Reviewed: Nov. 3, 2012

This recipe is very similar to other quick bread recipes that call for either zucchini, carrots, apples, etc. If you put enough sugar in any recipe you will most likely end up with something tasty and this is no exception. It is delicious, and unless you tell someone they will probably never guess what the mystery ingredient is. My loaves fell somewhat in the middle, but I live at a high altitude (5,000) so that happens frequently to my baked goods until I can adjust the leaving, etc. I will make this again but it may be another year because I don't think I can buy green tomatoes at the market. If I have enough green tomatoes I might try making muffins as that may solve the falling in the middle issue.

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Reviewer:

Merwinak

Reviewed: Oct. 14, 2012

Fantastic recipe. I made several changes to make recipe healthier. I cut sugar to 1 cup and substituted 2/3 c. Agave Nectar. Cut oil in 1/2 and added 1/2 c. applesauce. Substituted 4 egg whites for the eggs. Used 2 c. white flour and 1 c wheat. I will make again and again. It's an excellent use of all those green tomatoes I've got left in the garden.

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Reviewer:

J. Nelson

Reviewed: Oct. 10, 2012

Excellent! Thank you very much for this recipe. It is very good, extremely simple to make and a wonderful use of the green tomatoes I have. I diced the green tomatoes by hand and had no problem with too much liquid. Also had no problem with it sticking to the pan...I used one of those silicone loaf pans, sprayed it with a little cooking oil spray and lightly dusted the pan with flour. I will definitely make this again - I may try substituting agave nectar for the white sugar the next time I try it to see if I can make it a little healthier.

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Reviewer:

babice

Reviewed: Oct. 9, 2012

Great way to use up my green tomatoes after the freeze outside. I used a food processor to grate the tomatoes and then strained them before adding as recommended by another comment. I also used vegetable oil instead of canola and 1 1/2 cups of whole wheat flour instead of all-purpose flour.

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Reviewer:

Vanessa

Cooking Level: Intermediate

Home Town: Okoboji, Iowa, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Oct. 9, 2012

Quick. Easy. DELICIOUS!!!!!!! My husband said "I'm not eating green tomatoes" he was the first to eat some (I made them as mini loaves) and he loved them. They did stick to the pan a little, but I think I waited too long to take them out and I may have baked them a few minutes too long. Will definitely use this recipe in the future.

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Reviewer:

squeakie14

Reviewed: Oct. 5, 2012

Turned out good. Much like zucchini bread but without the little chewy squash strands in it. One problem I did have was I diced the tomatoes in a food processor and just measured it out as is. I propose that if anyone else uses a food processor to strain the liquid out of your tomatoes before adding them to the bowl. My loaves came out a bit too wet and one stuck to the pan and ripped in half. Also, the edges come out so much better in a glass pan than a metal pan. Very good! Will make again!

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Reviewer:

Heatheross

Cooking Level: Expert

Reviewed: Sep. 30, 2012

This is an easy to prepare and highly delicious bread. My son said to me, 'wow this is really good. You can't taste the tomato.' He then took another large slice. This is a wonderful way to use your leftover green tomatoes at season's end.

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