Yummy in My Tummy Zucchini Bread

READY IN: 1hr 20mins
Recipe by Mommy Bean

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!

Top Review by Suzy33

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!)

Ingredients Nutrition

Directions

  1. Combine crisco and sugar.
  2. Add eggs and vanilla.
  3. Blend in zucchini and water.
  4. Add dry ingredients.
  5. Add raisins.
  6. Pour into greased and floured loaf pans.
  7. Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.

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