So good... no matter what? When you look at all the variations cooks have made, I'm wondering, can you make a bad zucchini bread? I started out with Paula Dean's recipe , made my own changes, and wound up with what many cooks have written here. Used 1/2 oil and 1/2 applesauce. I love butter and oil as much as Paula, but do not like the "mouth feel" of a whole cup in my banana or zucchini bread. Also use whole wheat flour for part of the white; I can't tell the difference, so why not? And 2 cups of sugar is more than enough... I've used a white and brown combo and even subbed a little honey for health and taste. I've found 1 1/2 to 2 cups of "extras" is about right...1 cup nuts, plus 1/2 to 1 cup raisins, or dried cranberries or dried cherries or crushed pineapple; whatever. It seems to work: nuts, no nuts, fruit, no fruit...whatever. However, for sure, DON"T drain the zucchini. I also like a little more flavor from spices, so add a little fresh grated nutmeg (not too much; it's potent. Or 1 t. cardamom and/ or cumin along with the cinnamon. As far as baking goes, zucchini bread seems to be the exception to the baking rule of being exact! It seems one has a lot of leeway, looking at all the variations here that have yielded fantastic results!
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