Great zucchini bread! I didn't realize that I didn't have any sour cream until I had already started baking, so I used 1/4 cup of unsweetened applesauce instead. It still worked out really well, but I advise anyone who tries my method to also cut back on the sugar a bit. Otherwise, this is a really great recipe! It definitely needs to cool before eating as the flavors blend much better!
TOO DRY!!!!! Not sure how to fix so just moving on.
This turned out very well and was just what I was looking for to use up extra zucchini. My only changes were I used low fat yogurt cheese instead of the sour cream, egg substitute and didn't have any cardamom. I also just notice it said unpeeled zucchini and I peeled mine but none of my changes made it any less yummy, at least to me!
This was pretty good for a LF bread recipe. Followed your directions for ingredients exactly as you stated using 1/2 reg. sugar and 1/2 Splenda. Same with the flour. Glad I tagged and made for My3Chef's 08'~ Thanks for posting a keeper for my Healthy cookbook~