The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 5, 2009
Quite a hit! I used both yellow and green zucchini to make the inside a bit more colorful. I wonder if carrot shreds could also work?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 5, 2009
This bread was amazing, my boyfriend, our 2 year old son and I ate a whole loaf while it was sitting on the rack to cool! I did use wheat flour, not white. I used about 3 cups of zucchini and could have used more. I used 1 cup brown sugar, 1 cup white sugar. I also put the crumb topping on 15 minutes before it was done cooking. And the only reason I gave 4 stars is because there were a few changes to be made to the original recipe that I got from other ratings. The result that I came out with is the best, we can't stop eating it!
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 5, 2009
Good and got raves from those who ate it. However, I felt it was too sweet. I omitted some of the sugar and I feel like I could have cut out even more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
This recipe is perfect as is! It is super moist and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
Best zucchini bread I've found. Followed some modifications other reviewers suggested. Used 1 cup brown sugar, 1 1/4 cup white sugar. 1/2 cup unsweetened applesauce, 1/2 cup oil. Other than that, made just as written. Really, really good recipe. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
amazing bread, this is a keeper
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
This is exactly what you would expect Zucchini Bread to taste like. I used brown sugar in place of white sugar. Was very delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
I made the recipe as is and it's wonderful. My husband and I actually hadn't had zucchini bread we thought was that wonderful but our whole family loves this recipe. It reminds me of a strussel/snickernoodle flavor. Yum! Oh we left out the nuts but they are pretty optional anyway. This one is going in my recipe book. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Sooooo good. I used cane sugar in mine and it turned out delicious! Everyone at work loved it as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Used more zucchini and 1 3/4 cup of sugar/ half of it brown sugar
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Just what zucchini bread should taste like! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 2, 2009
Wonderful Bread! Took some suggestions and used 3 cups zucchini, 1 cup brown sugar and 1 cup white sugar. I cooked it 60 minutes and it probably would be have been better at 55 minutes as one reviewer mentioned. I doubled it and made the second half into mini loaves for the freezer! Great Recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
This recipe is delicious! I tripled the recipe for family and friends (thanks to mom's over abundant garden). I cut the sugar to only 2 cups, and will probably use less next time. I subbed chopped pecans since that's what I had on hand.
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Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 30, 2009
I followed the instructions exactly, minus the walnuts. The zucchini bread was moist and delicious! I loved the fact that the recipe makes two loaves. One to eat and one to freeze. Definite keeper.
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Lil
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
Just okay for me. I was expecting more. It was a little heavy and not very flavorfull. I was looking for a light and airy texture and this wasn't it.
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Cooking Level: Intermediate

Living In: Lorain, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
oh so good! i replaced the eggs with 3/4 cup applesauce, used pastry white flour, and omitted the nuts. I baked for 60 minutes and probably could have cooked longer since it's still a bit gooey in the center - but that makes is sooo good. highly recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
Delicious. I used about 4 cups of zucchini, 1 cup of brown sugar for white, extra cinnamon, and a 1/2 t of all spice. It was so good. I was all out of oil so I used half apple sauce half butter. I really think it added more moisture. THis is definitely my favorite recipe for zucchini bread!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 29, 2009
This is by far the best recipe for zucchini bread! Instead of baking in two large loaf pans, I have a pan that is a " four small loaves in one". They come out perfect and makes cute little loaves to share.
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Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 26, 2009
Absolutely fantastic recipe. I've made it several times, and I've always gotten rave reviews.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: jun. 26, 2009
This was alright. I won't use this recipe again. It has a weird taste. I think it might use too much bakeing powder. I found another recipe that is simalar but uses only 1/4 teaspoon bakeing powder. I used Splenda instead of sugar but didn't think it would make a difference because I bake with Splenda all the time. Not sure if it made a difference.
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Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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