Ihave made this bread heaps of times and it freezes extra well. I use 1/2 cup chopped nuts and put in some sultanas or dates or raisins really yummy. Pauline nz
This is delicious! It's moist and cakey in the middle and the crust is sweet & suprisingly crunchy. My zucchini-hating son loves it! I made 2 loves as well as a pan of mini-muffins. It takes about 4 6-inch long zucchinis to make about 2 cups grated. Thanks, Friedel!
I made muffins with this recipe and they turned out great! I decreased the sugar by 1/2 cup and instead of a full cup of oil I used 1/2 cup of cinnamon applesauce and 1/2 cup of canola oil. They were still sweet and moist. My kids loved them! BTW, it makes exactly 24 regular sized muffins @ 325 degrees for 20 minutes.
Excellent! Like others, I changed it up a bit to make it healthier, and it still turned out perfect!! I reduced the sugar to 1 cup, used 1/2 cup butter instead of the oil, added 1 cup of applesauce, and used 1/2 whole wheat flour and 1/2 white. Next time, I will take the sugar down to 3/4 cup.
This is great bread, and amazingly moist. I couldn't taste the zucchini, which I thought was a downside, but most people seemed to think was a plus. I will make this again, but with more zucchini.
Excellent recipe. I used a cup of nuts and I think the nuts are a necessary ingredient. I may try adding a dash of nutmeg and cloves the next time but I do hate to ruin a good thing. I used four small pans instead of two larger ones and only cooked the loaves for 45 minutes.
This was pretty good! A little sweet for my taste, so next time I think I will omit 1/2 cup sugar. 60 minutes baking was a little long in my oven...but that was my fault for watching my 18 month old instead of the status of my loaves :-) Thanks for the recipe!
When summer gardens begin to produce zucchini in plentiful amounts, I frantically start my search for a good bread recipe. Not until locating this one and making it have I ever been so satisfied! The bread is moist, flavorful, and smells just wonderful while baking. I took it to Sunday school class and everyone enjoyed it. I did add a cup of nuts...and will continue to do so as I make this terrific recipe again and again. Thanks, Friedel!!!
I made this in my stand mixer, everything went so quickly because I could just dump each item in as it was mixing. I started off with all of the wet ingredients and let those mix as I was measuring out the dry ingredients. I got so into grating zucchini that I went a bit too far and added in 3 cups instead of 2 like the recipe calls for, but the bread baked just fine. I also added 1/2 c. pecans and substituted half of the white sugar with brown sugar. I don't have any loaf pans (note to self) so I baked in a clear glass 9x13" pan and the bread was done in just about 40 min. It is a beautiful deep golden brown color and filled my house with a wonderful aroma while baking. It is moist and flavorful and I thought the sugar content was just right--I have a sweet tooth, though :) Thanks for the recipe!
Delicious! My picky kids gobbled this up!! I made a double recipe so that I could take most of it to a bake sale. I think it will go over well!
I substituted applesauce for half of the oil and added just a bit of ground cloves.