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Reviewed: Jul. 8, 2008

Very good, be generous with the zucchini.

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ilovetocook

	Home Town: Dallas, Texas, USA
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Reviewed: Jul. 4, 2008

This is the best sweet bread recipe I have ever made. The only change I made was to make 24 muffins and bake for 30 minutes. I couldn't get the batter to fit into 4 mini loaf pans.

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KRISTYSREDBARN


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Reviewed: Jun. 18, 2008

I liked this very much! I would make it again, but I would not say it's the best I have ever had! Nice change, though, from your typical zucchini bread!

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WOW! This is so good! I followed the recipe except used a 12 muffin pan and 1 regular bread loaf pan. When I make it again I will add more zucchini and cut some of the sugar, and I may substitute 1/2 banana and 1/2 blueberries. Yummy!

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STEPH971


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Reviewed: May 28, 2008

I used the modifications by cookiequeen and the crumb topping by luv2cook and the bread was absolutely delicious. It is the best zucchini bread I have ever tasted and the blueberries were such a bonus treat! Yum! I had left over batter after my 4 small loaf pans so I buttered/floured two mini bundt pans. They turned out great too. Great for portable snacks.

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Cindy Wirth


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Reviewed: May 12, 2008

SO delicious!!! I did make a few changes based on the other reviews. I used 1/2 applesauce and 1/2 oil. I subbed 1/4 cup white sugar for brown sugar. I used 1 cup of whole wheat flour and 2 of all purpose flour. I didn't have as many blueberries as it called for, and it was still fabulous! Can't wait to share it with others.

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Ash

	Cooking Level: Intermediate
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Reviewed: Apr. 1, 2008

I followed the suggestions of several others and substituted 1/2c oil and 1/2c applesauce for the 1c oil, as well as using only 2 1/2c sugar. I also made large muffins b/c they work better for my husbands needs for a quick breakfast. Oven temp stayed the same and the cooking time was about 15-20min. My family absolutely loved them! This one is a keeper.

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charlesnjoanne


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Reviewed: Mar. 18, 2008

SOOOOOOOOO GOOD. Havent had a chance to rate this yet. Made it last year for Easter and now everyone is asking me to bring it for this Easter dinner. LOVED LOVED LOVED!!

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RosannaL

	Cooking Level: Intermediate Home Town: Arlington, Washington, USA
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Reviewed: Mar. 16, 2008

Excellent recipe - came out great. I followed with a couple changes - used 1/2 oil & 1/2 applesauce. I ended up using 5 small pans instead of 3 - I think that mine are "mini" loaf pans - not small... Next time I will follow others advice - use a bit more sugar.

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Lauri

	Cooking Level: Intermediate
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Reviewed: Feb. 19, 2008

Can't wait till zucchini and blueberry season again! I loved this recipe with the blueberries. Wow, so good it is almost a dessert.

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autzak01

	Home Town: Phoenix, Arizona, USA
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Reviewed: Feb. 7, 2008

This was a hit with everyone that tried it!

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Steph


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Reviewed: Feb. 1, 2008

Moist and delicious. A big hit with my family and friends.

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LeslieAnn


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Reviewed: Jan. 15, 2008

I really wanted this to be good since I love Zucchini Bread and I love blueberry muffins, but it just tasted kind of strange to me like the flavors didn't mesh. Maybe it was the cinnamon taste with the blueberries. Not horrible, but not great.

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Old Crow

	Cooking Level: Intermediate
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Reviewed: Dec. 21, 2007

I made this bread to give as holiday presents, mostly to families with kids, and it was praised and devoured by all. Great recipe!

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boo


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Reviewed: Dec. 6, 2007

Absolutely loved it. Thank you!!!

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SCARYGIRL72


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Reviewed: Dec. 5, 2007

What a great combination. I love blueberries. I used 2 reg loaf pans for 1 hr and 10 min. Just a tip- 2 cups zucchini is 2 zucchini, and 1 pint of blueberries is 2 cups. I decreased the sugar and used half brown sugar. I used all whole wheat flour to make it healthier. I squeezed the moisture out of the zucchini like others suggested.

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M3B

	Cooking Level: Intermediate
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Reviewed: Oct. 24, 2007

My kids and I loved this bread! Even my husband who doesn't like fruits or vegtables liked it! I will keep this recipe for YEARS to come!

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jenstu


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Reviewed: Oct. 20, 2007

I never made zucchini bread before, and didn't know what to expect. This was great! I followed the suggestions of others by using more zucchini, substituting half the oil with applesauce, and half the flour with whole wheat flour. The only change I would make next time is using mini loaf pans rather than a large loaf pan like I did this time. Thanks for a great recipe!

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Dee


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Reviewed: Oct. 11, 2007

OMG, this is such a great recipe! I am a caterer and I make them in mini muffin pans and serve them @ breakfast with a cream cheese spread. There are never any left!

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Reviewer:

Andrea

	Cooking Level: Professional Home Town: Zion, Illinois, USA Living In: Atlanta, Georgia, USA
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Reviewed: Sep. 17, 2007

This combination is great! I used whole wheat flour instead of all-purpose and added 1 tsp. of almond extract.

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Reviewer:

SMOORE1313


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