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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 183.7
  • Total Fat: 3.7 g
  • Cholesterol: 27.8 mg
  • Sodium: 218.8 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Super Yummy and Moist Zucchini Bread! calories by ingredient
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Super Yummy and Moist Zucchini Bread!

Submitted by: SILLIANGEL

Introduction

My friend brought delicious zucchini bread to a potluck and I asked for the recipe. I tweaked the recipe a bit, making it a TINY bit healthier by using half regular flour, half whole wheat (both unenriched and unbleached) and by replacing the vegetable oil with applesauce. It still tastes PHENOMENAL! This makes 2 8x4 loaves. Cut it in half and you get 1! My friend brought delicious zucchini bread to a potluck and I asked for the recipe. I tweaked the recipe a bit, making it a TINY bit healthier by using half regular flour, half whole wheat (both unenriched and unbleached) and by replacing the vegetable oil with applesauce. It still tastes PHENOMENAL! This makes 2 8x4 loaves. Cut it in half and you get 1!
Number of Servings: 20

Ingredients

    3c 50/50 flour (or 1.5c white/1.5c wheat)
    1t salt
    1t baking powder
    1t baking soda
    3t ground cinnamon
    3 eggs
    1c unsweetened applesauce
    1.25c brown sugar
    1c sugar
    3t vanilla extract
    2c zucchini, grated
    1c chopped OR ground walnuts (this adds moisture so if you don't like nuts in your bread, grind them rather than chop them and you can't even tell they are in there!)

Directions

DIRECTIONS
Spray (with pam or whatever you have) and flour two 8 x 4 inch pans. Preheat oven to 325 degrees
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. (I sprinkle with brown sugar)
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

The nutritional info is based on 10 slices per loaf. Good luck eating just one though!!!

Number of Servings: 20

Recipe submitted by SparkPeople user SILLIANGEL.






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Member Ratings For This Recipe

  • Made it with Vietnamese (a/k/a Saigon) Cinnamon, which is sweet, and because of that, cut the white sugar back to 3/4 of a cup, and the brown sugar back to 1 cup. Next time I'll put in more zucchini. It was really a great recipe - one that's staying in my permanent collection. - 12/30/13

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  • Really fabulous! Nice and moist, and just a little sweet. It didn't need any spread or toppings. Thank you! - 12/4/11

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  • This is the absolute best zucchini bread I've ever eaten!!! My picky son even liked it!! It's really moist!!

    In the instructions, though, it says add oil and should say applesauce. - 6/12/11

    Reply from SILLIANGEL (6/14/11)
    Thanks for the rating and the tip! I corrected the instructions =)


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  • Hands down the BEST zucchini bradrecipe EVER!!! I've made it multiple times. I've been using frozen garden zucchini this winter and it's just as delicious now! - 6/9/10

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  • Incredible!
    0 of 1 people found this review helpful
    Doesn't taste "healthy" at all! - 9/15/09

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  • Just made this and I must say it is amazing!! My mother used to make traditional zucchini bread with tons of oil in it. She tried this one and said it was delicious and could not taste a difference from hers. I will be making this again, thank you! - 9/8/09

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  • I halved the walnuts & added .25 cup flaxseed. These were great!! I made half the batch as mini muffins, the other half in a 9x5 pan. - 9/6/09

    Reply from SILLIANGEL (9/6/09)
    Great idea with the flax! I might try that next time. I've recently added it to turkey meatloaf for moisture and it was awesome.


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