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Mom's Zucchini Bread

Reviewed: Jul. 17, 2013
One of the most delicious recipes I have ever tried, and I've tried many! So here are few things I did to slightly change it, and still can't believe it worked!! I used 2c. shredded zucchini and 1c. shredded carrot (I second ALLIEA's note...NEVER drain the zucchini when making this bread). For the sugar, I ended up (unknowingly) running out of it, so only had 1c. of organic sugar to use. Fortunately, I had agave sweetener, in which I used half a cup. (Note: If you want to substitute sugar with agave sweetener, it's easy! 1/2c.-2/3c. agave sweetener for every 1c. sugar.) And, I used a raw nut mix (almonds, walnuts, cashews, brazil nuts, and raisins). The results? OMG!!! The crispy, golden top, with a deliciously soft and moist texture with a crunch in every bite inside...The colors when you slice into the loaf are absolutely wonderful. This could not have resulted any better!! So there's a workaround for y'all! :) and if you're a risk-taker like me, go for it. I don't think there's any going wrong with this recipe. Thank you, thank you for the recipe and inspiration. P.S. I made mini muffins with the extra batter.
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