This is the beginning of a very nice quick bread. The texture and moisture were spot on but the flavor left a good deal to wish for. So on my second bake I added fresh blueberries and the grated peel of a small lemon. I substituted a lemon yogurt (Liberté) with a good kick of tart lemon flavor and threw in about a 1/4 tsp of vanilla powder for insurance. I also seeded the zucchini then julienned it to give it a little more visual presence In the slice.
I made this bread despite the 3 star rating and it's excellent! I've made many quick breads over the years and this is one of the best. I tweaked the recipe to boost the flavor since the recipe as written seemed bland. None of the changes I made would have affected the texture. The crumb was tender and moist. I added grated lemon zest, cinnamon, nutmeg and cardamom. I also drizzled the loaf with a crunchy lemon glaze while it was still warm. The loaf domed nicely in a 9x5" pan, but I think it would be ok in an 8 1/2x4 1/2" pan as well. It tested done at 62 minutes. May take longer in a smaller pan.
Very good basic zucchini bread recipe, moist and fine-grained. It makes an excellent template to which other things can be added if you like (e.g. spices, dried currants, different nuts, chocolate chips, lemon or orange zest). An 8" loaf pan works better for me for this volume of batter.
This recipe is so good! Bread came out moist, light and perfectly sweet. Not sure why it didn’t get higher rating. It’ll be my go-to zucchini bread recipe from now on.
This recipe deserves a much higher score than three stars. My kids love it (and aren't the healthiest eaters!) and in fact I used this as their first birthday "Cakes". It is delish toasted for breakfast. Freezes well too. I find that i have to squeeeeeeze out the excess water for the zucchini, but I also end up doubling the zucchini I have and freezing half so that I can make this recipe on demand! Also, I make it AS THE RECIPE SAYS but no walnuts. It is YUM.