Comments on: Whole Wheat Zucchini Bread

By: Lena

Lena — Thu, 30 Jun 2011 21:44:18 +0000

Thank you for this wonderful recipe! I had no nuts on hand, so I omitted them, but it was fantastic; my little ones have gobbled half a loaf already! I will certainly be saving this recipe for future use!

By: Philly Homegrown | Whole Wheat Zucchini Bread

Philly Homegrown | Whole Wheat Zucchini Bread — Wed, 01 Sep 2010 21:08:31 +0000

[...] Recipe courtesy of Food in Jars. [...]

By: Livia

Livia — Wed, 28 Jul 2010 05:38:18 +0000

It's surprisingly hard to find a zucchini bread recipe that uses butter, instead of oil. There's you and Land o Lakes, and I suspect they're biased. I haven't tried the straight bread yet, but I've tried the muffins I doctored up fujrther (I only have 1 bread pan, but luckily I also have a seldom-used muffin tin). As you probably saw on twitter, the muffins did lose some points on account of my doctoring - apparently sour cherry pits are sometimes tender and nutty and other times indistinguishable from stones. But the recipe accommodated my canned caramelized cherries very well You were right to warn for it not being particularly sweet, but I found that instead of wishing the dough were sweeter, I was a bit tempted to add a sour cream frosting. I just can not justify eating a slice of bread tonight, but I'm sure it will be even better than the crazy muffins. Thank you for sharing this recipe.

By: Zucchini recipes by Colin Devroe

Zucchini recipes by Colin Devroe — Tue, 28 Jul 2009 16:11:38 +0000

[...] is beginning to bear produce I’m beginning to pull together recipes that I’ll need. Zucchini bread via Marisa McClellan and Zucchini Breakfast Casserole via Simply Recipes are two of those [...]

By: 20 Zucchini Bread Recipes To Try : TipNut.com

20 Zucchini Bread Recipes To Try : TipNut.com — Thu, 23 Jul 2009 19:08:51 +0000

[...] Whole Wheat Zucchini Bread: One thing to keep in mind when making this bread. It’s not a super sweet loaf, and I’ve made it that way by design. I like to eat it for breakfast, and at that time of the day, I don’t want to be eating cake. However, if you want a more assertively sweet flavor, I’d add another 1/2 cup of sucanat or sugar (or just spread your slice with a bit of peach or apricot jam). Recipe from Food In Jars. [...]

By: Jo

Jo — Wed, 22 Jul 2009 03:03:13 +0000

I was looking for a not-too-sweet breakfast that I could keep on hand – I just made this recipe and it’s perfect! I had to make some substitutions (like… eggs. How did I run out of eggs?), but it was delicious anyway (if a little flatter than it should have been). I can’t wait for breakfast tomorrow!

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Sun, 19 Jul 2009 22:33:47 +0000

Marisa!!!! you are not baking this is a no-shoulder Mason jar? tsk tsk!! Would have to use parchment paper to slide the cake off the jar – I guess – but would be kind of fun, no?
you know, this is “Food in Jars”, so….

By: Heather

Heather — Sat, 18 Jul 2009 17:09:52 +0000

Marisa, Hi from a long lost fellow whittie! I can’t believe it took me this long to check out your blog — love it! I thought I was the last person in my generation to pull out a water bath canner . Just made currant jelly yesterday. I have four cups of juice leftover — any ideas for how to make currant syrup for pancakes (or ice cream)? Anyway, the bread looks divine!

By: Melynda

Melynda — Sat, 18 Jul 2009 12:55:36 +0000

This looks like a great recipe, thanks. I have grated Z in the freezer waiting to be used.

By: Mama Urchin

Mama Urchin — Sat, 18 Jul 2009 12:13:44 +0000

I recently mad a big batch of zucchini bread with spelt flour and the nutty-ness of the flour was really nice in the bread.