My Best Zucchini Bread

From: Chef #913366

On Aug 5, 2008

Fantastic!! If I could give it 10 stars I would. I've baked this twice...the first time I followed the recipe exactly and it was wonderful. The second time I changed it up a bit just to make it more adaptive for my family: I used egg beaters, lowered the oil to 3/4 C, used 4 cups of zucchini, lowered sugar to 1 3/4C, no nuts, bumped up the spices a bit. Fantastic! Oh, and I made them into muffins so they'd be easier to pack into lunches, this makes 26 muffins. I just had to cut my 6 year old off at 3...there wouldn't be any left for lunches!!!

From: Chef #462037

On Aug 4, 2008

I plan to keep this as my stock zucchini bread recipe. I went scant on the sugar but increased the spices a little in some loaves to make zucchini SPICE bread. I didn't drain the zucchini after shredding (added moisture is great), and I left out the walnuts. Sprinkled cinnamon and sugar on top before baking to add flavor to the crust (and it's crunchy on top when fresh)! Mine baked in 55 minutes. Thanks!!

From: gwenrk

On Jun 26, 2002

i picked this recipe to try to use up some of my overgrown zucchini from the garden and it is very delicious. i like the cinnamon and nutmeg and vanilla. the crust comes out nice and sticky and good. i think that some zucchini bread recipes don't have enough flavor, but this one definately does. the bread is perfectly dense and moist. very very good.

From: Squeaky104

On Jul 27, 2003

This is an excellent recipe. I peeled the zucchini, removed the seeds, then grated it. After grating it, I decided to wring the excess liquid out and dry it somewhat with paper towels because it was much too wet. I increased the vanilla to 1 Tablespoon and the nutmeg to 1 teaspoon and the cinnamon to 2 teaspoons. It was wonderful and the spices made the whole house smell great while it was cooking. This amount makes 6 mini loaves.