The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 20, 2009
My family loved this. I followed Dabbling Diva's suggestions. Yummy!
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Cooking Level: Intermediate

Living In: Burlington, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 20, 2009
Friends and family liked it. I thought it was only okay.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 20, 2009
This is definately a keeper....I took this to work and they couldn't stop raving about it...Very moist and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 20, 2009
I didn't bake it YET, but STELLAAA did (review below) and brought some over--my picky boys have scarfed it down! I'll be making some this week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 19, 2009
I usually don't care for zucchini bread, but this was WONDERFUL! I made as the directions stated and made 1 large loaf of bread and 12 regular muffins. Will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 19, 2009
Amazing! If you're short on time, use mini-muffin tins; baking is done in 15 mins. I cooked at 325 degrees convection (375 reg oven) for 15 minutes. Loved the 1/2c oil, 1/2 c applesauce & 2 c sugar + 1/4 brown sugar option. My kids LOVE these and the mini muffins are perfect for them-no slicing. No one detected the zucchini.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 19, 2009
This recipe is so good! I made two large loafs and baked for 1 hour and 20 minutes. I also substituted blueberries for fresh huckleberries, and used organic sugar. I took a loaf to work and it was gone before noon. This one is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 19, 2009
very good recipe. I used half white half brown sugar, half regular and half whole wheat flour and instead of blueberries, I used 2 cups of frozen cranberries which I always have on hand. The sweetness of the bread was balanced by the tartness of the cranberries. I'll definitely make again. Thanks for the recipe.
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Cooking Level: Beginning

Living In: Denver, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 18, 2009
So, so good! I made a loaf and also made muffins, I baked the muffins for 25 minutes, the loaf took longer to cook than the recipe stated, I must have filled the pan a little more than intended, it was 35 minutes for that to bake. Will most certainly make again.
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Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 18, 2009
Mmmmmmmm.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 18, 2009
I have made lots of zucchini bread and they are wonderful. But this one beats all with the blueberries. I did make it with 1 cup brown and 1cup white sugar. I love brown sugar. Thanks for a home run recipe!
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Cooking Level: Expert

Home Town: Norwalk, Iowa, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 18, 2009
I followed the first comment and it turned out amazing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
Wonderful-I'm hooked on zucchini! Used 1C whole wheat/2C all-purpose & 2 cups frozen blueberries in 2 mini-loaf pans and one 8.5 X 4.5 pan. My kids & I inhaled 1 whole loaf in 1 day. Also enjoyed the zucchini-chocolate chip muffins recipe on this site (double the recipe & increase the choc. chips if you try that one!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
This is wonderful!!! My neighbor who hates zucchini bread ate a whole loaf without evening realizing it was zucchini! I also "healthified" the recipe slightly ... I divided the flour in half and used half all-purpose and half whole wheat flour. The sugar was split into half brown sugar and half regular sugar. I also eliminated the oil and used an equal amount of natural applesauce. Other than substituting healthier ingredients, I followed the recipe totally as-is. I did set my oven for convection baking, and all four mini-loaves were done in about 40 minutes. (So you might need to adjust the time if your oven bakes differently.) As a fun trial, we also kept the recipe as-is and substituted mini-chocolate chips instead of blueberries. My kids loved both!!! Enjoy! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
This recipe is fabulous. I used a bag of frozen blueberries and it turned it wonderful. Every family member loved it. Thank you for sharing such a great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
Followed the recipie as is and wouldn't change a thing. A great way to use up the extra zucchini from the garden. The bread is VERY moist and freezes well. If freezing, I highly recommend placing the bread on a baking sheet in the freezer for a few hours first. Once bread has formed a 'brick' use a food saver bag that sucks out any remaining air before storing for good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
Excellent! I wouldn't change a thing. I made 2 large loaves - one to eat now, and one for the freezer for later.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 17, 2009
Ok. Too much cinnamon for me. I think it could have used more zucchini as well. I don't think I will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 16, 2009
What a great way to use zuccs!! I made the mistake of using frozen blueberries, thawed somewhat. They disapered! Still tasted great. Took it to work, teenage lifeguards loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 16, 2009
It's ridiculous how fast this went. I made muffins and bread and everyone has scarfed them down and asked for the recipe. I made a few healthy changes: used 1/2 applesauce for the oil, 3 cups zucchini, 1 1/2c. white flour, 3/4 c. whole wheat flour, 3/4 cup wheat germ. Still delicious and moist.
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