Edited? Indeed. The first time I posted this recipe, I left out two pieces: the amount of baking powder and the baking temperature. Luckily, I acknowledged my source, so I was able to go back to that source and fill in the blanks. Somehow, I still messed up. The breads turned out very dry. Zucchini bread? Dry? Yes, indeed. Rather embarrassing. But here’s the actual complete recipe. Follow it properly, and you’ll like the results. I recommend cherries or chocolate chips as add-ins.

Zucchini Bread with add-ins (cherries this time)

2 cups grated zucchini

1 1/2 cups sugar

3/4 cup unsalted butter, melted

3 large eggs

2 teaspoons vanilla extract

3 cups whole wheat pastry flour (or all-purpose flour)

1 teaspoon baking soda

1/4 teaspoon baking powder

1 1/2 teaspoon salt

1 teaspoon ground cinnamon

Optional add-ins:

3/4 cup chopped walnuts

1 cup fresh cherries, pitted and chopped

1 cup semi-sweet chocolate chips

Combine sugar and butter in large mixing bowl. Beat together, adding eggs one at a time. Mix in vanilla.

In a medium bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Add this mixture gradually to the liquid mixture, alternating with grated zucchini. Fold in walnuts and cherries or other add-ins.

Bake in loaf pan or three small loaf pans at 350 for 50-60 minutes. Remove from pan and cool on wire rack before slicing.