For those reporting they found this bread not very moist, it could easily be because there's a lot less oil in this recipe than there is in most recipes of this type. After a gagillion years of baking experience I stuck with what I was comfortable with and doubled (yes, DOUBLED) the amount of oil. As I expected, I was quite content with the outcome. As for the zucchini, I shredded it - I know I wouldn't have cared for biting into pieces of zucchini in a sweet muffin. I omitted the walnuts so everyone would be happy, but I believe these would be equally delicious with or without them. Half the recipe was just right for 12 gorgeous, perfectly risen and rounded muffins which I topped with demerara (aka turbinado) sugar before baking. (If you choose to make this recipe as muffins, bake them at 350 degrees 20-25 minutes) These are moist and just sweet enough, the apple lending a lot of extra flavor using zucchini alone wouldn't. While I ended up loving these, for me having to double the oil to ensure a moist muffin, particularly since this is a deviation from other, similar tried and true recipes, made this a 4, rather than 5-star recipe for me.
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For those reporting they found this bread not very moist, it could easily be because there's a...