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    You are in: Home / Baking / Honey-Zucchini Bread Recipe
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    Honey-Zucchini Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 28, 2003

      A great way to use all that zucchini that you have this time of year. I made muffins and baked about 18 minutes.

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    • on July 21, 2003

      A lovely spiced bread, easy and quick to put together. Liked the tip about measuring the honey after the oil too!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2013

      Several people had problems with a too dark crust but undone center, so I decreased the oven temp to 350 and increased the time to 1 hour and 10 minutes. My loaf pans are stoneware and metal pans may cook differently, so I'd recommend you check them at 55 minutes and add time until the pick is clean. I also use a thermometer. For regular bread, I take it out at 190-200 degrees, but this shouldn't be dry, so I'd look for more like 180 degrees.<br/><br/>By doing this, I had a light brown crust with a moist, but done center. I also decreased the ginger to half a teaspoon because my family likes it less spicy.

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    • on September 06, 2011

      I just wanted to say I made this recipe yesterday and again today, and it turned out great !!!! Only I used 3 cups spelt flour, and baked at 350 instead of 375. Today I used half organic carob chips and half walnuts.

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    • on March 25, 2010

      I made these into muffins. I had the same issue as another reviewer. the outside was slightly overdone and the inside slightly underdone. Really like the flavor though.

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    • on June 22, 2007

      this was really good and had an excellent flavor! the only reason i gave it 4 stars and not 5 was because the middle stayed a little gooey... well almost raw but the edges were getting burnt and dry. but over all it was good and i love that it only has honey to sweeten.. very sweet! loved the flavor and a nice heavy bread.. although i didnt put near the oil it called for i subbed it for some prune butter.. i hate greasy bread. and i used spelt flour instead of white, i also subbed a little of the flour with oats because i love the texture oats give breads.. anyway i may try making this into muffins or in an 8 inch pan so the middle can cook better. but i really liked it. thanks

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    • on June 27, 2006

      I cut back the oil to half since I was using jumbo eggs. I also used whole wheat flour. I didn't like it. Too much ginger. My kids think it's great thouhg.

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    Nutritional Facts for Honey-Zucchini Bread

    Serving Size: 1 (74 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 270.3
     
    Calories from Fat 141
    52%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.0 g
    10%
    Cholesterol 27.9 mg
    9%
    Sodium 210.2 mg
    8%
    Total Carbohydrate 29.9 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 14.5 g
    58%
    Protein 3.9 g
    7%

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