Zucchini Bread

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.