My husband, who hates zucchini with a passion that borders on the comical, could not stop eating this bread. It is a major triumph for Oregon's (unofficial) state vegetable. I've made it with many variations and it always turns out great. As per previous suggestions, I swap applesauce for the oil, reduce sugar to 3/4 cup brown and 3/4 cup white, increase zucchini to 3 cups and don't drain it, I add a sprinkling of nutmeg, and I add a topping just before the bread comes out of the oven. Warning: don't add the topping too soon or the bread will go flat. Mine ended up looking like green sludge once, though it still tasted good if you could get past the appearance. The topping I like best is (1/2 c butter, 1/2 c brown sugar, 2 Tbsp flour, 1/2 tsp cinnamon). Put it on just five minutes before taking out of the oven and turn it to broil those last five minutes. Sometimes I add chopped nuts to the topping; even better! When I add chocolate chips to the bread I can cut the sugar even more.
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My husband, who hates zucchini with a passion that borders on the comical, could not stop...