Reviewed: Nov. 27, 2009

I made this over the summer and it was AMAZING. Perfectly moist and delicious, sweet but not too sweet, and a great texture. The nuts were perfect and it really baked up beautifully. This is a wonderful recipe!

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Tracy.Scharbach

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Reviewed: Nov. 23, 2009

I have not made baked bread before however I have made plenty of Fry Bread and Corn Bread.. I have had Zucchini plenty of times and I must say that my Uncle makes the best. I came across this and gave it a try... I love this bread.. it was moist and the crust was wonderful... I would say add raisens and more zucchini.. if you want to give to make bread give this one a try.. this was very very good and I plan on keeping this one in the Fam....

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Q'sLady

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 22, 2009

This was soooo good. I am looking for ways to feed my son veggies on the sly and this turned out great. Even my husband who HATES zucchini said it was awesome. In fact he didn't even believe it was in there. Very moist and a great overall flavour. Will definetly make again!!

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MOTMIK

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Reviewed: Nov. 21, 2009

Yum Yum I made them as muffins. My family loved them can't wait to make them again.

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lizzy

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2009

Delicious.

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learningtocook

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Reviewed: Nov. 21, 2009

Moist and flavorful. I really enjoyed this recipe. It was easy to make and snatched up by eveyone. Thank you!

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dzoe218

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Reviewed: Nov. 20, 2009

Very moist and yummy. Thanks

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angensidney

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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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HLREBO

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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Reviewed: Nov. 20, 2009

It's so yummy!!!

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kimiyo

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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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Heather

Cooking Level: Intermediate

Home Town: Turlock, California, USA

Living In: Fairfield, Montana, USA

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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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byupiper

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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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Zanussi

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Reviewed: Nov. 16, 2009

fantastic, we make this at least once a month!

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Nikki

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Reviewed: Nov. 15, 2009

My son liked them. You can't taste the zucchini!

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Minno

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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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Anita

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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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LAVAFROGG

Cooking Level: Intermediate

Home Town: Huron, South Dakota, USA

Living In: Milwaukee, Wisconsin, USA

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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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suzzi

Cooking Level: Intermediate

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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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LILRITA72

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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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partypal

Cooking Level: Intermediate

Home Town: Hinsdale, New Hampshire, USA

Living In: San Angelo, Texas, USA

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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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