The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 9, 2008
These were good - my 4 yr old really loves them - we added a lot of craisins to this and skipped the nuts, also reduced the sugar to 1/2 cup and used half applesauce and half oil - will make again but may add back in the full cup of sugar
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 4, 2008
very delightful--i made as a cake and frosted with cinnamon frosted--i would use less oil next time with 2 cups of zucchini cake was very dense.
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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 3, 2008
This is a very flavorful quick bread. I made some changes: I reduced the white sugar to 2/3 cup; increased grated zucchini to 2 cups (and squeezed all the liquid from the zucchini before mixing it into the batter); and replaced dried cranberries with 3/4 c. mini chocolate chips. Next time I will try using melted butter instead of oil, since I like the flavor of butter better. I made one large loaf and two small loaves, and removed the small loaves from the oven after 45 minutes. The large loaf stayed in the 325 degree oven for 1 hour & 15 minutes and was done perfectly. I will make this again, especially because we have lots of fresh zukes from our veggie garden!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 29, 2008
Definitely increase the amount of zucchini in the recipe, I'm glad I did. I used raisins instead of cranberries and macadamias instead of walnuts (using what I had on hand). Took about 15 extra minutes in the oven than directed in recipe before toothpick tested done. Might make again after tweaking recipe a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 18, 2008
Was very good whole family loved it. But should be called banana-cranberry-zucchini bread because the cranberries added sooo much good flavor to the bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 16, 2008
WOW!!! This was fantastic!! Hands down the best bread I have EVER had!! I can't even explain it but the bananas added just something extra texture and flavor wise that really amps up your normal zucchini bread!
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Cooking Level: Intermediate

Living In: Winfield, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 14, 2008
My family really does not like Zucchini, but loves Banana Bread. So this was a wonderful way to hide the Zucchini, they just loved the flavor. I did make some of the changes suggested by others (applesauce and more zucchini). Worked out great, I think this is a wonderful base recipe that I will definitly bake again and "experiment" with.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 26, 2008
This ended up being a great way to get my one and a half year old to eat veggies! I halved the recipe, but used the same amount of zucchini, only used one egg and substituted applesauce for the oil, but used the full 3/4 cup. It fit perfectly into two mini loaf pans. I'll probably cut more sugar out next time too, because it was still a little sweeter than I would like.
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Cooking Level: Intermediate

Home Town: Blue Springs, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 11, 2008
I made this bread with my zucchine from the yard, and my coworker LOVED it.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 8, 2008
It's lacking in something.......
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 8, 2007
Some changes I made: half whole wheat flour, plus a little wheat germ for nutrients; increased brown sugar to one full cup, then ommited white sugar completely; increased zucchini by half a cup; and made into muffins, baking for 20 minutes. Definitely good enough to make again as written in the recipe, or with changes like these.
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Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 8, 2007
Delicious. I split the oil with applesauce.
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Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA
Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 4, 2007
Very moist bread. Be sure to not put too much in loaf pan otherwise the middle will be doughy. The cranberries add a tart twist!
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Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2007
Delicious! As others suggested I reduced the sugar to 1/2 cup and increased the zucchini to 2 cups. Will make again!
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Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA
Living In: Saint Nazianz, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 18, 2007
This is AMAZING!!! The only thing I changed was that I used raisins instead of cranberries because I didn't have any. Love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 10, 2007
Overall, really good-I liked the combination of banana and zucchini, much better than either individual bread. I made some changes according to the other reviewers. I used 1 1/2 c whole wheat flour and 2 c all purpose flour. I reduced the white sugar to 1/2 c of Splenda and subbed 1 c. of plain f/f yogurt for the oil. I baked one loaf and 12 muffins (325 20 min.) This version was really good and healthy...but I think if you're looking for just really good quick bread, the original recipe will be even better. Sooo, healthy version or the original, both deserve 5 stars. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 5, 2007
This was a very good recipe, I substitutes the oil by 1 cup of apple sauce and added frozen blueberries instead of the cranberries. It turned out great. Would do again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 21, 2007
This was moist and yummy! I made a few changes which worked out just fine. I reduced the oil to 1/2 cup, reduced the white sugar to 2/3 cup, increased the zucchini to 2 cups and used 1 cup of chocolate chips instead of the cranberries and nuts. It was quickly devoured!
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Cooking Level: Expert

Home Town: Kelso, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 20, 2007
Great bread, with a few changes. I substitute yogurt or applesauce for the oil, used coconut instead of cranberries, add more banana to replace some of the sugar, and spice it up a bit more. For the flour I have used quinoa, millet, oat bran and multigrain or just wheat instead of white flour to give more nutrition to this bread. Very moist and flavorful even with changes.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Molalla, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 19, 2007
My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.
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