Reviewed: Aug. 24, 2009

This bread was excellent. I would give it more stars if I could. I followed the recipe completely, except I added chopped walnuts (my husband's request). It was easy to make and very moist. I took a loaf to work and it was a big hit. Thank you for sharing this recipe.

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Audrey

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Reviewed: Aug. 24, 2009

So good! I substituted applesauce for the oil and did a half whole wheat, half white flour mix. Will be making this again.

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ilovegoodfood2

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Kennewick, Washington, USA

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Reviewed: Aug. 24, 2009

This was really good. I used 2 cups white sugar and 1/4 cup brown sugar. Next time I will cut back on the sugar - it was just a bit too sweet. I sliced the zucchini and added it to the sugar, egg mixture and then put that in my food processor to pulverize the zucchini. I poured it back into the mixing bowl and continued with the other steps. I also added a couple dashes of nutmeg. I think it was great without the crumb topping so many reviewers are adding. I think that would've put it over the top for sweetness. I didn't have mini loaf pans so I used two regular pyrex glass loaf pans and baked them for 1 hour. They burned slightly but I was using my sister's oven and she said it normally bakes too hot so that might've been the problem. The bread stayed moist and delicious even after a couple of days (stored in a ziplock bag).

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Aug. 24, 2009

I've never had Zucchini bread before and now it's my absolute favorite! I made it last night using this recipe. My husband and I loved it. The only changes I made were using frozen blueberries instead of fresh and one large loaf with 6 large muffins instead of the four small loafs (working with what I had). I will make this again...soon.

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EmmaLee

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Reviewed: Aug. 24, 2009

Delicious! I had some blueberries & zucchini to use up & this recipe lived up to its rave reviews! Greetings from London, UK x

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mozzarella

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Reviewed: Aug. 23, 2009

YUM YUM YUM YUM YUM YUM!!!

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chubbymama

Cooking Level: Intermediate

Home Town: Shreve, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Aug. 23, 2009

Very yummy!

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larryfur

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Reviewed: Aug. 23, 2009

Absolutely delicious! I also made this in two regular size metal loaf pans, but in my electric oven I baked them 1 hour and 10 minutes. Next time, I would check on them after 60 min. (max baking time would be 70 min.). Only change I made was half white sugar, half brown sugar as others suggested. It was excellent! My personal opinion, its even better the second day. A keeper!!!

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Nicole

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Reviewed: Aug. 23, 2009

This will now be our only zucchini bread recipe! I also added some extra zucchini just because I had it on hand. I made this in two regular size loaf pans and baked for 1 hour, 20 minutes. Delicious!

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Patti

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Reviewed: Aug. 22, 2009

Very good. I increased the zucchini to 3 1/2 cups because that is what it yielded, reduced sugar to 2 cups and used applesauce for 1/2 the oil. I am on my second piece now and it is so moist and tasty.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

This is very good! Just pulled it out of the oven and had a taste. The blueberries as a little something special to this bread. Will definately make over and over again.

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Joyce

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

after reading other reviews, I decreased the sugar by 1/4 cup and I also added only 2 tsp of cinnamon and 1/4 allspice. 1/2 cup oil and 1/2 buttermilk and OMG!!! This was absolutely to die for! I made another version after awapping out the zucchini with 4 ripe bananas and putting on a pecan strusel topping. Thanks for a great recipe! I would give this more stars if I could.

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 21, 2009

I am giving this recipe five stars instead of four because I feel that after reading the reviews the changes I made may have knocked it down a star or two from the recipe as written. I used a half cup applesauce in place of half of the oil and I used two cups of King Arthur organic white whole wheat flour and one cup of all purpose flour. Although the end result was very moist, I could taste the applesauce (I used all natural, no sugar added sauce) and the flavor did not wow me. Although I thought that 1 Tablespoon of cinnamon was a respectable amount it just wasn’t enough oomph for me. I made a topping of butter, flour, oats, and cinnamon as other reviewers suggested and I thought it added to the end product both in flavor and appearance.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 21, 2009

Hmmm... One of the best quick breads ever! I baked it in one larger loaf for about 10 extra minutes and it was great! Perfect way to get a little extra fruit in and use up the 400 pounds of zucchini in the backyard right now!

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BuffaloGal

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Reviewed: Aug. 21, 2009

This is a wonderfully moist and tasty bread. My whole family loved it. I did substitute 1/4 cup of brown sugar for the 1/4 cup of white sugar. It was very good but it did make the bread brown. I also always grease and then sprinkle sugar my pans to give a nice crunch to the crust on sweet breads.

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mamamary

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Reviewed: Aug. 20, 2009

I had great compliments on this bread as I shared it at work, I used Olive oil instead of vegetable & I also used to cut up the Zucchini with my tupperware chopper which worked great instead of shredding.

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