I’ve never net a zucchini bread that I didn’t like. Some I like better than others and this one is my all-time, hands-down favorite. The recipe lives in one of those little recipe collections assembled and printed to raise money, so I don’t know where to give credit. So thank you, dear baker, whoever you are. Thank you for the subtle and haunting flavors in this bread!
Mix up this recipe with all purpose flour, whole wheat, or gluten-free flour. You will still get a good loaf. The texture will vary just a bit among the flours, but the bread is still superb.
Double the recipe. Triple or quadruple. You will only be limited by the size of your oven and the number of bread pans tucked away in your cabinet. If you are short of pans, call me. I have far more bread pans than oven space. How did that happen? Blame it on those thrift stores offering old bread pans with the wonderful baked-on patina that ensures your loaves will not stick. Be still my heart!
If you love giving away baked goods at Christmas, this bread is a great possibility. Freeze plenty of grated zucchini to accomplish this. Pineapple zucchini bread gets rave reviews. You will be so pleased and proud.
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