way!
AWSOME! I am impressed! Fluffy and sweet! You would never know there is zucchini in the mix. I did take advice from other reviewers and cut the oil in half substituting with apple sauce. I also used a crumble topping-no need for butter that way! I made this in litle loaves to share with my neighbors. Bake time for these loaves was 20 min. My friends and neighbors loved the bread, and I loved the results~Definately a 5 star recipe!
Loved this bread! I made it exactly as written except substituted 1c. applesauce for 1c. oil - that's right, used NO OIL! And it is delicious! I don't like nuts in bread so I used 1 c. golden raisens and it gave it a great sweetness. My 2 year old gobbled it up and she doesn't eat anything!
I too have tried lots of recipes and this blows them all away. I make it every other day during harvest time and freeze to give away (if my husband doesn't eat it all first). Everyone raves. I substitute applesauce for half the oil and omit the nuts. Do NOT sqeeze the liquid out. I crumble this topping over the loaves: 1/4cp each brown sugar and flour, 1 tsp cinnamon and cut in 3 tbsp butter. Baking time is 50 min for me but do the toothpick test to be sure.
I did as other users commented and used more zucchini than called for (i had close to 5 cups), used half whole wheat flour, half all purpose, half brown sugar, half white, i also added 2 tsp nutmeg... This was the best zucchini bread ive ever had, my grandmother even ditched the 50+ yr old family recipe and started using this one!
This is very yummy, but I also made some changes as some other posters suggested. I used half wheat flour & half white. I halved the oil & used unsweetened applesauce. I also cut the sugar down by half & used half brown sugar. I also added nutmeg just because I like it, and sometimes walnuts for the nut lovers. People send my husband home with zucchini for this bread every year!
Loved this! I didn't change a thing from the original recipe and it turned out great! I did one loaf and a tray of muffins and all it turned out amazing. I can't wait to do it again. :)
Made it 100% as the recipe stated and it came out like a sticky dessert bread and not what I was looking for at all. Way too sweet.
Great fun. I found a variation I like: 1.5 white and 1.5 wheat flour; 1 cup Splenda and 1 cup light brown sugar; blend 2 grated apples into the batter with the zucchini, fold in 2 oz raisins and 1 cup pecans. I put it in a bundt pan and made a couple of small baking cups (large muffins) to freeze or give as gifts. Thiswas my first experience making zucchini bread and a great place to start. I think I will try even less sugar next time (1/2 cup Splenda and 1/2 cup brown sugar). Thanks for a great place to start!
Changed recipe slightly - used 2 cups sugar, 1/2 cup oil and 1/2 cup applesauce. Bread was moist and not too sweet. One of the best zucchini breads I've made.
So good! I added nearly 4 cups of shredded zucchini, substituted apple sauce for half the oil, and substituted a cup of brown sugar for 1 cup of the white sugar, as other reviewers had suggested, and it turned out delicious and super moist!
I have made three batches so far this week. It is awesome. So easy to make. I added an additional tsp. of cinnamon just because my family loves cinnamon so much. Freezes well too. The only suggestion to anyone making anything with zucchini is to make sure that you get as much water off of it before you use it. I shread it and let it sit for several hours and drain off the water. Thank you for an awesome recipe!!!
Used spelt flour instead of wheat, coconut oil instead of veg, 1/2 cup of brown sugar & 1 cup of turbinado instead of white, added ground flax seed, hemp seed, sunflower seed, and chopped pecans instead of walnuts + a little kitchenaid magic = Delicious AND nutritious!
My 11 year old followed the recipe exactly and won a purple ribbon AND Best of show at the county achievement days. The judge bought her loaf!! Yup, I'd say this is a GREAT recipe! Thank you!
Very yummy! I made a couple changes. I put in 1 cup brown sugar and 1 1/4 cups white sugar( thus equaling the 2 1/4 cups of white sugar the recipe called for). Also i sprinkled in the bottom of the bread pan cinnamon and sugar (after I had sprayed the bottom). It added such wonderful flavor and depth to the recipe. Also if you add in the brown sugar your bread will come out looking darker then you will see in the pictures. But it tastes so much better then just using only white sugar, it adds more depth and flavor. I will definitly be making this again.
I haven't had a mom since I was 12-so thank your mom (she's kindof everyone's like this..) Thanks for sharing. I am one now and have a little boy who WON'T touch a veggie. I have to be creative w/health! This is fabulous and easy! You can also add dried carrots and finely ground flaxseed. Use DHA oil, and substitute beet sugar (if you haven't tried it-it puts cane to shame!) A friend also suggested adding 1/2 the zuchinni recipe w/ yellow squash to up the veggie ante (haven't tried..yet) But will do ANYTHING to get a veggie in the boy!
This recipe is awesome, however I added a shot of Spiced Rum and a handful of cranberries - smeared some sweet cream cheese and so delectable!
Best zucchini bread I have tasted. Make sure to double up on the zucchini and nuts as some have suggested. You should really try this one!
Great recipe! Very adaptable too. I actually put in about 2/3 cup banana, use 1 cup brown sugar, 1/3 cup honey, and 1/4 cup white sugar. Swapped half the oil out for melted butter. Added nutmeg and ginger. All those modifications, but followed the directions, and it is awesome. Going back for another piece now!
Next time I will cut down on the sugar. I substituted some white sugar for brown. Also next time I will add at least a half cup more zucchini. Otherwise the bread is deeelicious!
No need to look further folks. This is the best zucchini bread you will ever find. I added about 1/4 tsp of grated nutmeg and just a small pinch of clove powder. I used 1/2 cup of unsweetened apple sauce and 1/2 cup of canola oil. Added some crumbles over the top during the last 15 minutes of baking. NEVER squueze out the zucchini!! Result was phenomenal. I am going to use this recipe to make carrot bread....or a mix of carrots and zucchini.
This is my go to zucchini bread recipe. We make as muffins and the kids devour them. I double the recipe and use 5 cups zucchini total. Before I bake the muffins I sprinkle a little large grain sugar on top and they turn out just like restaurant muffins- yum!
I halfed the recipe and it turns out just as well, I used the zucchini from our very first garden. Also, I replaced the oil completely with apple sauce, so the only fat in this recipe is from the eggs. Will be making this again for sure.
Really good but I did make some changes to make it healthier. Used 1/2 whole wheat flour, added 1/4 cup of ground flaxseed. Also used 1/2 cup apple sauce and 1/2 canola oil. I also used a streusal top which prob made up for the lower fat applesauce I substitued. Topping recipe: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter. I think it needs a bit more cinnamon as it was a little bland. But still very good! Esp w/ the topping.
Delicious! I was craving zucchini bread and this was perfect. Only substitutions: used half cup of apple sauce and half cup of vegetable oil instead of one cup vegetable oil; used one cup of white sugar and one cup of brown sugar, instead of two plus cups of white sugar; and used three cups of grated zucchini. Next time will cut the recipe in half as it made two loaves. Oh, and two large zucchinis yielded four cups.
Woza this is terrific. I brought zucchini just to try this. I took the advice of some reviewers and increased the zucchini to 3 cups and added the oat topping after letting it bake for about 15 minutes. You would never know it had veggies in it.
THANK YOU! I have a toddler that is allergic to eggs.. so i used "ENER-G Egg Replacer" as a sub for the 3 eggs... it was WONDERFUL! it's my first attempt with the ENER-G stuff and it proved well in this recipe.. i definitely agree-- only 2 cups of sugar needed (half white, half brown).. IT'S AWESOME!
My kids, who wouldn't touch a zucchini, ate up four loaves of this bread within a few days! LOVE IT!
Fantastic! I used 3 cups zucchini cause I had plenty to use and blueberries instead of nuts. Also I don't have two loaf pans and didn't want to half the recipe so I made the entire thing in an angel food cake pan and baked for 60 minutes and it was perfect.
Didn't change a thing and it was fantastic! It always annoys me to read reviews and see that they changed half the recipe. I want to know how the recipe I'm looking at works, not how you tweaked it and then loved (or hated) it. So here it is. I changed nothing and it was moist and sweet and the top was crispy and amazing. Everyone loved it. Where it says "stir in zucchini and nuts", its a little harder than it sounds. I had to use my hands to get it really mixed up good, and it was a sticky mess. I don't have a stand mixer though, I assume with one of those it would be easy. Stand mixer or not, I'm making this one again. It's a winner with no changes.
I just made this bread its amazing! I used half a cup of apple sauce instead of a full cup of oil it turned out so moist. This one is a keeper.Thank you for the recipe.
My first attempt at making this, it was easy to make amd it turned out perfect! I added chocolate chips ;)
I used 1/2 white and wheat flour, replaced 1/2 the oil with applesauce and reduced the sugar by 1/3. Great recipe!
Delicious! My friend gave me a lot of zucchini from her garden. They were ginormous! I used 1 zucchini for this recipe and it shredded to about 4 cups. I used pecans instead of walnuts and half white sugar, half brown sugar. I have made this recipe everyday for 3 days now (she gave me lots of zucchini!) and I have shared it with my neighbors and my husbands co-workers. It was a hit with everyone!
This isn't bread, this is cake. 2 n a 1/4 cups of sugar is a cake recipe. A cup of oil?? I couldn't even mix it.
If i could give it 10 stars i would. I wrap it in plastic while its still warm and it seems to trap the moisture inside and stays mosit for days. Love this recipe!
INCREDIBLE! I used over three cups of zucchini (don't drain it!), one cup of white sugar, 3/4 cup brown sugar. This was by far the best batch of zucchini bread that I've ever made. I earned kisses for this one :)
I tried making it today and it was amazing. All I had was whole wheat flour so I used that...I didn't have any vegetable oil so I used applesauce...I loved it...and what made it better was this was my first time ever making any type of bread like this that didn't involve a box mix... :)
They say that mom's know best, and Mom's Zucchini Bread is the absolute best! So moist and tasty. The first and last zucchini bread recipe I will ever need. I have made this recipe several times, and it disappears almost instantly! I took the advice of other reviewers and made the following changes: 1 1/2 cups white sugar, 1/2 cup brown sugar, 2 heaping cups of zucchini, and added 1 tsp. of nutmeg. The best zucchini bread ever!
The only change i made to the recipe was to use 3 cups of zucchini and these came out great! I only had 1 loaf pan so I made muffins too. The muffins cooked for 40 minutes and the bread for 1 hour. They were both excellent!
Ok - Yes, I am one of those people who change the recipe then rate it. This recipe is fantastic and basically I kept it the same. Here are some variations and I used all of them. 1. I used 1/2 white and 1/2 Whole Wheat flour as other suggested. 2. I added a dash of Nutmeg and a dash of Allspice 3. I used 1/2 extra light olive oil and 1/2 applesauce (unsweetened) 4. I cut the sugar back to 1 1/3 cup and added 1/3 cup. Agave Nectar (natural sweetener found in health food stores) 5. I used 2 1/2 cup zucchini 6. Lastly, I added 6 TBS of ground flaxseeds for an Omega boost. Great - My husband and kids loved it. I baked it in muffin cups for 30 min. Simply perfection. Happy baking!
Agree with the other reviewer that suggested crumble topping, and whoever said don't drain the zucchini! It does seem too wet, but the loaf comes out perfectly moist. Excellent recipe. Will definitely make again.
This is one of the best zucchini breads that I've made. It is so easy to make! I added 2 TBSP. of gr. flaxseed meal instead of the nuts. Turned out super! Thanks for sharing!
I didn't drain the zucc or add walnuts as I have a house hold that isn't a fan of nuts in dessert breads, but half way through baking I took a couple pinches of sugar and sprinkled it on top to make the crust a little sweeter. FANTASTIC. My husband loved it, worth doing!
wow this is good stuff!!! I thought it was going to taste like zucchini, but it tastes awesome!!!
The first time I rated this recipe I gave it 5 stars because I followed it exactly and thought it to be great . I just made it again doing as suggested by numerous members----substituting apple sauce for oil and some brown sugar for the white. Did not like it at all. Will stick with the original
Very good. I've never made zucchini bread before and rarely bake but this could change all that. I might try a lower-fat version next time by substituting apple sauce for much of the oil. That still doesn't solve the immense sugar and flour problem, but as a treat every once in a while it's ok...
My husband, who hates zucchini with a passion that borders on the comical, could not stop eating this bread. It is a major triumph for Oregon's (unofficial) state vegetable. I've made it with many variations and it always turns out great. As per previous suggestions, I swap applesauce for the oil, reduce sugar to 3/4 cup brown and 3/4 cup white, increase zucchini to 3 cups and don't drain it, I add a sprinkling of nutmeg, and I add a topping just before the bread comes out of the oven. Warning: don't add the topping too soon or the bread will go flat. Mine ended up looking like green sludge once, though it still tasted good if you could get past the appearance. The topping I like best is (1/2 c butter, 1/2 c brown sugar, 2 Tbsp flour, 1/2 tsp cinnamon). Put it on just five minutes before taking out of the oven and turn it to broil those last five minutes. Sometimes I add chopped nuts to the topping; even better! When I add chocolate chips to the bread I can cut the sugar even more.
this was good, very moist and tasty. i used 3 cups zucchini as others did, a keeper.
Wow! Sooooo good! Most zucchini breads that I have tried usually ended up a little on the dry side, but this one didn't at all! I did make a few small switches: replaced 1/2 cup of the oil with cinnamon applesauce, cut the sugar back to 2 cups, used about 3 to 3 1/2 cups of grated zucchini and I baked one loaf (to freeze) and 12 muffins. Definitely a keeper! : ) Update: I have made this several times since first trying it and it is still the best ever! Very versatile, too. I have made batches with chocolate chips, raisins, left the nuts out, added more nuts, crumb topping etc. Just add/subtract to your liking (as long as the batter part stays pretty much the same.) I have made it into loaves, muffins and right now I have some in the oven that I'm baking in a 9 x 13 so it'll be cake-like. My kitchen smells amazing!!!
Everyone loved this bread. I agree with the prior reviewer that substituting 1c brown sugar is great. I only used 2c sugar total and it was plenty sweet. Thanks for sharing!
This came out perfect. I was worried when before adding the zucchini, the batter came out to more of a dough consistency. Once I added the zucchini, it became a little more runny like a batter should be. They came out perfect!
I did two things differently. I added an extra cup of zucchini (who doesn't want more veggies?) and I changed out one cup of white sugar for brown. VERY VERY good!!
Tasted great, very moist, and kept well for a few days. My only complaint is that it tasted more like a zucchini cake that happened to be baked in a bread loaf pan rather than an actual traditional zucchini bread texture. However, who can complain about a zucchini cake anyway? It was very yummy. Most people helped themselves to 2 slices at my brunch.
I love this recipe. It's super easy and makes a delicious end product. If left to his own devices, my husband would eat every single piece by himself! I often substitute the oil for applesauce. I find it makes a spongier and more firm bread. It's amazing. Compliments abound when I make this!
This is a great recipe. Everyone in my family loves it, especially my 8 mo old daughter. I always make a bunch when we have tons of zucchinis and freeze it. It tastes just as good out of the freezer.
This had a lovely fall-like flavor, but it was waaaaaay too sweet for our tastes, even after I cut the sugar back to 3/4 cup (I made half the recipe). That being said, I will definitely make it again, this time with about half as much sugar. The only changes I made were to sub unsweetened applesauce for the oil and to add a dash of nutmeg. I made only one loaf as a test-batch, and it baked up perfectly in 50 minutes.
This is good and basic and turns out well. Made as is and didn't drain the zucchini yes you do need the moisture from it otherwise it will be too dry. I was a bit worried at first when mixing it up because the batter was so think I thought it needed some sour cream or milk or even water but as long as you keep from draining the zucchini it will be fine. Do make sure to bake at 325 not 350 since it needs the lower temperature to bake correctly.
I made this using 2 c all-purpose flour and 1 c whole wheat flour, 1 cup white sugar and 1 cup brown sugar, 1/2 cup apple sauce substituted for 1/2 cup oil, and 4 cups grated zucchini. It is GREAT! Perfect sweetness, and moist.
I doubled the recipe...made 2 loaves and 48 mini loaves. I used half brown sugar, half white, cut it down to 2 cups (doubled) each. Next time I'd cut the sugar down even more, they're very sweet! Love the recipe though, tasted amazing!! I might double the zucchini next time as well.
This is an AMAZING recipe!! SO SO GOOD! Can't recommend it enough!! UPDATE: I recently considered the fact that while this recipe is DELICIOUS it's not healthy enough for a regular treat. I'm new to revising recipes...but in an attempt to make it a little more nutritious, I substituted 1 cup applesauce for the oil; 1 3/4 cup brown sugar instead of 2 1/4 cup white sugar; 3 1/2 cups whole wheat flour instead of 3 cups white flour (to balance the sugar reduction); 4 cups of zucchini as opposed to 2 cups. I find the added zucchini doesn't make the bread too moist and adds flavor and nutrition to the recipe. I also leave out the nuts (just my preference) My husband told me he actually prefers my healthy version and everyone has raved about this bread recipe either way. My thoughts--if you love zucchini bread as much as we do and want to eat it more often, try to come up with a healthier version for your family. It will not take away from the flavor whatsoever, and you may find you actually prefer it. Also DO NOT DRAIN THE ZUCCHINI!! The water in the squash is what makes this recipe so MOIST AND DELICIOUS!! Everyone who tries it will rave about the moisture so leave it :)
I made this recipe and it turned out great. But before I made it, I read the reviews and decided to deviate from the original recipe. I added one cup of brown sugar and only 1 1/4 cups of white sugar. I also added 3 cups of zucchini instead of 2 and that made a HUGE difference in flavor. I also made the topping that was suggested - 1/2 cup roasted oats, 1/2 cup brown sugar, 1/4 cup flour, 1/4 tsp cinnamon and 1/4 cup butter - mix together and add 15 - 20 minutes after the bread has baked. It turned out GREAT! I loved it, my family loved it and it is now a huge hit. Thank you for all the great suggestions :)
This recipe is the perfect base for Zucchini Bread. I really get annoyed with reviewers who add items or substitute an ingredient then give a bad review because a recipe didn't come out right. There is no need to add or substitute anything and then review a recipe as once you do, you have altered the recipe and it is no longer the same.
This was right on -- at first I raised an eyebrow with some of the ingredient amounts but they were perfect. Then I was worried about the dry consistency of the mixture but once I added the zucchini, it moistened right up. I would not change a thing with this recipe. Definitely a favorite. THANK YOU!
Delicious! I made the following modifications (some from suggestions made from other reviewers): 4 cups of grated zucchini rather than 2, 2 cups of whole-wheat flour + 1 cup of oats, 1 cup brown sugar splenda mix + 1/3 cup truvia + 1.5 tbsp truvia, and I added 1/2 cup of shredded carrot. Finally, I love cinnamon, but I think 3 teaspoons were too much for me, so I might cut it back to 2 teaspoons next time.
Excellent recipe! I doubled this recipe because I had alot of zucchini. I did make a few changes: I used half oil, half applesauce, I used two cups of brown sugar and the rest white (note doubled recipe), and I added 1 teaspoon of pumpkin pie spice. I made 3 regular loaves and 3 mini loafs. The regular loaves took 62 minutes and the minis took 47 minutes. The bread is super moist and melts in your mouth! I gave several loaves away and everyone loved it. Thanks!
This was very good! To lower the fat and calorie content, I subistuted the 3 eggs for 5 egg whites and the cup on oil for unsweetened applesauce (if you do this, do not over stir). Also, my neighbor had given me half a bushel of summer squash, so I used that in lieu of zucchini. It turned out wonderful! This is a keeper!
We didn't enjoy this at all, but we did make some alterations to the recipe, based on other reviews, so perhaps that was part of the problem.
This is really just a spice bread with some zucchini tossed in. It's good if you like spice bread, but there are yummier things to do with zucchini, like the zucchini brownies and the zucchini patties on this site. "Zucchini Bread II" is an excellent alternative that emphasizes zucchini, cinnamon, and raisin flavors.
OMGosh!!! awesome bread :) I added dried cranberries and a few extra walnuts...family raved
