4 Reviews

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!

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PumpKIM January 26, 2009

TOO DRY!!!!! Not sure how to fix so just moving on.

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kathrynecohen December 06, 2011

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!

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Beelz's Cook August 24, 2009

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~

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CoffeeB June 17, 2008
Low Fat Zucchini Bread