Warm Zucchini Bread

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I love this recipe. I made a few changes to my liking. I use pecans instead of walnuts, dark brown sugar, and increased the zucchini to 1 1/4 cups. Depending on the humidity the batter may come out too dry. I just add a touch of unsweetened apple sauce...no more than 1/4 cup. I just drip it and stir until it's a little more moist. It's not suppose to be like a cake batter. It is pretty thick but the moisture in the zucchini moistens it up quite nicely.

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I followed this recipe exactly as stated and hated the end result. Perhaps the reason it is titled "warm" is because you'd better eat it right out of the oven or else. Once it sits for a while it turns dry and hard. I threw out what I made.....what a waste of ingredients!! makes good door stops.

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bread so delicious I made it twice in one week! It came out moist, followed recipe exactly.

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mmmmm... enjoyed it. Turned out good, not sure wht some of the comment writers are talking about maybe their not doing it properly. Highly recomended

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Very dry, little flavor. I followed the recipe exactly. I will not make this again. Very disappointing.

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This was a very easy recipe to make. I didn't drain the zucchini and it turned out nice and moist. I made 4 small loves and baked for 40 -45 minutes. I will definitely make it again.

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Only had dark brown sugar at home & it turned out so delicious!!!! Left the walnuts out since my daughter is allergic.

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Very good recipe and also super easy. The zucchini bread is tasty! I didn't have nutmeg, so I put in some apple pie spice which worked very well. The zucchini make the bread very moist.

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Super delicious. Concerned about oils, I used half the butter and half the oil and subbed applesauce for the other half. It came out moist and delicious - though I was worried it would be dry like others have noted. I might reduce the sugar next time, but only by 1/4 cup.

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Delicious. This is the recipe my Mother used for years and it never get's old. It helps that my husband loves itr as well.