This zucchini bread recipe is quick and easy, and you can use fresh or frozen zucchini. It makes two loaves, so you can enjoy one now and one later.
If you prefer zucchini muffins over zucchini bread, divide batter between 24 muffin cups. (Use cupcake liners or grease the muffin tin.) Bake at 375°F for 20-25 minutes, until toothpick in center tests clean.
Keywords: zucchini bread, quickbread