Reviewed: Aug. 10, 2009

this is awesome bread!!!!!

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Reviewed: Aug. 10, 2009

Amazingly yummy! I did not alter the recipe at all; perfect as is! I made one loaf of bread and made the rest into muffins. I will be making this recipe again!

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mommy2004

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Reviewed: Aug. 10, 2009

Very yummy and not too sweet! (I did trade 1/2 the oil out for apple sauce and cut the sugar by 1/2 c)

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Aug. 9, 2009

Two words: lemon zest!!! It's brilliant. I omitted the cinnamon and cut back the sugar by 1/4 cup, down to two cups. Made muffins (25 minutes) and one regular sized loaf (60 minutes). Great recipe. Hubby and three young kids loved it!

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ILOVEBEINGAMOMMY

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Aug. 9, 2009

Excellent! Used 1 cup white sugar, 1 cup brown. Added nutmeg to the batter, made 2 loaves. Baked perfectly in 1 hour.

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Stephanie

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

An unbelievable zucchini bread recipe. I even subbed 1/2 cup applesauce for 1/2 cup oil to make it lower fat and it was SO moist! I also used frozen raspberries instead of blueberries. My kids love this recipe. I did muffins, baked 35 minutes; and a large loaf, 1 hour, 20 minutes, at the same time. Everything was perfect! Thank you!

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Stacie

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Reviewed: Aug. 9, 2009

This bread is fantastic...the blueberries are a wonderful addition to a fabulous zucchini bread! Thank you so much for sharing this recipe! It is an absolute favorite!

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Laurie Ann

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Reviewed: Aug. 9, 2009

This was delicious! I love how it held together instead of being a flaky bread. Very tasty and moist!

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MSDROZ

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

Outstanding! My boys didn't even know they were eating "icky ol' zucchini"!

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lulubean

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Aug. 9, 2009

Fantastic with a few changes: 2 c whole wheat flour 3/4 c spelt flour 1/2 c apple sauce 1/2 c oil Baked muffins for 25 minutes and they're wonderful!

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Amanda

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Reviewed: Aug. 9, 2009

AWESOME! I did add chocolate chips which just made it even better. Also, coated loaf pan with sugar before adding batter.

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Sherry Haney

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Reviewed: Aug. 9, 2009

I made this exactly to the recipe and it was just perfect! It was moist and it was a hit with all our family and friends. I put them into mini loaf pans (8 in a pan) instead of the regular loaf pan. I am making these all the time for friends and neighbours and of course my family! What a perfect recipe for anytime of the day! Thanks for sharing it.

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Roseheart

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Reviewed: Aug. 8, 2009

I was given a torpedo sized zuke and a half bucket of blueberries on the same day. Found this recipe with it's rave reviews and just had to try it. I did it exactly as written except I put it into two regular sized bread pans and I think I probably added more berries because I didn't actually measure them! It turned out really good! My husband and kids like it too but I suspect he'll be the one to eat the whole thing. Next time I will try it with the crumble topping and maybe some nuts in the mix and see what happens. Oh, and mine stuck to the pan evne though I buttered it liberally.

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buttgirl

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Reviewed: Aug. 8, 2009

This is my new favorite Zucchine recipe!! Perfect for morning, office and after dinner.

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Mumz2Busy (Rose)

Living In: Ebensburg, Pennsylvania, USA

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Reviewed: Aug. 8, 2009

Yummy in the tummy! After reading several pages of reviews I modified to my taste as follows and it turned out awesome!! I used half whole wheat flour and half all purpose. Used half cup applesauce for half the veg oil. Used twice the cinnamon along with 1/2 tsp. clove. AND.... whoever suggested the streudel topping, I WANT TO KISS YOU!! It really rocks this recipe!! Mine had to cook 1 hour plus 20 minutes extra, keep your eye on it, every oven is different. Really, 4 and a half stars.

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Lisa

Cooking Level: Expert

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Reviewed: Aug. 8, 2009

Very tasty and moist!!! I cut the recipe in half, and used one egg and one egg white, also only used 3/4 c of sugar.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Aug. 8, 2009

This bread is to die for! My friends and family just love it. I can't keep it in the house.

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Sandy

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Reviewed: Aug. 8, 2009

very good way to use up extra zucchini, i made cupcakes and 2 small loaves...my loaves didnt rise though and took forever to cook?? i added chopped pecans and brown sugar to the top:) yum!

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melissa

Cooking Level: Intermediate

Home Town: Harmony, Pennsylvania, USA

Living In: Pine Grove, Pennsylvania, USA

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Reviewed: Aug. 7, 2009

Excellent! Only changes, added fresh ground nutmeg and walnuts. Soooo moist! Planning on making more.

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JULESR1

Cooking Level: Intermediate

Living In: Brighton, Michigan, USA

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Reviewed: Aug. 7, 2009

This is only the second time I have left a 5 star review. I made this bread for a work event today. I have to say it is one of the best. The zucchini & blueberry combination is to die for. I normally don't review if I have made changes. I feel the recipe should be rated as printed. However this one I did reduce sugar to 1-1/2 cup (personal preference), baked in a bundt pan (took 1 hour @ 350*) and when cool dusted with powdered sugar. Nothing too major. I will definitely be making again. The great thing about this recipe (besides it is just great) is you can make as a loaf, muffins, 9 X 13 or bundt pan style. Don't hesitate to try this one. You will be glad you did. Thanks for posting.

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Red Hat Milli

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Long Beach, California, USA

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Blueberry Zucchini Bread

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