Reviewed: May 24, 2012

Taste was amazing BUT I used a bundt pan and it was a mess... the cooking time was over an hour and even though knife came out dry during the poke test... it fell apart... maybe I used too many blueberries. I didn't toss it, taste so good I think they guys at work will still have at it! Will try again.

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Reviewer:

Mags

Cooking Level: Beginning

Reviewed: May 24, 2012

We really wanted to like it but it just was not as moist as most zucchini bread.

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Reviewer:

cfannin

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: May 22, 2012

Made these as muffins yesterday with 2c raw sugar, 3c zucchini. Awesome! Trying another batch now in the oven using gluten-free baking mix, 3c blueberry, handful of gf oats, and slivered almonds. I'm sure they will rock!

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Reviewer:

lexnm

Reviewed: Apr. 23, 2012

I altered this to make lemon zucchini bread. I added the zest of a lemon, as well as the juice. Then I added half of the vanilla and replaced the other half with lemon extract. I also replaced the cinnamon with half nutmeg and half ground ginger. Finally, i used whole wheat flour and added ground flax to make it a little healthier. SOOOOO good!

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Reviewer:

TrishPishPosh

Reviewed: Apr. 22, 2012

My family loves this bread! I boost the nutrition by replacing 2/3 of the oil with applesauce and 1/2 the flour with whole wheat. The addition of the applesauce also allows me to cut the sugar to 2 cups without losing any sweetness. I went with the advice of another reviewer and used 1/2 brown sugar for the sugar.

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Reviewer:

jillian

Reviewed: Apr. 16, 2012

This was amazing!! I followed some others' advice and added half oil and half applesauce and decreased the sugar just a tad. Someone else also recommended putting a little dusting of spices and sugar on the bottom of the pan, and I also did that, which seemed to add a nice touch. This is the most delicious bread ever!! I'm giving a couple of loaves to my kids' teachers, too...it's too good not to share! :)

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Reviewer:

KEILHARDT

Reviewed: Mar. 21, 2012

Moist and delicious. I followed the recipe exact and I wouldn't change a thing!

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Reviewer:

ironwolf

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Mar. 8, 2012

Absolutely loved it! Cut the sugar down to 2 cups as recommended; 1 c. white, 1 c. brown. Added pecans. Will try using 1/2 applesauce and 1/2 oil to cut fat. Takes a lot longer to shred zucchini by hand than I thought it would. 2 cups shredded is about 2 medium zucchinis. I also baked it in 2 loaf pans instead of the minis. Took about 1 hr 10 mins to cook. I will also try adding some cranberries next time. Overall a very flavorful, moist bread!

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Reviewer:

ferg

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Reviewed: Mar. 7, 2012

Excellent. Per reviewers' recommendation, subbed apple sauce for some of the oils, subbed wheat flour for some of the white. Used thawed frozen blueberries (4 cups was perfect amount) and zucchini. I gasped at the cinnamon amount, but it was just right. Sprinkled raw sugar on my muffins for a nice crunchy top. Sprinkled Quaker Oats instant apple/cinnamon oatmeal (what was available) on top of a loaf for an attractive and delicious touch.

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Reviewer:

minda

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Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

Reviewed: Mar. 4, 2012

My kids and I loved this recipe. The blueberries are a real hit with this one. I made the recipe exactly as shown, but as muffins instead of bread. They were moist and sweet... totally delicious.

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