There will be no difference in loosing the 1/4 c sugar. "Quick breads" are usually sweet breads.

You could probably loose another 1/4c without change to the texture of the recipe.

The recipe looks a lot like most carrot cakes. It will be denser and moist.

That does sound like a generous amount of sugar. I agree with Terri...reducing by 1/4 to 1/2 cup should be fine. Too much sugar reduction will affect both texture and flavor. My sister always bakes with less sugar. Sometimes quite a bit less that definitely changes the outcome.

It's probably more information than you need, but this link might be helpful.

https://blog.kingarthurflour.com/2017/07/11/baking-with-reduced-sugar/

Thanks! It turned out to be not as moist as the last time I made it (with fresh zucchini vs. the frozen shreds I used this time). So I think draining off the liquid must have been a bad idea. I did notice the dough was stiffer.

It baked a good 20 minutes faster too (maybe due to being drier), and did not rise as high.

It was supposed to have 2 cups shredded zucchini. Because the limp defrosted zucchini looked to have not enough volume, I added a cup of grated carrots last minute. I actually liked that quite a bit. Zucchini is a rarity for me (I was gifted a couple that all the zucchini in the last batch and this one came from).

I will have to figure out a way to make this with all carrots. I could see carrots, crushed pineapple, golden raisins and walnuts.....but not carrot CAKE. I love that too, but want something more for breakfast or afternoon tea.

A local ethnic grocery that carries breads and pastries from a number of Chicago eastern European bakeries used to have something called a "carrot loaf". It sliced cleanly and was great spread with cream cheese. It was fantastic. And $$$. But they must have lost that vendor because I have not seen it there in years. If anyone had a recipe, please chime in!

I think draining the liquid was actually best. Adding the liquid unless it was a few tablespoons, would definately change the texture.

Here is a carrot loaf cake I've been meaning to try.

Carrot Cake loaf

I'd add about half a cup of canned and well drained crushed pineapple or the same fresh finely chopped.

I'm not a fan of raisins so much in baked goods, but tossing in a handful wouldn't hurt either.

Cakes made with oil always have more sugar than a similar butter cake would have.

I have always made my zucchini bread with carrots as well, so I approve of that change. I will have to find my recipe and look at the sugar amount. I've changed laptops and all my recipes on on an external drive. I am about to leave for a bit but will try to look it up when I get back.

As for the idea of a carrot loaf, have you seen the Brazilian Carrot Cake in Food 52's Genius Desserts? It sounds like a version of the loaf you describe. I have not baked it yet -- might today or this weekend. It is an orange bundt with a chocolate glaze -- nothing like our traditional carrot cake. Wouldn't be a stretch to make that as a loaf. There is a barbecue restaurant here that serves a carrot souffle -- almost a pudding. I'd like to try making it at home a bit less sweet. Anyway, my point is that carrots can do a lot more than the relatively few things we lock them into.

I should get my Dad's recipe. It is the only thing he bakes. And often. Not sweet at all but moist and savory. Perfect for breakfast, toasted. If I put together a family recipe book my parents contribution would be one page. 'Dad's zucchini bread'. lol

That blog from Kind Arthur Flour was really fascinating reading. Pretty technical but I like to know why something does or does not work. For example, I did not know that reducing the sugar in a recipe makes it less moist. I saved some of the links to hopefully save me from failures when altering a recipe.

Cloudy Christine, I did not know that cakes with oil have more sugar! My favorite banana bread recipe from Cook's Illustrated uses melted butter. That also makes 2 loaves like this one; I should compare the sugar content in that one (sure enough, only ¾ c of sugar! But with 3 bananas, I don’t know how much sugar comes from those ).

That tastes sweet but not as sweet as this zucchini bread recipe. For my purposes quickbreads are add-ons to breakfast. “Elevenses” to hold me til lunch (I am self employed and if busy often won’t break for lunch until 2 pm). Or something to have with afternoon tea.

Lascatz, that Brazilian recipe looks interesting. Looks rather like a pound cake.

Sleevendog, I would love that non-sweet recipe if you get the chance!

I decided to start a new thread about the carrot quick bread.

Banana bread ingredients from Cook's Illustrated

2 C unbleached all purpose flour
¾ C sugar
¾ tsp baking soda
½ tsp salt
1 C chopped walnuts (toasted if you have time)
3 very ripe bananas, mashed well
¼ C plain yogurt (buttermilk or sour milk works also, as above)
2 large eggs, slightly beaten
6 Tbsp butter, melted and cooled
1 tsp vanilla

Sleevendog, like linnea mentioned -- me, too! Please share "Dad's Zucchini Bread" recipe!

Linnea, I was never a big fan of banana bread until I found Martha Stewart's version. The sour cream really makes a difference here...IMO. You can reduce the sugar, if desired.

Banana Bread (Martha Stewart)

Makes 1 large loaf or 4 mini loaves

1 stick butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup mashed very ripe bananas (2 bananas)
1/2 cup sour cream
Optional: 1/2 cup chopped walnuts or pecans

Preheat oven to 350. Butter a 9 X 5 X 3-inch loaf pan or 4 mini loaf pans.

With electric mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla, beating well.

Sift dry ingredients and combine with butter mixture. Blend well. Add bananas and sour cream; mix well. Stir in nuts and pour into prepared pan.

Bake about 50-60 minutes, or until toothpick comes out clean. Turn out onto a rack to cool.

Note: Mini loaves will take less time, depending on pan size. Start checking at about 20 minutes.

Here's a recipe that appeared in my inbox today. She said that she reduced the amount of honey.