This is an acceptable, not remarkable, zucchini bread. It is not moist enough, and a little more spice wouldn’t hurt either, although I did like the addition of the dates. Most important, I’m disappointed with the loaf itself. While I should have known better than to continue on when the batter filled only about one-third of the pan, I should also have been able to rely on the pan size called for in the recipe. I want a loaf, not thick bars baked in a loaf pan. This was barely two inches tall! A word to the wise – either make a full recipe and make one, 9x5” loaf, or use smaller pans. Or make muffins. Or, since this bread was rather non-descript, choose one of the many, better zucchini bread recipes on this site. (And don’t make the same mistake I did – whatever size pan you choose to use, the pan should be 2/3 full with batter!) Note: If you still decide to try this recipe, add a teaspoon of salt.
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This is an acceptable, not remarkable, zucchini bread. It is not moist enough, and a little...