So good, this will be my "go to" recipe now. Nice and moist but not too moist, I didn't get to try it warm but it is very good refridgerated. I did make two small changes though. First was I quickly found out that I apparently don't have ANY bread pans so I used a 13x9 glass baking dish (it would be great as muffins too), also instead of 2-1/4 cups of white sugar I used 2 cups and then sprinkled the top with about a 1/4c of brown sugar which I HIGHLY recommend (it gives it just that little bit of crunch that it needs). The recipe doesn't mention this but zucchini has a lot of liquid when you shred it so it needs to be drained or shredded right into a strainer over a bowl or something.
Was this review helpful?
2 users found this review helpful
So good, this will be my "go to" recipe now. Nice and moist but not too moist, I didn't get to...