Reviewed: May 11, 2012

Yummy! I didn't have enough zucchini so I grated about half of a yellow squash. I also noticed I didn't have any cinnamon left so I just used a total of 1 tablespoon of ALLSPICE in place of all the spices(cinnamon and nutmeg). I sprinkled a lil bit of sugar on top before I put them in the oven because I used half sugar and half splenda. I also didn't have fresh or frozen cranberries but had a can of Whole Cranberry Sauce and used 1 cup of that and cut it into the mix with a knife and spoon. Colors are beautiful especially the lil pop of yellow from the squash. Yum yum yum!!!

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ArmyWifeCJ

Reviewed: Dec. 24, 2011

This was great. Next time I will add more cranberrys and nuts.

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Reviewer:

Tina

Cooking Level: Expert

Reviewed: Dec. 21, 2011

turned out very good and was very easy to make

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Reviewer:

AmandaW2061

Reviewed: Nov. 1, 2011

I never want to make this again.. Only because I wanted to eat it all myself! I chose to make one loaf, and put the rest in a muffin pan and proceeded to frost the muffins with a delicious cream cheese frosting (the link is below)..nobody could get enough.. HIGHLY RECOMMENDED!

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kimberly.k.

Reviewed: Oct. 9, 2011

I added macadamia nuts and dark chocolate chips everyone has loved it so far

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Reviewer:

joe

Reviewed: Sep. 12, 2011

This bread is delicious. I used the dried cranberries.."Craisins" and it was nice and moist and like I said delicious!!

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Reviewed: Aug. 24, 2011

My family loved this bread. I made a few adjustments. I cut the oil to 1/2 cup and added 1/2 cup applesauce, added another 1/2 cup of zucchini, and added 1/2 cup more cranberries. It was great!

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Reviewer:

MCRYSTAL

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

This is a dense bread, nicely spiced, with great flavor. However, as a couple of other reviewers noted, it took longer to bake than the recipe directs and the outside of the bread turns quite crusty, sort of cookie-like. It didn’t turn out as rounded as I would have liked either. I used dried cherries rather than cranberries and I loved them here – and I also agree with some reviewers who suggest this could use more cranberries (or in my case, dried cherries) than the recipe calls for.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 8, 2011

Fantastic! I have made this for guests several times and always receive many compliments on it! It's very moist and tasty. I add a little more cranberries, and a brown sugar/oatmeal crumble on top after about 20-30 minutes of cooking time. It's a delicious topping. It's perfect served as a breakfast bread, dessert, or just a snack.

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Reviewer:

slpenneau

Reviewed: May 29, 2011

I love this recipe and make it quite a bit. Since I always have tons of extra zucchini at the end of harvest I shred and freeze it in two cup portions so I can make this bread all winter. It is kind of a sweet bread and makes a nice dessert or party appetizer. This recipe will make 5-6 small breads if you want to make and give out as gifts or freeze for later. I only made a couple of changes to the recipe. I use two full cups of zucchini and cut the oil down to half a cup. I couldn't even notice the difference. Instead of cranberries and walnuts I use Alaskan blueberries and pecans. The blueberry zucchini combination is amazing! Enjoy

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