The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 12, 2009
Amazing! I used 1/2 the oil and substituted the other 1/2 with applesauce. I cut the amount of sugar to just 2 cups and substituted 1/2 of it with brown sugar. Also substituted 1/2 of the white flour with all-wheat flour. I added 1 teaspoon of nutmeg and a bit more blueberries than the original recipe called for. My girlfriend made her own batch of this with gluten-free biscuit and baking mix and WOW! Just as good, if not better.
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Cooking Level: Intermediate

Living In: Hollister, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 11, 2009
Excellent flavor & texture all around. I used paper mini loaf 'pans' that cost .60 each and baked them on a heavy cookie sheet. They took a bit longer to bake than the recipe, but the toothpick test was easy and accurate. No need to grease the paper pans, they look very nice for gift giving (brown-ish w/a design), and peeled right off the bread without marring it at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 11, 2009
I'd like to give it more stars if I could. I've tried it 1. as written, 2. with a crumb topping (sinful) and with whole wheat pastry flour subbed for 1/2 the regular flour. They've all turned out well! Not just for summertime; I'll use frozen blueberries and zucchini for the rest of the year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 10, 2009
I doubled the batch and used frozon blueberries. We ate a whole loaf while it was still warm! I gave one to my niece last night and when I got up this morning and checked my email, I had received this one from her, "OMG. that zucchini blueberry bread was the BEST thing that EVER happened to me! Sooooo good. Thanks!!! Tom thanks you too!! xox" I'll take that kind of response anyday!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 8, 2009
I have made this recipe several times, and all the neighbors love them! My 80+ neighbor even asked for the recipe! This one is a keeper!
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Cooking Level: Beginning

Home Town: Mechanicsville, Maryland, USA
Living In: Windsor Mill, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
Wonderful compliment to practically any meal. Very light, moist and full of flavor. I did not alter the ingredients listed... and it turned out awesome! Thanks for a great recipe that I definetly will be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
Thanks so much for this recipe! I've made it twice now, and my guys love it. I used frozen blueberries, so I put in a whole 16 oz. package--didn't bother thawing them. I have a Wilton pan w/eight 2 1/2" by 3 1/2" loaves in one pan--baked for 25 minutes. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
This was so moist and fabulous! I can't wait to make this again next year with fresh blueberries and zucchini from our garden!
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Cooking Level: Expert

Living In: Grandville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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Reviewed: Sep. 5, 2009
Absolutely the best bread since banana walnut!! I made this with 3 cups of zucchini and a walnut crumb topping suggested by another reviewer. Mouth watering!! Very good fresh out of the oven. This made 5 mini-loaves. Perfect for a family breakfast or gathering. This will become a family favorite this holday season for sure!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 4, 2009
I had a bunch of blueberries that I bought on sale...so I made this for our bible study group ( I made sure that I tasted it before I unveiled it, just to be on the safe side!). Everyone was skeptical at first after all, the combination does sound a bit strange...but after tasting it everyone raved about it and a few people asked me to bring the recipe for them next week. This recipe made three regular sized loaves(I made them in the throw away aluminum pans). This one's a keeper,thanks!
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Cooking Level: Expert

Living In: Murrieta, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 3, 2009
Love this recipe as is. I have made it 4 times now. The last time I used 1/2 the oil with 1/2 c applesauce. Still terrific. My family can't get enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 3, 2009
Great Taste and Texture! I followed the recipe except for adding crushed walnuts. Baked it into a bunt pan which may be why it took twice as long to bake through? Next time I will try replacing oil with applesauce and splenda for sugar. Everyone in the family LOVES this recipe and my son has requested it be put into his recipe book for when he marries!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 3, 2009
This is a great recipe, made this following recipe also made a banana bread same time, still have banana bread left but this flew out of the kitchen next time will try with applesauce. yummy thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 1, 2009
Wonderful, moist muffins - makes 12 in paper liners. Cut back on sugar, used 1/2 cup applesauce and 1/2 cup oil, added a little more cinnamon and baking powder. Toppings suggested add to the muffins.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Muskegon, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 1, 2009
What a great combination. I used 1/4 cup oil, 3/4 cup applesauce and half the sugar, and it was still on the sweet side for me but delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 1, 2009
Thanks for sharing. This recipe is amazing!! I used only 1 Cup of zucchini because it was all I had and it still turned out wonderfully. I did take the advice of other reviewers and substituted 1/2 C. of Apple Sauce for half of the oil to cut down the calories and fat a bit. I'm so glad I stumbled across this recipe! This is one I'll make over and over again.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 31, 2009
Everyone who has tasted this bread has loved it. I did make a few changes, used 1/2 white flour and 1/2 whole wheat, used 1/2 apple (or pear) sauce and 1/2 oil. Put a strusel on the top and it is well loved. My 1st grader loves to take this to school for her lunch instead of a sandwich. Good and healthy and had been made lots this summer! Thanks for sharing, it has become a favorite that has been shared alot!
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Cooking Level: Expert

Home Town: Dresden, Ontario, Canada
Living In: Lowell, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 31, 2009
This bread was a HIT with my entire family and everyone at my work! I have never gotten a reaction quite like it when I told everyone it was zucchini! So easy and quick to make, although it took 1 hour, 15 minutes to bake rather than the 50 minutes suggested in the recipe. I also used 2 cups of packed zucchini though, so perhaps that's why. Regardless, this recipe will become a staple in my kitchen!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 31, 2009
absolutely great!! my family and the girls at work loved it. i didnt change a thing. it was wonderful. thank you for sharing!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Aug. 30, 2009
OMG! Followed the recipe exactly and will never go back to regular zucchini bread after tasting this!
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