Zucchini Bread

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The cake was rich, dense, moist, and flavorful. I reduced the sugar to 1 cup and it was still sweet enough. I also added 1/2 tsp. of ground ginger, 1/2 tsp. of allspice and 1/8 of cloves to bring up the spice a bit. But overall, it was a great recipe that is going into my permanent "keeper" file.

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I made this with all the zucchini my dad has been giving me from his garden. He is the baker in our family and he raved over the bread. He says it is better than the one that has been in the family for generations. I did alter the recipe slightly. I omitted 1/2 C of the white sugar and added and additional 1/2 C of brown sugar. Next time I make it I will probably add more brown sugar as well and less of the white sugar.

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i love cinnamon, but this quite wasnt what i expected. i will get the real recipe off my aunt.

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My neighbor gave me a giant zucchini from their garden, which yielded 8 loaves of this yummy bread. Everyone who sampled it told me how much they loved it and could they have the recipe. It was a little hard to have to give credit to Food TV, though.
It was so soft and sweet and tasty with just the right color and texture. Since most people I know dislike nuts in their desserts, I left them out without consequence. I did find that it works better to also flour the greased pan.
Excellent bread!!!

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I tried other zucchini bread recipes and they were not as fluffy as this recipe. This recipe also tastes much better.

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I combined this receipe with the warm succhini bread receipe found on this site. It make an excellent bread.

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This recipe reminds me of one my mother used to make! Great flavor, next time I will add raisins.

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The bread tastes delicious, but everytime I make it, the bread falls. So the taste is great, but the presentation is not so great.

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The bread tastes delicious, but everytime I make it, the bread falls. So the taste is great, but the presentation is not so great.