Tart berries, crunchy nuts and tender zucchini are simply delightful mixed together in this mini loaf. “I make quick breads to give at Christmas, and lots of people ask for this one,” says Carol Lee of Ripon, Wisconsin.
This lightened-up bread features a crunchy crust and delectable taste. Our pros achieved the moist center Nancy Skramsted of Billings, Montana was looking for. And it definitely tastes delicious, even though more than half the fat and over a third of the calories went missing from the original.
Warm on the inside with a slightly crunchy crust, Nancy Skramstead's Pineapple Zucchini Bread is a delicious addition to any plate. Just imagine waking up on a weekend morning with the smell of fresh baked bread in the air; breakfast simply couldn't be better. Nancy sends this recipe from Billings, Montana.
Bushels of late-summer zucchini always put me in the Christmas spirit--thanks to this garden-fresh holiday bread I make. The anise lends a unique licorice-like flavor and fragrance to every piece...and the zucchini gives it such a moist texture.
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
I save time, use less oil and have moister results when I add jars of baby food fruit to my quick breads. This recipe is a big help if company is coming and you want to make bread for dinner or to have with coffee.
—JoAnn Lee of Accord, New York
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice.
-Christine Wilson, Sellersville, Pennsylvania