My family loves this bread! After reading the reviews, I changed a few things. We doubled the recipe to make 2 loaves. I used the zest of one whole lemon and added the juice of the lemon to the wet ingredients before mixing. I also used half oil & half applesauce to cut the fat. I did npt have any cinnamon, so substituted vanilla. Two wonderful additions were dried cranberries and walnuts - yum! I also threw in about 1/4 cup of ground flax seed to increase the healthiness. After the loaves came out of the oven, I drizzled them with a lemon juice/sugar glaze to give them that little extra touch. Delish!!!

Awesome we all loved it. Kids where not shure about green things but once they tasted it they loved it.

This was just ok. I thought it could have used more lemon and it wasn't as sweet as other zucchini breads I've tried. Thanks anyhow!

I have made this recipe last year twice and this year about four times. It is a wonderful bread, I follow the recipe but loaves and bake for 50 minutes. Perfect. I have been asked for the recipe many times and everyone that tastes it love it! I just took out two more loaves from the oven and this time I added one tablespoon lemon juice to see if that would give it a little more lemon flavor. You can't go wrong with this one!

Excellent! Sweetened it up a wee bit with the lemon/sugar glaze when it came out of the oven. Made a great desert.

As my son is allergic to nuts, I replaced them with 3/4 cup frozen cranberries. I also used brown instead of white sugar. GREAT recipe. I will try this again in a double batch as muffins.

This was a great recipe...easy and delicious. My kids just gobble this one up! I add walnuts and freshly ground nutmeg to it for added flavor.

This tasted like regular zucchini bread to me. I could not taste the lemon at all. I even added extra lemon juice, but no luck. It was still tasty though.

Delicious! I didn't make any changes. Family loved it too.

Spectacular!!! I added 2 cups of zucchini and only 1/2 cup of sugar, as well as, a 1/4 cup of applesauce & 1/4 cup of extra virgin olive oil instead of the 1/2 cup of veggie oil. I also used an extra tsp of cinnamon. What a beautiful loaf this is! This is one to be used for many years to come! Thanks Rebecita!

The lemon in this makes it taste so fresh. I happened to not have vegetable oil so I used olive oil and omitted the cinnamon and it was still fabulous! It stays so nice and moist.

Fast, Easy, Delicious. Nice subtle hint of lemon and a very moist texture. The outside has a very nice crisp crust. Very pleased with this recipe.

Fantastic! I read some of the other reviews and did 1/2 applesauce and 1/2 oil. I did vanilla instead of lemon and the bread melted in my mouth. I doubled it and put in 4 mini loaves and the time was 10 minutes less than what it called for. I also added a bit more zucchini. I will make it again.

This recipe is very good. For nutrition purposes, I do not like to cook with vegetable oil. I substituted it with 1/4 cup extra virgin olive oil and 1/4 cup applesauce and it still came out very moist and delicious. I will definitely use this recipe as my zucchini recipe from now on!

Perfect recipe. Love it. Everyone is so impressed with the addition of lemon. Definitely not the same old zucchini bread.

This is a great recipe. I used 1/2 applesauce and 1/2 oil and it was very moist. The other addition I made was to add the juice from the lemons. I will make again.

This was really an excellent recipe! I added some walnuts and also some shredded apples in place of some of the zucchini. Because we don't like overly sweet breads, I also substituted demerera sugar. My husband raved about it and won't quit nibbling...