Must-try, super-moist zucchini bread from Alexandra's Kitchen

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Notes about this recipe

  • hbakke on August 13, 2020

    This took over an hour in the oven to get to 205°F and the resulting bread was dense, but it had a nice flavor. I think I probably used too much zucchini (close to 16 oz) and would try reducing that next time.

  • anya_sf on August 08, 2020

    I used white whole wheat flour, 25% less sugar, the optional cinnamon, and the full pound of zucchini. Baked in a 10"x5" pan as recommended, it was done in just over an hour. The loaf was slightly squat, but the larger pan probably helped it bake evenly. This zucchini bread was truly super moist without being gummy and the sweetness was just right for us. My teenage son ate 4 slices the first day, so I'm thinking this was a winner.

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