This is very tasty. Both times I've baked this, I used brown sugar instead of white and left out the raisins. I also shred the zucchini instead of chopping it and squeeze the excess liquid out. The first time I used pecans instead of walnuts. I also make one loaf and the rest as muffins. I think I actually liked the muffins better. I really like the taste and texture of the pineapple mixed in.

This was so yummy!! I made it for some guests and they all raved about it. It really is moist. One suggestion - it makes a great cake if you bake it in a 9 X 13 pan.

Taste was bland, I thought it would be close to a carrot cake flavor.

The bread was moist, delicious full of flavor and would make a great addition to the Yule recipes. Next time you could replace the raisins with dates, dried cranberries, or apricots.

Great recipe and so delicious - I won a zucchini bread bake-off with this recipe. Thanks, Mom!

Excellent. I followed the recipe very closely. I only made 2 substitutions - instead of 3/4 c vegetable oil, I used 1 stick of 'i can't believe it's not butter' and 1/2 stick of real butter; and instead of walnuts I used pecans. I had to "crush" my own pineapple, b/c I only had cans of tidbits, but the result was a similar output. I still measured everything out to the correct proportions. Made two very nice sized loaves. Great sweet flavor, but not too sweet. Feels heavy and dense, but bread is relatively light and fluffy for something of it's kind. Brought 1 loaf to work at 8am, and by 11 it was nearly gone! No complaints or changes! (I'm going to have to make more of this to use up my zucchini!