This is a great recipe. It is a excellent way to use an abundant zucchini harvest. I must confess, I have made it 3 times and altered the original recipe each time. I have twin 3 year old children, and I try to increase the nutritional value without decreasing the flavor whenever possible. I substituted 1 cup of whole wheat flour for 1 of the 3 cups of all-purpose flour. Instead of using 1 cup of oil, I use 1/2 cup applesauce, and 1/2 cup Canola oil. I added 1 Tbsp. of ground flax seed. I decreased the sugar to 2 cups total. 1 cup of white sugar, and 1 cup of brown sugar. I increased the zucchini to 3 cups, I tried using 4 cups, it tasted great with 4, but it seems to be a little difficult to get it baked well enough with the addition of the 4th cup of zucchini. With the additional zucchini it required the full 60 minute baking time in my oven. I think the changes may have actually enhanced the flavor. The additional zucchini is flavorful and makes a very moist bread. The 3 year old children love it!
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This is a great recipe. It is a excellent way to use an abundant zucchini harvest. I must...