I have to say that this was NOT a success for me. From the numerous good reviews, I think it was my fault... the egg whites would not stiffen, and for someone with less chiffon experience, it would have helped to know that you have to whip the whites in a metal bowl and allow them to come to room temperature before they will firm up. Also, I did what one reviewer suggested and made a gingersnap crumb crust rather than just using whole cookies. It was very tasty, but turned to mush when I added the filling. Overall, good ideas - but a disappointing result!

Reviewed On: Oct. 11, 2011

I love this! The only two things I do differently: I don't puree it. Wish I could, but I don't have a blender! Also, I use veggie stock (I'm a vegetarian). Very good... sometimes I crave it!

Reviewed On: Sep. 4, 2009

Look no further - this is THE recipe for zucchini bread (or yellow summer squash bread, which is how I usually make it). The cinnamon is what makes it so good! I add substantially less sugar, like 1 3/4 C, and feel like that is enough. I also do half white sugar and half maple sugar. 2 C grated zucchini is about equal to one big zucchini from the farmer's market -- if you're shopping at a grocery store, you'll probably need two! I also sprinkle Sugar In the Raw over the top of the bread before baking, and it makes for a nice, crispy crust on top. One more thing: it takes over an hour for me to bake it at 325... sometimes I speed things along by baking at 350.

Reviewed On: Sep. 4, 2009