Reviewed: Feb. 10, 2012

Excellent bread with strong lemon flavor! I used 1 cup brown sugar with 1/2 cup white sugar and fresh lemon juice instead of extract. Loved the sugar finish on the loaves. Next time will substitute most/all oil with applesauce to lighten it up a bit. My kids loved it - definitely a keeper!

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Reviewer:

LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

Reviewed: Nov. 6, 2011

oh my word!!! someone brought me a mini loaf of this with the frosting on it. I about swooned with delight. absolutely delicious!

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Reviewer:

S. Martel-Hernandez

Reviewed: Oct. 28, 2011

I was very disappointed with this recipe. I followed the instructions and the batter looked and felt like dry paste. What am I missing?

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Reviewer:

Seahaven7

Cooking Level: Expert

Home Town: Burney, California, USA

Living In: Yuba City, California, USA

Reviewed: Sep. 26, 2011

My son gave it 9 out of ten, so I chose four stars, but I guess you can say they thought it was 4.5. I did not use as much salt as it said, and wished I'd used a tad less, but it was good, and my kids gobbled it up. I did not tell them about the zuc. in it :o)

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Karen in Florida

Cooking Level: Expert

Home Town: Sykesville, Maryland, USA

Living In: Crofton, Maryland, USA

Reviewed: Sep. 20, 2011

Yum! I halved the recipe and made muffins instead of a loaf. I doubled the amount of lemon zest to make sure they had a nice pop of lemon flavor. They ended up super lemony and delicious. Really moist and flavorful. Thanks! :)

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CookinBug

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Ithaca, Michigan, USA

Reviewed: Sep. 19, 2011

Loved this! I was over the standard chocolate chip zucchini bread, this will be my new go-to recipe. I made a simple lemon glaze and put it on while the bread was still warm. It's practically cake, in fact we had some for my brother's birthday yesterday. So yummy.

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Melenie

Cooking Level: Intermediate

Reviewed: Sep. 12, 2011

Made this in a camp Dutch oven last weekend (1st time) for a Stone Tool Expo demonstration and got rave reviews from total strangers! Didn't get to try it myself, but won't make that mistake agin. Didn't have a lemon handy so used 2 tsp. of lemon extract. Will definitely make again!

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Gwenneth

Reviewed: Sep. 12, 2011

Amazing! I used lemon juice instead of extract and subbed a cup of butter for the cup of oil and it turned out fantastic! Will definitely be making this again.

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Reviewer:

nicknack

Reviewed: Sep. 1, 2011

This was highly appreciated by my guys. I followed the recipe almost exactly, except I added 3/4 c. raisins and 3/4 c. chopped walnuts, because my buddy asked me to. I did not have lemon extract, so I used the juice from the lemon I zested. The lemon flavor was perfect, not too strong or too weak. It complemented the zucchini perfectly. The batter was so thick I thought I had accidentally put too much flour in, but it came out lovely. moist and yummy. I didn't have 2 loaf pans, so I made 18 cupcakes and a loaf. Alghough they only lasted a day and a half at my house, the bread stayed very moist. Thanks for a great recipe, Ellen.

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Reviewer:

goodworker

Reviewed: Aug. 18, 2011

This was a huge hit! I used half whole wheat flour and half white flour, substituted applesauce for vegetable oil, threw in a grated carrot along with the zucchini and reduced the sugar by 1/4 of a cup. I also used the juice of 1 lemon and grated some lemon zest into the batter. I cut it into slices and when I went to get more to put it onto a platter for a little social gathering, I noticed it was all gone! Great recipe! Thank you for sharing!

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9 users found this review helpful