I just threw away my old zucchini bread recipe I had been using for years and replaced it with this one. This is simply so much tastier and more dense than any I have tried. I did have to bake it longer than the one hour; even after 1 hour and 15 minutes it still came out a bit moister than I usually like it, but oh, my, how delicious! Finally - a zucchini bread with character! Glad I took a chance on a change! Thank you, Sophie!

Reviewed On: Nov. 26, 2009

The first time I made this, I followed the recipe exactly and liked it. Tonight I decided to play with it a bit: I had 3 cups of leftover chicken and used it all (I do use a long baking dish). I added cream of celery soup to the cream of broccoli soup and milk. I had about half a cup of corn niblets left in the fridge so I threw those in over the chicken layer. I used a shredded cheddar-mozzarella mix over the top, plus a sprinkling of Reggiano parmesan. Finally, I was a bit generous with the butter and crumbs and mixed them until they were almost like a streusel in texture and put that over the top. I baked it at 400 and waited until it was really nicely golden brown. Consequently, I just had two healthy portions of it and cleaned my plate. I don't know how others will like this version, but oh, my, I think it is fantastic!

Reviewed On: Aug. 9, 2009

I used cooked fresh broccoli (little salt in the water) and then processed it with a couple of pulses. Over the top I sprinkled Ritz cracker crumbs and dabs of butter. Yum! While I was waiting for my chicken to finish baking, I sneaked some of the casserole...and then another big blob...and did not have much space left for the chicken...sigh. I did not add salt, pepper and paprika; it was seasoned adequately because of the cheddar and the crumbs, I would guess.

Reviewed On: Apr. 6, 2009