My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. — Jean Moore, Pliny, West Virginia
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.
"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!"
Grated carrots and zucchini, plus raisins and walnuts, bring a wonderful blend of flavors to this out-of-the-ordinary banana bread. The recipe comes from Margaret Hinman of Burlington, Iowa, whose 92-year-old aunt shared it with her.
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.
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 moisture—and it worked.