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Mom's Zucchini Bread

Reviewed: Feb. 25, 2014
Perfect when you follow the instructions. This is a somewhat daunting recipe for the first timer, not that its hard, but it produces unexpected results as you prepare it. NOTE: When you make this according to the instructions you will end up with a very stiff dough prior to adding the zucchini, so stiff you may have trouble mixing it. Use the cooks wonder-tool, your hands. get in there and squeeze the dough through your fingers until its well incorporated, do not kneed it, just use your hands to mix it. when you add the zucchini use your hands again, within a minute the dough will flop back to a sticky and mostly pourable batter, you can then go back to a spoon to complete mixing if needed, and yes your hands will be a sticky mess after this step, stay close to the sink. The bread was not overly sweet, had a nice texture and was completely cooked. One batch made 1 standard loaf and 3 mini loaves (closer to 40 min bake time on the minis). For the folks who recommend making this a low fat recipe I have to say NO. The point of this is the flavor and the fat. Cutting the fat in half only allows you to eat more than you should, stop over eating and its not an issue unless you have a valid medical reason for it, and in that case you probably shouldn't be eating stuff like this. Who lets their kids eat 6-8 pieces of this? I mean come on, half a cup of applesauce won't correct your kid's bad habits.
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