Wanted to comment that the mixing time on the sugar and eggs seemed a little excessive. This bread is very dry with very little flavor. It does need more zucchini and more sugar/sweetner. Since I used vanilla extract instead of lemon I can't really comment on that. I will make this again but will not dry the liquid from my zucchini (dry or not to sry was not included in the directions). Other than the vanilla I followed the directions exactly and have made zucchini bread before, and this was not what I was expecting. But I will try it again with my own changes.

Reviewed On: Jul. 29, 2009

This was really good when eaten hot, not so much once it cooled. I did not use the Old Bay instead used Webers garlic and herbs. I think I might have used to much bread crumbs and will cut back on that next time and there will be a next time. Note to others be sure to squeeze as much liquid as possible from the zucchini (I used a clean kitchen towel).

Reviewed On: Jul. 12, 2009

Although the bread did taste great. The recipe itself is not concise in the directions. Like is it baked at 350 degrees or 175 degrees? Also, what about after you put your hands in the batter? Do you need to knead it a certain number of times. I was not very happy with the outcome the top was indeed crunchy perhaps a little to crunchy as well as the sides and bottom. I baked it at 350 for 45 min in a teflon loaf pan (same as I bake other breads in) and it was more than done. Not sure I will make this again or not at least not without some refining of the directions. Sorry, but in my opinion this is not one of the better recipes offered on this site.

Reviewed On: Nov. 15, 2008