Amber's Zucchini Bread

Amber's Zucchini Bread

10
Amber 0

"This is a great alternative to the classic recipe for all the other zucchini bread lovers out there."

Ingredients 1 h 30 m {{adjustedServings}} servings 256 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
  2. In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
  3. In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
  4. Bake for 40 to 60 minutes.
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Reviews 10

  1. 13 Ratings

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ARIANA
10/13/2003

I'm sorry to say that this bread tasted awful. I think that the author may have given an incorrect amount of nutmeg, and something must be done to make sure it doesn't turn out so heavy and doughy.

REINAMORENA80
12/23/2004

This recipe is great, however it is important to note that you should only use about 1 TEASPOON of baking SODA when making this. I used 2 as was reccomended in the instructions and it came out horrible. I then modified the recipe and it was ok

sebrco
8/2/2007

The only thing we changed was the baking soda to 2 tsp instead of 2 tbsp. It came out very nicely spiced, and moist. We will definately make this again. Thanks for the recipe!