Ashley Christensen got this sweet bread recipe from her mom, who made it during squash season when the zucchini grew too big to be sautéed. More Brunch Recipes
Much like SJM000, I squeezed my zucchini for 3 minutes, and some liquid came out, so I mixed it in with the rest of the ingredients. Wasn't exactly water, but I went ahead and mixed it in anyway. Bread came out a little salty. But I'd do it again.
Other than the measurements possibly being off in this recipe, it is missing a critical step: Anytime you bake with zucchini, whether is bread, muffins, quiche or anything else, you need to squeeze as much water out as you can before mixing it in. Use a different recipe, shred the zuchinni, and then with a clean towel or cheese cloth SQUEEZE! You will be amazed how much water zucchini holds and if you don't do this, whatever you make will be mushy and never set.
I agree. I had the same experience while following this recipe. It was not cooked through and was almost like a pudding, instead of a bread. I do not think that the measurements for the ingredients is correct.
This recipe cannot be correct. Instinct told me that 1 1/2 cups of flour for 1 pound of shredded zucchini is not enough flour. I'm a seasoned baker and this loaf would not bake through...baked an hour and a half, put a toothpick in to see if it was done...the top portion of the loaf was done, but when I turned it onto the cooling rack, the entire bottom was mushy and soggy. Either too much zucchini, or not enough flour. Please confirm ingredient measurements.
