Rather than bake my usual whole wheat zuke brick, this year I decided to try a couple of new zucchini bread recipes.
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?