I have made it twice now and loved it both times. Followed others' suggestions about substituting 1/2 apple sauce for the oil and oats for the wheat germ. Didn't know the amount and just did the full 1/4 cup. Worked fine. Only issue is that the recipe doesn't specify the size or number of loaf pans or how to prepare them. I used just one 9 5/8 x 5 1/2 and the batter filled it to the top. I should have known it was too much, but didn't want to try to take some out, etc. When baking, it extended over the sides. In the future (and there will be), I intend to use two loaf pans, greased and floured. Make sure to let the bread cool completely before trying to get it out of the pan. The loaf is quite dense/heavy and will break apart if it is still warm.

Reviewed On: Nov. 27, 2009

Although my husband liked the filling, I was very disappointed. I agree that it was bland (even though I was a little more generous with the herbs, onion and garlic than written). The filling never "bubbled" and the tomato sauce just dried out on top of the zucchini. I would not make this again.

Reviewed On: Oct. 26, 2009

My husband says this is his favorite way to have potatoes, like french fries without the frying. I tried using fewer spices and all the spices listed and we like the entire mix. We also now prefer cutting the potatoes in wedges (as shown in the picture, but not as described in the recipe) which makes it easier to have a crisper outside and softer inside. I also scrub the potatoes well and leave the skin on.

Reviewed On: Jan. 16, 2009