I can't review the outcome of this exact recipe because I only used it as a guideline. I had lot of zucchini to use up and couldn't find my usual recipe. I was mainly looking for ingredient ratios. This recipe has potential, but to the experienced eye, there are several changes that immediately need to be made. That is way too much sugar and way too much salt. For a good traditional taste, try just 1 cup of BROWN sugar and 1/2 tsp. of salt. Use 3 cups of zucchini. Do not drain it, do not peel it, do not seed it. Cut off the ends and grate it. If you must use that much oil, use oil that tastes like something; melted butter and/or coconut oil. I like to use 1/2 c. butter and 1/2 c. applesauce. The batter will be ridiculously thick until you add the zucchini. Fold it in, wait 5 minutes, stir again. It will be thick but workable. Bake until it is done (until toothpick comes out clean). Due to differences in moisture levels in the zucchini you use, that may be the time stated, it may be way longer. Expect 60-90 minutes for a loaf. Pecans complement zucchini far more than walnuts, IMO. With those changes but otherwise following the recipe, I got wonderful results.
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I can't review the outcome of this exact recipe because I only used it as a guideline. I had...