I made Kevin's zucchini bread today!!!
 

All I can say is wow!!! I made the high carb version for company next weekend and a low carb version for me and they are so close it is not funny. The sugar gives the high carb a little crunchier crust but that is the only difference I can tell. There will be more shredded zucchini going in my freezer the year!!

I sure do miss Kevin!

It is like the real thing. I have quit tellling people I made low carb *insert item* because one one knows the difference anyway.

Can you tell me which recipe you used, and if it's the one w/coconut oil, do you know what I could sub for it? thanks!

I used coconut oil. One of the other fabulous bakers on this site will have to let you what can be used as a sub.