Zucchini Bread

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Per other reviews, I decreased white sugar to 1 cup and thought it was plenty sweet. Also I used a small snack-pack size of cinnamon applesauce plus a generous 1/2 cup oil instead of the 3/4 cup oil.

This is great as bread and muffins. It is much lighter than some other zucchini breads I've had that are very dense. (which is good! This is a great recipe if you decrease the sugar.

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With an incredible production of Zucchini in the garden, I had to do something...so I set out to make this bread. I made a few adjustments based other peoples reviews and it is perfection. The adjustments: replace 1/3 C oil with unsweetened applesauce; add about 1/8 tsp nutmeg and 1/4 C raisens, and increased Zucchini to 2C.
Friends beg to know when I making it again!

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For an added touch... top it with raw sugar and bake it that way and serve it warm with butter or cream cheese. So good!

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good

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it was delicious! i love this recipe and it was perfect as we were growing a giant zucchini. i added some nutmeg and allspice because other reviews said to and it was amazing!

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This recipe is great anytime. My family really enjoys it.

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I made 2 separate batches of this recipe. The first one was flat as a pancake. I was surprised when I made the batter that it didn't fill the bread pans fuller, but I expected it would rise a bit. It didn't, and the bread was barely tall enough to spread anything on. The crust was oddly carmalized as well.
I was more careful with the second batch, figuring I left out an ingredient or measured wrong in the first, but I got the same results.

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easy and good

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Very easy and taste great. I will make it again and again.

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I followed the advice of other reviewers and cut the sugar, added spices and raisins, etc. Taste was OK, but the biggest problem was the instructions- is this really meant to make two loaves?! I followed your instructions and each loave was no more that 1/2'' thick... Might be a mistake- did anyone ignore and bake as a single loave?