What a delicious bread! It's so moist that it's hard to believe it doesn't have a drop of oil or butter in it, and the spices give it a great flavor. My father, who isn't usually a fan of healthy foods or whole wheat, has been eating it non-stop! The directions were simple and easy to follow. The only change I made was to use soy milk soured with lemon juice in place of the buttermilk. I'll definitely be making this again.
I made this for my son and had to have a taste, even though I am monitoring my sugar intake closely. No heaviness problems, the bread was light and fragrant with spices. Definitely 5 stars for flavor, but at 84% of the daily recommended allowance of sugar, it isn't suitable for someone trying to cut back on sweets. Still, for someone with no strict dietary restrictions, this is an excellent recipe.
Made this last night, in muffin form (about 20, for 25 min at 350), and will be making it again today (as I haven't used all of my GIGANTIC zucchini). I omitted the nuts, DH doesn't like them, and used 3 of our chicken's eggs (on the smaller size) instead of the egg whites, along with 1% milk for the buttermilk. Very good bread with excellent flavor from all the spices. I didn't have a heaviness problem like a few have posted. They were light, moist, and came cleanly out of the paper muffin liner w/o any sort of greasing. Gave 5 stars, but thought it was a bit too sweet and will cut down on the amount of sugar next time. Great recipe!
My family and I did not care for this bread. I did follow the directions. This came out rubbery on the outside and too dense and moist for our tastes on the the inside. I won't make this again.
This was excellent! I threw in a half-cup of rolled oats, and used thee whole eggs instead of the six egg whites. By doing this, I could mix all of the wet ingredients directly in the "well" in the middle of the flour mixture and therefore turn this into a on-bowl recipe (always a goal of mine). Thanks for posting this!
This is AMAZING! Now that I've tried this healthy recipe, I can't imagine why we've been eating zucchini bread made with white flour and all that oil or butter all these years. I followed the recipe exactly, and got incredibly moist and flavorful zucchini bread!
This was great! I halved the recipe and used some zucchini I had grated and frozen. I baked it in a 1.5 qt bread pan for 50 minutes. It made a nice small loaf that was perfect for my little family!
YUM! I had one baggie of shredded zucchini to use up and decided to make this into muffins to eat on the way to church tomorrow...now I can't wait for morning! I didn't have cloves, so I just added 2t. of pumpkin pie spice instead of the seperate cinn., nutmeg and cloves. I baked the muffins for about 25 minutes and they are perfect! Moist and filling, but not heavy. Thanks for sharing such a great recipe!
This is amazing. It's so moist and delicious- and with every piece I marveled that there's no fat in the recipe. Thank you!
Nice recipe. Super easy, and flexible! I had no butter milk so I just used fat-free. I only used 3/4 c. sugar, and added 1/2 c. choc chips. Also, I didn't have quite enough zucchini so I topped off with carrots. Every LOVED it and wanted seconds. Including the kids!