The first time I made this, I made it just as the recipe stated (with the tiny exception of switching the walnuts for pecans.) It turned out perfect! Moist, with a delicious sweetness (definitely not too sweet), dark golden brown in color. The second time I made it, I skipped the nuts, per the request of a family member who doesn't like them and added mini chocolate chips. That loaf turned out perfect as well- the mini chocolate chips melt into the bread and make it even more moist with all the delicious little pockets of chocolate. The next go around I did pecans and mini chocolate chips- best loaf yet. This is my new go to recipe for zucchini bread.
Side note- do not drain the zucchini. That is where the moisture comes from. Before you add the zucchini, the dough will resemble cookie dough in constistency- the second you start to stir in the zucchini it thins out and you can pour the batter into the pans. And you can really pack in the zucchini when measuring. The more the better. Yummy!
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The first time I made this, I made it just as the recipe stated (with the tiny exception of...