Delicious! I just made this for the first time. I had no onions or onion powder, but I used garlic (which I suggest if you're a garlic lover). I wanted it a bit less sweet, so I cut the sugar in half, but I suspect it would be just as tasty with the sugar amount suggested. I paired it with sliced ham and cheddar cheese (light splash of mayo) for the most delicious ham sandwich I may have ever eaten. Highly suggested!

Very good bread! A true bread indeed. Not sweet or fruity. Goes wonderful with soup.

I made half of this recipe and used a mini loaf pan. I deviated from the recipe as a number of other reviewers. Here’s what I did for my half recipe: I used 3 T. of the parmesan cheese, did not peel the zucchini, cut the sugar back to 1T., added 1/2 t. garlic powder and subbed 1/2 t. onion powder for the grated onion. I also added a small 2 oz. jar of pimentos, well drained. This produced a beautiful little loaf and a tasty one as well. I loved the idea of a savory zucchini bread and will definitely make this again. I’m anxious to try it toasted!

I have no doubt this bread would be delicious prepared exactly as the recipe directs. But with a few (okay a lot of) changes this became extraordinary. My amendments: 2 T. rather than 1/3 c. sugar – I don’t want my savory breads sweet. I didn’t peel the zucchini – why throw away color and nutrition? I doubled the Parmesan and used the good stuff. Rather than butter or margarine I used pure (not extra virgin) olive oil which not only ensured moistness but was a fitting flavor for this bread too. I also added some things that made this heartier and more robustly flavored – some fresh ground pepper, a good-sized clove of garlic, minced, and a couple of tablespoons of chopped fresh parsley, oregano and basil. I thought some chopped, roasted red pepper would be nice so I added 1/3 cup. It was wonderful, adding a punch of color and even more flavor that complemented all the other ingredients. The aroma was so wonderful as this was baking it made my mouth water, and a person walking in my kitchen could only wonder what glorious dish was cooking! The finished bread did not disappoint – it’s a beautiful, golden and good-sized loaf. The flecks of zucchini and roasted red pepper were apparent before I even cut into it, and to show it off I brushed the warm bread with melted butter. This bread exceeded my expectations taste-wise as well. The flavors all come together to produce something so magnificent that when I make this again it will be exactly as I made it today.

I love this recipe! The zucchini in our garden has gone bonkers this year, and I needed new ways to use the zucchini. This is my favorite! I do add more parmesan. I have frozen it, and it thaws out nicely. Excellent.

This was very nice, but after reading the reviews I did make a few slight changes (thus only 4 stars). I probably doubled the parmesan, decreased the sugar by about half (3 T), and used about 1/4 c onion and sauteed it in a bit of olive oil with 1 clove of minced garlic. It turned out quite good, but I think next time I might add 1 t of dried basil just to give it a bit more "zip". Thanks for a good starting point.

Excellent savory bread! I followed another reviewer and added more cheese and flavor: 1/3 cup Parmesan & mozzarella, 1 tsp garlic powder, 3/4 tsp Ital seasoning. Next time I think I will use slightly less sugar than listed.

This is a very good bread. It would be great with garlic, and hot out of the oven with real butter was the way it was best.

my family loves this recipe,it goes well with pasta.

Very good! It was very dry however, so I had to add water to it during the second knead cycle. It also kind of collapsed during baking, so the end result was not very pretty but it more than made up for its looks with its taste.