Fruity Zucchini Bread
Appears in Cook's Country August/September 2005
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
We wanted our Fruity Zucchini Bread recipe to boast a rich flavor and a moist—not soggy—texture. We grated the zucchini on a box grater, then wrung it out in a clean dishtowel to expel much of its moisture. We combined the dry and wet ingre...