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I like this bread because it's lighter and fluffier than most zucchini breads. Plus, it's a great way to put that abundant vegetable to good use!—Kevin Bruckerhoff, Columbia, Missouri
Nutritional Facts 1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Zucchini Bread in Taste of Home October/November 2002, p43
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Reviewed on May. 10, 2013 by lolohiser
Need to dice up the pecan pieces just a little more. Then it would be five star instead of four.
Reviewed on Feb. 25, 2013 by Cleosuzyq
Smelled wonderful baking and tasted just as wonderful when it came out of the over. The only change I made was as others suggested - using 1/2 c unsweetened applesauce for 1/2 c Canola oil. Will definitely make again.
Reviewed on Oct. 09, 2012 by Cindy4765
Loved this recipe, just added some raisins....... Used a bundt cake pan and it came out perfect :) Thanx!
Reviewed on Aug. 27, 2012 by delowenstein
A post script: Instead of using grated lemon peel, I used 1 Tbsp. of ground Navel orange! I do have lemon peel available & I will use that at another time! Dawn E. Lowenstein
I made the bread today & I did modify it-I used 1 tsp. each of baking powder, baking soda & salt , 1 tsp. cinnamon & 1/2 tsp. ground cloves. 0n my 2nd batch of breads, I added a finely diced apple (Granny Smith) along with the zucchini I had leftover to make 2 cups! The breads baked up nice and high! I baked 1 hour at 350- F. I added 1/2 cup raisins along with 1/8 cup all-purpose flour to 1 batch and 1/4 cup each raisins & semi-sweet chocolate chips to the 2nd batch. I didn't use nuts! I also greased and floured my loaf pans to allow easier removal of loaves!I was very pleased with the results of this recipe! thank you again, Kevin, for sharing this recipe! Dawn E. Lowenstein
I made the bread today & I did modify it-I used 1 tsp. each of baking powder, baking soda & salt , 1 tsp. cinnamon & 1/2 tsp. ground cloves. 0n my 2nd batch of breads, I added a finely diced apple (Granny Smith) along with the zucchini I had leftover to make 2 cups! The breads baked up nice and high! I baked 1 hour at 350- F. I added 1/2 cup raisins along with 1/8 cup all-purpose flour to 1 batch and 1/4 cup each raisins & semi-sweet chocolate chips to the 2nd batch. I didn't use nuts! I also greased and floured my loaf pans to allow easier removal of loaves!
I was very pleased with the results of this recipe! thank you again, Kevin, for sharing this recipe! Dawn E. Lowenstein
Reviewed on Aug. 24, 2012 by delowenstein
I admit that I plan to adapt this recipe to my needs & not use nuts since nuts are a challenge for people with food allergies! I plan to use raisins or chocolate chips or chopped dried fruit instead of nuts & see how that goes! Dawn E. Lowenstein
I haven't yet made this bread, but I am definitely planning to make it! It really sounds delicious! Thank you, Kevin, for sharing this recipe with Taste of Home!
Reviewed on Aug. 06, 2012 by Jpeck93
This recipe was quite easy. I took it to a family gathering and it was huge success. I decreased the oil to 1/2 c. and added 1/2 c. plain yogurt. I also omitted the nuts. Everyone loved it, thanks for a great recipe.
Reviewed on May. 07, 2012 by pettymama
I made this for a friend the other day and now she's asked me to make more for her to give to Teachers for gifts.
Reviewed on Nov. 11, 2011 by debsre
We all loved it!
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