Zucchini bread from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • lorloff on July 07, 2024

    Made the special variation as well following the recipe except for the crystalized ginger which I did not in the house. I agree the taste was not too sweet. I used a combination whole grain flours, spelt, buckwheat, and whole wheat. I am not sure if that was the problem. It may have been that and the poppy seeds and amount of walnuts called for but it came out oddly flavored. No one really liked it, my guests, my husband and my self. I did like the idea of shredding and freezing the extra zucchini, but I will look for another zucchini bread recipe to try.

  • chawkins on September 06, 2021

    I made the special variation which added lemon zest, poppy seeds, crystallized ginger, cinnamon and a whopping tablespoon of curry powder. Very different and very good. Really like the addition of poppy seeds, that added a lot of texture. Even though there were over a cup of sugar in the batter and more on the topping, it did not taste too sweet because of the curry powder. I used whole wheat pastry flour rather than all purpose flour. This bread also used 2 1/2 C of shredded zucchini.

  • eeeve on September 28, 2020

    Made this as muffins and they are goooooood! Used plain flour, coconut oil instead of butter, and didn't add any spices. But I added a couple balls finely chopped stem ginger in syrup, plus white chocolate buttons (to appeal to the 3yo). Left out the extra 60g of brown sugar and I think the muffins are plenty sweet - would even try and reduce more next time.

  • mzgourmand on July 28, 2019

    This my favorite zucchini bread recipe of all time! I don't add curry but I do add the crystallized ginger and it is absolutely fantastic!

  • Frogcake on August 30, 2017

    Ok I admit I was too scared to add the curry! But I am intrigued and will try it next time having read the other reviews. Otherwise this is a great recipe -great flavours and a rich bread to enjoy with coffee or a cup of tea. I loved making such a significant dent in my zucchini harvest too! Will keep this zucchini bread recipe in my back pocket every time I am "burdened" with a load of zucchini!

  • bernalgirl on July 17, 2012

    My family loves this recipe, including my 6 year old. The curry is subtle and the ginger is wonderfully rich and slightly spicy. This is not a bread to be wolfed down by the slice, but that's a good thing! It's so rich and satisfying that a slice with a glass of milk or a cup of tea is a perfect snack or dessert.

  • TrishaCP on June 26, 2012

    I love zucchini bread....and this is a really interesting and tasty version. I made the ras al hanout version (I was intrigued by, but ultimately too scared of, the curry powder version) and it added an addictive mysterious flavor to it. The real star of the recipe however is the poppy seed- it made the bread taste so rich. I skipped the optional crystallized ginger and was happy with that decision. Will definitely make this again.

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