First up, Glazed Lemon Zucchini Bread, recommended by a friend. I omitted the glaze, as the bread is sweet enough as it is. And, since it is made with cake flour, it is really more cakelike than breadlike.
I fed it to the worker bees yesterday. It disappeared with alacrity. But I doubt I will make this recipe again.
In the eat-more-butter department is Shirley Estabrook Wood's Zucchini Bread, from The Essential New York Times Cookbook. Using lots of butter, eggs, sugar, and walnuts, but no yeast, this recipe creates a loaf of bread that looks yeast-risen. It is a touch too sweet for me, but otherwise delicious and very addicting. One sample bite led to another, and another, and another, until I had to put it away. This would be a good recipe for guests who are not very crunchy.
One problem I had with both loaves is, despite extending the baking times, neither was very done on the inside. I checked my oven with an oven thermometer, and it appears to be spot on, so I'm not sure what the problem is. Perhaps my stainless loaf pans?
Thank you for making me look up, for at least the hundredth time, the word "alacrity." Maybe I will now mentally see your zucchini bread when I see the word and that will trigger a memory of its meaning. Other words I have to look up every single time I see them: temerity, enervate, and nonplussed.
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