Prep 10 mins
Cook 1 hr
This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Pour into two greased loaf pans.
- Bake for one hour.
This recipe is so very much like my MIL's recipe that I posted here, but I love zucchini bread, so I simply had to try it. Friedel, this recipe is really delicious! I made it exactly like the directions called for and made two beautiful loaves. I did add chopped walnuts. This recipe calls for more sugar than my MIL's recipe and I did enjoy the added sweetness. Thanks for a wonderful treat!
I cannot believe that this is so easy to make. Talk about maximum flavour for minimum effort. A delicious moist bread. This has to be a budget stretcher to yield 2 loaves of bread. I love a recipe where you don't have to beat those eggs and that butter. Your directions were so easy to follow. My DS and DD didn't realise it was zucchini bread. Do you think I should tell them? Never!! What a lovely way to use zucchinis, especially those oversized zucchinis. I will definitely be making this recipe again and freezing some in slices for my family to take to work and school. Thank you Friedel for sharing your recipe with us.
I'm always looking for a good zucchinni bread recipe! This one is moist, sweet, and delicious! I added 1 cup chopped walnuts and a pinch of allspice. It makes two great loaves! Nice to get the extra loaf for freezing. Cut's the work in half. We really liked this one, I will difinitely make this again! Thanks, Friedel!