Reviewed: Aug. 25, 2011

Moist & Delicious! I only used 1.75 c. sugar, and it still seemed a tad too sweet for my taste. I'll definitely try it again, just with less sugar.

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Reviewer:

emilyholty

Reviewed: Aug. 15, 2011

So yummy!!

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Reviewer:

cjandfletch

Reviewed: Aug. 7, 2009

Yum! Great way to use all that zucchini from the garden.

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Reviewer:

tashjean

Home Town: Payson, Arizona, USA

Reviewed: Jun. 26, 2009

This is a great recipe. It has the moistness that I was looking for.

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Reviewer:

ram

Reviewed: Aug. 3, 2008

I figured I would make a different kind of zucchini bread. This one was so moist that it was terribly heavy. After a couple of days there was a puddle of moisture in the wrap.

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Reviewer:

GVO

Reviewed: Sep. 13, 2007

I have made this recipe a couple of times now. It is very versatile. Sometimes (when I am trying to be healthy) I replace half the flour with whole wheat flour and use 1 egg and 2 egg whites. I also replace the oil with 1/2 cup of applesauce and 1 tsp of oil. I've used non-fat plain yogurt in place of the sour cream and have used stevia in place of the sugar. Like I said, very versatile recipe! It's a great base that you can add to and make your favorite way! Thanks for sharing!

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Vancouver, Washington, USA

Reviewed: Aug. 12, 2007

Giving it a four because I changed it in use, but it's a good recipe. This being said, I made some changes based on the other reviews. I cut the sugar in half, replacing it with an equal amount of ripe bananas. I used 1 less egg, and I used low-fat sour cream instead of regular sour cream. In doing so I ended up with a lower fat, lower sugar bread, that because I used the ripe bananas, was very moist and just the right sweetness. It came out very, very good this way. Hope this helps.

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Reviewer:

Elle P.

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Aug. 6, 2007

Loved this recipe! Instead of lemon extract I used the zest of an entire lemon.

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Reviewer:

JILLFO

Cooking Level: Expert

Reviewed: Aug. 1, 2007

Excellent recipe!!! I made 1 large loaf and 12 muffins and baked the muffins for 30 minutes. YUMMY!!!

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Reviewer:

Buddydinks

Reviewed: Jul. 30, 2007

This recipe was a winner! I changed 3 cups white flour to 2 cups and subbed in 1 cup of whole wheat. Also with the sugar I used 1 cup white & 1 cup brown (instead of 2 cups of white). Next time I will use all brown sugar - it complements the pecans. Thanks for the recipe!

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