Search thousands of recipes reviewed by home cooks like you.

Amber's Zucchini Bread

Amber's Zucchini Bread

  • Prep

  • Cook

  • Ready In

Amber

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ARIANA
68
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
33
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
18
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!