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A good basic recipe. As one reviewer had stated, add the zucchini to the wet ingredients, then add the dry ingredients, then fold nuts in nuts. For the most part unchanged, the bread came out moist and could have used a little more cinnamon.

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I used this recipe as a basic guideline and read previous reviews to help me along.
I made a lot of substitutions and changes, as I was making yellow squash muffins and not zucchini bread at all.
They came out delicious, so although I cannot comment on the actual result of this recipe, I can say that it is an excellent basic to play with and alter to ones own convenience.

My only note that would be of use to others is that if I make this again, I would add the squash/zucchini in with the wet ingredients and then add the wet to the dry, like any normal muffin recipe. Since the squash adds so much moisture, the batter is very thick before that addition and it was nearly impossible not to over-mix.

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I changed this recipe also, I used 1 cup of white flour, 1 cup of whole wheat cut back on the sugar and added about 3 Tbs. of crushed pineapple. The bake time was way too long, mine was ready in about 45 mins. When I took the bread out, I drizzled the pineapple juice from the can and it was Yummy