I looked one up online and tried it out and it was terrible. Anyone have a good recipe for Zucchini Bread?

Here's one that I like came out really good http://www.foodnetwork.com/recipes/emeril-lagasse/warm-zucchini-bread-recipe/index.html even though I left out the nuts and lemon zest.

i love this recipe as does my family

zucchini bread

1 cup shred zucchini with juice

1 c sugar

1 egg

 1/4 cupoil

1 and 1/2 cup flour 

 1 teas cinn

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon baking powder

 1/2 teaspoon salt

 350 degrees30-40 minutes

beat zucchini egg and sugar.  add oil mix well stir in sifted dry ingredients... i dont sift mine... pour into greased and floured pan

cool on rack in pan 10 min then out of pan completely 

Cassandra I noticed there's no flour is this a gluton free recipe? 

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

preheat the oven to 350. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves

thanks nan i missed that .. i edited and fixed it though.  not gluten free but yummy!

i like the C&H sugar brands recipe the best! found @ thier site (link directly to the recipe)  http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Sp1015200144116     

 i dont use walnuts (unless i grind them up to a powder, i like the flavor of walnuts, but not the consistancy of their texture, an then its still the same amount required and just pulverized in my food proccessor, occasionally it ends up being more of a paste but that works too, just add in when creaming the butter and sugar)

i do subsitute dried cranberries for the walnuts (even if i add them in "pulverized" form) ---i suppose i could use fresh, but ive nver bought fresh cranberries so i dont know

AND i always add 2 tablespoons of orange juice concentrate(still frozen, added with the eggs)

i have tried recipes with 2/3 cup butter, or using applesauce insted of oil, or using oil and i dont like ANY of them, i just keep going back to that C&H recipe with my orange juice and cranberries (the walnuts are very rare to be added maybe 1 out of 10 times)