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“The only way Mom could get me to eat veggies was to bake this zucchini bread. When I grew up, I lightened her original recipe, so I can still eat it without guilt.” —Kathie Meyer, Round Rock, Texas
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice equals 174 calories, 5 g fat (trace saturated fat), 0 cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Cinnamon Zucchini Bread in Country Woman August/September 2008, p32
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Reviewed on Sep. 26, 2010 by aimnichole
While this bread initially seemed a little dry, I agree with abbie that over time it became more moist. I added 1/2 cup quick cooking oats and it was fabulous!
Reviewed on Aug. 05, 2010 by abbie2005
This bread is the best zucchini bread I have ever made! I used my homemade, very low sugar applesauce and reduced the amount of sugar it called for by even more, and it turned out wonderfully! It gets moister as it gets older too.
Reviewed on Oct. 24, 2008 by sbuffman
I made this bread and it was good, but a little dry.
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