Is your house overflowing with zucchini from your garden? Here’s the #1 recipe on AllRecipes for delicious sweet zucchini bread. It’s called Mom’s Zucchini Bread and has been #1 for several years.
From the reviews:
“This is my MASTER zucchini recipe. No need to look further. I’ve tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar – plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won’t be green, trust me. No . . . draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn’t as moist.”
The original poster of this recipe says that it freezes well & keeps in the fridge for several weeks–though she did say that her kids eat it up as fast as she makes it!
You can substitute whole wheat flour for half or all of the white flour to add more vitamins and fiber. The more wheat flour you use the denser the bread, but that doesn’t hurt anything. You can add mini-chocolate chips, nuts, blueberries, raisins, and/or dried cranberries to the batter if you like. You can add a teaspoon of ground ginger for a little more spice.
You can bake it in a bread pan, a sheet cake pan, or make as cupcakes/muffins. Some people sprinkle powdered sugar on top, others add a streusel crumb topping and/or white icing drizzled over top. Most people like it plain. If you make muffins and freeze them they make quick snacks that can be zapped in the microwave.
Click the title of this post to see the original recipe at AllRecipes. Click on the label “zucchini” below this post for more ways to use zucchini.