Comments on: Healthy Zucchini Bread

By: Cookie and Kate

Cookie and Kate — Fri, 04 Sep 2026 03:05:24 +0000

In reply to Pat. Hi Pat, yes that is a common issue! Checking your oven is a great tip.

By: Lynne

Lynne — Thu, 03 Sep 2026 17:22:33 +0000

I made this zucchini bread with the coconut oil and added the recipe amount of toasted pecans to the batter. I added 1/4 teaspoon of ground clove to the batter too. I put 1/4 cup of chopped & toasted pecans on the top. I blended 1/2 teaspoon of cinnamon and 1/4 cup of the brown sugar alternative “Splenda”, to the top and it was DELICIOUS! Thanks for a great recipe!

By: Pat

Pat — Wed, 02 Sep 2026 15:23:58 +0000

In reply to Mihaela. The same thing happened to me, my husband said to me put the temperature thermometer in oven and see if it's heating properly it was not, oven temp did not heat up it was a good 25+ degrees to low. Maybe that the problem idk

By: SantiYES

SantiYES — Wed, 02 Sep 2026 02:35:45 +0000

Came out great! Thanks.
We used pumpkin spice, chocolate chip and roasted walnuts YUM

First time we learned about the white whole wheat option. Very interesting.

By: Nancy Reid

Nancy Reid — Tue, 01 Sep 2026 21:59:17 +0000

I tried this recipe today…..I made a couple minor changes, like combining melted butter with the coconut oil and I used almond milk. Also, about 15 minutes before removing from the oven I drizzled maple syrup over the top. Other than that, this recipe, as it stands, is excellent and I recommend it.
Thank you for sharing!

By: Cookie and Kate

Cookie and Kate — Tue, 01 Sep 2026 01:37:41 +0000

In reply to Lorelei. HI Lorelei, Rye flour is pretty dense, and lacks strong gluten and absorbs liquid differently. If you are replacing all the flour in a recipe with rye, you cannot do a direct swap. It would require experimentation to get the proportions right.

By: Lorelei

Lorelei — Sat, 29 Aug 2026 17:57:07 +0000

Can you use rye flour instead

By: Stefanie

Stefanie — Tue, 25 Aug 2026 03:56:45 +0000

I made these with the suggested 1/3 C applesauce in place of the oil and I couldn’t tell the difference. However, I opted to make muffins instead of a loaf because I feel like muffins are more forgiving with moisture content. 20 minutes in a 12-muffin pan. These were moist and flavorful. As in, I could actually TASTE the zucchini but in a good way. Usually zucchini bread just tastes like sweet, cinnamon cake to me. I might increase the nutmeg next time to a full half tsp.

By: Shanen

Shanen — Sun, 23 Aug 2026 16:29:36 +0000

I love this recipe. I do use almond flour, maple syrup and olive oil. I add cocoa powder and chocolate chips in an attempt to recreate my grandmother’s chocolate zucchini bread from my childhood.

By: Cookie and Kate

Cookie and Kate — Thu, 20 Aug 2026 03:39:04 +0000

In reply to April Plante. Hi April, did you squeeze out the excess water from the zucchini? This makes a big difference.