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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 02, 2011

      This recipe makes for a tasty, moist bread. I added walnuts and about double cinnamon (no nutmeg on hand) because I love the flavor/spicyness. The pineapple gives nice texture...you wouldn't know it's in it. I made 1 loaf and 11 large muffins from the recipe. I would use the recipe again with the changes I made - may try adding some coconut.

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    • on August 08, 2010

      This a really great recipe taste wonderful and very moist!!!! This will be the only recipe for zucchini bread I use from now on!!!!

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    • on May 19, 2010

      Hands down, the best zucchini bread we've ever had! Your addition of pineapple is pure genius! The bread is super moist and the glaze was TDF good. I didn't have crushed pineapple so I diced pineapple chunks as small as possible & we actually liked seeing little bits of the fruit in the final product. We'll most definitely make this again! My only suggestion would be to add a baking temperature to the instructions. I baked it at 350° for 60 minutes & it was perfect. :) Thanks so much for sharing this delicious recipe with us, Wolf It Down!

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    • on April 30, 2010

      This is DELICIOUS, even without the glaze! I made it gluten-free using GF baking mix, replaced the oil with applesauce and cut the sugar a bit. Very moist and the pineapple adds a wonderful flavor and sweetness. Thanks for posting ~ made for Spring PAC 2010!

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    Nutritional Facts for Zucchini Bread

    Serving Size: 1 (87 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 252.0
     
    Calories from Fat 82
    32%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 27.9 mg
    9%
    Sodium 236.7 mg
    9%
    Total Carbohydrate 39.5 g
    13%
    Dietary Fiber 0.8 g
    3%
    Sugars 23.2 g
    92%
    Protein 3.2 g
    6%

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