This bread was so good last time I made it that my hubby and son had a piece every time they walked through the kitchen! It is oily though, and very sweet--I will try less sugar and add molasses next time. Maybe 1/4 c less oil, too.
I made this last week and I'm making it again! It was great! I did find it a little oily, so I'm going to try using 1/2 whole wheat flour, since that always makes things come out dry :) I also added some chocolate chips, just to make sure the kids ate it since they saw me put the shredded zucchini in the batter. The whole family loved it. This is going to be one of my "go to" recipes from now on!
Made as directed. Did not peel my zucchini beforehand bc I like the lil green flecks in the bread. For sone reason I have an 8.5x4.5 loaf pan and a 9x5 loaf pan. The 8.5 cooked perfectly in 55 min. The 9 in took another 20 min after I cranked the heat up to 350. Came out moist and delicious. This will be my stand by zucchini bread. And one more thing. I used a very large zucchini about 3 inches thick at it's thickest and about a foot long and had plenty. Even too much. I still had about 2 inches of zucchini left.
This is a great recipe! The bread came out moist and flavorful. I added a topping of glaze ( cinnamon and powdered sugar and some water) to enhance it. I will try adding walnuts next!! Thanks for sharing.