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I have been making this recipe for years with one difference, 3 tsp. of cinnamon! It is a fabulous recipe and I am frequently asked to share the recipe. Thanks for posting, I'll send those who want the recipe to this site and your recipe from now on!!!
This was a great base recipe for zucchini bread. The texture was wonderful, moistness delightful, the only thing lacking was flavor. I think this needs more than just some cinnamon in it to make that 5 star.
I have made this several times and it is always wonderful. It is good to add chocolate too. I have even made it with yellow squash and it was good.
I made this with an extreme large zucchini a neighbor brought over. I followed the directions exactly. I did grate the zuke but not drain it in any way. It turned out wonderful. I did not need the full hour to cook. It was done in about 45 minutes. One loaf I left alone, the second pan before baking, I swirled in some milk chocolate chips. Both turned out fabulous. The sweetness is very light and subtle.
Loved it! Moist and delicious and even better two days later. I let the zucchini drain in a colander for about 10 minutes. That helped with the wetness issue that Heather U. experienced.
Great recipe! After I started making this I realized I had no oil... but all was not lost. I substituted 2 sticks of 65% veg. oil margarine and they still came out beautifully. Firm, yet moist and flavorful... this recipe was easy to follow and my preschoolers even helped. Thanks for posting!
Delicous zucchini bread, Trisha W. I made just one loaf. I used about 13 oz of zucchini (1 large), which made the batter pretty watery so I added some extra flour to make it thicker. Worked well, and tastes great. Thanks!
This is soooo good! I added a half a cup of coco powder and a couple of tablespoons water for a chocolate version to get my vegetable hating spouse to eat it. He actually liked it even after I told him it was zucchini. I used the coarse side of my grater when I prepped the zucchini. Had I used the finer side no one would ever know there was zuchini in it. Thanks!
It is typical for me to do a little experimental baking, but even with my alterations in this one rocks!! The two changes I made were 1/2 whole wheat and 1/2 whole wheat pastry flour for the all-purpose, and used stevia in place of sugar. This bread is so moist and delicious!!
This has become my back-up zucchini bread recipe. I add one banana to the batter and sometimes mini chocolate chips. Very nice recipe. Thanks for posting!