Reviewed: Jul. 9, 2009

Super moist and yummy! Just the right amount of sugar- not overly sweet. I didn't have any lemons on hand so I added a tbsp of lemon juice- next time I might add 2 tbsps because I'd like it more lemony (but that's my own fault because I didn't have lemons to zest). I also substituted half of the oil with applesauce (so I used 1/4 cup oil + 1/4 cup applesauce instead of 1/2 cup oil) and I'm glad I did because you'd never know I halved the fat. It's super moist! I will use this recipe all the time!

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Shake-n-Bake

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Reviewed: Jul. 2, 2009

Can someone please tell me, is this bread supposed to be eaten with a meal or as a sweet something with a cup of coffee. It is very nice but it is sweet.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Jun. 30, 2009

This was great the first time I made it, but something was off the second. Did I add a couple tablespoons lemon juice the first time? Might have overcooked it the second time because it was much moister the first.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jun. 28, 2009

Best tasting & easiest zucchini bread i've ever fixed. It's delicious!

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anna

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Reviewed: Jun. 17, 2009

My husband and I love this recipe! As a matter of fact, I made it today for the first time, and it's already almost gone. I added a bit more lemon(just because we love lemon) and cinnamon and it turned out great. I will be making this again tomorrow to bring to a friend.

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luv2cook

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Reviewed: Jun. 13, 2009

This is a great recipe. This bread has a really vibrant flavor. I did use a half whole wheat and half regular flour and it turned out great. Overall a delicious version of zucchini bread that I will use from now on. Well liked by everyone!

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FischK3

Cooking Level: Intermediate

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Reviewed: May 3, 2009

This is THE BEST zucchini i've ever had! I did some modifications and doubled the recipe for two loaves as one just isn't enought! I put in 2 tablespoons of lemon juice and i also zested a whole lemon (not sure how much zest that equates) and i also used the glaze that another reviewer used and it was absolutly HEAVEN!!!! I also didn't sift the flour, used the whole wheat flour instead, baked both loaves together for about 20 minutes longer then the stated time and they came out soooo delicious and moist and wonderfully heavy like a pound cake, it was just PERFECT!! I can't wait to make these again!

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JENNIFERKATIE

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

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Reviewed: Apr. 19, 2009

This is an absolutely delicious bread! I used two teaspoons of lemon extract and the result was a light and lemon-y bread...not at all overpowering, which is what I was afraid of. Thank you so much!

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Molly

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Reviewed: Apr. 7, 2009

We thought this was very tasty. I baked mine in a bundt cake pan; it only made a short bundt cake, but this was the test batch anyway. For anyone who is wondering, double this recipe for a regular bundt cake or tube pan. I made some substitutions: I exchanged 1/4c. of oil for 1/4c. applesauce (used oil for the other 1/4c. to make a full 1/2c.). I put around 1.5 tsps of cinnamon, and I put however much zest a large lemon produces in it, minus a tiny bit that I used to make a glaze. I took the advice of reviewer naples34102 and made a glaze of simple syrup & lemon juice & zest and basted my cake in it after I popped it out of the pan. While mine did not make a shiny glaze like I was hoping for, what it did do was make a delicious tart layer of goodness on the outside of the bread! I will certainly make this again experimenting with carrots, apples, raisins, nuts, and orange-lime-grapefruit zests/juices/glazes! Thank you for an excellent zucchini recipe that is easy to love!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 5, 2009

Wow..this was excellent! This was the first time I've ever used zucchini in baking. Absolutely follow substitution advice for less fat content; applesauce instead of oil made a big difference. And also used part brown sugar and honey in place of white sugar. Nuts would have been great but I was fresh out.

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MRLD

Cooking Level: Intermediate

Home Town: St. Andrew, Kingston, Jamaica

Living In: Spring Valley, New York, USA

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Reviewed: Mar. 19, 2009

While I'm sure this bread is perfectly delicious on its own, the couple of changes I made took this to stand out memorable! First, don't beat the zucchini with the oil, sugar and egg. Just add it to that mixture, then stir in the flour mixture till blended. I used a full tablespoon of lemon zest, and added 1/2 tsp. of vanilla. Once the bread was done, I let it cool in the pan 10 minutes. Meanwhile, I made a glaze of 1/2 cup granulated sugar and 1/4 cup lemon juice. I heated it till boiling to dissolve the sugar, then removed it from the heat. I removed the bread from the pan and brushed on the glaze, continuing to reapply it as it was absorbed. (Didn't poke holes in the top as I didn't want HOLES in the top!) This glaze made a beautiful, shiny top, and infused the bread with both moisture and incredibly delicious lemon zing! Outstanding.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 1, 2009

This bread came out beautifully! Wonderful lemon essence that gives this bread an extra little surprise when they bite into it! I got rave reviews! Delish! THANKS! Will use this bread as a staple in my house! TOTAL Keeper! :D

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 29, 2008

This was made into the lightest most flavorful muffins. I used applesauce/oil mix and added zest as well as lemon juice and made a lemon glace to dip them in while still warm I gave them to neighbors,who asked for the recipe

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Tarlo

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Trinity, Florida, USA

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Reviewed: Oct. 20, 2008

Very enjoyable. Thick, dense and moist. Loved the lemon addition.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Oct. 13, 2008

Not a bad recipe for zucchini bread but I couldn't even tell there was lemon in the recipe.

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

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!!!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Oct. 4, 2008

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

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Deanna

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

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Reviewed: Oct. 3, 2008

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!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 14, 2008

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!

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pamelam

Cooking Level: Intermediate

Home Town: Sheridan, Illinois, USA

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Reviewed: Sep. 11, 2008

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

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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