After hunting around for a zucchini bread recipe that was half the amount of calories, I came across this beauty. I was worried when I only ended up with 2 cups of zucchini after grating, but it still turned out moist and delicious!!! I replaced the lemon rind with orange zest because that's all I had on hand, and used 3 eggs instead of the egg substitute. I also did only 1.5 cups of the all purpose flour, and replaced the other 1.5 cups with white whole wheat flour. Finally, using my two 9x5 pans, I added 1/4 cup of semi-sweet chocolate chips to one loaf and kept the other one plain. And being smaller, the loaves only had to cook for 40 minutes, although they rose quite nicely!
When you make that many changes, you created a new recipe.
This is no fail. I added almonds and substituted some sugar for maple syrup and made 4 loaves from one giant zucchini. Boyfriend gives praise :)
Very nice flavor but smallish loaves; I increased the cinnamon to 1-1/2 tsps., added nutmeg, subbed in 1 cup each of white wheat flour and whole wheat pastry flour for more nutrition, and used 3 eggs (I don't bother with egg substitute). I also used 1 scant cup of brown sugar plus about 1/4 cup white sugar instead of 1-1/2 cups white sugar, and sprinkled the walnut pieces on top along with some turbinado sugar. Yummy, great for breakfast or a snack.
Really good. Mine didn't rise as much as I expected, but I still liked the bread. I think next time I will make one loaf with a bit more than half of the batter, then make as many muffins as I can with the rest. The lemon rind adds a nice flavor. Didn't have any walnuts, so am looking forward to adding those next time.
Moist, light, great! I never use egg substitute though, I replaced it with 2 large eggs, so altogether 3 eggs. 50 minutes were enough for baking in my oven.
I am going to sneak my giant zucchinis to my neighbors' porches tonight with a copy of this recipe taped to each one.
I am going to try this recipe in a few minutes. It cracks me up how people can give it a 5 star rating yet change virtually everything in the recipe! I'm going to follow it to the letter...except for the canola oil (LOL) (don't have any).
Someone left a giant zucchini at the front door this weekend so I made this zucchini bread. We have some idea who brought it but still not sure (lol). I squeezed the zucchini juice out as much as I could and the texture was perfect. Used 3 large eggs as I do not have egg substitute. I used about 3/4 cup granulated and half cup of brown sugar. Did not add lemon rind, I am eating it as I write this review...yum! P.S. We had some of the zucchini last night but we are still alive :)
This recipe was great I made it as muffins to take to work. My 2 year old son and husband loved them. I used orange rind instead of lemon becuase its what I had on hand I also added 2 teaspoons of allspice and raisins.
This is a wonderful recipe that all my friends and family love. I sometimes skip the lemon and walnuts and sub in dark chocolate chips. No matter what I do with it, it always comes out delicious. For the holidays, I make a few batches, divide the batter into those little mini loaf pans, wrap them up individually and give them away at office and house parties.
I followed a few of the other recommendations and added nutmed and and orange rind instead of lemon rind, and 3 eggs instead of the egg substitude and added a "bit" more baking soda. I also used 1/2 cup brown sugar and 1 cup of Splenda. I used 4 mini loaf pans and baked them for 35 minutes. This is such a moist and tasty zucchini bread I'll be making it over and over.... Thanks all for the suggestions and for the original recipe.....
This is a great recipe! Everyone who has tasted it really like it. I've made it several times and cut back on the sugar, used half whole wheat and half all purpose flour, used 2 t lemon juice once because I didn't have lemon zest, use a total of 3.5 real eggs because I generally don't have substitute eggs on hand and substituted most of the oil with applesauce. Definitely recommend!
This recipe is delicious! I halved it, used real eggs instead of egg substitute, and added a little bit more lemon and vanilla than it called for. I love that this is low fat! I will definitely be making this over and over again.
The first time I made this recipe I was asked to make it again! For me that doesnt happen very often. ( I used alittle extra zucchini) So this time I added some cloves and cocoa powder..it looks incredible and its in the oven now, so hopefully it taste incredible too!
Delicious! Even with lower fat, it still has a nice big, moist crumb. The lemon zest is essential! I subbed 2/3 cup oat flour for APF. Next time I think I'll try it with less sugar, but that may just be me - I like a less-sweet sweet bread.
Great recipe!!! I used only a cup of sugar, lemon juice (a couple squirts, I'm not one to really measure) and instead of oil I used applesauce (I only had mango peach, but you can't tell in the bread). Very moist and delicious!!! I recommend!!
My go to recipe for zucchini bread! I love the lemon scent in this recipe! I shred my extra large zukes in my food processor minus the seeds and drain them in a colander with a bit of salt then package up in 12 oz. bags for the freezer. I have access to shredded zucchini all year long, I have the shredded zucchini to other recipes too!
Decent recipe. After reading the reviews I added a little extra lemon vest, 1 tsp of lemon extract, and extra cinnamon. Turned out just fine! I also used 1/2 whole wheat pasty flour, and 1/2 unbleached flour. Also substituted Sucanat for white sugar.
This is my first zucchini bread, and I wanted to keep it light but tasty; I made these changes: 2 c all-purpose & 1 c whole-wheat flour; 1/2 t nutmeg; 3 eggs. For canola oil I substituted 2 T butter and applesauce to make 1/3 c. I used 2 t lemon rind and about 1 t lemon juice; For sugar - 1 c brown sugar, 1/2 c white sugar. Next time: I'll add more lemon zest and juice, and probably add 1/4 t ground cloves and more baking soda. However, the bread is full of flavor thanks to the whole wheat flour, nutmeg, butter and brown sugar.
I made this for Thanksgiving brunch and it was great. Very moist and flavorful. Will definitely make again.
I thought this was very mediocre zucchini bread. The texture was good, but it tasted so BLAND. You can't really taste the zucchini, it's not sweet, there's not enough cinnamon to give it any kick... it's just kind of "blah". Felt like it needed butter and honey spread on every slice, which sort of defeats the purpose of making a "light" zucchini bread. I'm going to look for a different recipe!
Love this recipe. My loaves also did not rise very well but the taste made up for it. Used more lemon rind than called for and I would probably use even more next time. I definitely used two loaf pans. Also made it once into one loaf pan and muffins and that was fine too. Next time will use more baking soda, add some nutmeg and ginger and try substituting apple sauce for the oil. Also, in my oven it only takes 55 minutes to bake. So quick and easy! Yum!
Simple, easy to make, healthy, and outstanding taste- this recipe has it all. I did not add the lemon or nuts, and used whole wheat flour, and it turned out fabulous! My family gobbled it up and I'm baking a second batch as I type this!
I made this the first time and didn't have lemon, and it was pretty good. The second time, I squeezed in some lemon juice since I still had no lemon rind, and WOW! I'm not sure how the lemon made a difference, but it was fabulous - my husband loves it! Another batch is in the oven right now. (I never added the walnuts, as I'm not big on nuts in bread.)
I added some carrots and extra lemon zest and vanilla and found it to be quite tasty!
Great recipe! I substituted about a cup or so of plain applesauce instead of the oil, used 3 large eggs instead of egg substitute and used more lemon zest then called for.. but it was great! My friends and picky cousin came over and they all loved it.. its very moist and tasty :)
Excellent! I normally hate it when I am given a zucchini from someone else's garden because I am not a fan but this recipe will save me moving forward. Due to poor planning I used 3/4 cup of egg substitute vs. 1/2 cup and 1 whole egg. Still turned out delicious.
I made this recipe at least ten times last season. Couldn't keep it in the house. I only substituted the egg substitute with 1 one egg and sour cream to make a half cup, then increased baking soda to tsp. This season, instead of zucchini, I tried magna squash. Worked beautifully.
I made this as muffins to freeze and used a little extra fresh lemon zest. It turned out great. We can't stop eating them
This was very good and I would definitely make it again. You couldn't tell that it was a "light" recipe. Because I didn't have two loaf pans, I made one loaf and two large muffins. I think I put too much batter into the loaf pan, so next time I would make three muffins and one loaf of the bread.
Yummy! The toasted walnuts are delicious in this recipe. Easy to make, and the lemon adds a touch of zing. Mine didn't seem to rise that well, but it was really delicious. Crowd pleaser!
Fabulous. I used 9x5 metal pans, and dried lemon zest. Turned out wonderfully.
Had planned to make CL's zucchini orange bread, but the ratings weren't terrific. So used this recipe instead, subbing 1tbs grated orange rind & 1tbs orange juice for the lemon. Made a glaze with 1/2c powdered sugar & 2tbs orange juice, brushed the warm loaves after they were on the cooling rack. Very good.
I used Lime in place of lemmon (I had no lemmons), walnut oil and 1/2 wheat,1/4 wheat and 1/4 rye. We can't stop eating it.
I read the reviews and made a few changes myself. Here is what my recipe looked like: 1/2 c egg substitute (3 eggwhites) and 1 whole egg 1/3 c applesauce 1 t lemmon juice 1 t vanilla (I didn't have any, so I didn't add any) 1 c brown sugar 3 c shredded Zuchini (6 oz) 1 1/2 c ww flour 1 1/2 c all purpose flour 2 t cinnamon 1 t nutmeg 1/2 t salt 1 t baking soda 1 t baking powder By using applesauce instead of oil and cutting the sugar down (it was too sweet for me) I was able to make two 18 oz loaves, which equates to 1 point per oz on weight watchers. I found that it took a little longer than 1 hour to bake ... but that's just my oven.
Loved it! Changed or added the following: 1 1/2 c. each of white and wheat flour, 2 t. cinnamon, 1 t. baking soda, 1/4 t. of both ginger and nutmeg, 1/3 c. applesauce (instead of canola), 1 t. orange rind, 3 eggs (no egg sub), 1 c. agave nectar (instead of sugar)
I really enjoyed this recipe. they're definitely moist, but not oily. I peeled the zucchini and added apple sauce instead of oil. My boyfriend didn't even know they had vegetables in them.
The previous reviews do not lie. This recipe is fabulous. It's moist and flavorful. I too used 1 tsp of baking soda. I use 2 tsps of cinimmon and 1 tsp of nutmeg. I also substitute 3/4 cup of splenda/sugar blend for the amount of sugar the recipe calls for and substutite half the regular flour fwith whole wheat flour. I reduced the cooking time to 50 minutes. It's just great. I highly recommend this recipe
The bread was very tasty and not as heavy as most zucchini breads I've made in the past. This will definitely be my go-to recipe from now on.