Mom's Spiced Zucchini Bread

A bit of work on this one but it's fresh out of the oven and very tasty!! Will definitely try this recipe again!

Pretty easy to make. I used coconut oil, added ginger and replaced about 1/3 cup of flour with flax/hemp/chia seed combo. I grated my own nutmeg, too. The edges are crispy and it tastes great. Next time, I will increase the zucchini. I used my loaf pan and an 8x8 pan and baked it for less time.

It wasn’t as moist as I expected, will try reducing the flour by 1/2 cup

Okay all you gf people…I just made this recipe and substituted the flour with King Arthur Gluten Free Measure for Measure and it turned out perfect! I had to cook it a smidge longer (about 4 minutes longer) but this could just be my oven, where I live or perhaps the gf flour. In any case, it turned out excellent. My husband says he can’t tell the difference. It’s a winner so it will go in the recipe box!

Just Ok. I made it exactly as the recipe is written except that I put a cream cheese frosting on it after tasting how dry it was without any frosting at all. It was dry; not very moist at all. I thought the spices were spot on but definitely better the flavor of the spices was much better on the second day. Not over-baked. I used a cake tester to ensure doneness. The batter filled 6 mini loaf pans. I doubt I would make this again unless others I try are even worse. If I ever make it again, I would add sour cream, less sugar, and use half brown and half white sugar and probably puree the zucchini to add more moisture. I was disappointed in it especially after reading all the 5-star reviews.

Super delicious, though it did get thicker as it sat to go into the pans. We doubled the batch, 5 mini loafs and 2 regulars. Prepared the pans with ample butter and the bread crust was amazing. I did add 10 minutes cook time for higher elevation and used frozen zucchini thawed and excess moisture pressed out.