Undoubtedly, the most wonderful zucchini bread recipe is the one straight out of Betty Crocker’s Cookbook. I’ve made this bread a couple of years in a row with leftover zucchini from the garden, and have yet to find one that tops it. It includes ground cloves, which transforms summer zucchini into a wintry warm treat (especially when the bread is pulled out of the freezer in the middle of December, toasted, and slathered with butter).
The only alterations I made to the recipe is, instead of using shortening I added softened butter (which might be all wrong in the technical world of baking, but it is just my preference.) I also enjoy this recipe because it calls for 4 cups of shredded zucchini which translates to about 2 large to medium size squash. Ultimately meaning, I have successfully processed more of this never-ending fruit.
If your household is unable to eat zucchini bread for special diet restrictions or for other reasons, send some to someone else as a gift.
Have a wonderful zucchini-bread-making-day.