I had heard that zucchini bread was really delicious, so I tried some at my local Farmer's Market and fell in love. I quickly decided I had to make my own, and this looked like a no-fail recipe. Well, it is. It's pretty delicious, and I devoured it quickly. The top crust is very flavorful, so next time I might bake more of it in mini loaf pans, or in a brownie pan, to get more crusty surface area. Next time I will try adding more zucchini, because the pockets of flavor were wonderful but I felt it could use a lot more. I'm also going to add some nutmeg. I used bread flour in place of all-purpose, and canola oil in place of vegetable. I think it could probably stand a little more salt, but admittedly I do love my salt, perhaps a bit too much :) I'm also not a huge fan of nuts in bread, so I left out the walnuts, but that's just personal preference. All in all, definitely a five star recipe. Next time I'll have to make a huge batch and freeze some as the creator suggested, because oh my goodness is it wonderful! P.S.: Do be aware that this is a pretty stiff mixture, and it'll tire your arm out good. Hopefully you have someone who can reprieve you for a few minutes! Definitely add the flour mixture gradually.
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I had heard that zucchini bread was really delicious, so I tried some at my local Farmer's...