No ImageZucchini Bread

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  1. Louisa

    The first time I made this recipe it was a bit dry and lacked the flavor I was looking for. So next time I actually tripled the spices. And added a dash of ground clove.
    I also used grated honeycrisp apples to increase the moisture and added dried cranberries, shredded carrots, chopped walnuts or pecans and Sometimes fresh blueberries if i have them. EVERYONE in my family loves this bread! Especially my 1 year old granddaughter!


  2. Carol

    Tastiest recipe!
    I did substitute cloves for the ginger, used Truvia instead of sugar, and cut out the butter to coat the pans (used cooking spray instead).
    Easy to mix in my Kitchenaid, baked up wonderfully, and the taste is heavenly. Moist, a bit of a kick from the cloves/nutmeg/cinnamon, and delicious. Definitely a keeper!


  3. Susan Schomburg

    Just made this recipe. I made both bread nd muffins. It’s very moist and quite good. I made the bread with craisins and the muffins with raisins and they both turned out well. I do think that I will use a little more cinnamon and nutmeg next time just because I like stronger flavors but I is definitely a recipe, I’ll use again.


  4. Danielle Schilling

    Perfection! I used whole wheat flour instead of all-purpose flour (texture and flavor were still great!).I also added the (optional) 1/2 cup raisins and 1/2 cup dried cranberries. This was a great use for zucchinis from our garden! Thank you.


  5. Vinyljunkee

    Excellent flavor and moisture. I, too, have a question about the baking soda and powder. I used 2, 8.5 x4.5 inch loaf pans. I also used 4 cups of zucchini.

    The bread only rose to about 1/2 the depth of the loaf pan. I think the baking soda and powder were fine as I have used them recently with no problem, and I did bake the bread right away. Is this what you typically expect? If so, any thoughts on making them deeper……maybe scale the recipe perhaps or adding more of the baking powder? Thank you,


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