A Delicious Threesome of Zucchini Bread Recipes for Fall

Zucchini Bread is a fabulous fall favorite and easy to make. These three recipes are perfect for all different types of diets. My favorite is the low carb cookie recipe which means I don't have to sabotage my diet in order to enjoy this tasty and comforting treat. The breads are a hit and had a ton of great comments from those who thoroughly enjoyed it!

Recipe #1 Zucchini Bread with crunchy topping (posted on Squidoo)

Ingredients you need for this Zucchini Bread Recipe
* 3 eggs
* 1 cup vegetable oil *substitute apple sauce for oil!
* 1/2 teaspoon of nutmeg
* 2 cups pure white sugar
* 3 cups grated zucchini
* 2 teaspoons vanilla extract
* 3 cups multi purpose flour
* 3 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup chopped walnuts

Crunchy Crust Topping
* 1 cup brown sugar
* 1 cup multi-purpose flour
* 2 tablespoons butter or margarine
* 3 teaspoons cinnamon
* 1/2 cup chopped walnuts.

Crunchy Topping Directions
Mix it all together really well and crumble on top of the batter prior to baking. The topping cooks crisp and adds just what the bread needs.

Follow the directions below to make Zucchini Bread Recipe

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
4. Sprinkle crunchy topping mixture over top
5. Bake for 60 to 70 minutes, or until done

Recipe #2 - Low Carb Chocolate Zucchini Cookies from "Brown Bag Success"

Ingredients:

1 Can Cooking Spray

½ cup margarine, softened

1 cup sugar

1 egg

2 cups white all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

1 medium zucchini, grated (1 cup)

1 cup semi sweet chocolate chips

1 Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray and set aside.
2 In large bowl, cream margarine and sugar until light and fluffy. Add egg, flour, baking soda, cinnamon, and salt; mix well. Add in zucchini and chocolate chips, mix well.
3 Drop cookie mixture by tablespoonfuls onto cookie sheets. Bake 15 to 20 minutes or until browned. Makes 48 cookies.

Recipe #3 - Zucchini and Pecan Bread from DLife Website (Diabetic Living)

Ingredients:

1/2 cup whole wheat flour
1 1/2 cup white all purpose flour
1 cup sugar
1/2 cup chopped pecans
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp low sodium baking powder
6egg whites
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
2 1/2 cup chopped zucchini , grated
1cooking spray

Directions

1 Preheat oven to 350 degrees F. Coat 2 pans, 9 X 5 inches or 8 X 5 inches, with nonstick cooking spray.
2 Mix the baking powder, baking soda, sugar, pecans, cinnamon, all purpose flour, and whole-wheat flour.
3 In a separate bowl, mix together the egg whites, applesauce, buttermilk, and zucchini.
4 Combine the egg mixture with the flour mixture.
5 Pour batter into prepared pans and bake for 45 minutes to one hour.

Additional Information

There is no need to peel the zucchini before grating it. Lots of nutrients in the skin!