Reviewed: Nov. 11, 2009

Very delicious. I decided to make muffins instead of loaves. (Much easier to serve.) I was perhaps, a little conservative with the ingredients...it wouldn't have hurt to add more coconut and a little more brown sugar/cinnamon/nutmeg. (I'm famous for not exactly measuring ingredients, haha my fault) I didn't have any walnuts so I made it without. Husband and roommate both said they were delicious, especially with butter. It was a tad bit difficult to gauge the cooking time, but it was around 40 minutes for 12 muffins. The insides came clean off the toothpick, but upon the first taste, the muffin still seemed kind of mushy. I learned that the inside will firm up as it cools.

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JL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Nov. 11, 2009

really good! i made mini cupcakes...they're great to pop in kids' lunches :)

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tryin'hard

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Reviewed: Nov. 10, 2009

This needed to bake much, much longer even though I increased the oven temp to 350 degrees from the start. Even with lots of additional baking time, the final result was way too dense and moist with little areas that weren't baked enough. The ingredients really appeal to me, so maybe I'll try it again, but I'll cut back on some of the moisture rich ingredients (probably the oil, applesauce, or part of a banana) or use a little more all-purpose flour in place of some of the whole wheat flour. The flavor was very good.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Oct. 13, 2009

An excellent loaf. I cut down on the sugar and used pecans & walnuts. Very tasty and moist. Had to bake my loaves for 70 minutes.

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Gayle

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Reviewed: Sep. 30, 2009

I made it with dried cherries, some toasted pecans and without the coconut. Very good!

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the3wolves

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Reviewed: Sep. 23, 2009

This is super delicious. I didn't have whole wheat flour so I used all white flour. I will definitely be making this again!!

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CookingSister

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 23, 2009

Family favourite. I used all 3 cups of organic flour whole wheat, doubled the cinnamon, omited the oil and used 1 cup organic applesauce. The recipe made very moist muffins that freeze well.

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LLA

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Reviewed: Sep. 22, 2009

So so so good. The best quik bread I have made to date. I loved it all I omitted the apple sauce because I didn't have any and added 3/4 oil and 3 cups of zucchini to help with the moisture. I am not a coconut fan so I omitted that and I even ran to the store for the walnuts and it was worth it. I made one loaf and 12 muffins. Muffins cooked in 20 minutes so I tasted one while the loaf is cooking past the 40 min mark.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Sep. 19, 2009

I thought that the zucchini might be weird with banana, but it turned out great! I didn't have any coconut so didn't add that. I did add chocolate chips. Yumm! Somehow all of the flavors work together. It took about 60 minutes until it was done.

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schwapx

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Reviewed: Sep. 11, 2009

This is a very good recipe. I made it exactly as directed. I think it would be good with just the zucchini (no banana)as well. I baked the full batch in a bundt pan...it was huge! When baked it went just past the top of the pan.

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JANE107

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

Idiot proof...I forgot to add the eggs and then 5 minutes into cooking I put them in and the bread still came out delicious!!! I also added dried cranberries and left out the nuts and coconut.WOW!

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Reviewed: Aug. 31, 2009

Excellent recipe! I skipped the coconut, which is very high in saturated fat, but otherwise made the recipe as-is. Very moist - my 11-yr-old is scarffing down 2 slices right now!

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kk_webb@hotmail.com

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Reviewed: Aug. 30, 2009

delicious - what more could you ask for it uses zucchini and your ripe bananas!!!this is a great quick bread recipe

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Paula

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

Wonderfully moist!! The recipe needs NO revisions. The only thing I did different is I used Sucanat in place of the sugar to make it just a little more healthy. And I only used 1 3/4 cup. My oven also took about 60 minutes.

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Lynnje

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Reviewed: Aug. 21, 2009

FABULOUS! Have made it 4 times in the last month. I followed the recipe the first time except added semi sweet chocolate chips. I have played with it the last three times (all were good but here is where I am at with it and it just came out fabulous again!) NOW: 1/4 c oil 3/4 c unsweet applesauce Have used either pecans or walnuts and both were great. ALWAYS add the semi sweet chocolate chips. I think we would like them without but we really LOVE them with the chips. A couple oz of pure creamed coconut. (I had extra from a party. I don't have exact measurements yet on this and I don't know that it adds more flavor) Last 3 times I have used 2 cups of White Whole Wheat Flour and 1 Cup Graham flour from. (Can't tell that it isn't bleached white flour that I used in the first recipe.)

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BC21640

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Reviewed: Aug. 20, 2009

One of the best zucchini bread recipes I've tasted. Good texture. Wonderful flavour. Best part - the kids loved it. I used 2 cups whole wheat to 1 cup all purpose flour. My oven also took about 60 minutes.

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miss2moo

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 17, 2009

I made one loaf and a pan each of mini (bake abt 15 min) and regular sized (bake abt 20 mins) muffins and my kids are devouring them! What a great way to sneak them their veggies!

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happy giraffe

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Reviewed: Aug. 15, 2009

Delish and I'm sure it will even better when I get rid of this cold and can taste it more. LOL. I did have to use 3 cups of all purpose flour b/c I didn't have any whole wheat but other than that I followed the recipe exactly. I'm wondering has anyone tried using a cup of the pineapple sauce they make instead of applesauce? That may make it taste more like a pina coloda. Yum!!

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Aug. 13, 2009

Since I've seen the rave reviews for this I decided to make it for H2's last day at work to share with his staff. Since H2 is diabetic, I used all whole wheat flour and subbed splenda and sugar-free maple syrup for the brown sugar. The batter was a little dry so I needed to add 1 cup of water. It smelled amazing while baking and I could hardly wait to "sample" some before sending it out. Thanks Tahoegirl for the great recipe.

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Suzey

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Painesville, Ohio, USA

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Reviewed: Aug. 11, 2009

Fantastic! This is the best zucchini bread I have ever had. The only changes I made were to only use 1/4 cup oil and 3/4 cup applesauce, just because I ran out of oil, and added pecans instead of walnuts. This bread is super moist, has amazing flavor, and the texture is perfect. Mine did need about 60 minutes in the oven. Thank you for sharing this with us! :)

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