I love this! The only two things I do differently: I don't puree it. Wish I could, but I don't have a blender! Also, I use veggie stock (I'm a vegetarian). Very good... sometimes I crave it!

Reviewed On: Sep. 4, 2009

Look no further - this is THE recipe for zucchini bread (or yellow summer squash bread, which is how I usually make it). The cinnamon is what makes it so good! I add substantially less sugar, like 1 3/4 C, and feel like that is enough. I also do half white sugar and half maple sugar. 2 C grated zucchini is about equal to one big zucchini from the farmer's market -- if you're shopping at a grocery store, you'll probably need two! I also sprinkle Sugar In the Raw over the top of the bread before baking, and it makes for a nice, crispy crust on top. One more thing: it takes over an hour for me to bake it at 325... sometimes I speed things along by baking at 350.

Reviewed On: Sep. 4, 2009

I also added lime juice and cut back on the cilantro (I don't really like it, but you can't leave it out or it doesn't taste authentic). I also found I didn't need to add any water. Good stuff!

Reviewed On: Sep. 4, 2009