Reviewed: Nov. 10, 2010

wonderful recipe, I've made it twice now and everyone loves it.... Shared it and my mother has also love it. thanks,

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

Reviewer:

sillemap@gmail.com

Reviewed: Oct. 9, 2010

I thought this was a delightful recipe. I thought the flavor was wonderful and it turned out very moist!! I will definitely keep this one.

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

Reviewer:

chefchristabug

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Reviewed: Sep. 16, 2010

Veryy Sweet

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

Reviewer:

raquelg

Reviewed: Aug. 17, 2010

Delicious! The bread was moist and had a mild maple flavor. I only had two tablespoons of sesame seeds, so I added sunflower and pumpkin seeds to make a third of a cup to sprinkle on the top. This turned out to be tasty and attractive. I will make this again. It will be wonderful in the fall too.

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

Reviewer:

lynnea

Reviewed: Jan. 10, 2010

Husband and kids all loved it. I didn't have wheat germ and used oatmeal instead. I could see how some would comment that it tasted like bad pancakes - I think if you had really high quality maple extract it would be particularly good (I just would have no idea where to get that) - maybe one could tray using real maple syrup?

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

Reviewer:

JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 20, 2009

Very, very good. I'm trying to hold myself back from eating another piece. I used melted butter instead of vegetable oil, only because I like the flavor better. I did use half wheat, half white flour. I was worried about the amount of maple flavoring, but I shouldn't have worried. It turned out perfectly flavored. This did take a while to bake, about an hour and a half, I covered it halfway through with foil. I think this is one of the best zucchini breads I've tried from this site, tied with Caribbean Zucchini Bread.

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

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 22, 2009

This was an excellent recipe. My husband took it to work and it was gone within minutes. I used between 2 and 3 cups of zucchini. The maple is suttle not overwhelming.

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

Reviewer:

Ann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Big Bear City, California, USA

Reviewed: Sep. 6, 2008

Every holiday, this is the first bread to go!! One user noted that the bread is dry but she must NOT have cooked it correctly...as I've made it 12+ times and it is VERY MOIST!!

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

Reviewer:

MRSBRASCO

Cooking Level: Intermediate

Home Town: Roseland, New Jersey, USA

Living In: West Caldwell, New Jersey, USA

Reviewed: Jun. 12, 2008

Well, I ALMOST gave this 3 stars instead of 4... but I'm still eating the stuff. The maple flavoring makes it taste like pancakes -- but not very good pancakes. I gives me that "artificial flavoring" after taste, too. The bread is really dry (and I only cooked it for about 45 minutes). I wouldn't make this again.

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

Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

Reviewed: Nov. 14, 2007

this is one of the very best breads that I have made...I have made it every holiday season for the past 4 years...the slight taste of maple is delicious

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