Prep 5 mins
Cook 1 hr
This is yet another one of my favorite recipe passed onto me by generations and generations of great bakers before me. Very moist and delish!! Probably enhanced by the fresh zucchini picked from my grandpa's garden but I'm sure store bought zucchini will do just fine too.
- Mix all ingredients with beater until smooth.
- Pour into greased and floured loaf pans.
- Bake at 325 for 1 hour.
- Slice and spread with butter or cream cheese (if desired).
Loved it! It's my third time making the recipe (for church bake sale). My husband and children can't get enough of it.
GREAT RECIPE!! Turned out fantastic!
Loved it! Was looking for a recipe with nutmeg in too. I tripled the recipe (too much zucchini) so it was a bit thick to mix, but the end result was yummy : )