This recipe is great. The bread is moist and the taste is great. Prior to this recipe I had never made zucchini bread. I had never eaten zuchinni bread neither had my husband or my son, but I had a lot of zucchuni left over out of my garden and I had to figure out what to do with all the zucchini. I'm not a big fan of cinnamon so I substituted the cinnamon with 1 1/2 tsp of nutmeg and 1 1/2 tsp of allspice. I also increased the zucchini to 3 cups. I have made more than 60 miniature loaves and I can't stop my boys from indulging. I tried hiding the loaves in the freezer, but my boys found them. I have given these loaves to friends and family and I get the same review everytime, this is great. Kudos to the chef. I will continue to make this recipe time after time.

Reviewed On: Sep. 28, 2008

This was a great recipe, but I did make a few changes. I eliminated the brazil nuts. I roasted the pine nuts first. I also added 2/3 cups of asiago cheese. I reduced the olive oil by half. I also eliminated the chili powder.

Reviewed On: Sep. 27, 2008

This was a really good recipe. Instead of letting the bread sit out for a couple of hours I taosted the bread. I also used 1 tsp each of sage, oregano, and italian blend seasoning. This combination of herbs adds great flavor. I increased the butter to 1 cup. Make sure you coat each breadcrumb in the butter mixture. I also added 1 small bell pepper finely chooped. Mmm mmm good.

Reviewed On: Sep. 27, 2008