winnipegirl

Made it as recipe stated, I did remove as much moisture as possible from the grated zucchini and the bread was still moist. Best zucchini bread that I’ve tried so far. Will be trying another batch with Whole-wheat flour instead of white, and erythritol instead of sugar to try and make it healthier…Update..I made it whole wheat and erythritol and it was nowhere near as good. The original recipie is still soft and moist after being refrigerated for several days. The one made with whole wheat and sweetner was like a brick, also multiple cups of erythritol gives it that awful cooling taste. I’ll try making a chocolate version next. 😋

I doubled the recipe and it made three loaves. I used heaped measurements of the three spices, used ‘I can’t believe it’s not butter’ instead of butter (because I was experimenting with it in baking) I also added chopped walnuts,... I always add chopped walnuts to banana bread. I’ve made many different banana breads but This is the base recipie I’ll be using from now on. Not too sweet, tastes great, good texture and smells amazing.

Just finished water bathing and realized the poster has incorrect info regarding headspace. Pickles need 1/2” headspace for safe canning practices, not 1/4” as stated in the recipe. These are going to have to go in the fridge.

5 stars for the perogie dough. I added onions, more cheese etc to the filling and my boyfriend's kids loved them- His son is a very fussy eater and he ate more than anyone else!! I'm going to make a batch every month!