This is a favorite new find now that I've made at least 6 loaves. To start, I had to omit the cinnamon due to allergies, but I also cut back the sugar to 1/3 c. You could probably drop it further to 1/4 cup. I also added about an extra 1/4-1/2 c. of shredded zucchini, plus the zest of one whole medium lemon, and used canola oil with a splash of good quality extra virgin olive oil to equal 1/2 c. A bit of olive oil really compliments the lemon and zucchini. This recipe is surprisingly light tasting compared to most zucchini breads that rely on even more fat, sugar and spices that overpower zucchini as the feature ingredient!

Reviewed On: Sep. 12, 2009