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I was looking for a healthier zucchini bread & I liked that this recipe did not have much refined sugar. I used 1 cup all-purpose unbleached flour, 11/2 cups white whole wheat flour, and 1/2 cup whole wheat flour. The finished product did not resemble or taste like a typical zucchini bread- it is more of a gingerbread. It was still very tasty, however. The only complaint is that the very middle of the loaf near the top did not get baked through, although my tester came out clean.. I can't figure that one out! I will keep this recipe, as I enjoyed it, but my hubby is requesting 'regular' zucchini bread.

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Keggy August 17, 2010
Date-Nut-Zucchini Spice Bread