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Prep 20 mins
Cook 1 hr
I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the "most moist" zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em!
- Combine crisco and sugar.
- Add eggs and vanilla.
- Blend in zucchini and water.
- Add dry ingredients.
- Add raisins.
- Pour into greased and floured loaf pans.
- Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.
This recipe was much less greasy than one that uses oil - tastes better, too. I used the double ingredient recipe as shown and made 7 small loaves out of it. Cooking time in my oven was @ 8 minutes less because of smaller pans. I only used cinnamon (it's all I had) and the taste is still very good.
(Sarah - cream cheese frosting sounds great. I like to spread whipped cream cheese on a thick slice of the bread - yum!)
Mmmmm... this is the best zucchini bread EVER!!! I know this because "mommy bean" is my mommy! You will not be sorry if you make this yummy recipe! I always have so much zucchini from my garden, so I shred it in my food processor and freeze it 3 cups at a time in freezer bags. I just thaw out a bag and make this bread all year long! I make it in a 13x9 pan and cook it for 45 minutes. I also make a cream cheese frosting to put on top. 8 oz cream cheese, 4 tbs butter, 2 1/2 cups powdered sugar, 3 tbs. milk. It's sooooo good!
So yummy! I made it last night, with a couple of my own twists- subtracted a cup of sugar, tripled the cinnamon, and swapped the raisins for mini chocolate chips. Divine!!!