Brandy-glazed zucchini bread from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes and More by Beth Hensperger

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 24, 2017

    I'm not going to rate this because I didn't make the glaze, just the bread. Everyone enjoyed this and it was a fairly standard zucchini bread preparation, but I didn't think it was better than other zucchini breads I make that use less sugar, eggs, and fat. The bread itself held up fairly well, but is best eaten straight from the oven, or 24 hours later. Cooled the same day it had a bit of an oily aftertaste that wasn't desirable.

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