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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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    This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

    Recipe #17123

    Vegan, high fiber, DELICIOUS

    Recipe #324040

    1 Reviews |  By Ypsi

    A tropical spin on zucchini bread which plays up the light greenish flavors it has.

    Recipe #323797

    Recipe #323193

    I made a few changes to an old recipe

    Recipe #323238

    This is a yummy, moist quick bread. Your picky eater won't realize there are squash in there, and you can smile and offer seconds.

    Recipe #323114

    This recipe comes from the Weight Watchers New Complete Cookbook

    Recipe #322597

    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

    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

    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

    A friend gave me this recipe over 10 years and it's still a favorite. The original recipe calls for 2-3 cups of zucchini and 2-3 tsp of vanilla. I like both ingredients so I use 3 of each. I usually only add chopped walnuts or sprinkle raw sunflower seeds on the top of the bread, haven't tried the coconut, dates or raisins. It will be interesting to hear what combination you use. I also add 1/4 cup of honey (heat if solid). I sometimes use mini loaf pans (4 loaves/pan). I bake the mini loaves at 355 degrees for 43 minutes. Enjoy!

    Recipe #321808

    For the most amazing and moist zucchini bread ever! This is an adapted, from an adapted recipe found in a September 1974 Sunset Magazine issue. The original recipe called for currants, the adapted recipe substituted pineapple, walnuts and raisins for the currants. My recipe dropped the raisins (and currants), changed the amount of nutmeg from 3/4 teaspoon to 1 tablespoon, and added cardamom and Chinese ginger.

    Recipe #321682

    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

    Nice way to use up some of the zucchini that has taken over the garden.

    Recipe #320464

    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

    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

    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

    Yes, another zucchini bread recipe but this is soooo good. You've got to try just once. Sometimes I substitute 1 cup of the all purpose flour with whole wheat. The flax seed is optional, but no one really notices it, so I can boost the nutrition up a bit. THE LAST THREE INGREDIENTS ARE FOR THE CRUMB MIXTURE, IT WAS NOT LETTING ME LABEL THAT FOR ONE REASON OR ANOTHER.

    Recipe #312904

    My neighbor makes this all the time and it is really good.

    Recipe #312372

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