I was reluctant to make this for a potluck until I had used my family as guinea pigs first. I made a small batch with my usual "Crisp" topping and everyone, including my picky 9 year old were fooled! My husband was even confused as to why I was having him taste "my usual" apple crisp :) The only changes I made were using the large "8 Ball" squash from my garden instead of long zucchini. If your filling is bitter that's a problem with your zucchini, not the recipe...I also cooked it longer with the sugar and spices and a little pat of butter. My topping is:1 1/4 c. oats, 1c. flour, 1/2 c. wheat germ, 1/3 c. nuts, 1 c. brown sugar, 3/4 c butter, 2 tsp. cinnamon, 1/4 tsp nutmeg & salt. I press half in the bottom of the pan and sprinkle the rest on top. Oh yeah! 8-9 c. fruit filling in the center! :)

Reviewed On: Dec. 29, 2009

I made it into a coffee cake to take to a potluck.I made 1 1/2 times the posted amount.It made enough for 13x9 glass pan and a little loaf pan.I baked at 325 for about 1 1/4 hour.I made many of the same changes that other posters made~whole wheat pastry flour,1/2 applesauce for oil (used unsweetened,apple-blueberry),brown sugar for white and only 2 1/4 cups in all(plenty sweet for me,even w/out crumb topping),a little more zucchini~3 1/2 c. in all,a little more baking soda(for the extra acidity in brown sugar) and a crumb topping with 3/4 c. each brown sugar and flour and 6 Tb.butter cut in.Several people asked me to write down the recipe for them! It really was excellent!

Reviewed On: Aug. 17, 2008

These were great!We used it on onion,zucchini and small mushrooms.They were all excellent!A bonus was that the first batches stayed nice and crispy in a warm oven while we fried consecutive batches in our tiny deep fryer.A hit with the whole family!

Reviewed On: Aug. 10, 2008