Harvest Zucchini Bread Recipe - Allrecipes.com
Harvest Zucchini Bread Recipe

Harvest Zucchini Bread

Recipe by  

"Treat friends and family to this homemade gift from your country kitchen."

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Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F. Spray 2 (8 x 4 inch) loaf pans set aside.
  2. In medium bowl combine the first six ingredients. Set aside.
  3. In large bowl beat eggs. Add vanilla, buttermilk and vegetable oil and blend. Add Stevia Extract In The Raw and Sugar In The Raw. Blend well. Add grated zucchini and dry ingredients. Mix well. Stir in pineapple and nuts and mix until blended.
  4. Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350 degrees F for about 50 minutes or until toothpick comes out clean when inserted. Remove from oven and cool in pans for about 25 minutes or until cool. Remove from pan and continue to cool on a rack before slicing to serve.
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Reviews More Reviews

Aug 31, 2010

I had my doubts about using Stevia. I am a baking purist and refuse to use artificial ingredients and fake sweeteners, but since Stevia is an herb, I decided to give it a try. A friend of mine asked that I make a low sugar baked good since he doesn't tolerate sugar well. I just got this out of the oven, and it's truly delicious. It's light and fluffy, moist and doesn't have any off flavor. It was so good, I ate half a loaf. By the way, I made 4 small loaves and baked them for 30 minutes.

Feb 23, 2010

Very Moist! I also added a cup of unsweetened coconut. My husband devoured this in one day! I will be making this soon, especially since our garden sprouted so many zucchini's this year.


2 Ratings

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  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 160 mg
  • 6%

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

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