UH-MAZING! Every time I've made it for company I've gotten nothing but rave reviews - even my mother in law complimented me on it (which is def a big deal). Last time I doubled the recipe and froze half the sauce/chicken mixture so all I had to do was defrost it and cook up some pasta - fabulous! This is way better than at any restaurant!

Reviewed On: Jun. 11, 2009

I baked this last night and just had it for breakfast - wonderful! I am a very picky chef when it comes to judging things I make myself and I loved this and would share it with anyone! I used half wheat flour and half all-purpose, half oil and half applesauce (blueberry-pomegranate was all I had on hand!), and half regular white sugar half sugar in the raw, also the suggested crumb topping but with a generous half cup flour instead of a full cup and chopped pistachios because that's what I had on hand - loved the earthy balance they gave to the brown sugar that would've otherwise been a tad too sweet for my taste. Oh and I didn't put nuts in the actual bread and I used about 3 cups of zucchini, just grated up both zucchinis that I had and put it all in! Anyway, I will make this again and again! Zucchini bread was a staple at both my mom's and my grandma's and this is the first I've made on my own - I will make it again and again! Thanks for the great recipe!

Reviewed On: Feb. 7, 2008