Very tasty! I have an abundance of zuchinni in my garden this year, and was looking for a way to use it. This is definitely a keeper. I substituted red bell peppers from the garden for the onion, and also added some sweet basil. Everyone thought it was good.

Reviewed On: Sep. 18, 2009

This recipe turned out great, however, I did make some changes. I DOUBLED the original recipe and made these additional changes: 1 16.3oz container of creamy peanut butter - only b/c I didn't have chunky 3 eggs 1/4 cup oil 2 cups buttermilk instead of regular milk Also, I blended all of the wet ingredients together seperately using a hand mixer(to avoid splattering, cream all of the wet ingradients except the buttermilk first, and then gradually mix in the buttermilk). In a seperate bowl I blended the dry ingredients with a fork, then mixed the two together, being careful not to overdo it. I ended up with 3 loaves in 2 two different size pans, and one of those was metal, so my cooking time varied from 45 min. to 1 hour, however 325 degrees was a better temperature - especially if you are using a metal pan. My loaves were not dry at all, and weren't dense - the texture was very good. I suspect a previous reviewer didn't use enough baking powder, b/c it calls for Tablespoon not teaspoon. The only drawback I had was that the loaves wanted to stick, so make sure the pans are well-greased and floured. Next time I will use chunky peanut butter, or add some chopped nuts, because I think that would only make it better. I hate to see a good recipe get bad reviews, so I hope this helps.

Reviewed On: Sep. 6, 2009

These are sooooooooo worth the 82 carbs. I've made this recipe dozens of times - without a bread machine - and it turns out great everytime. Even if you are a beginner at bread making, this recipe seems to be very forgiving. YUMMY!

Reviewed On: Jul. 14, 2009