Reviewed: Sep. 16, 2007

I make this all the time..but add carrot, cinnamon and vanilla! RAVE reviews! My mother-in-law just loves when I make it.

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Shally

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

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Reviewed: Sep. 14, 2007

Excellent! Super easy to make. I added chopped pecans, it was delicious and moist.

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gigi

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Reviewed: Sep. 11, 2007

This is a wonderful recipe and easy! I too, added extra lemon zest and it was the perfect combination. I took it to a potluck (where there happened to be alot of zucchini bread but with the lemon everyone loved it.

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sugar

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Reviewed: Sep. 8, 2007

A great bread! Very moist! The only change I made was I used whole wheat flour. Maybe it was because I used the whole wheat but it was lacking the big lemon flavor I was hoping for. Next time I would add more cinnamon and lemon zest for bit more flavor!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 7, 2007

I tried this recipe twice and it just didn't do it for me. I thought it was too heavy perhaps the temp. was too low I have to say that I've had better.

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Sep. 3, 2007

Very good, I will make it again. Always be sure to drain zucchini, there is so much water in it.

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GVO

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Reviewed: Aug. 25, 2007

Yummy. Best I have ever made. Even picky kids loved it.

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SLYNN189

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Reviewed: Aug. 22, 2007

Best zucchini bread I have made. I didn't have lemon zest for several of the batches so I used a Tbl lemon juice.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 22, 2007

LOved this recipe. It is nice and moist and has lots of flavour. I thought it made a rather small loaf, so next time I will double it and make two loaves. I might also do as another reviewer did and add some lemon juice. Or I might make a tart lemon glaze for it.

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JOLLYWA

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Reviewed: Aug. 18, 2007

This was really good, next time I'll add slighty more cinnamon, but it's my new staple zucchini bread recipe.

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Katie Hart

Cooking Level: Intermediate

Home Town: Hoopeston, Illinois, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 14, 2007

Very good recipe. It was easy to make and very tasty. Not too sweet and the perfect combination of ingredients.

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SWM

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Reviewed: Aug. 13, 2007

Quite tasty. I added a few teaspoons of lemon juice, too, and I used half whole wheat flour and half white. Thanks for a great recipe!

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 12, 2007

I love zucchini bread, but this recipe was even better with the lemon.YUMMY!!

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Sandra

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 12, 2007

Just made this today, loved this recipe! Didn't have the zest..substituted 1 1/2 tsp lemon juice, used 2 cups fresh grated zucchini and used 1/4 cup oil and 1/4 cup applesauce instead of 1/2 cup recipe calls for. Didn't rise like I would have liked, (may have been the extra zucchini) so I may use more bk pdr next time around and less oil/more applesauce...but overall...an EXCELLENT recipe! (and nearly guilt-free!!!)

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Evelyn

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Reviewed: Aug. 8, 2007

I've made this recipe with and without lemon, and like it both ways. When I make muffins instead of bread, I double the batch since it only makes about 9 regular-sized muffins. I add extra cinnamon and sometimes use applesauce instead of oil. My kids were skeptical the first time since this had a "vegetable" in it, but ate it up!

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Brenda34

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Reviewed: Aug. 7, 2007

Delicious recipe..moist and tasty. You may need to cook it longer than it states...check it before removing from oven. Mine takes 5 minutes longer.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 6, 2007

This recipe was great! Love the Lemon. It Definitely helps to squeeze the zucchini out in a towel to drain excess water.

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sessie

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Reviewed: Aug. 6, 2007

Tastes delicious! Only change I'd make next time is to double all the ingredients to fit in a 9x5 pan and to add more lemon zest.

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greentea

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Reviewed: Aug. 5, 2007

Delish! I recommend adding more lemon zest and/or a tbsp of lemon juice if you want more of a lemon taste. As is, it's just a hint. Same goes for the cinnamon. And zucchini for that matter! I added walnuts and that gave it a nice crunch and increased the nutrition. Yum! To those who had to cook it a lot longer/shorter....check your oven temperature.

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Hannahmont

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Reviewed: Aug. 4, 2007

This is my fave zucchini bread recipe so far! I only changed the white flour to white whole wheat flour and didn't quite add all of the sugar. I had to use lemon juice since I didn't have fresh lemons and it still tasted great! Next time I'll try using applesauce instead of oil to make it even healthier:)

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