Reviewed: Nov. 2, 2009

This bread was very good! I didn't have sour cream so I made it without and it was still very very moist.

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Linds

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Reviewed: Oct. 30, 2009

What a great recipe. Don't change a thing.

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MUSHI80

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Reviewed: Sep. 10, 2009

Moist, flavorful, and such a wonderful way to use up an abundance of zucchini this season! Having read about excess moisture in zucchini, I squeezed excess and drained pineapple the first time. I I would not drain both next time...maybe just the pineapple. Also I didn't have coconut in the house and substituted w/ oatmeal and it was delicious.

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JodiO

Cooking Level: Beginning

Home Town: Zeeland, Michigan, USA

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Reviewed: Sep. 4, 2009

Wow! This was great. Squeeze the water out of the zucchini and press some of the juice out of the pineapple. I did half vanilla extract and half coconut extract and it was delish! If you're using a Pampered Chef mini loaf pan, I baked it for about 35 minutes.

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ikzembowler

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Reviewed: Aug. 31, 2009

Great stuff! I was out of sour cream, so left it out of the mix. I only put 1/2 c of oil and added 1/2 c of applesauce instead. Topped the bread with walnuts for some crunch. Excellent!! This recipe made 4 mini-loaves, 4 medium loaves, and 1 large. I used every bread pan I had . . . hope it freezes well! :)

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Mich

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Reviewed: Aug. 23, 2009

This is some really good zucchini bread! I didn't drain the pineapple that great so mine was SUPER moist, a little too moist, but that was my fault. The flavor though, is awesome. I was out of pumpkin pie spice so I just used 1/2 teaspoon each nutmeg and ginger. My kids loved it too :)

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Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 22, 2009

This is the best! Super Moist and filling. My family loves it.

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Annie

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Reviewed: Aug. 16, 2009

This recipe is the BEST Zucchini Bread recipe ever! For a more coconut flavor I used coconut oil. I also found the hint from other reviewer to squeeze excess water from the zucchini to be spot on! EXCELLENT recipe everyone I serve it to raves over it!

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Sasebojo

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Reviewed: Aug. 12, 2009

I really liked how moist this recipe was although a couple people from work who tried it couldn't taste the coconut at all but I won't ding the rating because of it because the flavor was great.

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bigred66

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Reviewed: Aug. 12, 2009

Really liked this. Made it in a cake pan b/c of others saying it was mushy... This seemed to help, but it still took longer to bake, but worth it.

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Annie

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Reviewed: Aug. 4, 2009

The bread tastes good......BUT it took WAY longer than an hour to actually cook all the way through. I had to bake it an extra 30-40 minutes. It does taste yummy, but the consistency is a bit mushy, not very bready.

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JVDdchef

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jul. 28, 2009

If there was a 6 star rating, I would give it 6 stars.

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DC

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Reviewed: Jul. 23, 2009

Tried this recipe for the first time. Followed to the "T", but it seemed too mushy on the inside yet crusty on top. Baked for a full 60 minutes.

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jlstarr

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Reviewed: Jul. 22, 2009

Tropical flavors are subtle, yet, still a nice option from traditional zucchini bread. I would up amount of coconut or add some pineapple & coconut flavoring next time. This made three loaves instead of two for me.

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mneil75

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Reviewed: Jul. 15, 2009

Wonderful way to use up all that extra zucchini! Thanks for a great recipe.

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Robin

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Reviewed: Jul. 14, 2009

This is an awesome recipe!!! Great flavours that aren't overpowering. VERY moist! I had a small problem ... not with the recipe, with my zucchini. When I grated up my zucchini, I didn't have quite 3 cups, so I grated up a carrot to make up the difference. Turned out great! This is a keeper!!!

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jul. 13, 2009

Overabundance of zucchini prompted the search for this recipe. This hit the spot... Very moist & flavorful, only one change fm me (I used 1/2 WW flour, b/c I had lots on hand.) This will be one of my "go to" recipes in the future. Many thanks!!!

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foodwiz

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Jul. 7, 2009

I halved the recipe, used whole wheat flour instead, and didn't have the vanilla on hand - so I omitted it, and it was still delicious. My kids loved it.

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Alexandra

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Moist and delicious. I made small loaves for gift baskets and had rave reviews from everyone.

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Suanne

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Reviewed: Aug. 26, 2008

This is almost like the recipe I've created about 40yrs. ago, except I omit sour cream, and I added chopped walnuts...but this recipe is a very good one also!!

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