This yummy, moist, rich courgette bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
This recipe can also be made into muffins; simply bake for less time, checking after 30 minutes.
I made this bread twice in the last week; that's how good it is. I added walnuts and raisins because I am a nut lover. I found that it was a too sweet for my liking so the second one I made I reduced white sugar to 1/2 cup. Next time I make it I will take out the white sugar altogether because it was still sweeter than I like. Maybe it was the raisins I added. An absolutely great recipe - 31 Aug 2010 (Review from Allrecipes US | Canada)
My husband said this tasted more like banana bread - which works for us, b/c I'm not sure I could've gotten him or the kids to eat zucchini bread. But it's a great recipe to use up the extra zucchini from the garden that we can all eat - my son is allergic to dairy and eggs. The only change I did was to sprinkle cinnamon sugar on the top before baking to give it a crispy crust. - 10 Jun 2011 (Review from Allrecipes US | Canada)
Delicious! I substituted some carrot and green apple for part of the zucchini and baked in muffins. Turned out awesome! - 08 Oct 2010 (Review from Allrecipes US | Canada)