Reviewed: Mar. 25, 2012

This is the Best zucchini bread I have made. So moist and delicious. Everyone at work loves it and they actually bring me zucchini from their gardens for me to make them some.

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Reviewer:

tasha818

Reviewed: Jan. 16, 2012

Delicious and simple. I made them as mini-muffins, baked them for 15 minutes at 350. I also made one mini loaf with some leftover batter and baked that for about 37 minutes. I added some chocolate chips to the mini muffins for my son and he scarfed the down. Great recipe!

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Reviewer:

drakes_mom

Reviewed: Oct. 2, 2011

Help! The muffins and the loaf fell in the center! Also, too much oil for me. Smell delicious and taste good, though! I live at ~7600ft. could this be the problem? Also, the recipe says only 2 cups of flour but similar ones call for 3 cups. Misprint?

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Reviewer:

headpea

Reviewed: Sep. 24, 2011

Was a big hit with the roomies. Super moist!

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Reviewer:

pookipooki

Reviewed: Aug. 29, 2011

My Husband Loved this recipe it was not as heavy as most. Has a wonderful flavor.

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Reviewer:

Lillian

Reviewed: Aug. 23, 2011

I made muffins from this recipe and they turned out so moist and yummy! 5 stars!

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Reviewer:

AmberNicole

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

Reviewed: Aug. 23, 2011

Love it! I have been looking for the perfect zucchini bread recipe. This is it.

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Reviewer:

Rachel

Cooking Level: Professional

Reviewed: Aug. 23, 2011

I made this recipe yesterday to try and use up the zucchini from my garden. The flavor is excellent, but thought the bread itself was a bit dry. This could be because I baked on convection bake instead of regular bake. Next time I will not use convection bake and see how it turns out

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Reviewer:

Krislic84

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Aug. 17, 2011

I plan on making this tomorrow night, and based on reviews it sounds delicious! But I'm wondering, do I need to drain/strain the moisture out of the shredded zucchini first? Thanks!

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Reviewer:

BabyCakes

Reviewed: Aug. 17, 2011

I followed the directions except I used 3/4 cup applesauce and 1/4 cup vegetable oil... if I can avoid using tons of oil, I do, so I did. :) I also reduced the amount of sugar to 1 1/2 cups. Had absolutely no trouble removing it from the pan, used PAM and lightly floured my pans. Very moist and Truly delicious!!! Thanks for the recipe!

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