Recipe by Mary Catherine Bailey
"This is my mom's recipe. It freezes well for unexpected company."
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1 1/2 cups
packed brown sugar
whole wheat flour
I tweaked this recipe and it was fab! 1 cup of oil seemed so excessive! What a load of calories! I replaced with 1 cup apple sauce. Super moist! I also used 2 cups whole wheat flour. Instead of the brown sugar, I used healthier sweeteners. Oh so good! A great way to sneak in zucchini for the kids!
This turned out okay..I've never had zucchini bread before. I split the batch between a loaf and 6 miffins. I substituted applesauce for the oil and egg whites for the eggs. I also used all whole wheat flour, used flaxsed instead of wheat germ, cut the sugar in half, and used walnuts. I may use a little more brown sugar next time...but I like my muffins not too sweet.
I used ALL whole wheat flour; oats instead of wheat germ; extra raisins (plumped); used 1/2 cup applesauce (sweetened with splenda) and 1/2 cup of oil instead of the whole cup of oil; then decreased the brown sugar by 1/4 cup. Very moist. Everyone loved it.
I was looking for a healthy zucchini bread (something with whole wheat flour) so I tried this. I used 2/3 cup of applesauce and only 1/3 cup oil to cut down the calories and it turned out perfect. Healthiest and best zucchini bread ever. Next time I might try with only 1 cup sugar as it was quite sweet.
Great recipe. The bread was moist, had great color and flavor. I substituted 1 cup of applesauce for the oil, used only whole wheat flour, 1 cup of brown sugar, and added 1/4 cup of flax seeds. I baked the bread last night and served it this morning. It was sweet, but not too sweet, with a nice nutty flavor. I'll be making this regularly from now on.
Delicious! I substituted flaxseed meal for half of the oil (1.5 cups flaxseed meal for 1/2 cup oil) to add in some omega 3s. A definite hit with the family and very easy to whip up.
This was yummy! I used 1/2 cup oil and 1/2 cup applesauce instead of 1 cup oil, and substituted flax seeds for the wheat germ. I made mini-muffins instead of a loaf, baked at 340 degrees for 10 minutes...very moist and delicious!
I really liked this recipe. It was lighter and less sweet than other zuccini breads I've had and just had lots of texture with the raisins and the nuts. I used quick cooking oats instead of the germ and it still came out really well =)
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Bread III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 239
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