Reviewed: Aug. 9, 2009

This is an awesome zucchini bread. Everyone loved it.

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Reviewed: Aug. 8, 2009

I've made this twice in the last 4 days. A plethera of zucchini had me baking like crazy. The 1st go I followed as directed except I used grapefruit zest as it was the only rind I had handy (turned out great). The 2nd time I made in muffin tins and would suggest mini chocolate chips as the larger ones sink to the bottom. Also cut the bake time down about 20 min. The firehouse LOVED these!

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Kory197

Cooking Level: Intermediate

Home Town: Redding, California, USA

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Reviewed: Aug. 7, 2009

Just a little sweet for me, but it was still very good.

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Mort48

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Reviewed: Aug. 6, 2009

This recipe is top notch. The aroma of the orange and chocolate awakens the senses. I did find it just a touch dry the first time I made it and I think I skimped on the zucchini a little, so I added more each subsequent time and its has been just right.

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ChicagoMike

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Reviewed: Aug. 3, 2009

Very good. I did one loaf and the other half in muffin tins for 25-30 min. I found that the 'muffins' came out better, because the chocolate chips seemed to fall to the bottom of the loaf. Plus the muffins formed a nice crispy glaze around the edge and top. Loved the orange taste with the chocolate chips and zucchini, definitely a keeper.

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My Recipes

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Reviewed: Jul. 31, 2009

yummy. didnt have any nuts so i made a crumb topping w/ oats to give it some texture. the layers of flavor were wonderful. made 1 loaf and one muffin pan. great way to use my garden zukes.next time i will use half oil and half applesauce as others recommended

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 28, 2009

Love, love, love! I wish I could marry this recipe!!! I followed the tips from other reviewers (1/2c apple sauce 1/2c oil and increased the zucchini to 3 cups) I made a couple of changes of my own too - using eggbeaters instead of eggs, used an entire orange for the zest and sprinkled the top with pumpkin spice and raw sugar. It was fantastic! My two boys kept making gagging noise saying it was gross to make bread out of zucchini - HA! They devoured it! Thanks for a great recipe and for helping to prove once again, that mommy knows best!!

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JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Reviewed: Jul. 26, 2009

It wasn't my favorite, but everyone else really liked it. I am not sure if it was because of the almond extract. I like it, but maybe it was too much.

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HERMAN

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Reviewed: Jul. 25, 2009

Fantastic recipe! My family loved it! Even my picky eater boys. Only thing I changed was I didn't put in the nuts and I switched the amounts on the cinnamon and nutmeg, I just reversed them so there was 1 tsp cinnamon, simply because I'm not a big nutmeg fan. Thanks so much for this recipe! I will definitely be making it again!

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Feywing

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jul. 24, 2009

Really great recipe. I also used applesauce instead of oil and held the nuts but would love to try it with nuts sometime. Really great taste and the zucchini is a great vegetable to hide in this kind of recipe for kids to enjoy. I might try it with squash as well.

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April

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

The best flavor combination ever! This is our favorite zucchini bread recipe from my three year old grandaughter to my husband. Changing it in any way will do it no justice. I pass it on to all my friends.

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Gayle

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Reviewed: Jul. 1, 2009

Excellent. I added a little orange juice to bring in more flavor. Substituted Sucanat for half of the sugar, used some wheat flour and did 1/2 cup canola oil and 1/2 cup applesauce. Delicious, no change in consistency. This made big muffins, mini muffins and mini loafs.

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cheftracyva

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Reviewed: Jun. 26, 2009

Delicious! Used 1 cup whole wheat flour and 2 cups all purpose. Also chopped up a premium dark chocolate bar rather than chocolate chips. Used 1/4 cup canola oil and 3/4 cup applesauce. Very good!!

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Alison

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Reviewed: Jun. 25, 2009

A very heavy, dry and very dense bread. I substituted apple sauce for the oil and that may be why it wasn't very moist. I also used whole wheat flour. This did not turn out well for me. Perhaps if I had followed the directions exactly I might have had better results.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Jun. 24, 2009

A very tasty & moist bread. Increased the zucchini to 3-4 cups for 2 loaves of bread as recommended by other cooks. I used 50% all purpose flour and 50% whole wheat flour for a heavier textured bread. Used 1 cup of white and 1 cup of brown sugar but will reduce the amount next time as it was a tad sweet. As we didn't have any chocolate chips at home, I chopped up a 100g bar of Belgian Cote d'Or NOIR Orange 70% cocoa and added 1 tablespoon of lime juice and used lime zest instead which worked very well with the recipe. It was excellent. Thank you!

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margieleow

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 17, 2009

Great recipe, very addicting and delicious bread. Super moist with tons of flavour. Always up the zucchini to 3 cups, add 1/4 tsp. cloves and increase cinnamon + nutmeg slightly. Very versatile. ***Second Yummy Variation: All i had was sweetened coconut and carrots, so i shredded those instead of zucchini. Of course i used slightly less sugar, and about 1/4 cup brown to sub for some of white. Lends to a deeper flavour and moister bread. Also didnt have any orange so i used lemon zest... turned out great! Everyone raved and gobbled it up.***

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michellee

Cooking Level: Beginning

Living In: Santa Barbara, California, USA

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Reviewed: Jun. 7, 2009

Very good. I changed up the recipe. I pureed some drained canned apricots and substituted for all of the oil. I also used orange extract and did not have any chocolate chips in the house but used pecans. I made muffins with half the recipe and large ones were ready in 25 minutes. With the other half of the recipe, I used a square cake pan and sprinkled with coconut.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Apr. 14, 2009

YUM!!! I made muffins out of these and they were AWESOME! Changes: I used 3/4 cup oil (instead of a full cup - they were plenty moist), omitted the nuts, used 1/2 tsp nutmeg (instead of 1 tsp), used the zest of one orange (which was probably more than what the recipe called for), and replaced one cup of the flour with white whole wheat flour.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

I would not have thought this combination could work so well together. Be sure to test the bread at 50 minutes to be sure it is done. Very tasty, and maybe the zucchini and walnuts almost make it good for you :)

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Chris

Cooking Level: Intermediate

Home Town: Galliano, Louisiana, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 4, 2009

This was by far the best Zucchini Bread I've had. The orange flavor was a great addition. I used mini chocolate chips and it turned out great. I have replaced my regular recipe!

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