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
I was raised on a farm and learned to cook at a young age. My mother was so good at substituting ingredients if she thought something was missing in a recipe, so I tried the same when I first baked this bread. I added the fruit cocktail for more flavor and moistureand it worked.
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 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."
Gwynne Fleener of Coeur d'Alene, Idaho puts a subtle spin on traditional zucchini bread by adding chopped fresh pears. "The ingredients are simple to assemble and yield two wonderfully moist loaves," she writes.
"We were treated to this delicious zucchini-flecked bread when we went to visit a friend one evening," remarks Dawn Fagerstrom of Warren, Minnesota. "Each healthy slice is dotted with goodies like raisins, sesame seeds and nuts."