This is a very moist and flavorful zucchini bread! It's not too dense and has a really good texture. I will definitely save this recipe and make it again. I tweaked it slightly according to some suggestions, but these are minor. I used coconut oil instead of veggie oil, 2 Cups of sugar, and only 1 Tablespoon of cinnamon. I also cut back on the blueberries as I used a heaping cup instead (maybe about 1.5 cups).
I used two regular sized bread pans and divided the batter between them. It cooked for the recommended time and then about 5 min. more, but just watch it so that you don't over cook it. The batter would probably fit in one regular pan, but I think you would have a longer cook time.
The bread popped right out of the pan (don't over cook and allow it to sit for the full 20 min before moving to a wire rack.)
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This is a very moist and flavorful zucchini bread! It's not too dense and has a really good...