Reviewed: Aug. 9, 2011

Very good base recipe. I liked the light base flavors and the rich vanilla. I used a substitute recipe for self-rising flour and found that there was too much salt in the recipe. Next time I will cut the salt to 1 1/2 teaspoons total, including what should be in the flour.

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1 user found this review helpful

Reviewer:

Sassy

Cooking Level: Intermediate

Home Town: Henderson, Nevada, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 21, 2010

Mine didn't turn out well. It was way too moist.

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3 users found this review helpful

Reviewer:

jaybubbles99

Reviewed: Aug. 13, 2010

This is a delicious, moist zucchini bread. I halved the recipe and made four small loaves. I removed half of the batter before adding the nuts and coconut. I added mini chocolate chips to the other half. My mini loaves baked in about 30 minutes. This is definitely worth making again! Thanks for sharing

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13 users found this review helpful

Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 5, 2010

I made this AS WRITTEN-no substitutes or omissions. Very rich and moist, not too sweet, and I like the fact that it has honey in it. A great way to use up all that summer zucchini.

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4 users found this review helpful

Reviewer:

Claire

Cooking Level: Intermediate

Living In: Fallbrook, California, USA

Reviewed: Jul. 24, 2010

good. I didn't have self rising flour so I used the recipe for it on this site.

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3 users found this review helpful

Reviewer:

ahmom

Reviewed: Nov. 22, 2009

Wonderful recipe. It was the best zucchini bread we had ever had. I grated two 8" zucchini's, so I estimated that part. I only used a1 1/2 cup sugar -- which was good. I added a little extra honey to compensate -- which was completely unnecessary. I chose not to use coconut because it seemed too dry & am happy with that decision. I substituted pumpkin pie spice for nutmeg & it was pleanty good. I probobly heaped my spice spoons. The other really interesting thing is the walnuts. I grated them in a food processer instead of chopping them. They ended up powdery with the occasional crunchy bit & the nutty taste was mixed in all the bread. I was really happy with this.

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4 users found this review helpful

Reviewer:

LiTTLe

Cooking Level: Beginning

Home Town: Coos Bay, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Aug. 28, 2009

VERY good!! I put in half the amount of butter and half the amount of vanilla as the amounts just seemed excessive - skipped the nuts - love this recipe! ALSO - agree that a dark pan should cook at 325 as mine were at the edge of burning after 55 min. Happy Baking!

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2 users found this review helpful

Reviewer:

JOYCEPAISLEY

Reviewed: Jul. 4, 2009

The bread was super moist but I think it needs more cinnamon and nutmeg. I also cut back a little of the sugar and substituted applesauce for the oil.

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8 users found this review helpful

Reviewer:

abtyme

Reviewed: Apr. 20, 2009

Really good! I only used 1 cup of sugar & the bread was still really sweet. You can definitely taste the honey. TIP: if you use a dark pan reduce the oven temp to 325. At 350 for 1 hour, I used one glass (came out perfect) & one metal (burned!) so adjust accordingly.

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10 users found this review helpful

Reviewer:

bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

Reviewed: Aug. 21, 2008

This recipe produces a very rich, tasty bread which is different from the typical zucchini bread, it was a big hit. I did reduce the sugar by 1/3 cup because the honey and coconut make it quite sweet.

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12 users found this review helpful