Reviewed: Oct. 2, 2010

this recipe must be "idiot proof". I became one of "those people" that alter an original recipe rather than try it as stated first. I made these muffins and "sort of" cut the recipe in half. I added a mashed ripe banana, didn't even measure the zucchini, I had 3 medium sized ones that were going soft in the crisper. I only had 8 oz. of pinapple. I added chopped walnuts. I only had one egg, I messed up and forgot to half the sour cream. And guess what, they are fabulous. Recipe made 6 XL muffins and 9 regular sized. I baked the reg. sized for 20 min. at 350 degrees and the XL for 30 minutes. Moist, didn't stick, don't fall apart, smell divine and oh so good with a schmear of butter. Thanks for the motivation and base recipe.

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Reviewer:

covergirl

Reviewed: Aug. 30, 2010

This makes a lot of batter and filled the loaf pans within an inch of the top. Let them bake for one hour and 5 minutes and they were done to perfection. Used only cinnamon and my house smells like Christmas! Love the 2 loaves it yields so I can share one with a neighbor. Bread is dense, very flavorful and a very welcome addition to my recipe file. Thank you!!

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Reviewer:

SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 24, 2010

Soooooo yummy!!

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Reviewer:

SuSu92673

Reviewed: Aug. 24, 2010

Amazing! I added extra spices and used 1/2c. applesauce and 1/2c. oil. Made a oatmeal/brown sugar/ butter mix. to put on top prior to baking which made it wonderul. You will have to bake this a little longer than suggested otherwise the middle will come out gooey! Great recipe SuzyQ thanks for sharing!

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Reviewer:

MISSBROOKE79

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Reviewed: Aug. 19, 2010

This recipe is wonderful but I think it need more spices. Not different spices, just more of what it already calls for. I added almost twice as much and it was still pretty subtle spice flavor. I made some into muffins and some in mini loaf pans. I added walnuts on top of some and left others without. It's definitely ultra moist, it would almost be difficult to overbake this. I like my quick breads really moist and tend to take them out earlier than most people - before the toothpick comes out clean. With this bread, make sure it's all the way done otherwise it turns kind of gummy after sitting overnight but still really really delicious.

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Reviewer:

nilla

Reviewed: Aug. 19, 2010

I had to use margarine instead of the oil and omit the sour cream because I was out of both, and I doubled the coconut because DH loves it. It's super moist and a good snack bread, but the coconut taste wasn't noticeable at all, even when I had doubled it.

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Reviewer:

AmalAmer

Cooking Level: Expert

Living In: Salem, Oregon, USA

Reviewed: Jul. 28, 2010

This bread is very moist and a has nice flavor..I thought you would taste the pineapple and coconut more though. I might add more coconut next time and maybe some nuts. Since the sugar was so high in this recipe I halved it and used Splenda and Splenda Brown Sugar for the other halves and nobody even noticed. I also used Fat Free sour cream. Thank you for a good recipe, I will make it again.

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Reviewer:

Zap

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Manchester, Kentucky, USA

Reviewed: Jul. 9, 2010

Tastes grrrrreat! Next time I am going to use freshly chopped pineapple instead of canned (very bland) because I has more flavor.

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Reviewer:

krazyforkookies

Cooking Level: Intermediate

Reviewed: Jun. 26, 2010

Delicious variation of zucchini bread. I used leftover grilled pineapple instead of the canned (as I had none) along with about 8 minced maraschino cherries (had to find something to use them in) and toasted coconut. Since the pineapple was rendered of a lot of moisture from the previous night's grilling, the bread had little pockets of concentrated pineapple flavor with flecks of cherry. The toasted coconut, however, got lost with the shredded zucchini, so next time I'll reserve the coconut as a topping since I really wanted that flavor to come through. Thanks, SuzyQ, for a bread I'm sure I'll make often this summer.

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Reviewer:

Nicolette

Reviewed: Jun. 14, 2010

I substituted apple sauce for the oil in this recipe and halved the sugar. Everything else I followed to the letter. Although the loaf looks beautiful and golden in the pan, it's taste is bland and very mild. Next time I will a tiny bit more salt, butter flavoring and more cinnamon. Moist and dense with a very nice texture.

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