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    You are in: Home / Recipes / Moist Zucchini Bread Recipe
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    Moist Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    kwlabear's Note:

    I adapted a recipe to make it lower sugar and gluten free.

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    Serves: 24



    Units: US | Metric


    1. 1
      Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
    2. 2
      Beat eggs, sugar, and oil together.
    3. 3
      Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
    4. 4
      Mix together by hand.
    5. 5
      Add zucchini (minus liquid).
    6. 6
      Beat mixture.
    7. 7
      Pour into 2 prepared loaf pans sprayed with vegetable spray.
    8. 8
      Bake 45 minute at 350 deg. F.

    Ratings & Reviews:

    • on April 15, 2009

      I am looking for Candida appropriate recipes and tried this. I made a few changes, due to what I had, so it may have affected the outcome? I used 2 eggs, 1/2 c evoo, 1/2 c coc. oil and 1 T stevia powder. It came out way too oily, too brown and totally flat, after 35 minutes of cooking. Also, this would fit into 1 loaf pan. Maybe the baking powder and soda were reversed in the directions? I thought it was weird that the soda was so much and powder so little. Might try again with less oil and the powder/soda reversed. I also used guar gum and rice flour ground from sushi rice and risotto rice (all I had!)

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    • on March 02, 2008



      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moist Zucchini Bread

    Serving Size: 1 (40 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 146.6
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 1.7 g
    Cholesterol 8.8 mg
    Sodium 257.0 mg
    Total Carbohydrate 7.3 g
    Dietary Fiber 0.8 g
    Sugars 0.5 g
    Protein 2.3 g

    The following items or measurements are not included:


    tapioca flour

    xanthan gum

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