Zucchini Bread

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I would like to thank all the reviews; help me cut back on sugar and eggs and i put apple sauce not oil. but it was like a brick any way. what a wast of flour

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This is the BEST zucchini bread ever! I know, there are zillions of zucchini bread recipes out there. I have made many in the past, but they have all seemed to sink in the middle. Not sure what the problem was. I followed this recipe to a T and it came out perfectly! To minimize any extra liquid, I wrung out the excess water from the zucchini (and there is a lot. This does not take away from the moisture of the bread at all.

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Can't rate it 5 stars, but it's real good! As others have said, it needs less sugar, and during my very first bite, I got an egg taste, but that seem to diminish the more I ate...maybe a little egg didn't get fully blended, but I think I'll try reducing the recipe by 1 egg next time.

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Great recipe with the modifications that others suggested... and also to make it "healthier."
1. Sub 1 c. whole wheat flour for 1 c. of the all purpose
2. Minus 1 c. sugar
3. Sub 3/4 c. applesauce for oil (still use 1/4 c. oil
4. Increased to 3 c. zucchini; Held off on water.
5. Sub 2.5 tsp. pumpkin pie spice for cinnamon/nutmeg

I baked it for the 1 hour. It turned out perfect with a crispy top and a moist inside. Perfect flavor. It did not end up falling flat either or sticking to the pans.

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Delicious and flexible recipe. We're trying to find good (and healthy ways to use our garden's incredible production of zucchini. To try to make this a bit healthier, I switched it up a bit and it turned out great! Used one large zucchini that was something like 2.75 cups grated. Cut the sugar in half, but to keep it sweet used the juice and some pulp from a lime rather than lemon, added a teaspoon of allspice and a handful of dried cranberrys and raisens (about 1/4-1/3 cup. Also cut the oil in 1/2. The extra zucchini made my mix wet, so I cooked it an extra 10 minutes. I didn't make it using the original recipe, but we thought it was delicious and didn't miss the other ingredients. I'm debating cutting the sugar back further in the future to 1 cup.

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Way too much sugar and oil. It was too heavy and sweet. Yuk. Wished I would have studied the recipe before making it.

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too much sugar, haha didnt realize it till it was too late, will use 2 cups next time. but the bread is really good. didnt use nutmeg, used 3/4 applesauce, less water, left in for 1 hour and i got perfect consistency with a crispy top. did not sink...so i would not use as much water and i thought applesauce was a great idea ! thanks everyone for your sugg! :

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Am I the only one that had a problem getting it out of the pan I greased both pans with plenty of Pam. Both stuck ruined one don't want to ruin the other because I am taking it to a family outing tomorrow. I guess I will just have to take it in the pan. It is delicious. Next time I will be sure to line the pan with parchment paper

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I think the recipe is great. I used organic wheat flour and organic sugar and brown sugar and it was great. I always use more zucchini then is called for and I used slivered almonds. It came out terrific!

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Dear Paula Dean!
Thank you so much for such a tasty recipe...My ex-husband sent to me so many zucchinis that I had no idea what to do with them...Back in old country we usually used eggplants, so zucchini was not welcome to my kitchen but, because of you, it changed now...Zucchini Bread as per your exact recipe is absolutely delicious and really easy to bake...Everyone loved it including some relatives who visiting us from Los-Angeles, CA ...Thank you, again :