Reviewed: Jan. 11, 2006

Great Recipe!!! Absolutley Deelish!Freezes well, I slice it first as it makes a great addition to packed lunches.

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Portagaff

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 3, 2005

I've enjoyed making this recipe for a few years now and get requests to make it every Christmas. It's good to make ahead of time and keep in the freezer, then thaw (wrapped in plastic) for a day before slicing. I substitute applesauce for 1/2 of the oil.

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ANELSONCPA

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Reviewed: Nov. 28, 2005

Used pecans instead of walnuts, and a little ground clove instead of cinnamon and nutmeg - yum!

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Shannon M

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Reviewed: Oct. 29, 2005

good and moist but I would like to have tasted the orange more, maybe I could increase the zest or add some extract.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Oct. 29, 2005

I never made zucchini bread before....this is a winner..EASY to make. I have made it several times and never an empty plate. Great Recipe!! I added 4 eggs and 1/2 c nuts. It freezes very nicely

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Sara

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Reviewed: Sep. 16, 2005

I make this all the time a great breakfast for the kids and they do not even realize they are eating zucchini

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BONNI SAMMAK

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Reviewed: Sep. 13, 2005

Very yummy! As others have stated in reviews, waiting until the next day after chilling overnight produces a better taste. I, too, had to bake for an extra 15 minutes as the batter was still soupy on top after the designated 50 minutes.

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MSCHRIS1221

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Reviewed: Aug. 24, 2005

This is my favorite zucchini bread recipe - I make a double batch, slice up the loaves, freeze them, and pull them out for my kid's lunches - it is delicious - and a little bit healthy as well...:)

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Blon-Dish

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Reviewed: Aug. 23, 2005

Very Good!!! I did have to cook it about 15 minutes longer then stated.

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Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

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Reviewed: Aug. 21, 2005

I am asked to make this bread again and again and again!

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Ella

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Reviewed: Aug. 19, 2005

I didn't much care for this at first The flavors all seem to compete with one another. I was going to give it a "thumbs down" review. But then..something miraculous happened. I had wrapped the loaves up nice and snug in some plastic wrap, and the next day I tried another piece..and voila..it was really good...all the flavors blended and merged and learned to cooperate with each other! So, that's my recommendation. When the bread cools, wrap it up nice and tight and let it sit for a day!

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ZILLYMOM101

Cooking Level: Expert

Living In: Rosemount, Minnesota, USA

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Reviewed: Aug. 18, 2005

Very good. I brought it to a party and it went very fast.

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anguiru

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Reviewed: Aug. 9, 2005

This was wonderful! My kids who don't generally like zucchini bread loved this! The chocolate/orange combo was very different, but in a good way. I did substitute applesauce for the vegatable oil though. It was very good. Will for sure make this again.

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DYESR6

Cooking Level: Expert

Home Town: Lynnwood, Washington, USA

Living In: Battle Ground, Washington, USA

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Reviewed: Jul. 24, 2005

This is the best Zucchini Bread recipe I have found! The flavors are so great together. I made the recipe as is with a little more orange zest the first time and LOVED it! Today I played with the recipe to make it healthier and my kids loved it just as much!!! The orange and chocholate are what really make it so great! I used the following to make 12 muffins or 1 loaf: 1 3/4 whole wheat pastry flour 1/4 ground flaxseeds or wheat germ 1 1/2 - 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 cup natural sugar 1 cup vanilla low-fat yogurt or applesauce 2 tbsp safflower oil 1/3 cup low fat milk 1 cup of firmly packed grated zucchini 1 tbsp. orange zest 3/4 cup of chocholate chips Cook 20 -25 minutes Sooo good!!!!! Best way to use up zucchini from the garden!

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Alex Q

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Reviewed: Jul. 24, 2005

Yummy. Great way to use all that zucchini from the garden. My only changes were using Splenda instead of sugar, left out the walnuts because the kids do not like and unfortunately, I found out that I did not have orange zest so I substituted lemon zest. (I was a little worried about that) The bread turned out excellent and had top reviews by everyone. Next time I will try the orange zest but the lemon zest turned out fine also. Thanks Jules

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LESLEYfromWI

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Reviewed: Jul. 23, 2005

This was great. i doubled the orange zest, and used 1 cup choc chips. Moist, sweet, and froze well.

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AESYLIN

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Reviewed: Apr. 20, 2005

This is THE BEST zucchine bread recipe I have EVER made. I froze a loaf and got it out a few days later and was even better! I also altered the sugar with half white sugar and half sucanut. Was also very generous with the spices. WONDERFUL!!!!!!

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JSE2003

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Reviewed: Mar. 16, 2005

Delicious!

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neb123

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Reviewed: Feb. 25, 2005

This moist bread was VERY good! Will make again.

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JOSH5

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Reviewed: Feb. 13, 2005

This is definitely one of the best breads I've ever made. I halved the recipe and should have made two loaves as called for because the first loaf was gone by morning! Thanks!

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SVET

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Chocolate Chip Orange Zucchini Bread

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