For the first time since I started using allrecipes, I am completely unimpressed by a recipe I chose... Partially because I didn't have a lot of time to find a recipe, so I didn't do the proper research. This recipe called for far too much butter, and I used a quality Italian dressing but still the flavor was horrible. The beans were practically burnt after 15 minutes. This recipe needed more liquid and less butter. I will not make it again. The only reason I give it two stars is that my husband actually did like it.

Reviewed On: Aug. 8, 2008

These were very good. My husband likes them more than I do. They were very easy to make, I followed the recipe as written. Next time I will probably use frozen wild blueberries as someone else suggested, I think they might turn out better.

Reviewed On: Jun. 19, 2008

WOW, this recipe is amazing. Like previous reviewers, I made some modifications. I have tried this twice, once with the extra zucchini as suggested by previous reviewers, and once with the 2 cups as written. I preferred the 2 cups, and so did my 2 and 7 year old. I do not think it is necessary to add extra zucchini. Next time I will try adding carrots to, as suggested by another reviewer. I made three modifications to this recipe. First, I cut the sugar down to two cups, one cup of brown (packed) and one cup of white sugar. (It is still very sweet.) Second, instead of one cup vegetable oil, I used a half cup oil and a half cup applesauce. Third, I added the crumb topping after 15 minutes of baking. The topping is made from 1/2 c regular oats, 1/2 c brown sugar, 1/4 c flour, 1/4 tsp cinnamon and 1/4 c. butter. I cooked the bread for one hour at 325 and let it sit only for 10 minutes before removing it from the pan. This bread is very moist and has a nice cinnamon-sweet flavor to it. It was an instant hit with the family. Half of one loaf was gone within 15 minutes. Hence, the second batch made right away. I am adding this bread to my list of ways to get the kids to eat some veggies!

Reviewed On: Jun. 11, 2008