Zucchini Bread Recipe

Reviewed on Oct. 02, 2009 by nicole1067

My grandmother makes this recipe almost exactly however shoe doesn't add any lemon juice and she uses 1 cup of walnuts and 1 cup of coconut. She also added another cup of zucchini for a total of 3. Whenever I make this recipe for bake sales I can't bake enough!! Great recipe and it also freezes great!

Reviewed on Sep. 19, 2009 by Leslie N

I used whole wheat flour and no lemon (didn't have in the house!) I made 12 muffins for school snacks and froze a loaf for latter! It was delish! Great recipe!

Reviewed on Aug. 12, 2009 by RoxyBr

This is the exact recipe that I have used for many years. Mine calls for 3 tsp. of Cinn. It is very good, especially when the zucchini is fresh out of the garden. I use the little mini loaf pans and then you can give away to friends or neighbors.

Reviewed on Jul. 22, 2009 by beckeypdorn

I use this recipe all the time and everyone I give bread to, asks for more each year when the zucchini comes in.

Reviewed on Jul. 21, 2009 by djhixson

great recipe,very moist and sweet,like I like it.I made 6 loafs and put 5 in the freezer.

Reviewed on Aug. 02, 2008 by Jazzmen3

very fluffy bread. A little on the sweet side might use not 2

full cups of sugar. But it had a nice crisp top from the sugar.Jazzmen