Excellent, authentic flavor. If you don't care for anise, leave it out, as suggested, but we do, and I made the recipe exactly as written, including walnuts. They were delicious. The appearance is particularly pleasing, with a golden, shiny top due to the egg wash. The directions state that each unbaked loaf should be 3/4 of an inch high. If you, like I did, made them slightly taller, it will take longer during the first baking to get the loaf to the state in which it is not moist in the middle. Mine took about 25 minutes. Next time, I will be even more careful to replicate the exact dimensions called for by the recipe. I formed the unbaked loaves on a piece of baking parchment for easy handling. This is an excellent recipe and I will make these again.

Reviewed On: Nov. 4, 2011

Following MommyFromSeattle's suggestions, this is the best zucchini bread recipe ever. As suggested, I did half-cup oil and half-cup applesauce, also did one cup brown sugar and 3/4 cup white sugar. I increased the shredded zucchini to three cups. It was pleasantly sweet, and not dessert sweet. The bread was moist and not greasy. This is a very well-balanced bread with just the right amount of cinnamon and vanilla. With the added zucchini it took 60 minutes. This will be "my" zucchini bread recipe, and I'll definitely make it again. Thanks for a great recipe.

Reviewed On: Aug. 21, 2010

Loved this light, healthful, delicious recipe. It is important that your cantaloupe is fully ripe. I left out the cinnamon, but added a bit extra lime juice for a straight forward, uncomplicated flavor explosion. As another reviewer stated: Use excellent quality OJ. Also, the more chilled it is, the better. I had a similar recipe at a high-end tea room and love being able to recreate it at home.

Reviewed On: Nov. 23, 2009