DEAR JEANNE: This makes a wonderful breakfast or dessert. Can you help me reduce the fat and replace the white flour? Thank you! – Linda G., Pleasant Grove, Utah


3 whole eggs

3/4 cup oil

1 1/2 cups sugar

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

2 cups grated zucchini

1/2 cup chopped nuts


1/2 cup chopped nuts

1/2 cup flour

1/2 cup brown sugar

1/4 cup butter

Beat the eggs, oil and sugar together. Add the flour, baking soda, baking powder, salt and cinnamon. Add the vanilla, zucchini and nuts. Put in a buttered 9-by-13-inch pan. Mix together the topping ingredients and sprinkle over the top. Bake 50 minutes at 350.

Makes 12 servings.


DEAR LINDA: Every summer, I get zucchini bread recipes. This one is great because it’s different. Baking it more like a cake makes the servings look more substantial. I used whole-wheat pastry flour, and it was very light.


2 whole eggs

1 cup sugar

2 tablespoons canola oil

3/4 cup low-fat buttermilk

1 teaspoon vanilla extract

2 cups whole-wheat pastry flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 cups grated zucchini


1/3 cup whole-wheat pastry flour

1/3 cup brown sugar

2 tablespoons butter, cut into small pieces

1/4 cup chopped nuts

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.

2. In a large bowl, with an electric mixer, beat the eggs and sugar together for two minutes, until light and fluffy. Add the oil, buttermilk and vanilla, and beat to combine.

3. In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Add to the egg mixture, mix until moistened, then add the zucchini and stir in. Pour into the prepared pan and smooth the top.

4. For the topping, combine the flour, brown sugar and butter. Rub together with clean fingers until crumbly. Add the nuts and sprinkle over the top. Bake at 350 F for 45 to 50 minutes, or until a sharp knife inserted into the center comes out clean.

Makes 12 servings.

Each serving contains approximately: Original recipe: 454 calories; 25 g fat; 63 mg cholesterol; 405 mg sodium; 54 g carbohydrates; 6 g protein; 2 g fiber. Revised recipe: 238 calories; 7 g fat; 41 mg cholesterol; 306 mg sodium; 40 g carbohydrates; 6 g protein; 4 g fiber.


Jeanne Jones is the author of 33 cookbooks, most recently “Cooking From the Cupboard” (Rodale Press). For more information, you can go to her website, Send your recipe for revision to: P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.


– King Features


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