Zucchini Bread by Barbaja W.

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Rich and desert-like. A sneaky way to eat a vegetable and you will never know it because it is so good also easy to make.

Ingredients Nutrition

Directions

  1. Preheat oven 350°F.
  2. The margarine has to be the old style 70% fat good for baking type or can use 1 stick of butter and something else, but need non-butter to grease the pan (Crisco or something).
  3. Mix all together. Grease and flour the pan. Dump in pan and cook 50 minutes approximately.
  4. I like to use 11 1/2 inch black cast iron pan, but can use gift pans or loaf pans (I would use two).
  5. Can use zucchini that you grated, measured and froze in bags to make in winter.
  6. It would be nice to use part whole wheat flour' if so, then partial brown sugar. I can add grated nuts, especially pecans. You can increase cardamom and use real butter for one of the sticks of shortening. It is really nice to use the best vanilla--the really good Mexican vanilla.

Reviews

(1)
Most Helpful

I made this bread in two medium-size loaves & that seemed to work well for me! Pretty much followed your recipe, too, & 3 of us here consumed one loaf, while the other was gifted to a neighbor & loves this kind of bread! Makes for a top notch zucchini treat! [Made & reviewed fo rone of my adopted chefs in the current Pick A Chef]

Sydney Mike April 14, 2010

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