This recipe was SO good! Followed recipe pretty closely with the exception of cutting back to 2 cups of sugar (which was plenty) and used more like 2 1/2 cups of shredded zucchini as I wanted to use up what I had. I only had 2 regular sized loaf pans, so I increased the baking time to 1 hour and 15 minutes. This was SO moist and flavorful...my husband is hoping I don't give the 2nd loaf away!!! Will certainly be making again!

Reviewed On: Sep. 1, 2011

This is absolutely, hands-down, the best vegetable dish I have ever tasted. The only thing I changed in the recipe was I omitted the green pepper and used an orange and yellow pepper for color. My husband said..."I'll definitely eat this again". Thanks Lynette. Definitely a keeper!

Reviewed On: Aug. 2, 2007

I took so many suggestions from other reviewers, that the only ingredient that remained the same in this recipe was the ground beef. These were my substitutions: 1 can Rotel (diced tomatoes with green chilis), 1 can Fiesta or Mexicorn, 3/4 sour cream, 1 packet taco seasoning, 2 cups corn chips, 2 cups mexican shredded cheese. It had a little zip to it, but if our 2 year old wasn't eating it, I would have used "hot" taco seasoning. My husband and I topped our servings with sour cream and jalepeno slices with extra corn chips on the side. We both had seconds. This will be made again and again! I give my recipe 5 stars! Thanks reviewers!

Reviewed On: Jun. 23, 2004