Moist Zucchini Bread by Sharon

Moist Zucchini Bread By Sharon

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Sharon Colyer


This recipe came from a co-worker of my sister's. A bunch of the employees decided to make a cookbook together. So, this came from the R.L.White Co., Inc., cookbook called 'Favorite Recipes' by the employees. The originator of this recipe was Amy Schneider. Tweaking to add changes. Sometimes, I make half of the sugar changed to brown sugar. This will make the bread darker.


★★★★★ 1 vote

45 Min
1 Hr


  • 3
  • 2
    cups sugar or 1 cup regular sugar and 1 cup brown sugar
  • 1 c
  • 3 c
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 3 tsp
  • 1/2 c
    nuts (optional)
  • 1/2 c
    coconut (optional)
  • 2 to 3 c
    grated zucchini (i do not squeeze out zucchini, so it is very moist.)
  • 3 tsp

How to Make Moist Zucchini Bread by Sharon


  1. Mix and beat first three ingredients well.
  2. Sift dry ingredients together and add to first mixture.
  3. Stir in zucchini, nuts, coconut and vanilla.
  4. Grease and flour two loaf pans. Bake at 325 degrees for 1 hour. Turn out of pans when taken from oven.

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