I have made this recipe several times and ALWAYS get asked for the recipe. I find it a wonderful way to use up the fruits of your summer garden with a fall twist! Top a slice with sweetened cream cheese and you have a wonderful additional to your afternoon tea/coffee.

This bread is so easy to make - quick to put together also. I made a double recipe and it made 12 mini loaf pans. For the double recipe I used 1 cup melted butter and 1 cup veg oil (that's the only major change I made). I love the taste of butter but I've come to realize that oil creates such a nice moistness & texture for quick breads so I figured that a combination of the 2 fats would be ideal. I personally think that a bit more spice is needed in this recipe and I usually am not one to prefer spice. For a couple of my loaves I sprinkled a mix of brown sugar, cinnamon and granulated sugar on top before they went into the oven. It created a nice, slightly crunchy streusel like texture and added a bit more spice. I think I would continue to sprinkle that on top if I made this again. I left out the walnuts on some also and since I do not care for nuts, I preferred the nutless loaves. But this recipe and it's lovely spicy aroma reminds me of fall, except that I'm using my summer zucchini! It's very tasty and quick and probably pretty versatile - like if you wanted to add coconut or chocolate chips or dried cranberries etc. I'm rating it 4 stars instead of 5 because I think a bit more spice is needed but I DO think you should give this a try. It's a great way to use up the zucchini. For my double recipe I used an entire medium size zucchini.

Good Recipe although I made a few changes. I didnt have pumpkin so I used sweet potatoes. That kicked off the other changes. I used spiced rum instead of vanilla, pecans instead of walmuts and made a glaze with butter, sugar and a hint of rum in it. Great out of the over, better the next day. The spices are perfect though. I was getting tired of bland zucchini bread. THIS IS A KEEPER.

This was still not cooked after 2 hours. Will not be making again.

This was an excellent bread. The only change I made was to add raisins. It turned out moist and very flavorful. This one is a keeper!

Love this recipe, so easy and yet so so so goooood! I baked the batter into muffins. These are the changes I made to trim the recipe: - 3/4 cup of margarine - 1 cup of brown sugar + 1/2 cup of dried black currants - 2 cups of flour + 1/2 cup bran + 1/2 cup oatmeal - used fresh organic pumpkin and zucchini instead The end result--18 medium size ultra-moist muffin with wholesome goodness! They make perfect breakfast and I just baked them yesterday and 2/3 are already gone!!!

Overall, very tasty. Like some other reviewers I would add more zucchini if I did it again, as this is mainly a pumpkin loaf as is. I'd also lower the cloves and up the cinnamon. I used 3/4 of the sugar called for and it was still very sweet. I also substituted applesauce for half the butter, to make it a bit lighter.

I made it exactly as the recipe says, but cut it in half as I only wanted one loaf. It was really good and I had many compliments on it when I brought it as a treat to my office. I would add more zucchini if I did it again but that is just personal taste.

This was delicious. I added 1/4 cup cocoa powder and substituted chocolate chips for the nuts. A definite repeat!

This is an excellent recipe. Everyone I made it for thought it was awesome!

This recipe exceeds standards to the point that those turned off by zucchini bread find tasty!! I took it to two parties covering toddler age to grandma...and it was loved by all. Easy to make.

Wonderful! I made this the day before Thanksgiving when I wound up with extra pumpkin after I made my pumpkin pie. I baked it in a bundt cake pan, and made a cream cheese icing for it the next morning. Perfect for Thanksgiving morning brunch along with a breakfast casserole! Everyone loved it.

This is a great recipe. My family really loved it. I had to make a second batch because it went so fast. The only thing I did that was different was add 1 tsp pumpkin pie spice.

My husband and two-year old loved this recipe. I baked it as mini muffins so I made some modifications to the recipe. I used 1 cup of vanilla yogurt instead of the butter and added 1/2 cup of applesauce. I baked the mini muffins at 350 degrees for 10-15 minutes. Delicious!

You just can't beat the combination of fall flavors in this wonderful easy to make quick bread. It has a dense texture similar to a pound cake. I added chopped walnuts and dried cranberries for some extra texture. The recipe made two nicely sized loaves. Follow the recipes and you won't be disappointed.

This recipe is very good. I added about 3/4 of a cup of raisins in addition to the walnuts.I used an entire 15oz can of pumpkin. I also used about 1 and 3/4 of a cup of zucchini.To make it a bit healthier I used one half whole wheat flour, one half regular. Used 1 cup brown sugar, one cup white as well. Really really good, I cant stop eating it. I made it two days ago and over half the batch is gone. It made two regular sized loaf pans. Will definetly make again.

The pumpkin flavor really gets you into the mood for the fall season. Very moist. My Dad loves this recipe.