Allie's Spice Zucchini Bread

Allie's Spice Zucchini Bread
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 201.3
  • Total Fat: 6.9 g
  • Cholesterol: 31.2 mg
  • Sodium: 212.9 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Allie's Spice Zucchini Bread calories by ingredient
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I tweaked the spices on a recipe I found and it's a hit...a really yummy treat! I tweaked the spices on a recipe I found and it's a hit...a really yummy treat!
Number of Servings: 24


    1 2/3 cup Splenda Sugar Blend for Baking
    2/3 cup Canola Oil
    2 tsp Vanilla Extract
    4 Eggs
    1 tsp Grated fresh Ginger Root
    3 cup Zucchini
    3 cup Flour, White
    2 tsp Baking Soda
    1 tsp Salt
    1 tsp Ground Cinnamon
    1/2 tsp Ground Cloves
    1/2 tsp Hain Baking Powder
    1/2 Raisins


Preheat oven to 350 degrees. Grease only the bottom of 2 loaf pans, with cooking spray.

In a large bowl combine the first 5 ingredients. Mix well, add zucchini.

In small bowl combine all the dry ingredients, except for the raisins.

Gradually add the dry ingredients to the zucchini mixture, fold in well. Add raisins.

Divide the batter between the two loaf pans. Bake for 50-60 mins, or until toothpick when inserted in center comes out clean.

Let cool for 10 mins. Release the sides and remove from pan. Let cool for 1 hour on cooling rack, before slicing.

Will keep, tightly wrapped, at room temperature for up to 4 days, and up to 10 days in the frig.

Makes 2 loafs, 24 servings

(I've been wanting to try it with whole wheat vs white flour and applesauce vs oil...I believe the zucchini will keep the bread moist. If anyone tries it please let me know!)

Number of Servings: 24

Recipe submitted by SparkPeople user ~MAGICKHAPNS~.

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