Zucchini Bread

Hi, I have been using this recipe for years, until 5 yrs ago. I began exchanging the All purpose for Almond flour, or coconut flour, or quinoa flours or a combination as I feel the day, and with so, I got a GLUTEN FREE delicious Zucchini bread!! I also substituted the sugar for only 1 cup turbinado sugar in the raw, and sometimes just applesauce!!

Hi. I've also been making zucchini bread for years and have tried all of these varities. I still go back to the one As gentleman used for his wife. I worked as a home health aide for Hospice and he said this was for keeping a person regular. I totally agree and it tastes awesome, too. He added wheat germ with the flaxseed, then added prunes with the raisins, the nuts were tricky til he crushed then into tiny bits. I also add some shredded sweet potato with the extra spices for a nice change. There's nothing better than good breads all day long!

I use applesauce instead of oil in most recipes. Makes breads real moist and delicious. Half of each also works well. I add dried cranberries [soaked to soften] as well! YUM YUM

I have been making this for years. My habit is to let it cool for 10 minutes and then wrap it in aluminum foil then let cool. This makes mine extra moist. The extras mentioned here sound yummy and I will try a few tomorrow. Made 4 loaves today too.

Would it work to sub applesauce for the 1 cup of oil??

Yes, Donna, you can make that sub. Enjoy!

I had so much zucchini this year I got to experiment with this recipe. I made it exactly as written here and it was wonderful! Then I started playing. I doubled the baking powder to make it raise a little more, then tried sifting all the dry ingredients. I also reduced the cinnamon to 2 teaspoons. It all worked well. With the last batch of bread, I ended up adding 3 and one-half to 4 cups of shredded zucchini and the bread was wonderfully moist.

Very similar to the one my Mother left me but I use 1 teaspoon nutmeg and 1 tsp. Vanilla. Also I and a 1/4 tsp cloves. Just gives it a tiny but of spice flavor. My kids favorite.

This is the exact recipe I've used for years. I also add 1 cup of raisins and for the nuts I use black walnuts which gives it a great taste. I have tried variations of Zucchini Bread but always come back to this one. Everyone loves it.

This does freeze very well! I've been making this for years, and eat a slice every day for breakfast! It's amazing as-is, but I've tried to make it a little healthier, so here are the changes I have made. (Sorry, but I don't do a lot of measuring, I go more by "feel," so the measurements are approximate: - Use a combination of rye flour, wheat flour & regular flour - Add a cup of oats - but you need to increase the liquid/oil as if you are adding another cup of flour. - Add pineapple, raisins, and/or apples/applesauce. - Reduce the total amount of sugar to about 1 1/3 cups, and use half brown sugar. - Add flax seeds & chia seeds. - Add pumpkin seeds, sunflower seed, pecans, and slivered almonds in addition to walnuts. I probably put at least 2 cups total of nuts.