Reviewed: Nov. 16, 2009

Wonderful, the cranberries plump up when you cook this.

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mommycook

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Reviewed: Nov. 3, 2009

This is a very good bread to make in small loaves and use in a gift basket. quite tasty

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Linda K

Home Town: Spring Hill, Kansas, USA

Living In: Lebo, Kansas, USA

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Reviewed: Oct. 9, 2009

Delicious! Moist! Healthy! I, like others replaced the oil with applesauce and doubled the zucchini. This is going to be great for breakfast tomorrow!

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Arista

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Reviewed: Oct. 5, 2009

Woah good Zucchini Banana bread. I made a few adjustments - increased the zucchini to 2 cups, used 3 bananas, used 1 1/3 cup packed brown sugar and no white sugar, and I used butter instead of oil. I also didn't have cranberries so I used raisins, and put in some chocolate chips. Yumm!! It came out moist and a little dense, but I think that is my fault and I will definitely make this again!

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halli

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Reviewed: Oct. 4, 2009

This recipe was great tasting. I used pecans instead of walnuts as I like them better. I actually will add more brown sugar next time

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stamps4linda

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Oct. 2, 2009

my kids loved this one and didn't notice there was zucchini in it! I left out the nuts and added a some chocolate chips which also may have helped. I agree that if I make it again I will definately try it with less sugar.

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Lindsay777

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Reviewed: Sep. 29, 2009

I followed the recipe with the exception of omitting the nuts and adding slightly more cranberries. It was WAY too sweet. Also the bread was a little dry but that could be because I did mini loaves and possibly baked a little too long. I may try it again with less sugar.

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Kristin_California

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Reviewed: Sep. 28, 2009

Awsome, I did like the rest, added 1c. Zuchinni and 1/2c. sugar.

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kisslips

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Reviewed: Sep. 28, 2009

I didn't have dried cranberries, so I used chocolate chips instead. I aslo used less white sugar and three bananas.

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Loree86

Cooking Level: Expert

Living In: Mora, Minnesota, USA

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Reviewed: Sep. 18, 2009

This recipe is great, except the bread turned out dry. I would recommend using at least a full cup of vegetable oil and/or another cup of grated zucchini.

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KayN90

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Reviewed: Sep. 12, 2009

This is really a great recipe. The only reason I gave it 4 stars was because my family thought it was missing a little something. I make the receipe twice in row using other people's suggestions... added an extra banana, zucchini and pumpkin pie spice. It was really good, I'd have it again but I would still find something else to add.

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Dawn

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Reviewed: Sep. 11, 2009

Thank you for the great recipe. I doubled it and made 5 loaves. Its texture and flavor is perfect. Didn't have nuts, but added golden raisins.

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Ann

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Reviewed: Sep. 10, 2009

Although my coworkers really liked this, I found it drier than I would prefer. This was even after adding 1/2 cup applesauce (decreased oil bu 1/3 cup). I did sub in 1.5 cups of whole wheat pastry flour (2 cups all purpose) - so that may have been the dryness culprit. Also used 3 bananas and would increase this to 4 next time. Not bad, but not as awesome as the top rated zucchini bread recipe on this site.

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ASH_PDX

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

I have never made any sort of bread be it banana or zuccini. However I searched for a recipe because everyone seems to be giving us zuccini and we had a surplus of bananas. IT WAS SO GOOD AND EASY! My husband said it reminded him of being a boy sitting at his grandma's kitchen table - a very nice compliment as she is a great cook! I have since made this several times now as we still are getting lots of zuccini although I suspect that the givers of the zuccini just really like the bread in return! Thanks so much for giving me the confidence to try MORE baking - this bread was awesome and easy!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Sep. 9, 2009

Just made recipe this morning and they are moist and delicious. I made this recipe as muffins. It made 2 dozen. I also changed up the recipe just a tad. I used 2/3 c. oil, 2/3 c each of regular sugar and packed light brown sugar. Added 2 cups of shredded zucchini & 3 mashed bananas. I also added 2 tbsp. of room temp. butter in the batter before adding dry ingrdients.Last was the nuts (I used finely chopped Pecan) and 1/2 cup white chocolate chips ( I did not used the cranberries, not too big on cranberries). My mother, who is a baker, tried these and loved them! She couldn't believe I got the recipe on the Internet...

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Tina

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

great mix of flavors, the cranberries gave it that extra "something" without being overpowering. My husband does not normally like cranberries so I didnt' even tell him that's what they were... I think he assumed it was raisins, but said he loved the bread!

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Sep. 4, 2009

Yummy! Great way to use up those ripe bananas and zucchini! I added an extra cup of zucchini (I squoze out the water in a paper town so it really turned out to be about a cup and a half). And I threw in an extra banana, just because I had it. I made 4 small loaves and 6 muffins. The muffins cooked for 35 min. and the loaves for 45 min. Definitely do not cut back on the sugar!!! It needed all of it--perhaps because I added the extra zucchini and banana (?). Oh, I also made a crumb topping: 1TB butter cut w/ 1/3 c. brown sugar, 1 TB cinnamon, and 2 TB flour. Definitely a keeper! (Oh, I left out the cranberries and nuts because my family doesn't like them!)

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Sep. 3, 2009

I guess it's strange to rate this 5 stars when I made so many changes- but it was delicious! I used 4 very ripe bananas, about a 1/2 cup more zucchini, a small handful of freshly ground flax, I added applesauce to make it 1/2 veg oil & 1/2 applesauce... I added about a tablespoon of lecithin for extra nutrition and about 2 Tablespoons of dutch cocoa. Oh, and I omitted 1/2 of the white sugar, because I decided to make a quick butter/sugar/crumb topping before baking. I made them into muffins instead, since I have 6, 4 & 2 year olds & figured they'd rather have "their OWN" muffin than just a slice of bread. I was right! They are SO good and there is no sign of them "tasting" healthy. The kids inhaled them, and 2 of my kids are extremely picky eaters. UPDATE 9/10/09: I just made another batch of muffins. This time I used 5 bananas & almost 2 cups zucchini... they came out perfectly at 20 min, sooo moist & delicious!

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