This bread has won many ribbons at our fall fair. The recipe yields two nicely spiced loaves—one for eating and one for sharing. I like to make it for family and friends. —Chantelle Ross, Forest Grove, British Columbia
We love this recipe around my house because we can change it from one day to the next on a whim. Just throw whatever fruit is in season into the mix, and you’ve got a tailor-made treat! —Christine Saxe, Ada, Michigan
Three Loaves in One from our Test Kitchen is just that. It lets you make three mini quick breads-blueberry, zucchini and cinnamon-with one basic batter. You simply mix up the batter, divide it among three small loaf pans and add the flavor ingredients. You can enjoy one bread today and freeze the other two for another meal…or whenever you crave a healthy snack.
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.
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. —Carol Lee, Ripon, Wisconsin.
"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"