Reviewed: Nov. 4, 2009

Wonderful! We made little loafs and cooked them for about 50 min... I added a little extra spices and omitted the optional items since we didn't have them on hand and sprinkled with chopped walnuts before baking! Thanks!!

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CDSURVIS

Cooking Level: Intermediate

Living In: Mesquite, Nevada, USA

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Reviewed: Oct. 14, 2009

I made this bread for my vegan daughter and she loved it! I made it minus the flax seeds and arrowroot (I didn't have either one), and she said it was great just the way it was. Thanks for a tasty vegan recipe!

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GracieBonica

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Reviewed: Sep. 27, 2009

Thank you so much for this wonderful recipe. My son is allergic to eggs/dairy. We've made a lot of vegan things that were so-so. This however is the BEST!!! I made it for a family picnic and everyone ate it and loved it and could not believe it was vegan. The only thing I did differently was to use cinnamon applesauce rather than unsweetened because that's what I had. I was afraid it would be too sweet, but it was great. Maybe that's why everyone loved it so much. Thankyou.

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msugirl

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Reviewed: Sep. 16, 2009

Impressive. I cut out 1/4 cup of the white sugar and 1/4 cup of the brown sugar. I also used coconut oil in place of vegetable oil. I also added some allspice, ginger and clove to give it an extra kick! I'm making it again tonight! Thanks!

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StaciMarie

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2009

You'd never know this was vegan! I made this for a work potluck, and everyone raved about how flavorful and moist it was! I added maybe half a shredded carrot, a handful or two of walnuts and some freshly grated nutmeg, and it was perfect! I did have to bake the loaves for about 10 extra minutes, however. I will definitely make this again!

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hblythe

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Reviewed: Jul. 30, 2009

I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be making it again!

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pricefamilyx6

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Reviewed: Jul. 27, 2009

Really good; I changed some ingredients(like chrushed fresh peaches en lieu de applesauce) but overall the recipe was spot-on. Maybe a bit sweet for my taste though...bit of a cake-like texture.

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Fleur de lys

Cooking Level: Beginning

Living In: Quebec, Quebec, Canada

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Reviewed: Jul. 21, 2009

I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven, so I would monitor the bread carefully the last few minutes of baking time. Next time , I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe!

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occoastalcook

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Reviewed: Jul. 9, 2009

Followed the recipe. Tastes great!!! I'm very happy to find a good zuchinni recipe thats vegan. The only thing I would change is the bake time from 70 mins to maybe 80.

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Alicia B.

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Reviewed: Mar. 23, 2009

This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I added shredded carrots (reduced the zucchini) and made some other minor adjustments >I'm over 7000 ft. so all baking requires adjustments. All that said, really, just follow the recipe and you will be happy.

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CKdiggs

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 23, 2009

i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too.

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in_cahoots

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Reviewed: Oct. 29, 2008

This recipe is a HUGE hit with my fiance and friends! We had so much zucchini from our garden this summer I didn't know what to do with it - now I do! It comes out as a moist, brownie textured loaf! We did change somethings though. We added about 1/2cup of carob powder to the recipe, and removed about 1/4cup of the flour. Also, we reduced the amount of sugar added by about 1/3. I think the carob helps with the sweetness anyway. If at all possible, add the flax seeds because they just make it all that much more special!

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mags

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Reviewed: Oct. 22, 2008

I didn't change this recipe a bit, and it turned out phenomenal. It was nice and moist, and made the house smell amazing while it was baking. Yum

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winky

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Reviewed: Sep. 6, 2008

I've been looking for some tasty vegan breads! This is what I've been looking for, it's so delicious, and think of all the calories and fat you're saving! I love its wholesome taste, and it doesn't take too long to prepare.

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Jessica N.

Cooking Level: Beginning

Home Town: Brookville, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 28, 2008

Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

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Pandora

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Reviewed: Aug. 12, 2008

Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat, heavy or hard.

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