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Makeover Zucchini Bread Recipe

Makeover Zucchini Bread Recipe

This makeover bread has a golden top, lots of sweet cinnamon flavor and a slimmed-down nutritional profile. It’s perfect for your next afternoon snack. —Marjorie Curtis, Haddam, Connecticut
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:24 servings


  • 1-1/2 cups sugar
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1/3 cup canola oil
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 3/4 cup chopped walnuts


  • 1. In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts.
  • 2. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts

1 slice equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Makeover Zucchini Bread

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Reviewed Aug. 10, 2014

"I tried my best and even added a little more applesauce but this is too dry. Won't use again."

Reviewed May. 12, 2014

"This turned out great for me!! I also used frozen zucchini but did not have a problem with dryness."

Reviewed Feb. 13, 2014

"This recipe is good when it is still warm, but it was dry after it cooled down. The batter was real thick. I used frozen zucchini, that was thawed and drained. Next time will try fresh zucchini and add more applesauce and bake shorter time like other reviewer."

Reviewed Jul. 3, 2012

"This bread is moist and delicious and no one realized it was lower in fat. I wrapped the second loaf in plastic wrap and stored it in the refrigerator. Two days later it was still perfect - in fact, even more moist and flavorful than the loaf we ate first. This recipe is a definite keeper that I'll make again and again."

Reviewed May. 10, 2012

"This was very moist. I will make it again. I did add 1 Tbsp. more of applesauce and took out 1 Tbsp. of flour because of reading the other reviews. I also baked it in two different size pans. The smaller pan only needed 40 minutes and the larger pan took 45 minutes to bake."

Reviewed Sep. 16, 2010

"Finally a makeover zucchini bread recipe that actually tastes good! This bread is moist and sweet just like the original, but without any of the guilt!"

Reviewed Aug. 16, 2010

"I love this recipe it is so easy to make and my son love's it. I also subsituted the sugar with Splenda cooking sugar."

Reviewed Aug. 5, 2010

"This has a wonderful taste like the regular zucchini bread I make-I think it could be baked a tad less or I may even add a bit more applesauce the next time I make it!!"

Reviewed Jul. 30, 2010

"This recipe had good flavor - sweet and cinnamony. I cooked for 45 min but I think 35-40 would have been better as it was a bit dry. The batter was super thick so I might go a few TBL shy on the flour next time. Still yummy!"

Reviewed Jul. 29, 2010

"This was the first time I did a makeover for my zucchini bread and it was great! A friend happened to make a zucchini bread at the same time as I did only using the recipe that uses more oil. They taste very much the same, I will be making my future breads using this recipe, very very good !"

Reviewed Jul. 27, 2010

"This zucchini bread turned out excellent. Will make it again."

Reviewed Jul. 24, 2010

"Was a hit in our household. I made in muffin pans and it made 27 muffins. Also substituted chocolate chips for walnuts. Will be making again soon."

Reviewed Jul. 22, 2010

"Made today tastes great. Will make again."

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