Reviewed: Aug. 16, 2009

Yum. The blueberries are really a nice complement. My kids also loved it.

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Caroline

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

This bread was great! I substituted 1 C. applesauce for all of the oil, used a flax seed/water mixture for one of the eggs and used 2 c. whole wheat flour and 1 c. all purpose. I also cut down the sugar. So even making the bread 'healthy' it tastes great.

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mom2brenna

Cooking Level: Expert

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Reviewed: Aug. 16, 2009

Delicious! I used 1 1/2 cup all-purpose, 1 cup oat and 1/2 cup whole wheat flour, 1/2 cup unsweetened applesauce and 1/2 cup oil, and used 1 cup white sugar and 1/2 cup brown. I made in one large loaf pan and baked for about an hour total, doing a toothpick test until done. Since I reduced the overall sugar, I ended up with a less sweet bread, which was what I was hoping for - you could certainly used the recommended amount of sugar if you like it sweet. Also, I like others' recommendations of subbing a little brown sugar - makes for a slightly crunchy crust.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 15, 2009

excellent recipe. My family loved it.

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pjwolf10

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Reviewed: Aug. 15, 2009

This recipe is great! I have made it several times. It is a big hit with my family and friends. It is a very much requested bread!

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Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

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Reviewed: Aug. 15, 2009

This is very good!! I too used half c. oil and half c. apple sauce, 1-1/4c brown sugar & 1-c white, added a pinch of ground cloves and a streusel topping!!I've made it twice in two weeks. The second time I made two small loves and 21 muffins! It's a keeper!! Thanks :)

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bj

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I used the suggested healthy substitutions (1/2 unsweetened applesauce, 1/2 whole wheat, reduced the sugar) and made these into muffins, and they turned out wonderfully! I put half in the freezer for enjoying later.

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theYPswife

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Reviewed: Aug. 15, 2009

I wanted to add milled flax seed to this and forgot so I spooned about a teaspoon on top of the batter (I made muffins)and this fooled the brain into thinking this was an added sweet crunch. Thanks so much for submitting this great recipe!

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Callie W.

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Reviewed: Aug. 14, 2009

I followed another reviewer and made a crumb topping for this out of oatmeal, softened butter, and sugar. I also used whole wheat flower for 2 of the cups of flour. Even without the topping it would be delicious.

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dabblingdiva

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Reviewed: Aug. 14, 2009

Excellent! I subbed 1/2 cup applesauce for half of the veg oil. I also increased the baking soda to 2 tsp to make it less dense. Made 6 giant muffins (baked for 40 minutes) and 1 regular loaf bread (50 minutes). Will make again. Thanks!

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Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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Reviewed: Aug. 14, 2009

I made this recipe exactly as written and my family and friends went wild. After making it several times in one week due to a bumper crop of zuchinni I did make a few changes. I doubled the recipe and got 5 regular loaves of bread. When I doubled the recipe I reduced the oil to 1 1/3 cup and it did not change the bread texture or taste but made me feel healthier. Great recipe and now the first one I reach for when zucchini is out of control!

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Linda Fern

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Reviewed: Aug. 14, 2009

Very delicious, moist bread. Will try half white/half brown sugar next time. Everyone at the office loved it.

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 13, 2009

So Good! Used 1/2 brown and 1/2 white sugar. Baked it in 2 loaf pans for 45 min. All of the kids loved this!

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Aug. 13, 2009

My husband brought this into work toady and two breads were gone in 30 seconds and some people were upset they did not get any. Making two more tonight. It is that GOOD!

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YoDeryck

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Reviewed: Aug. 12, 2009

Absolutely the most moist and luscious quick bread I have had in years. Went through 2 loaves in minutes!! I didn't have any mini loaf pans but I did have 2 regular size loaf pans. They baked beautifully with the directions given. This is a keeper. Yes, definitely drain or squeeze out the excess water from the zucchini before adding!!!

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This turned out great!!!

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ruxpin55

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Reviewed: Aug. 12, 2009

I followedthe advice of others & made a few changes that were good. extra zucchini, subbed 1/2 of flour with wheat & a dash of nutmeg. I also did the topping which really made it to die for--butter, sugar, br. sugar, oatmeal & flour. equal amounts...I think the topping could be improved upon...maybe less butter next time so it is more crumbly. Very good recipe!

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JANER60

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Reviewed: Aug. 12, 2009

As stated, this recipe is YUMMY. The only change I made was to cut the sugar. I used 1/2 cup white and 1/2 cup brown. I made muffins, and they cooked in 23 minutes...Just delicious!

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sweet potato

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Reviewed: Aug. 12, 2009

This recipe is excellent - a great way to use up zucchini from the garden. I did make a few minor changes as others did: only added 2 cups of sugar, 1/2 c applesauce, 1/2 c canola oil and equal parts white and wheat flour. I also made it in a bundt pan and baked at 350* for 1 hour. The taste and texture are wonderful and I will definitely make this recipe again.

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Lidia D

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Reviewed: Aug. 12, 2009

What a great change of pace from the standard Zucchini Bread. And a great way to use those fresh picked blueberries. We loved this recipe and will make every year. Great for breakfast and freezes well.

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CATHYRAE

Cooking Level: Expert

Home Town: Tallmadge, Ohio, USA

Living In: Wadsworth, Ohio, USA

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Blueberry Zucchini Bread

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