Reviewed: Nov. 25, 2009

I followed this recipe to a T except for the nutmeg. I found it came out uneven. Some of it was pretty good and some pieces came out like they didn't have any sugar in them. I would say make sure you mix it well.

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bootlegFairy

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Reviewed: Aug. 30, 2009

I used 3 cups whole wheat flour and 1 cup white flour. Outstanding! Very heavy and hearty!

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cbhesketh

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

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Reviewed: Aug. 27, 2009

Other than leaving out the nuts, I made the recipe AS WRITTEN and it was GREAT!! Thanks for the great recipe - will definitely make again - especially this fall!

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hungry mama

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Reviewed: Aug. 21, 2009

Giving this five stars because I suspect if I made it as written it would have been amazing. As it was even with my changes the flavor turned out great! Changes included: Substituting eggs for egg beaters, omitting the oil and grated apple, adding extra applesauce and 3 C. total on the zucchini. The texture was a little rubbery and this recipe only made two loaves for me. But I still really liked it and think this would be great toasted. I'll make it again.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jul. 23, 2009

This is a great recipe. The texture is perfect. I imagine they will even be better tomorrow. I changed a few things. I used 2 cups all-purpose flour & 2 cups whole wheat flour. 1 cup brown sugar NO white sugar. 1/3 cup honey and I cut the oil down to 1/2 cup. I use 3 cups zucchini and NO apples just the applesauce. & added 1 tsp baking powder. Everything else was the same. I baked them in mini loaf pans. The batter made 21 of them. They should freeze great.

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STEPHIECOM

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Reviewed: Jul. 21, 2009

Made it exactly and everyone loved it! I made one loaf and the rest in mini muffins that baked for only 25 mins... they were gone long before the loaf was finished baking.

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Sberryca

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Reviewed: Apr. 30, 2009

Very moist; nice taste. I didn't use oil at all and just put in more applesauce instead. I also used whole wheat flour and added raisins and sliced almonds to the batter. Toyed around a bit with the amount of sugar, I ended up reducing it quite a bit and the recipe still was very sweet (I used all brown sugar). Made it as muffins...delicious. I agree with the other reviewers, this definitely tastes better the next day. (if there's any left)

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400luv

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

To make it even healthier, I substituted 1 cup whole wheat flour. Also my little one doesn't like nuts so I blended them into powder so that the nutrition was there but not the chunks of nuts. Made great muffins too.

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nhardison

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Reviewed: Oct. 29, 2008

Very Moist..Loved It..:)

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LighthouseMissy08

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Reviewed: Aug. 21, 2008

This recipe gets 5 stars from my husband's shift at work. He took it in this morning and it was all gone within 5 minutes so it passes the test for us! It smelled heavenly while it was baking.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Aug. 5, 2008

As it turns out, I'm a moron. I put 4 cups of shredded zucchini in this bread and baked it in 12 large muffin tins. Don't ask me...I have no idea. Even with that, they were delicious. A complete meal!!! Next time I'll pay attention. I promise.

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brandysue

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Reviewed: Aug. 4, 2007

It is by far the best zucchini bread recipe I have tried. I don't care too much for nutmeg so I left it out and added an extra 1/2 teaspoon of cinnamon instead. I also added an extra cup of shredded apples and the recipe still turned out wonderful. It is very moist and tender and tastes even better the next day. My son says that it is even better than banana bread (a family favorite).

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COUGSRUSFNP

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Reviewed: Jul. 13, 2007

I thought this recipe was great. Especially for reduced fat/sugar. I didn't include the nuts (can't eat them) and added extra salt as I thought the batter needed a bit more depth. It was a tasty way to get some fruits and veggies!

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