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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 248.4 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.9 g

View full nutritional breakdown of zucchini bread calories by ingredient
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zucchini bread

Submitted by: M0MMAOF03


Number of Servings: 21

Ingredients

    3 eggs
    1 c. applesauce
    2 c. flour
    2 tsp. baking soda
    1/4 tsp. baking powder
    2 c. sugar
    1 tbsp. vanilla
    2 c. shredded zucchini
    1 tbsp. cinnamon
    1 tsp. salt

Directions

beat eggs till frothy, add sugar, applesauce, and vanilla. Beat till mixture is thick. Mix together flour, cinnamon, backing soda, salt, baking powder then add to mixture along with zucchini. Pour into 3 loaf pans or 2 if you like it want bigger loaves. Bake 350 for about 40 min. or until done. Let cool for 10 min. in pan.

The bread turns out a little sticky but was still good.

Update: I used whole wheat floor the other day and it turned out really good... it only drops like 7 calories but hey that is 7 right?

Number of Servings: 21

Recipe submitted by SparkPeople user M0MMAOF03.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    very good! very easy! I will make this again for sure - 7/29/09

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  • Bad
    1 of 1 people found this review helpful
    They sounded good but mine came out all sticky ish..... not sure why? - 10/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    These taste great - the whole family likes them! I used 1/2 whole wheat and 1/2 white flour and made 24 muffins. They only took 20 minutes to bake. I cut the sugar to 1.75 cups and will probably go down to 1.5 cups next time. I might also throw in some ground flax for extra nutrition. - 7/18/08

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  • Good
    1 of 2 people found this review helpful
    I like it, but will probably try some other zucchini bread recipes. - 5/22/08

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  • Very Good
    1 of 1 people found this review helpful
    I made these the other day. I used 1/2 regular flour and then a little more whole white wheat flour. It came out great. Even my teenage son loved it! I tried just putting it in one big silicone tube pan but it came out too moist. I will stick with loaf pans next time. - 5/8/08

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  • Very Good
    1 of 1 people found this review helpful
    I actually forgot to put the baking powder in! They did'nt rise but they taste awesome. I will def. make them again...I used 1.5 cups of Splenda, it's a bit too sweet, I cup would be enough. Can't wait to make again properly! Thanks for sharing! - 12/2/07

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  • Incredible!
    1 of 2 people found this review helpful
    this turned out great! I made a few adjustments - I halved the recipe and made 11 muffins, I used egg substitute, and I only had 3/4 cup of zucchini (instead of 1 cup) so I added 1/2 banana, mashed. - 10/27/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was GREAT! Exactly what I remembered zucchini bread tasted like! Next time I may substitute Splenda for the 2 c. sugar, and egg whites for the eggs to make it even lower in calories. I LOVE this Recipe! - 9/1/07

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  • O.K.
    0 of 1 people found this review helpful
    Maybe I did something wrong? The texture was a little gooey and the taste was blah. It's probably something I did... May have been better with choc chips? Carob chips? something. Not what I'm used to. - 9/15/10

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  • Incredible!
    0 of 2 people found this review helpful
    This looks/sounds so good and I can use up my applesauce in it too! - 9/5/08

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  • 0 of 2 people found this review helpful
    I am going to take the advice of others and tweek this a bit---remove at least a couple egg yolks, replace some of the sugar with Splenda, and add a couple bananas. - 9/1/08

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  • Very Good
    0 of 2 people found this review helpful
    Awesome recipe! I can smell it baking now! - 9/26/07

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  • 0 of 2 people found this review helpful
    I'm making it today it sounds yummy! - 9/14/07

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  • 0 of 1 people found this review helpful
    excellent - 8/28/07

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