Most zucchini bread just doesn't taste very good. We developed zucchini bread with rich flavor and a moist-not soggy-texture that we couldn't wait to eat.
Why This Recipe Works
While carrot cake and banana bread recipes are usually pretty good, zucchini bread starts with two big deficits: Zucchini, by its nature, is very bland and very watery.
Zucchini is more than ninety-five percent water, so the first step was to remove as much moisture as possible. Fist we grated ours on the coarse holes of a box grater, coated them with sugar, and let them sit for thirty minutes. We then placed the shreds in a kitchen towel and squeezed them like a sponge to wring out every drop of water we could. We had solved the moisture problem, but our tasters still complained how bland our recipe was.
Many recipes call for oil, but we found using a little butter made for a much tastier loaf. Low-fat yogurt added tangy flavor and a little lemon juice provided a citrusy zip. Many recipes go a little too far with spices, but we stuck with the simple combination of cinnamon and allspice to round out the flavors.
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