Reviewed: Aug. 12, 2011

This is very moist and flavorful, I substitute granulated sugar, unsalted butter,summer squash, unbleached all purpose flour. I love this bread. It is going to be my new favorite summer squash recipe.

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Reviewer:

babe4lf

Reviewed: Aug. 11, 2011

sooo good and moist! got raves from everyone who tasted it!!

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Reviewer:

JenCeruzzi

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Jun. 12, 2011

loved this, was really nice for a light dessert or quick breakfast.

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Reviewer:

MeghanJean

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Nebraska City, Nebraska, USA

Reviewed: Nov. 22, 2010

I baked this yesterday and brought it in for the office, and, having to taste test it first!... it's wonderful!! Very moist and tasty, thanks Cece!!

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blondie1203

Cooking Level: Intermediate

Living In: San Leandro, California, USA

Reviewed: Nov. 10, 2010

So easy to make and tastes delicious!

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wranglrsahara

Reviewed: Aug. 21, 2010

It had tremendous flavor, but the bread seemed to be a little too moist. I'm going to have to drain the zucchini before adding it to the 2nd batch. The flavor was all I was expecting and it does tempt you to come back for more. I may try putting a crumb topping on this one to see if it add another level of flavor and reduces some of the moisture. Good recipe!

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Reviewer:

Just "ME"

Reviewed: Jul. 4, 2010

Try adding 2 tablespoons of raw shell less sunflower seeds instead of walnuts, it gives the bread a unique flavor. Don't get me wrong the walnuts are delicious also.

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Reviewer:

Cooking for my BABY

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Riverside, California, USA

Reviewed: May 9, 2010

fantastic.........i made this gluten free using rice flour blend (1 c rice flour, 3/4 c tapioca starch and 1/4 corn starch)......and used nutmeg instead of allspice as that is what i had.......wouldn't change a thing......also used ground zucchini that i had in freezer......i did not use the glaze........didn't need it

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Reviewer:

BJCANADY

Reviewed: Nov. 11, 2009

My family loved this bread! I made 4 extra loaves and put them in the freezer. Easy to pull out of the freezer and send to the office for "goodies" :)

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Reviewer:

one_yelo_roz

Reviewed: Oct. 1, 2009

I have a favorite Pineapple Zucchini Bread recipe that I've used for probably thirty years and I have never deviated from it until now. This recipe caught my eye as it calls for margarine (I used butter) rather than the typical oil. While cakes and breads made with butter can tend to be not as moist as those made with oil, the flavor can't be beat. No worries about moistness with this recipe! It was wonderful. I added a teaspoon of vanilla to the batter and used pecans rather than walnuts. The cinnamon is fairly standard, but I enjoyed the not so typical allspice. All of the flavors, from the pineapple to the spices, contribute to produce a nice balance of flavor. Nothing screams out at you, and I like that. It was for that reason that I chose to omit the cinnamon from the glaze and I'm pleased I did. The glaze is a sweet finishing touch to the bread, pleasing to the eye as well as the palate. The nuts certainly add texture and crunch, but this bread is so nicely flavored that the nuts are almost a distraction and I think I'd actually prefer this without them. Just a terrific recipe!

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