Reviewed: Sep. 3, 2009

I have made this recipe about 6 times, but only made it once following the directions. I now add 1/3 c parmesan, 1/4 c grated onion, 1 tsp garlic powder, and 3/4 tsp Italian seasoning. The original recipe is good, but this is such an easy, basic recipe to add to that I couldn't resist. I love making this bread when I make soup; it is a heavy and filling bread. Great with real butter!

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ranchwife

Cooking Level: Expert

Home Town: Alturas, California, USA

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Reviewed: Jul. 15, 2009

I wasn't sure about this recipe but I have a lot of zucchini for my father-in-law's garden. I'm so glad I tried it. Of course, my husband was the guinea pig & he really liked it. In fact, he asked for a piece for breakfast this morning.I followed the recipe exactly & the only thing I would change is to maybe add a little more zucchini. The savoriness is a nice change from the same ole boring sweetness of regular zucchini bread. I think that I might try making toast with it this afternoon, for a little snack. Yum!

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nana2

Cooking Level: Expert

Home Town: Healdsburg, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jul. 13, 2009

Very Good! I did add about double parmesan, because I love it! The texture was also very good, especially considering it's a quickbread. Great alternative for sweet zucchini bread when you have a garden full!

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Aug. 9, 2008

The recipe could use more flavouring as I found it a bit bland. I liked it better warm with butter spread on it. Thanks for the recipe.

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Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 5, 2008

Delicious! I made this with the zucchini Rice Casserole and it was great! Even my 3 year olds loved this. The only thing I did different than the original recipe was to add a bit more parmesan cheese.

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Heidi

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Reviewed: Jul. 18, 2008

A delish twist on zucchini bread. Thanks for sharing

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Tina

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Reviewed: Jan. 18, 2008

Looking for a recipe for zucchini bread that wasnt as sweet, this was it. Family really enjoyed this, went well with spaghetti.

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Love To Cook

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Reviewed: Sep. 23, 2007

Nice change from the usual sweet taste of zucchini bread. I took the suggestion of adding more parmesan and it was REALLY good, especially toasted.

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Charlee

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Reviewed: Jul. 13, 2007

Love it!!!!

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Erica

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Reviewed: Jun. 10, 2007

Dee-lish! I added lots more Parmesan cheese than what was called for; it seemed you could barely detect it with just 3T. I also omitted the onion and added some garlic powder instead. This is incredibly yummy, even out of the oven. Recipe says to peel the zucchini; I didn't, because I thought it would make it more eye appealing if I left it 'untouched'. Instead of sugar, I opted for Splenda, and reduced the amount to slightly less than 1/3 cup.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Oct. 31, 2006

Totally different from your usual sweet zuchinni bread, but quite good, especially warm with butter and garlic salt. My 5 y.o. ate 3 pieces. I used frozen, thawed zucchini, and added the liquid to the liquid ingredients. The bread was very moist; next time I would only add about half of the zucchini "juice". It baked an extra 5 or 10 minutes, but came out very well. Oh, I did leave out the onions and used onion powder instead, as I wasn't sure how the kids would do with onion pieces.

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