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.
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
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:)
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!
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.
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.
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."