Like Kirsten, I made a loaf of bread and muffins. My muffins cooked in about 30' and the loaf took about 50. I made my modifications. I used 1 cup of whole wheat flour and 2 of all purpose flour. I squeezed the zucchini really well, used Splenda but cut down to less than 1 cup, added a full cup of applesauce and cut the oil to 3 tbsp. I also added 1/2 cup of chocolate chips (I know, I am pathetic: cut down the oil and add chocolate chips... what can I say...). This is the kind of zucchini bread to make to those who are skeptical of... zucchini bread. It is delicious, moist and just right in term of sweetness. Add a bit of jam if you want a real treat. This is another keeper.
gunnercade Posted: 05/14/09
Momily Posted: 07/25/09
I didn't think this tasted like zucchini bread (too apple-y) and it had a gummy texture. Followed recipe as written.
BBBurns Posted: 09/26/10
A great quick bread to use all the excess summer squash from our garden. I used some rather chunky homemade applesauce and the batter looked a little thick; so, I added a couple tablespoons of apple juice. The result was a very tasty bread with a crisp outside and moist inside. Will definitely make this again, perhaps with just a little less sugar.
tinamarie75 Posted: 08/31/09
I made this recipe exactly the same and it turned out perfect, so easy to make and it. It was healthy and the best zucchini bread recipe I have ate. It was fast to make, and using the applesauce made it moist. Was a big hit for my family even my picky kids. Love it! Definately make over and over
CyanEclipse Posted: 07/27/10
This is my favorite light zucchini bread recipe. It tastes like my Grandma's (which calls for a cup of oil), but isn't nearly as sinful. Excellent!