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    You are in: Home / Cookbooks / Zucchini Bread Recipes
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    47 recipes in

    Zucchini Bread Recipes

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    Displaying up to 20 pages of results. To see all results, or register.

    This is a zucchini bread made only with whole wheat flour, I'm sure you could make it 1/2 with whole wheat flour and 1/2 with all purpose. It is really easy and delicious! It turns out quite sweet with 1 1/2 cups of sugar so if you're trying to cut back on sugar I think only 1 cup would be enough --> this recipe makes 2 loaves

    Recipe #325137

    Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.

    Recipe #329089

    Have not tried this yet. Found this on Boone County Farm website. Wanted to put here for when I go to store tomarrow to pick up some baby food apple slices, I can try this! If some one beats me to the store, Let me know how it is. I think I will added nutmeg because I like it in all quick bread recipes. Makes 1 loaf

    Recipe #322656

    My family and I love zucchini bread, my husband really enjoys it made with chocolate, but I am allergic. So, I decided to put a twist on my mothers Zucchini bread recipe and add fresh blueberries and white chocolate chunks.

    Recipe #319714

    5 Reviews |  By MsSally

    Adapted from MSN. Lookin for ways to use the zucchini flowing from my garden.

    Recipe #237412

    Have for breakfast, lunch, dinner or snack. These are healthy, low fat and just plain yummy. Enjoy! If you want to make muffins- grease your loaf pan and bake at the same temperature for 50 min or until a toothpick comes clean

    Recipe #324728

    I tweaked HeatherFeather's Recipe #61794 whole wheat zucchini bread to make this and wanted to post it to see what the nutritional values are.

    Recipe #253319

    Adapted from a recipe by Diane on Modified slightly to reduce fat and make it moister. Freezes well. Can be vegan if you leave out the sour cream. Can replace half the all-purpose flour with whole-wheat flour if you choose. Natural cocoa powder is preferred to Dutched; the slight astringency will cut through the sweetness and richness better. Greasing and powdering the pans helps with release; using cocoa powder instead of flour prevents tell-tale white spots on the dark surface of the cakes (but you can use flour in a pinch).

    Recipe #319696

    Another way to use up all that zucchini! Moist and tasty. It can be used as a breakfast bread since it isn't as sweet as some chocolate zucchini breads.

    Recipe #130459

    One of the most sinful yet deliciously healthy vegan cakes. You can take stuff out add things you like. Just keep the consistencey of awet chocolate chip cookie mix. For instance you can add raisons or cranberries without changing it. Or you can substitute the cup of sugar with 3/4 cup agave nectar (or honey) but you will need to add a little more flour to make up for the viscosity of the nectar.

    Recipe #324279

    This is an adopted recipe. Directions refer to a "bread insert." If you don't have the manufacturer's baking insert with a lid, you can use an 2 pound metal coffee can. Use a double thickness of paper towels as a can cover.

    Recipe #215

    Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later.

    Recipe #320385

    From a TOH booklet I found at a yard sale and submitted by Edie D. from Utah. This makes 2 loaves so beware! It freezes well but if you really only want one loaf, please halve the recipe. A pretty easy recipe to stir up. Moist and full of flavors.

    Recipe #317252

    This recipe has been handed down in the family from mother to daughter for at least 4 generations that I know of. It makes a very moist bread or muffins and my grandmother used to substitute real butter for the oil to make cookies from the same recipe. I put hazelnuts in them sometimes when our tree cooperates and the squirrels don't get them but you could use walnuts, too. You can vary the taste by adding allspice and/or nutmeg if you like. I've tried both ways and it's always yummy. Sprinkle powdered or colored granulated sugar on top for special occasions. I'm making one today for my grandson's birthday tomorrow. My mother is diabetic so I often substitute Splenda for the sugar.

    Recipe #322075

    I made a few changes to an old recipe

    Recipe #323238

    1 Reviews |  By blucoat

    I found this recipe online and I wanted to save it because it looks so fast and easy.

    Recipe #334538

    just like the other one. only healthier!

    Recipe #326231

    This was listed in an email this morning from the website. It has very high ratings: SUBMITTED BY: v monte "Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."

    Recipe #329872

    4 Reviews |  By Morg!

    As short as i can put it.. if i had to eat only this for the rest of my life, i'd be perfectly content

    Recipe #315204

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