Amber's Zucchini Bread

Amber's Zucchini Bread

12

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

1 h 30 m servings 256 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

12
  1. 15 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 dou...

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 dou...

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 ...

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!

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 th...

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

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!

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!

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 advic...

My 11 yr old son found this recipe and we made it as written (with the exception of real eggs). We did not see the reviews saying to use 2 TEASPOONS of baking soda instead of 2 TABLESPOONS. It w...