The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 20, 2009
Very moist and yummy. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 20, 2009
I followed the recipe exactly and the bread is awesome! I did have to bake it for the full 60 minutes, but I kept checking it after 40. FYI - I used about 3 medium zucchini's to yield 2 shredded cups.
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Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 20, 2009
It's so yummy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 19, 2009
This is the first time I ever made zucchini bread and it was awesome! I gave a slice to my coworker who is a wonderful cook and she said it was the best zucchini bread she's ever tasted! Thanks for the great recipe and easy to follow instructions!
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Cooking Level: Intermediate

Home Town: Turlock, California, USA
Living In: Fairfield, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
A fantastic classic. I also substituted 1/3 of the white flour with wheat, and it held together very nicely and gave it a better texture. Of course sprinkling the pans with cinnamon/sugar was also a boon to this already awesome recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
This is really good. That said, I think there is a little too much sugar. Next time I will check reviews to see if I can substitute or reduce the sugar. Also, I had to cook it about 70 minutes at 325. Very tasty and moist though. My family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 16, 2009
fantastic, we make this at least once a month!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 15, 2009
My son liked them. You can't taste the zucchini!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 14, 2009
Great recipe! As a general rule, I always substitute applesauce for 1/2 the oil, except this time I didn't have applesauce, only pumpkin butter. Gave it a try....yummmm!! Will definitley make this recipe again! Delicious toasted with cream cheese!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 13, 2009
The bread was great...not too heavy and definitely moist. I gave to my neighbors as a thank you for the zucchini and they loved it!
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Cooking Level: Intermediate

Home Town: Huron, South Dakota, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 13, 2009
This is very yummy, but I also made some changes as some other posters suggested. I used half wheat flour & half white. I halved the oil & used unsweetened applesauce. I also cut the sugar down by half & used half brown sugar. I also added nutmeg just because I like it, and sometimes walnuts for the nut lovers. People send my husband home with zucchini for this bread every year!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 13, 2009
This came out tasting more like a bran muffin than sweet zucchini bread. I also did not care for the consistency. It was slightly moist and cakey but not moist enough for my taste. I did not get to read all the reviews. Maybe that would have been helpful for modifications. I will definitely modify for next time or try a new recipe alltogether.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 11, 2009
Just like grandma used to make! To make it more "kid friendly" added chocolate chips and my son couldn't get enough.
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Cooking Level: Intermediate

Home Town: Hinsdale, New Hampshire, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 11, 2009
It was my first time making zucchini bread and this recipe was awesome! I didnt have two bread pans so i made it into a 13x9 cake and topped it with cream cheese frosting. It was delish. will make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 10, 2009
This was my first try at zuchinni bread and i followed the recipe exactly and it came out excellent, very moist and tasty, will definetly use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 9, 2009
This was oh so good. Great way to get the kids to eat veggies!!!!
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Cooking Level: Expert

Living In: Rialto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2009
This was good, we really enjoyed it. I would make it again.
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 7, 2009
This bread was very good. I did the half apple sauce, half oil change and I think the bread was still very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 7, 2009
Awesome. Enjoyed by all of my family and friends. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 5, 2009
I make this bread often. I usually double the batch because there are so many wanting to devour it! It's moist and delicious. The only change I make to the recipe is adding heaping cups of zucchini. I take this to beekeeping club meetings and use the bread as a means of bartering because some of the club members like it so much. It does keep well in the fridge - never had enough left to freeze.
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