This was excellent - very moist and flavorful. For the fresh herb, we used basil. In place of the eggs, we used 1/2 cup of Egg Beaters. For the olive oil, we used 2 tablespoons Canola oil and 2 tablespoons unsweetened applesauce. We also used skim milk. These changes reduced the fat in the entire loaf of bread by 31 grams, the cholesterol by a whopping 417 milligrams and increased the protein by 9 grams. It was DELICIOUS! We also sprinkled some dry crumbled thyme on top before putting it in the oven.
Love this zucchini bread! It is nothing like your mom's sweet bread. Moist, flavorful and sophisticated, this bread pairs well with grilled chicken or fish. I used fresh rosemary for herbs, chives in place of the scallion, and paprika instead of the cayenne pepper. Baked in a round pottery bread maker for a high round loaf. Served warm with butter. Yum! Guests were surprised it was zucchini bread and asked for the recipe.
Wow, this is really good. I used a sharp cheese and fresh herbs (mostly thyme plus some marjoram and rosemary). I also used spring onions. I salted the zucchini and let it drain some of the excess water out, which left the batter dry... but it turned out great.
This was great, lovely flavour & texture, I made it to go along with some soup using a mix of tasty & parmesan cheese and adding garlic granules along with some chives, dill & chervil dry spice mix I had on hand. Will be making this often. Thanks for posting!