My Kid's Favorite Zucchini Bread Recipe

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Aug 31, 2010

I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.

—Nina

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Sep 10, 2010

This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.

—Pam-3BoysMama

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31 Ratings

Jul 28, 2011

I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out of this that were on the big side. 350 for a little over 20 minutes and they were just right. Mine came out a little dry, so next time, I'll add a touch more liquid (a quarter cup or so) and see if that dosen't help. I'll also add a little more nutmeg and cinnamon and to make it lighter, I'll substitute unsweetened applesauce for half the butter and one of the eggs. The kids and I really liked this recipe. Out of twelve muffins, the kids ate over half on their own.

—Sarah Jo

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Sep 03, 2010

This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce for 1/2 of the oil and see how it turns out. All the kids loved it! :)

—MYDNAS

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Jul 28, 2011

This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!

—KTP

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Sep 14, 2010

This one started out to be a throw away. I couldn't wait so I cut a piece while it was still warm. The first thing I noticed was a strong taste of zucchini followed bysomething really weird. That was the whole wheat flouur. On my way to give this one a one star rating with a review to match I got distracted. I had wrapped both loaves in foil and put them in zip lock bags. The next day I was really needing a sugar fix and decided I could handle the other tastes and got another piece. WOW!!!!!!! It was fantastic. The only changes I'm going to make is to increase the temp and work on the cook time and throw out the whole wheat flour. I'm not a big fan of whole wheat any way. As is I had to increase the time by 15 minutes to get it fully cooked. By then I had a hard crust around the top edge. Over night in the zip lock bag took care of that.

—uwasvwaya

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Sep 07, 2010

Made the recipe exactly as written. Very good. A keeper.

—Kim

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Aug 30, 2010

It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it you will not be disappointed!

—Isonhouse

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Nutrition

Calories
224 kcal
11%

Carbohydrates
30.6 g
10%

Cholesterol
35 mg
12%

Fat
10.3 g
16%

Fiber
1.4 g
6%

Protein
3.2 g
6%

Sodium
218 mg
9%

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

Nutritional Information

My Kid's Favorite Zucchini Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 224
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 1.5g 8 %
Cholesterol 35mg 12 %
Sodium 218mg 9 %
Potassium 107mg 3 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 1.4g 6 %
Protein 3.2g 6 %
Sugars 17.7g
Vitamin A 1 %
Vitamin C 5 %
Calcium 2 %
Iron 10 %
Thiamin 12 %
Niacin 14 %
Vitamin B6 5 %
Magnesium 6 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.