Zucchini Bread III

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Most Helpful Positive Review

Aug 13, 2007

I tweaked this recipe and it was fab! 1 cup of oil seemed so excessive! What a load of calories! I replaced with 1 cup apple sauce. Super moist! I also used 2 cups whole wheat flour. Instead of the brown sugar, I used healthier sweeteners. Oh so good! A great way to sneak in zucchini for the kids!

—VeggieBalls

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Most Helpful Critical Review

Jun 15, 2009

This turned out okay..I've never had zucchini bread before. I split the batch between a loaf and 6 miffins. I substituted applesauce for the oil and egg whites for the eggs. I also used all whole wheat flour, used flaxsed instead of wheat germ, cut the sugar in half, and used walnuts. I may use a little more brown sugar next time...but I like my muffins not too sweet.

—Redtamberine

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90 Ratings

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Oct 17, 2006

I used ALL whole wheat flour; oats instead of wheat germ; extra raisins (plumped); used 1/2 cup applesauce (sweetened with splenda) and 1/2 cup of oil instead of the whole cup of oil; then decreased the brown sugar by 1/4 cup. Very moist. Everyone loved it.

—captcook

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Aug 10, 2005

I was looking for a healthy zucchini bread (something with whole wheat flour) so I tried this. I used 2/3 cup of applesauce and only 1/3 cup oil to cut down the calories and it turned out perfect. Healthiest and best zucchini bread ever. Next time I might try with only 1 cup sugar as it was quite sweet.

—WILLESDENGIRL

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Jul 21, 2006

Great recipe. The bread was moist, had great color and flavor. I substituted 1 cup of applesauce for the oil, used only whole wheat flour, 1 cup of brown sugar, and added 1/4 cup of flax seeds. I baked the bread last night and served it this morning. It was sweet, but not too sweet, with a nice nutty flavor. I'll be making this regularly from now on.

—EBONY3

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Jul 03, 2005

Delicious! I substituted flaxseed meal for half of the oil (1.5 cups flaxseed meal for 1/2 cup oil) to add in some omega 3s. A definite hit with the family and very easy to whip up.

—DJJUSTICE

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Nov 16, 2004

This was yummy! I used 1/2 cup oil and 1/2 cup applesauce instead of 1 cup oil, and substituted flax seeds for the wheat germ. I made mini-muffins instead of a loaf, baked at 340 degrees for 10 minutes...very moist and delicious!

—MAMALEAH

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May 05, 2006

I really liked this recipe. It was lighter and less sweet than other zuccini breads I've had and just had lots of texture with the raisins and the nuts. I used quick cooking oats instead of the germ and it still came out really well =)

—Megaroo

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Nutrition

Calories
476 kcal
24%

Carbohydrates
57 g
18%

Cholesterol
53 mg
18%

Fat
26.6 g
41%

Fiber
3.5 g
14%

Protein
6.8 g
14%

Sodium
444 mg
18%

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

Nutritional Information

Zucchini Bread III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 476
Calories from Fat: 239

% Daily Value *
Total Fat 26.6g 41 %
Saturated Fat 3.5g 17 %
Cholesterol 53mg 18 %
Sodium 444mg 18 %
Potassium 325mg 9 %
Total Carbohydrates 57g 18 %
Dietary Fiber 3.5g 14 %
Protein 6.8g 14 %
** Sugars 35.7g
Vitamin A 2 %
Vitamin C 6 %
Calcium 8 %
Iron 21 %
Thiamin 25 %
Niacin 25 %
Vitamin B6 14 %
Magnesium 18 %
Folate 29 %

* 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.