Zucchini bread -- or -- WTF is wrong with me?

Yes, it's zucchini time already and a friend who grows it in her backyard was kind enough to lend me some for my SECOND attempt at this Paula Deen (God bless her) recipe.

The first time I tried to make this bread was last fall. The recipe makes two loaves and BOTH of them collapsed in the middle. It was a scarring experience and I didn't try again until this last week.

After a lot of reading and a lot of soul-searching, I discovered my original problem was that I had used a zucchini that was way too big. The problem with giant zucchini is it contains a lot of moisture, making the foundation of the bread somewhat fragile and, as a result, causes collapsing.

So this time, after grating the zucchini, I squeezed it with my hands before putting it in the mixing bowl to eliminate the excess moisture. Problem is, I wasn't using a very big zucchini and eliminated TOO MUCH moisture, resulting in dry bread. I also ran out of sugar, which left me a quarter cup shy of what I needed, so the cinnamon/nutmeg combo was a little stronger than it should have been.

Despite all of my problems, I will say, this recipe is DELICIOUS when all the right measurements of ingredients are present, so I refuse to give up.

I will make this bread again (before next year even) and I WILL PREVAIL, GOD DAMNIT!