sf wrote:

>> The problem I have with most zucchini-bread recipes is that they're so
>> sweet that you can only eat the bread as a snack or as a breakfast item;
>> they can't be easily incorporated into lunch or dinner.
>
> Sounds like you've made enough of them that you know how much is too
> much for your purposes. So reduce the sugar and kwityerbitchin.
> What's so hard about that?

It's not that simple: When you reduce the sugar, the resulting bread is
tougher and dryer, because besides adding sweetness, sugar holds water and
tenderizes. I think it's easier to get a dinner-style zucchini bread by
adopting a completely different approach and using a yeast-bread recipe like
the one Susan posted.

Bob