Reviewed: Nov. 3, 2009

I added orange zest (for half orange, half lemon) and threw in a couple of tablespoons of poppy seeds to make my daughter happy, and it was SUPER! Thanks for this recipe, its versatility puts it at the top of the list!

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MILYEN22

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Reviewed: Oct. 27, 2009

Followed the recipe exactly but did put a lemon glaze over it after it was done. It was wonderful. My 10 year old daughter made a second loaf that we took to a party. Everyone commented on how good it was and they all loved the lemon in it! Thanks

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jenpabst

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Reviewed: Oct. 24, 2009

Made it a couple of times, it's so good!!! I put a little more zucchini (like a little more than 2 cups) and a lot more lemon (the zest of 2 or 3 lemons... I really like lemony things ;) ) and a little bit of lemon juice... I omitted the cinnamon. My mom loves this!

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CASSO_77

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Reviewed: Oct. 22, 2009

I did`t like it at all.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 11, 2009

Very Delicious. i made it for my family for breakfast and they all loved it. made one loaf with oil the other with apple sauce and everyone agreed the one with apple sauce was better and more moist. i didn't have and lemon zest so i splashed in some lemon juice and the bread was fantastic. will make again.

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Isabela14

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Reviewed: Oct. 5, 2009

This is great. I swapped a few things, I swapped half the oil for applesauce, used orange peel (plan on trying lemon next.) Also, cut the sugar about a half a cup. Yummy. The citrus really showed this bread off to the max. I plan on making this again.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Sep. 25, 2009

This was just ok for me. The lemon is good in it and it is moist, we just prefer our own zucchini recipe that I always use. Just wanted to try something different. I made it exactly like the recipe said. It's a little bland. Won't try again.

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RaKell

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Reviewed: Sep. 25, 2009

My husband, two year old and I all loved this recipe. It's the best zucchini bread I've ever tasted. I didn't know how the lemon would taste in a zucchini bread but it is amazing! You must try this recipe! Also subbed 1/2 of the oil for applesauce and it turned out perfectly.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 20, 2009

Yummy! To make a healthier version, I replaced the oil with applesauce - came out perfect! Had made this for a school event's healthy snack potluck - but ended up keeping it at home because husband and son (16 months) loved it so much!

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lindalou

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Reviewed: Sep. 16, 2009

I followed the recipe to the "T" and the bread came out moist and was very good. I would add walnuts to the bread next time. Great recipe thank you.

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chinasnake

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Reviewed: Sep. 12, 2009

This is a favorite new find now that I've made at least 6 loaves. To start, I had to omit the cinnamon due to allergies, but I also cut back the sugar to 1/3 c. You could probably drop it further to 1/4 cup. I also added about an extra 1/4-1/2 c. of shredded zucchini, plus the zest of one whole medium lemon, and used canola oil with a splash of good quality extra virgin olive oil to equal 1/2 c. A bit of olive oil really compliments the lemon and zucchini. This recipe is surprisingly light tasting compared to most zucchini breads that rely on even more fat, sugar and spices that overpower zucchini as the feature ingredient!

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greenmarketfan

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Reviewed: Sep. 12, 2009

I thought it was good, but the family didn't....I subbed 1/2 c of applesauce as other users did, and 1/4 c of oil....used whole wheat flour and it was very tasty! The family didn't care for it though....

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lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

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Reviewed: Sep. 10, 2009

This was an interesting twist on zucchini bread, but I was expecting it to be more sweet and lemony, I guess like a lemon cake. I did add quite a bit more lemon juice and zest than the recipe called for, but still, a little bland. I used the lemon glaze, which I thought was the best part. I think I would add more sugar if I were going to make this recipe again. My coworkers seemed to really like it though, so perhaps it's just me and my sweet tooth.

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Cecilia

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Reviewed: Sep. 10, 2009

This is an amazing recipe! So moist. I added 1/2 of pumpkin, 1tsp of Lemon juice,and grapefruit zest because i didn't have any lemons. Every one who tried it said it was the best zucchini bread ever!

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Danika

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Reviewed: Sep. 8, 2009

Great to use up all that zucchini - I made several mini loaves and they were all gone before I could freeze them.

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LisaR

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Covington, Kentucky, USA

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Reviewed: Sep. 3, 2009

Something just wasn't right with the flavor. I think it was the cinnamon and extra lemon extract.

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Justina

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Reviewed: Sep. 1, 2009

Very, very good. No modifications except I did put the lemon glaze another reviewer recommended. Very yummy and moist with the glaze. Will make again...

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RebeccaD

Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA

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Reviewed: Aug. 27, 2009

Just Delicious

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MAGGYSTAND

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

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Reviewed: Aug. 25, 2009

Made it according to recipe, WONDERFUL!!!

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cjsteele03

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Reviewed: Aug. 22, 2009

This is a wonderful recipe that adds a little something extra to just plain zucchini bread. Everyone that I shared this with loved it. (I added walnuts)This will be my summer staple recipe for all the zucchini in our garden--thanks!

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