Reviewed: Sep. 17, 2008

This is the best zucchini loaf I have made. Super moist

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momofmany


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Reviewed: Aug. 6, 2008

I've converted every zucchini-hater I've encountered with this recipe! I ALWAYS ADD: the zest of one LEMON (preferably) or orange to augment the flavor of this recipe considerably. Add it to the draining zucchini to let the flavors incorporate. This is the best zucchini bread recipe out there. No others need apply! :-)

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lilybean


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Reviewed: Jul. 31, 2008

This is an awesome loaf...I did do some substitutions b/c I was low on ingredients. I replace the raisins for chopped up prunes, I did half/half walnuts/pecans, and I did half/half all purpose flour and WW flour (the sub is 1C all purpose to 1/2C WW flour)...turned out awesome, it'll go in my fav's! The outside of the loaf is a little crunchy while the inside is super moist, my 3yr old loves it!

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sazzie333


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Reviewed: Aug. 8, 2007

The correct French term is 'dégorger'. In order to skip this step, I simply shred the zucchini in the food processor and strain it in a sieve or sqweeze the excess liquid with my hands. More messy but faster if you are in a rush!

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c.e.l.


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Reviewed: Jul. 17, 2007

A very tastey bread, but not really as light as I had expected. Actually not much different from my usual recipe which was rather disappointing given the extra steps.

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ANITALOUISE


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Reviewed: Jun. 9, 2007

Excellent! Tender, moist. Prepared exactly according to directions and was delighted with the result. Best zucchini bread recipe I've ever tried. Thanks!

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WennieMae

	Cooking Level: Intermediate
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Reviewed: Nov. 15, 2006

ABsolutely amazing. The cake was soft and had just the right amount of spice. The step to remove the moisture from the zucchini was very helpful. I highly recommend this recipe.

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DeirdreKeay


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Reviewed: Aug. 16, 2006

I loved this bread and so did my family. It was perfect in all aspects. Light, moist, delicious, and easy to follow recipe, need I say more?

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LUNA94_200

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2006

I quartered the recipe, left out the walnuts, used apple sauce instead of oil, and baked them as muffins. GREAT!

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Tianna


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Reviewed: Aug. 21, 2004

Wonderful recipe. Tasted just like my mom's recipe from 20 years ago. Thanks so much.

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CINDYOWE


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Reviewed: Aug. 19, 2004

Not as good as I expected. Too sweet and white. Next time I might reduce the sugar by half and try brown sugar instead. I used sunflower seeds instead of walnuts.

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HAHCROSS


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Reviewed: Aug. 5, 2004

very light!

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CARIA

	Cooking Level: Expert
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Reviewed: Mar. 2, 2004

OK but too much baking soda

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NININI


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Reviewed: Jan. 25, 2004

Too dry; I think I prefer "lead bombs." All edges burned before the middle finished baking. I also added 14 t. of cloves and 14 t. of ginger, which I'm glad I did. Otherwise, it's pretty ho-hum.

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PGHREPRESENTIN


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Reviewed: Jan. 25, 2004

For all you wheat/gluten intolerant people out there, I substituted the regular all-purpose flour in this recipe with Bob's Red Mill gluten-free all-purpose flour, added 1 tsp xanthan gum and it was excellent! Give this recipe to any friends that have wheat sensitivity. Also, I added a 1/2 tsp of rum extract with 2 tsp vanilla instead of the 2 1/2 tsp vanilla, gave a great flavor. This one is a definite keeper!

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WONDERMAMA


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Reviewed: Jan. 25, 2004

This loaf is definitely the best one I've ever made. Moist and tasty. It's very light because of the extraction of all the excess liquid that would normally be in a loaf like this. Thanks for the great tip!

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BASH


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Reviewed: Jan. 25, 2004

Wow - - this recipe rocks!!! I had to make it over and over again! I didn't have any golden raisins, so I substituted baking raisins. I added the raisins to the dry ingredients so they didn't fall to the bottom of the pan! Thanks!!!!!

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TheKissingCook

	Cooking Level: Professional
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Reviewed: Jan. 25, 2004

This was really good. Different from what I'm used to but I really enjoyed it just the same.

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LTISONE

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA
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Reviewed: Jan. 25, 2004

I must add my thanks for this recipe to this long list of reviews. My variations included using half white half whole wheat flour, currents, pecans, grated orange peel. I baked it in a bundt pan , as have others, and it was beautiful. cookinkate

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COOKINKATE


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Reviewed: Jan. 25, 2004

This is a wonderful recipe. My zucchini loaf turned out so moist and yummy!! The only change was that I made was that I put less oil in(3/4c). Thank you Kevin!!

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