Yummy! I did use vanilla instead of almond extract which was fine. Also I increased the 2nd baking time to 25 mins, however, I live at high altitude (5000') and always have to increase baking time for cookies & such. Also, I flipped them about halfway through baking time so both sides would look "toasted." Highly recommended!

Reviewed On: Dec. 7, 2009

I've made this numerous times since discovering it. Everyone in my family likes it, though one kid skips the mushrooms. Sometimes I saute the asparagus and mushrooms in the olive oil, since some of the meals I cook with this require the oven at a different temp. I've enjoyed it both baked & sauteed. I always use the fresh rosemary and think it adds to it. Yum!

Reviewed On: Apr. 7, 2009

My kids love this and so do I... I make it frequently. I don't change the recipe but I do have to grease and flour my pans. I live at high altitude (6000 ft) and have had no problems using the recipe as is. I have tried other zucchini breads, usually with lemon flavoring, and I much prefer this vanilla-based flavoring. Thanks!!

Reviewed On: Feb. 22, 2009