This is a great recipe as-is, and a recipe that will stand up to reasonable "tweaking" to suit individual tastes. Be aware that your batter will almost resemble a dough before you add the zucchini. Since the zucchini isn't drained prior to adding it, it will contain all the moisture you need. No additional water, milk, eggs, etc., are necessary. If you can't stir the zucchini in by hand it's OK to use the mixer and in fact will give you more of a batter-like consistency by helping to release some of the moisture. Also, if you add additional zucchini, crushed pineapple, shredded carrots, etc., you must anticipate a longer bake time due to the added ingredients which contain even more moisture. If the tops of your loaves are becoming too brown spray the underside of foil with cooking spray and loosely cover the loaves until they are baked through.
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This is a great recipe as-is, and a recipe that will stand up to reasonable "tweaking" to suit...