This zucchini bread recipe originally called for 3 cups of sugar. We agreed with many of our customer comments that three cups seems like a lot of sweetness! In this revised recipe, the sugar has been cut down to 1 cup and we’ve added some xanthan gum to ensure a stable structure for easy slicing and serving. We also recommend toasting the walnuts before adding them to the batter for a nice nutty flavor, but that is an optional step. We would also not fault you for swapping/adding some chocolate chips to the mix.
After a few ingredient tweaks and restructuring the steps for more ease, this recipe yields two 8×4-inch loaves, or 4 to 6 mini loaves for gifting, of lovely sweet and spiced zucchini bread.