The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 19, 2009
This bread is not only delicious but very moist. I decided to sprinkle cinnamon sugar in the bottom of each loaf pan. Everyone loved it. Yummy!!
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Cooking Level: Expert

Home Town: Brockville, Ontario, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 13, 2009
This recipe is so good. Made with and without topping both way are good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 8, 2009
This is a really good moist bread. I followed the recipe except I used frozen blueberries (slightly thawed, rinsed, & drained.) I made it into 2 loaf pans, since I don't have own any mini loaf pans. My husband thought zucchini and blueberry together didn't sound good, but after tasting it said I should make a loaf for him to share with his co-workers. I did add a crumble mixture to the top also because my family loves breads that way. I used a mixture of oats, flour, cinnamon, chopped walnuts, and a little brown sugar and butter.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 8, 2009
I had soooo many compliments on this bread! awesome and moist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
Yum, yum, yum. LOVE this bread. It turned out so moist and wonderful. My 18 month old son can't get enough of it! I did use raspberries instead of blueberries because they were on sale, but otherwise made just as directed. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
I made 2 loaves of this bread in August and put one in the freezer. We finished up the 2nd loaf and it was just as good as when it was made fresh. Definitely a keeper. Thanks for sharing.
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Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 5, 2009
FABULOUS!! A true favorite- I will be making many more times, I promise! Blueberries were a bit expensive so I only bought a little box which didn't seem like enough for me but I happened to have a pomegrante on hand so I broke it open and added the seeds to the batter. The seeds are still a little hard but softend significatly- similar to the texture of adding nuts. Simply delicious! The batter perfectly made 4 mini loafs- awesome for freezing and bringing out for the holidays and gift giving. I did do 1/2 cup applesauce, 1/2 cup oil and 1 cup white sugar, 1 cup brown sugar and topped with a little large grain white sugar before baking. So with all the fruit and zucchini and 1/2 the oil- this is a pretty healthy snack that even the kids will like! I would give it 10 stars if I could! Thank you for a wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 2, 2009
So Good!! I've made it a number of times and everyone loves it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 27, 2009
This was quite tasty, but I see no need to put that much sugar in them. I cut it down and it was still delicious and plenty sweet. I also subbed out 1/2 oil, 1/2 applesauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 27, 2009
This was pretty good but really missed the wow factor we were all expecting.
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Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 23, 2009
I couldn't believe how yummy this was!!! I used frozen blueberries and it was still amazing. My husband nearly ate it all by himself. teehee. Thank you. I used half wheat flour
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 22, 2009
YUM! I will try the applesauce, and did use 1/2 wheat flour, but would not try less sugar. It is just the right amount of sweet.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 20, 2009
Very good and so moist. The only change I made was using self rising flour, and omitting the salt, baking powder and baking soda.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 20, 2009
I'm not sure what I did wrong. It may have been that I used to many zuchinni or didn't drain the zuchinni enough. The bread turned out a bit burnt on the bottom and soggy and undercooked in the center. I think next time I will try using 2 larger loaf pans and cooking it longer.
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Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 17, 2009
This is the best!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 14, 2009
WOW! ! ! ! ! This was one of the best zucchini breads I have ever made. Thanks for a great recipe.
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Chateauguay, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 12, 2009
We love this bread and so does everyone who tries it. I have given this recipe out more than any other!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 12, 2009
Tasted great! Moist and flavorful. Raves from everyone who tasted it. The blueberries are a great addition!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 12, 2009
This was a wonderfully moist bread and you couldn't even tell it has zucchini in it. I will make this one again!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 4, 2009
This recipe is definately a keeper. I substituted whole wheat for white flour, half brown sugar for white and half applesauce for oil. I made it in 2 9x5 loaf pans instead of the mini loaf pans & took one to work. It's a wonderful alternative to the traditional zucchini bread & everyone that tried it loved it.
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