This was very good. I had shredded and frozen zucchini from my garden and when it was unthawed it was very wet. I hadn't used any frozen/shredded zucchini so I wasn't sure if I should keep all the liquid. I ended up dumping 1/2 the juice and found I should have left it in. The bread was still just fine and not that dry, but I'll know next time to keep all the liquid to make it moist (as I think zucc bread should be :) I chose this recipe for the brown sugar and lower oil content and it was very good. I will use it again.

Reviewed On: Nov. 18, 2009

The only reason I'm not giving it 5 stars is simply because I wasn't totally wow-ed. It was very good and I will be making it again, I'm sure. Other upsides is that this is the kind of ingredients I often have on hand (minus pimentos), it's easy to throw together, and pretty cheap with the leftovers.

Reviewed On: Nov. 8, 2009

These are wonderful. I'm sure butter or shortening is fine, but I followed the recipe and used shortening. Only change I made was adding 2t vanilla. These only need to cook (in my oven) about 10-11 min.

Reviewed On: Oct. 16, 2009