Amber's Zucchini Bread Recipe -
Amber's Zucchini Bread Recipe
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Amber's Zucchini Bread

Recipe by  

"This is a great alternative to the classic recipe for all the other zucchini bread lovers out there."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loafs Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
  2. In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
  3. In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
  4. Bake for 40 to 60 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2004

This recipe is great, however it is important to note that you should only use about 1 TEASPOON of baking SODA when making this. I used 2 as was reccomended in the instructions and it came out horrible. I then modified the recipe and it was ok

Most Helpful Critical Review
Oct 13, 2003

I'm sorry to say that this bread tasted awful. I think that the author may have given an incorrect amount of nutmeg, and something must be done to make sure it doesn't turn out so heavy and doughy.

Aug 02, 2007

The only thing we changed was the baking soda to 2 tsp instead of 2 tbsp. It came out very nicely spiced, and moist. We will definately make this again. Thanks for the recipe!

Aug 28, 2008

This recipe Calls for WAY to much sweetener and baking soda. We doubled the recipe, while halfing the sugar, and they were more then sweet enough. Unfortunately the amount of baking soda made the muffins and bread unedible. They actually fizzled in your mouth. Try something in the realm of 2 teaspoons rather then 2 tablespoons.

Jan 15, 2009

Yum, yum. Everybody loves it and nobody knows its vegan. The soda should be 2t not 2T.

Jul 03, 2008

I have vegan friends who attended one of my picnics. I made this for their dessert, and vegans and non vegans alike thought this was wonderful!

Dec 22, 2007

I just made this with the right amount of baking soda. I halved the recipe so used about 1/2-3/4 of a tsp. and it came out nice and moist and yummy!

Feb 08, 2010

This is a great recipe. I had some zucchini to use up, so I thought I would give this bread a try. It was easy to make, and has a nice consistency to it. I made sure to follow everyone's advice about the baking soda, and it turned out pretty well.


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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