Here are some changes I made to zip this up, deal with the moistness problem and possibly make it healthier. I added the spices and vanilla as suggested by others. I substituted brown sugar for white, and don't scrimp-I did and it wasn't sweet enough. I substituted 1/3 of the white flour with regular whole wheat (not pastry flour, although you could do that). I substituted half of the oil with applesauce, an old lo-fat baking trick. I also sprinkled cinnamon sugar into the greased pans, and put some on top. I made some without walnuts for my kids, but with walnuts it's tastier. As for the long cooking time, I made some as muffins and they took only about 35 minutes. Another tip for moister nutbreads- undercook them ever so slightly, removing them when the toohtpick has a few crumbs clinging to it, not when it is completely dry. So have fun using up all the zucchini in your gardens!

Based on other reviews I added 1 tsp cinnamon, 1/2 tsp ginger, pinch cloves and nutmeg.. would definitely recommend as it even then it was a bit bland! I used a 9 by 5 pan so took out after one hour..even then a bit dry. Would probably be great toasted with butter on it. I forgot to add the 2 TB sugar so half way through sprinkled 1 TB coarse demerara sugar on top.. I probably needed to 2 TB... Bittman's "How to Cook Everything" has a better zucchini bread recipe..probably not as healthy.

After I read the reviews mentioning the lack of "zing" to this bread I added vanilla extract & it really seemed to make a good match for the bread. I doubled the recipe & shared one loaf at work - it was a hit!