Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
In Logan, Utah, Edie DeSpain bakes mild orange-flavored loaves that are chock-full of chocolate chips, nuts and spices. "This bread is easy to stir up, yet it tastes like you spent hours in the kitchen," she assures.
Flavored with cinnamon and nutmeg, Makeover Zucchini Apple Bread delivers plenty of down-home goodness. The recipe yields three nut-filled loaves, but contains nearly 60% less fat than the recipe Kathy followed. Best of all, the sugar was decreased by 28%.
This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.—Jen Stutts, Florence, Alabama
You'd never guess zucchini is the "secret ingredient" in this easy-to-assemble bread - it has such big chocolate taste! Charlotte McDaniel, from Williamsville, Illinois, informs, "I freeze extra zucchini from my garden in summer and make this bread to give as gifts all winter long."
In Anchorage, Alaska, Anita Sterrett uses carrot cake mix to stir up these moist muffins chock-full of zucchini, nuts and raisins. "They make great snacks and are wonderful for dessert when spread with cream cheese frosting," she notes.
This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor.
-Ruth Lear, Bradenton, Florida
I love my Mom’s A-to-Z Bread, but the original recipe was a bit heavy on sugar and oil for my family. My version lowers the sugar and fat but retains all the flavor folks rave about! —Emily Carney, Grand Ledge, Michigan