Reviewed: Oct. 8, 2009

I used three whole eggs and increased the amount of carrots and zucchini. Really good! Dense and hearty, and a great breakfast bread.

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Kim

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Reviewed: Sep. 22, 2009

I substituted 1 cup rice flour and 1.5 cups chick pea flour to make this wheat free and it came out FANTASTIC! The first muffin recipe I've made with substitute flours that was as good as the original! I also added an extra cup of grated veggies to counter for the dryness of the rice flour. Thank you!!

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Kaitlyn

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Reviewed: Sep. 11, 2009

Wow! This was so tasty! I added 1 tspn of Pumkin spice instead of the cloves and also a sprinkle of allspice. I 1/2 cup of apple sauce, 1/2 cup of nonfat plain yogurt for very moist bread. I also added about 3 1/2 cups of zucchinni, carrots and 1 tbspn of ground flax seeds!! This is healthy and delicious- great recipe. I can't wait to make it again!

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amd03

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Reviewed: Aug. 31, 2009

Very tasty. Love that I can hide veggies for my toddler in this. I omitted the spices since my toddler reacts to cinnamon and I felt the other spices wouldn't work without the cinnamon. Still turned out great. Made as 12 muffins, baked for about 20 min. They were a bit dry, which is why it gets 4 instead of 5 stars. Will try with a bit or oil or a mashed banana next time.

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John & Steph

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 6, 2009

No applesauce in the house as I've not been able to make my own lately, so I used one melted stick of butter. I didn't want to waste some oranges that were going south in my fridge, so I zested the heck out of them and added the zest to the muffin batter. I made no other substitutions. My son helped me put this together and we had a blast. I didn't make them into muffins, just poured them into two greased loaf pans. Smells out of this world. Can't wait to cut into it!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 31, 2009

Clearly a healthy flavorful recipe with no oil and lots of fiber. However, I really missed the oil. I'll have to make it again with it in. As for baking time, I wonder if the people who said the time was too short were using muffin tins. (Picture shows muffins.)

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SDStace

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Reviewed: Jul. 17, 2009

Great dense and moist bread. A little heavy on the cloves in my opinion. I did a side by side comparison with the carrot Zucchini Bread recipe and this was the winner hands down. Although I might like to add orange zest next time, like is done in the other recipe.

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magpie81

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Reviewed: Mar. 16, 2009

Pretty easy to make and very delicious! Thanks for a great recipe. I will definitely make this again!

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Kathy

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Reviewed: Feb. 17, 2009

The cooking time is NOT a mistake. I don't know if you're aware of this, reviewers who said that it was a mistake, but ovens are quite often calibrated differently depending on their age and brand. Also, altitude makes quite a difference in how baked goods turn out. When I cook my bread, it comes out perfectly at the time stated. However, I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review, you should a) read the recipe more closely and b) pay more attention to the things you're baking.

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Nicole

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

Cooking time must be a mistake. Someone also said this and I cut it to 1 hour which was still to long. If your not a big fan on cloves cut this back also. Also be prepared to spend some time on this recipe with all the great reviews we were greatly disappointed.

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mrjoepc

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Reviewed: Jan. 27, 2009

This was wonderful! My husband even liked it and he is a very picky eater when it comes to breads. The only change I made was I only put in about half of the brown sugar it called for - we don't like our breads really sweet. I used 5 mini loaf pans and cooked them for 45min and they came our great! I am going to keep this recipe at the top of my list.

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CHRISTINA

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pelham, Alabama, USA

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Reviewed: Jan. 14, 2009

These are very good! I accidently left them out over night and even my cats liked them apparently!

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jenstu

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Reviewed: Jan. 6, 2009

I followed zenmama's suggestions and made muffins and they came out perfect! What a great way to sneak veggies and whole grains to the whole family.

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happy giraffe

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Reviewed: Dec. 8, 2008

Yummy! I made the following changes: 1.5 cups of whole wheat flour, 1/2 cup all purpose, 1/2 cup oat bran. 3 eggs, instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!!

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Zenmama

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Reviewed: Dec. 4, 2008

warming and healthy; this is a great bread for snacks or breakfast.

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Stephanie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 13, 2008

This is an A+!!! I made as mini-muffins and omitted the pecans. (because I was making them for children including a baby) Delicious!! They are beautiful and wonderful--chock full of goodies! This is hands-down better than the zucchini muffin/bread recipes I've tried!!

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