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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 27, 2007

      This was very tasty and moist. I used the brown sugar but replaced the white sugar with Splenda. I also used the recommended substitution found in the Kitchen Dictionary here on 'Zaar for the Kahlua and it worked fine. Thanks, Nimz, for another winner!

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    • on August 26, 2007

      This was absolutely delicious. It was moist and stayed moist for many days. I took this to work and my co-workers loved it. I enjoyed as a snack after dinner and for breakfast as well. Kudos to you and your wonderful creation! Maybe a little cream cheese frosting would have made it five star....but I am a sweet lover. Great job. Elvis is in the building for this one.

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    • on August 25, 2007

      This was nice, but very 'sticky'. A little more so than I like. We had to eat it with forks. I baked it in 6 small individual size loaf pans, and they still took the full 40 minutes to cook.

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    • on August 25, 2007

      Exceptionally moist, incredibly good-tasting zucchini bread!! As I mixed up the batter it felt like too much sugar and cinnamon were going in, but I stayed true to the recipe and found the finished bread to be not overly sweet or spicy. My loaf stayed flat, even barely concave on top, so I think the leavenings could be adjusted somewhat. And it was necessary to increase the baking time by 10 minutes. Despite such details, this zucchini bread was very much enjoyed and is something I'll gladly bake again!

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    • on August 24, 2007

      Yes this is moist and very sweet. Did not taste the Kahlua But still tasty good DH went back for seconds. The directions could have been clearer. Should state to preheat oven, Blending of oil and Both sugars, and blend in a blender by hand? ( I used the food processor for the complete recipe.)Should zucchini been squeezed of excess moister, what size loaf pans? I used 2-8 cup loaf pans 9x5x3 and it took over an hour to bake. All in all this was a very common and great Zucchini bread recipe but could have been clearer in the directions. Thanks. Good Luck!

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    • on August 24, 2007

      There are many very similar zucchini pineapple breads here but the carrots and Kahlua (and less flour) make this stand out from the crowd. In lieu of one cup oil I used 1/4 cup oil and 3/4 cup applesauce and it turned out perfectly. Very moist and flavorful! DH took one loaf to the office and got rave reviews and several requests for the recipe. I'll definitely make this again.

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    Nutritional Facts for Zucchini Kahlua Bread

    Serving Size: 1 (1635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2884.6
     
    Calories from Fat 1416
    49%
    Total Fat 157.3 g
    242%
    Saturated Fat 20.0 g
    100%
    Cholesterol 317.2 mg
    105%
    Sodium 2062.4 mg
    85%
    Total Carbohydrate 344.3 g
    114%
    Dietary Fiber 12.8 g
    51%
    Sugars 235.8 g
    943%
    Protein 28.9 g
    57%

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