Recipe by Cooking Light magazine
"This bread is packed with flavor--enjoy it by itself or with a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
coarsely shredded zucchini
1 3/4 cups
I was so happy with this recipe. I tried it with 2 eggs instead of egg substitute and 1 cup of whole wheat flour, 1 1/2 cup of white flour, and 1/2 cup of soy flour, instead of 3 cups of white flour, for added protein and fiber.
I would suggest only 1 cup of sugar and more zucchini. This is an adequate recipe but not enough flavor for me. Maybe if I added some walnuts. More spice might help, too.
Well, its funny with this one. I made this bread when I had a baby sized zucchini on my hands (and still had half leftover after the recipe!) and wasn't sure it had turned out as moist as I had hoped on the first night as I tried it still-hot from the pan. Ironically by the next day it was fabulous. It didn't have that stretchy texture that sometimes comes with applesauce-substituting recipes. And so here I am, 3 days later and still absolutely loving this still moist bread. I did change a couple of things. I added a small handful of chopped walnuts and a couple handfuls of raisins. I also ended up using two egg whites instead of the substitute. Oh, and I actually did about half whole wheat and half white flour. Overall, the recipe was excellent and none the worse for my "creative" cooking :-) A keeper for sure!!!
AWESOME! THIS IS JUST AS MOIST AS NON-LIGHT BREADS I HAVE MADE AND JUST AS TASTY. I USED 2 EGGS INSTEAD OF THE SUB. AND ADDED 1 TSP. EACH OF CLOVES AND GINGER! BEST RECIPE FROM THE SITE BY FAR!!!!
When looking for a recipe I found this one with less sugar. This is much better for a dibetic. All enjoyed this recipe.
Using applesauce as a fat substitute sometimes makes my bread products rubbery, but not with this recipe. The bread was delightfully moist, dense and flavorful. I even used half white, unbleached flour and half whole wheat pastry flour. I also added a 1/4 TSP ground nutmeg and 1/4 TSP ground ginger along with the 1 TSP cinnamon and left out the vanilla extract all together. This recipe yielded 5 baby loaves, baked at 350 degrees F for 30 minutes only. The bread was even tastier and spicier the next day. I never need to bake a full-fat version again. :):)
This is a great recipe. I actually made mini-muffins using this recipe. I used 1 cup of all-purpose flour, 1 cup of wheat flour and 1 cup of oatmeal in place of the flour. I used applesauce in place of the oil and only used 3/4 cup sugar. I also did not have enough zucchini so I shredded some carrots. It turned out great. Because, I used no oil in the recipe, I did lightly spray the muffin cup liners with a little oil.
Really tasty. I didn't use egg substitute I used two eggs, so not as lowfat as originally listed but much healthier than some of the other recipes. Thought it was a little sweet and would use less sugar. The extra loaf freezes well.
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!