Prep 5 mins
Cook 1 hr
You can barely taste the hidden zucchini in this recipe, which makes it a perfect way to get kids to eat their vegetables. It is moist, sweet, and flavorful- not to mention easy to make! Use it for breakfast, dessert, accessory to a meal, or a snack.
- Mix together all ingredients.
- Pour into 3 loaf pans (or 2 if you want larger loaves).
- Bake at 350 for about 60 minutes.
Excellent! I was looking for a healthier version of my beloved zucchini bread and this was great. I only had 1 lg zucchini so I halved the recipe and made 1 loaf. For that I used a little over 2/3 c. sugar, ener-g egg replacer, 1.5 c. whole wheat pastry flour, 1/2 c. applesauce (no oil), 2 tsp cinnamon, 1.5 TB vanilla and a few shakes of nutmeg. It baked for 50min and didn't rise a lot but is delicious given all the modifications!
The zucchini bread tasted delicious! It was very moist and had just the right amount of spice. I changed it a bit by using 2 cups of zucchini and 1 cup of carrots (trying to get my 21 month old to eat more veggies). I would have given it 5 stars, but it is VERY sweet. Maybe next time I'll decrease the sugar a bit.
This was good and I may make again but with some modifications which is why I'm rating as good not great. It was very moist but 1) there was too much sugar - next time i'd try ~1.5 cups 2) there was way too much vanilla - I wonder if the Tbl was a mistake and should be tsp? 3) this definitely makes only 2 small loaves, if you make 3 they would be really flat.