Recipe by MakeItHealthy
"We packed even more zucchini into Mom's wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?"
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
1 1/2 cups
1 1/2 cups
white whole-wheat flour
1 1/2 cups
This is a fantastic recipe! I adjusted it a little bit by cutting out the oil and using applesauce instead... turned out great! It could even have some sugar eliminated and add more cinnamon.
If you are like me and are trying to eliminate vegetable oils (that are the cause of so much inflamation in our arteries), try substituting 1/2 cup of plain yogurt for the vegetable oil. I also like to add 1 teaspoon of lemon zest to the recipe.
I cut this recipe back to 12 servings. I did make two changes--I increased both the baking soda and baking powder to a full teaspoon each and instead of using half of one egg, I added a couple tablespoons of unsweetened applesauce. I made muffins out of this recipe. Baked at 350*, my muffins were done at just over 20 minutes. This is a nice basic zucchini bread that was moist and chewy. Out of 12 muffins that were made, there are four leftover.
This was a good recipe. simple and easy to follow. i did tweak this recipe to make it gluten and oil and dairy free. replaced the all-purpose and whole wheat flour with oat flour (same measurements), and took out the 1/2 cup of oil and milk and added 1c of applesauce. was really pleased with the results!
Great flavorful bread! My family of seven loved this recipe, and here are my changes: I used 1/2 cup melted butter instead of the oil and lowered the sugar to 1 cup. I also added 1 cup of applesauce. It turned out perfect. The butter added the butter flavor and I felt I didn't need to cover the bread in butter before eating. We actually ate it warm out of the oven with a scoop of vanilla ice cream on top. Delicious!
Good recipe, I tweaked it a bit. I reduced the oil to 1/4 cup and added 1 ripe banana. I also reduced the sugar to 1 C. It turned out fantastic! I also added 1 C. of white chocolate chips!
Good Zucchini bread. The only difference was I used all whole wheat, added 1/2 tsp nutmeg (LOVE nutmeg!) and used some brown sugar for depth of flavor.
These came out great! I substituted the milk and oil for 1 cup of applesauce, and I was out of vanilla extract so I used 3 tsp of maple syrup. I also made half the recipe in a bread pan and half in muffins. The muffins cook at the same temperature for about half the time. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Mom's Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 78
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-moist, five-star quick bread.
See how to make a cinnamon-spicy, slightly sweet zucchini bread.
This bread is moist and delicious—great for a snack or dessert.