The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by sherri
Reviewed: Aug. 2, 2008
Yummmmy!! I just made this and it is absolutely scrumptious! I didn't have orange zest, so I grated the rind of a lemon I had (about 1 Tbsp.) and put that in. I also used half oil and half applesauce. I probably used closer to 3 cups of grated zucchini. I really packed it in 2 cups and threw in some extra. I didn't have walnuts on hand so I used chopped pecans. I tried the glaze that some suggested and I think it's perfect without it. Thanks for a wonderful recipe that will definitely stay in my recipe box and will make many many more times!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 1, 2008
These were fantastic! I decided to make muffins out of the mix so I could share more and everyone LOVED them. I didn't have walnuts, but I added unsalted sunflower seeds instead - and I also had a little bit of extra shredded coconut I decided to throw in as well... sooooo yummy! Definitely making these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 30, 2008
made 7/29/08
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 27, 2008
I love this recipe and have been making it for a few years. I have modified it and made it into a diabetic recipe and I am planning on entering in the county fair this year. I used 1 c. baking Splenda for the sugar and unsweetened applesauce for the oil and used 3T. of orange zest. My family loved the changes!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 24, 2008
This recipe was absolutely wonderful! Very moist and lots of flavor. My whole family and friends loved it. I even changed it a bit to make it healthier. I used whole wheat flour instead of all purpose, deleted the cinnamon, used 1 cup sugar and 1 cup splenda and added 4 tsps of wheat gluten to help it rise. EXCELLENT! Highly recommend this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 19, 2008
This is fabulous. I reduced the orange zest to 1 Tbsp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 18, 2008
if you love chochlate and orange together, you'll love this bread. I baked it in a bunt cake pan also and it worked wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 12, 2008
I was looking for a yummy way to use my zucchini that both my boyfriend and I would enjoy. The mixture of the chocolate chips and orange is a tastefully twist to an original recipe. I not only enjoyed the bread itself but the smell it spread throughout my home. Wonderful! Superb! I will definitely make this again.
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Kim

Cooking Level: Expert

Home Town: Bloomsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 10, 2008
My family loved this recipe. We made one loaf and 12 muffins. I doubled the orange zest, added 3 tablespoons orange juice (fresh), a dash of cloves, doubled the cinnamon, and I squeezed out most of the juice from the zucchini. It turned out great, and we will be making it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 2, 2008
these are great! i also used half splenda and half brown sugar. i also left out the nuts, my bf hates them! i made this into muffins and they are superb. i made an orange glaze as well, but i think this would be great without it.. it gets a little too sweet with the glaze.
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DJ
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Vinings, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 30, 2008
This was a very good recipe. It is 4 and 1/2 stars. I used it as a base and made the changes based on other reviews and personal preferences. I omitted the choc chips since I'm not really a fan of them in breakfast foods. I sub'd apple sauce for 1/2 the oil, used 1 cup splenda and 1 cup brown sugar instead of all white. increased the cinnamon to 1 teaspoon, and used 1 cup white wheat flour instead of all white and added 1/2 tsp orange extract. I also baked it in a bundt pan. It was done in 48 minutes. A very good zuke bread - love the orange flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 29, 2008
This was a great zucchini bread recipe - a litte different from the norm. I did the usual applesauce for oil substitution and added a teaspoon of orange extract for additional flavor. I upped the amount of cinnamon to 3/4t, reduced the nutmeg to 1/4t and addd 1/8t of cloves. We'll be making this often with our bumper crop of zucchini.
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Cooking Level: Intermediate

Home Town: Glenmoore, Pennsylvania, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 26, 2008
Used 3 packed cups of Zucchini in this recipe along with 2 T of orange zest. Wonderful flavor, super moist, needed to be cooked a bit longer because of moisture, apx 65 min.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 26, 2008
Made this last summer (exactly as written!) and froze the loaves. Just pulled out of the freezer yesterday - freezes beautifully btw. Don't skip the orange peel. It makes the bread very flavorful and uniquely delicious. I will definitely make again (exactly as written) with this year's zucchini. But I won't wait 8 months to try it. It's just too yummy! ;)
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Cooking Level: Expert

Living In: Harvard, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 28, 2008
Phenomenal! Cannot wait to make again. I had leftover honey butter that I spread on a lovely warm slice right out of the oven. Yum!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 27, 2008
This has a wonderful flavor, but I suggest using 2T of orange zest instead of one. One T barely gives an orange flavor at all in my experience. I used one stick of meted butter and one 1/2 cup of oil instead of all oil. This is probably why mine was not as moist as I would like it. I will use the full cup next time. If you have a convection oven, you probably already know this, but just in case, definately reduce the temperature 15 degrees and only cook for 45 minutes. The taste is fantastic without being to overly sweet or cake like. Made two beautiful loaves. I will definately make this again. Bravo.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 26, 2008
This bread is delicious!
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Photo by Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 16, 2008
very tasty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 9, 2008
Yummie! This was so easy to make and tastes great. I'm slicing up my baking and individually wrapping them to put in the freezer. This way I can take out what I need for school lunches and it doesn't get eaten all in one go.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 6, 2008
This recipe was delicious! So moist.. I was nervous about the orange but it added a neat twist! My choc chips sunk to the bottom.. anyone else with this prob?? Still to die for!
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