Reviewed: Sep. 28, 2009

This was a huge hit. Kids didn't even know there was zucchini in it. Will be making it again!!!

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NADINEMC

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Reviewed: Sep. 28, 2009

This one has been a favorite for a long time. It's always a hit!

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shi

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Reviewed: Sep. 28, 2009

I cut the cinnamon down to 1 tsp.

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Amber

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Reviewed: Sep. 27, 2009

This recipe is wonderful! I baked for about an hour and twenty minutes. I dusted the inside of the pans with sugar, and this made a crispy, sweet crust. It was even better the second day.

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Jen

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Reviewed: Sep. 27, 2009

Moist, flavorful and delicious! It can be much healthier too! I substituted 2/3 cup applesauce for oil, using just 1 T oil. also, i used just 1 1/2 cups sugar which was plenty!! I highly recommend making this one!

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andrea

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 25, 2009

this recipe was really good but on a healthier note i made some minor adjustments. i used 3 egg whites.3/4 cup applesauce and 1/4 canola oil in place of veg. oil.2 cups of brown sugar in place of the white. used whole wheat flour instead of regular flour. was just as good. i love this recipe. its even good without the blueberries.

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maria

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Reviewed: Sep. 24, 2009

Pretty good, I don't think that either the blueberry or the zucchini shine more than the other. They just sort of get along really well, and make a tasty bread. I didn't add the topping- cutting calories- and it was still really good.

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SNOOT9

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Reviewed: Sep. 23, 2009

amazing!!!!! I made just as is and everyone at work and at home loved it. thanks for sharing this recipe!

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max garza

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Reviewed: Sep. 22, 2009

This is wonderful, it flew off the table. Thank you!

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armigrrl

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

Fantastic! I have told several family members and friends about this delicious bread. I substituted the 1 cup of oil for 1/2 oil and 1/2 unsweetened apple sauce.

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Jeanne

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Reviewed: Sep. 20, 2009

This recipe gets better and better each time I make it. I like to make smaller loaves and give them as gifts. This last time, I ran out of white sugar, so I subbed 1/2 cup of white sugar for dark brown sugar (it's all I had!), and it turned out deliciously!

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Abigail

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Reviewed: Sep. 20, 2009

Incredible! I used frozen blueberries and it worked out well. Everyone loved this! They're already asking when I'll make it again.

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greenthumb

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Reviewed: Sep. 19, 2009

This the best blueberry muffin recipe. I think it would be great if you added some nuts of choice also.

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pcoots

Home Town: La Fayette, Georgia, USA

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Reviewed: Sep. 19, 2009

Killer good! I made it exactly to the recipe and my husband was crazy about it. I will make it again--maybe substitute half the oil with applesauce next time and try frozen blueberries when I can't get fresh in the winter.

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Dale

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Reviewed: Sep. 18, 2009

Absolutely PERFECT!! No need to change a thing. Be sure to really grease the pans as the blueberries will stick. My batch was enough for 4 mini loaves and 1 mini bundt.

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Kristin_California

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Reviewed: Sep. 18, 2009

Very tasty and moist. I doubled the recipe, reducing the sugar by a cup, and using apple sauce in place of half the oil. Makes great muffins as well.

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LHARNISH

Cooking Level: Intermediate

Living In: Sambro, Nova Scotia, Canada

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Reviewed: Sep. 18, 2009

YUMMY - my whole family devoured this bread. Will definately be making a lot of this next summer when our garden overflows with zucchini again.

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hope

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Reviewed: Sep. 17, 2009

These were delicious and very easy to make. I made them in muffin pans as well as loaf pans. I've tried it with other fruits (one batch with pureed strawberry and rhubarb, another with pineapple, cherry & coconut) and they were great.

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Jen

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Reviewed: Sep. 16, 2009

very good

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debbie

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Reviewed: Sep. 16, 2009

This recipe is fantastic for someone who is not a huge fan of traditional zucchini bread, like myself. I used frozen blackberries and it turned out so good and SO moist!

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