Zucchini Nut Bread
Total TimePrep: 15 min. Bake: 55 min. + cooling
Makes2 loaves (12 slices each)
Made this yesterday and was holding my breath until we tasted it as I used 1 cup of Truvia instead of sugar. My husband is diabetic and can't have that much sugar so I decided to take a chance. HUGE SUCCESS! Will definitely make this again and again.
First time baking zucchini bread, love love love this recipe. Thank you
PlatinumChef is joking...right?
I’m not seeing zucchini in the ingredients
These are the almost exact measurements of what I use to make zucchini bread; however, I use KAF's White Whole Wheat flour, add golden raisins, and pumpkin seeds. The only measurement I change is only using 1 1/2 cups sugar...3/4 cup white sugar and 3/4 cup brown sugar....oops and a biggie....1 Tablespoon of cinnamon!
The amount of sugar in this recipe will knock your socks off. No wonder people are so over a week. I used 3/4 cup of sugar for the entire thing and it was perfect Also reduced the oil to 3/4 cup. I’m surprised people don’t question the amount of fat and sugar in the recipe. In my opinion this Bread was in edible as the recipe was.
Ty u for the recipe
This recipe was almost identical to the one my mom passed on to me. Her recipe didn't have the lemon zest and had a little more cinnamon. Adding that lemon zest really took it up a notch...brightened and freshened it! I will never make it without lemon zest again!
I made the zucchini bread recipe exactly as given. It was delicious and moist. I plan to add Craisins with pecans in one loaf and chocolate chips in the other loaf. This recipe is a keeper.
I have been baking this delicious zucchini bread for years!! First started baking it for my husband