Sophie's Zucchini Bread Recipe

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Most Helpful Positive Review

Oct 23, 2003

Sophie'e Choice is my choice! I ran out of white sugar, and put in 1 cup white sugar and 1 cup brown sugar. The brown sugar added a nice touch to it. I followed other advice, and squeezed some of the water out of the shredded zucchini before I added it. The bread (and dozen muffins I made) came out great! To make zucchini muffins from this recipe, just alter the baking time to 30mins. Test with a toothpick or wooden skewer, and if it comes out "clean" they're done!

—Elvis

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Most Helpful Critical Review

Jan 06, 2003

This recipe turned out ok. It was a little more dense than what I expected.

—GINNYG

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794 Ratings

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Aug 02, 2003

I don't have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour...and it was amazing! I took the results to a family reunion and got raves. Made a dense and delicious bread. Held up well when slicing, too.

—SJHERRON

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Aug 30, 2003

Great recipe...my husband and kids loved it. To make it go FASTER, I substituted 2c. Zucchini with 1c. Apple and 1c. Carrots...It's one way to get the kids to eat their vegtables!

—ADEYOUNG

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Aug 29, 2003

My husband says this bread is the BEST! I changed a few things...Exchanged 1 C. Whole Wheat flour, Increased the cinnamon to 1 T., Decreased the sugar to 1 1/2 C., Increased the zucchini to 4 C. and Added 1 t. allspice.

—STENAATHOME

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Aug 01, 2003

This bread is delicious! I love that this recipe uses 50% more zucchini than regular recipes. It creates a more hearty texture and my family gets a healthier sweet bread. I substituted 1/2 of the oil with applesauce and it was still wonderfully moist and dense. Highest recommendation!

—BRITAINA

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Nov 09, 2003

This is the best recipe I have made for Zucchini Bread. I always need tasty ways to use up my "Giant" garden zucchini, but my husband usually doesn't like heavy quick breads. He really enjoyed this recipe. I like it exactly as is!! But, for a change up, I have added golden raisins instead of nuts and used 2 ts. cinnamon and 1 ts. apple pie spice (I was out of nutmeg) and made muffins...baking for 15 minutes. Great for a quick snack. Thank you Laura for a great recipe!

—Nikki_D

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Sep 15, 2003

This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of sugar. I baked it for 53 mins. in a bundt pan. It's very moist. I'm glad I didn't bake it any longer, or it'd have dried out. Next time, I'll check it after 50 minutes. Even the prebaked batter was yummy (hey, I was checking the sweetness level!)

—American Beauty

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Nutrition

Calories
248 kcal
12%

Carbohydrates
30.1 g
10%

Cholesterol
26 mg
9%

Fat
13.1 g
20%

Fiber
1.1 g
4%

Protein
3.3 g
7%

Sodium
165 mg
7%

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

Nutritional Information

Sophie's Zucchini Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 248
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 1.7g 9 %
Cholesterol 26mg 9 %
Sodium 165mg 7 %
Potassium 86mg 2 %
Total Carbohydrates 30.1g 10 %
Dietary Fiber 1.1g 4 %
Protein 3.3g 7 %
Sugars 17.2g
Vitamin A 1 %
Vitamin C 4 %
Calcium 2 %
Iron 11 %
Thiamin 15 %
Niacin 13 %
Vitamin B6 5 %
Magnesium 5 %
Folate 22 %

* 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.