Best 4 Makeover Zucchini Bread Recipes

If you're a zucchini bread fanatic searching for innovative recipes, you'll be thrilled to discover the culinary wonders that await you. We've handpicked an assortment of exceptional zucchini bread recipes that will transform this classic into a masterpiece, leaving your taste buds astounded. From the enthusiasts who aim for moist and fluffy perfection to the adventurous who seek unique flavor fusions and toppings, we cater to every palate. Embrace the challenge of creating extraordinary zucchini bread that will redefine your perception of this beloved treat.

Let's cook with our recipes!

MAKEOVER PINEAPPLE ZUCCHINI BREAD

Makeover Pineapple Zucchini Bread image

This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 15

Ingredients

1-1/2 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
2 egg whites
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
1/3 cup chopped walnuts

Steps:

In a large bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 159 calories, Fat 5g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER ZUCCHINI BREAD

Makeover Zucchini Bread image

This makeover bread has a golden top, lots of sweet cinnamon flavor and a slimmed-down nutritional profile. It's perfect for your next afternoon snack. -Marjorie Curtis, Haddam, Connecticut

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

Ingredients

1-1/2 cups sugar
1/2 cup unsweetened applesauce
2 eggs
1/3 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
3/4 cup chopped walnuts

Steps:

In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER CHOCOLATE ZUCCHINI BREAD

Makeover Chocolate Zucchini Bread image

With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

Ingredients

1-1/4 cups sugar
3 eggs
2/3 cup unsweetened applesauce
1/3 cup canola oil
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup cake flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Steps:

In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

MAKEOVER ZUCCHINI APPLE BREAD

Makeover Zucchini Apple Bread image

Flavored with cinnamon and nutmeg, Makeover Zucchini Apple Bread delivers plenty of down-home goodness. The recipe yields three nut-filled loaves, but contains nearly 60% less fat than the recipe Kathy followed. Best of all, the sugar was decreased by 28%.

Provided by Taste of Home

Time 1h25m

Yield 3 loaves (12 slices each).

Number Of Ingredients 14

Ingredients

4 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup canola oil
1-1/2 cups unsweetened applesauce
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup grated peeled apples
1/2 cup chopped pecans

Steps:

In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans., Transfer to three 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

- Choose a moist and flavorful zucchini. Zucchini bread is a great way to use up an abundance of zucchini, but it's important to choose ones that are moist and flavorful. Look for zucchini that are firm and heavy for their size, with deep green skin and no blemishes. Avoid zucchini that are soft, spongy, or have yellow or orange spots. - Grate the zucchini finely. Finely grating the zucchini will help it blend into the batter more easily and will prevent it from becoming watery. You can use a box grater or a food processor to grate the zucchini. - Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined. - Use a loaf pan with a non-stick coating. This will help prevent the bread from sticking to the pan and will make it easier to remove. - Let the bread cool completely before slicing. Slicing the bread too soon will cause it to crumble. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or a snack. It's also a great way to use up an abundance of zucchini. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you have some zucchini on hand, give zucchini bread a try. You won't be disappointed!