Nutty Zucchini Bread
14 comments
Appears in Cook's Country August/September 2005
WHY THIS RECIPE WORKS
We wanted our Nutty 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 ingred...