Reviewed: May 22, 2012

I added white chocolate chips to this bread. I am a "bread" maker. I love making and eating breads, this is by far the BEST bread I have ever tasted.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

robertamae78

Reviewed: May 20, 2012

I think this would be great with a little glaze over the top!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jules

Reviewed: Apr. 26, 2012

I made this into 9 muffins and put a lemon glaze on them. I liked the subtle lemon flavor but prefer a less strong zucchini taste. I know, it's zucchini bread, but that's the way I like it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Liberty Belle

Reviewed: Apr. 20, 2012

Amazingly easy to make, low in calories & delicious!;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ellefrance

Reviewed: Dec. 24, 2011

Tasty. I used lime zest instead of lemon on accident (sneaky yellow limes). Still quite good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NSTARK

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

I was excited to use this recipe because I love all things lemon and I love zucchini but wow. I invited my sister over and thought I would try a new recipe on her. Sorry folks, just not the one for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mngirlblue

Reviewed: Sep. 27, 2011

This was a nice change from the normal zucchini bread I make. I really enjoyed the flavor the lemon zest gave. I doubled the batch, since I have a mountain of zucchini to use, and used 3 eggs by accident (that's what my other recipe calls for) I replaced most of the oil with plain yogurt, which makes a really moist yummy loaf. I also added 1/4 tsp of almond extract which really enhances the lemon flavor...I will be making this often!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Sep. 19, 2011

This was delicious! I'm so glad that I made a double batch because the first loaf was gone the same day I made it. I followed suggestions to increase the lemon zest amount to 1 Tbsp. per loaf. I also cut the oil by half and added applesauce to make up the difference. I put a lemon glaze on top, because my mom always had a lemon glaze on her zucchini bread. I used 1 cup powdered sugar and 1/3 cup lemon juice for the glaze, whisked together until smooth.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anne Z.

Cooking Level: Expert

Home Town: Street, Maryland, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Aug. 30, 2011

I tripled the recipe, added 2 more eggs, used half peanut oil and half applesauce, 1/3 white sugar with 2/3 brown sugar. The 12 muffins came out of the oven about 15 minutes ago, 2 mini loaf pans should be ready in about 2 minutes. and 2 regular loaf pans in about 20 more minutes. I did drop the oven temperature to 350 degrees because I have the convection turned on. Just finished a very moist, scrumptious muffin. This recipe is a keeper. My mother usually glazes her zucchini bread but this one definitely does not need it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brigitte

Reviewed: Aug. 28, 2011

Yum, so good! Hubby liked it too. Made as directed. Love the lemon flavor, what a great addition. Next time I'll make two loaves to help use up my abundant garden zuchini! Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful