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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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    7 Reviews |  By Wendy0

    I make this a lot in the summer to freeze when the zucchini harvest is rolling in. It takes about a 12 oz squash to get the 2 cups. This is a 2-loaf recipe.

    Recipe #338794

    You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.

    Recipe #325250

    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

    Only the best zucchini nut bread you have ever tasted in your life! Another (1 of the 3) recipes I was given as a bridal shower gift from a dear friend. I wouldn't dream of testing another zucchini bread recipes because I hit the mother lode with this one. Admittedly, I've tweaked it a bit to make it even more deliciouso. Hope you like it as much as I do:)

    Recipe #324189

    1 Reviews |  By Ypsi

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

    Recipe #323797

    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

    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

    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

    5 Reviews |  By MsSally

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

    Recipe #237412

    Delicious zucchini bread made even more delectable and moist with crushed pineapple. The addition of grated carrots and chopped walnuts meld really well with the zucchini and pineapple.

    Recipe #229834

    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 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

    This was my Grandma's recipe and until this year when I planted Zucchini I had never made it.. It is sooooo good, infact I have two loafs in the oven as I am typing this. I had a Zucchin plant this summer and I peeled, shredded and measured out to 4C per bag and put it into the freezer so I can make it all winter long. Please note you can use fresh or frozen Zucchini with this recipe but it if you use frozen let it thaw and drain most of the liquid off then put it into the recipe.

    Recipe #338116

    1 Reviews |  By blucoat

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

    Recipe #334538

    It's so yummy that you would never even realize that it's made from Zucchini.

    Recipe #332124

    This was listed in an email this morning from the www.allrecipes.com 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

    From a magazine-a little healther than the recipe I grew up with that had oil in it. You can add 1 cup chopped walnuts and or 3/4 cup raisins if you would like.

    Recipe #329709

    this is a great after school treat

    Recipe #329682

    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

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