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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Ariona88

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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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Queenie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Muskegon, Michigan, USA

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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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amhoskinson

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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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Liz in MN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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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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CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

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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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Jesse's Girl

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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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zackevin

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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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DCLAWSONUW

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Reviewed: Aug. 30, 2009

Will definitely make this again.

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eugene

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Reviewed: Aug. 30, 2009

I put this into two large pans instead of the smaller ones and cooked for about 55mins. It came out great! I also cut the sugar to only 1 cup and it still came out wonderful. These breads were quick, easy, and delicious.

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Christine

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Reviewed: Aug. 30, 2009

Moist and delicious!! My husband and kids loved this bread. They are not fans of zucchini and said they wouldn't have even known that there was zucchini in the bread if I didn't tell them. As cookiequeen suggested, I changed up the sugar and used 2 cups white and 1/4 cup brown and added about 1/4 tsp nutmeg. I also added a crumb topping before baking (2/3 c. flour, 1/2 c. brown sugar, 1/2 c. white sugar, 1 tsp. cinnamon, 1/2 c. quick oats mixed together and cut in 1 stick butter). I made 2 regular sized loaves and cooked for 65 minutes. Even though I used cooking spray, the loaves stuck a little to the bottom of the pans. Next time I will line the bottom with parchment paper.

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LovesToCook

Cooking Level: Expert

Living In: East Granby, Connecticut, USA

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Reviewed: Aug. 30, 2009

Fantistic recipe! The combination of blueberries and zuchini was great.

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farmgrl

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Reviewed: Aug. 30, 2009

This was absolutely the best recipe for zucchini bread i have ever used! I made this with fresh blueberries and zucchini given to me from a friends garden and it was amazing. I brought one of the loaves to my company picnic and had many people asking me for the recipe. Some people who tried it didn't even like zucchini bread but after trying this said that they could eat it all day. I will definitely be making this again!

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Andie

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Reviewed: Aug. 29, 2009

I have made this recipe twice now. Absolutely delicious! Made it exactly as the recipe states. Didn't change a thing. My family loved the bread. I used two regular loaf pans and got two big loaves. This recipe is a keeper especially during the summer when we are have so many zucchini.

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mumessed

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Reviewed: Aug. 28, 2009

This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.

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MIHAELA

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Reviewed: Aug. 28, 2009

excellent! I used 1/2 cup of oil and 1/2 cup apple sauce to make it a little healthier.

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Candy

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Reviewed: Aug. 28, 2009

So yummy!

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NHmomof3

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Reviewed: Aug. 27, 2009

This is very good. I made it twice - once as written and the second time with whole wheat flour. Great both times. Will make again.

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JMCOO

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Reviewed: Aug. 27, 2009

We loved this. Used 1/2 C oil, 1/2 C applesauce, 2C white sugar, 1/4 C brown sugar as well as 1C whole wheat flour and 2C all-purpose per previous reviews.

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 27, 2009

This is AMAZING. I made it like another review suggested with 2 cups white sugar and 1/4 brown, and added a pinch of nutmeg. I only had one bread pan on hand, so I took the rest of the batter and put it in a muffin pan, and baked for 15-20 mins. They were great individual little breads! Will make again and again. Gave recipe to my mom and she loved it too.

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