Reviewed: Nov. 5, 2009

Made it exactly as written. I would add more zucchini. It was fun to share this with my English friends who could not image what "courgette bread" tasted like. Several asked for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Henrygirls

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

this was amazing, and my husband LOVED it! I was a little worried, because I only had about 2 1/2 cups of flour and I accidentally added 1 tsp of baking powder, but it turned out just fine. I did use pecans instead of walnuts, because that is what I had on hand, but it worked.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TDMYERS916

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

This is very tasty. I took the advice of some other reviews and cut back on the sugar to 1 1/2 c., used less cloves and more cinnamon. I also peeled and chopped 2 apples and stirred in. Used pecans instead of walnuts. Will make again. Nice fall treat. Gave it 4 stars because I made the changes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RaKell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

Very good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

solamichella

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2009

It was perfect. I made it with zucchini from my CSA box and pumpkin I grew myself (the puree came out of my freezer). I added 1 cup of chocolate chips to the recipe to ensure that my daughter would eat it (she did). I baked it for 50 minutes. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Loved this recipe! It tastes wonderful, my whole family loved it so much that I have requests for more loaves.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

My friend makes mini muffins from almost all quick bread recipes. She then freezes them and toss them in the microwzve for a few seconds for her girls. I made this recipe using half whole wheat flour and half brown sugar. I doubled the recipe and none of them made it to the freezer!!! I guess I will have to wait until no one is home to actually make this recipe and freeze the muffins! Great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lizzy's Mommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2009

Very simple for my oldest son and I to make together. This is one of two zucchini bread recipes we chose for today. I used half whole wheat flour and having two oranges I had to use, I zested one and used the fresh juice from both, heated to boiling, to soak a cup of raisins in. The smell of this baking reminds me of Christmas, this would be a good give-away gift. I did have to cover the loaves with foil at the halfway point to keep the top from scorching. Very nice bread. Quite hearty and most comforting. NOTE: This is even better the day after. The flavors get a chance to melt together and develop. YUM.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

Absolutely delicious, and added chocolate chips. Got good reviews from friend who I shared with.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChristinaB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

Great recipe. I took a loaf in to work and it was gone in minutes. Thank you for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BCOLLINS1

Cooking Level: Expert

Home Town: Riverton, Utah, USA

Living In: Herriman, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Oh man, I've got a new favorite! I loved how these flavors combined so subtly and the cloves really came through to make you think of fall! Used 1/2 white sugar, 1/2 brown sugar and 1/2 whole wheat flour, 1/2 all-purpose flour. I bumped up the cinnamon just a touch. Doubled the recipe to make 2 9x13" pans. Each baked at 350 for exactly 30 min. I think I'm going to make this right before my mother-in-law comes over next time because the whole house smelled fabulous! Thanks for the great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2009

Good recipe, moist and delicious.I made this in a bunt pan (recipe made 1 bunt loaf). I used chocolate chips instead of the nuts.Next time i will add another cup of zucchini. very good, thanks for sharing.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chvonne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

Awesome! Pumpkin can sometimes not be as moist as some quick breads, so the zucchini ensures the moistness. I don't like to waste stuff, so I used a small can of pumpkin (1 3/4 cups) and doubled the recipe. I made 4 loafs, but they were small, so next time I'll do 3. Like other reviewers, I did increase the amount of zucchini. I used two smallish zucchinis for the double recipe I made (approximately 3 1/2 cups).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2008

I cut this in half and made only one loaf for Thanksgiving - it was gone fast. Then I made the full recipe and ran out of zucchini - but I made up for it with chopped apple. It turned out just as moist and was great. I also just used pumpkin pie spice for all of the spices since I didn't have them on hand. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LYNNE119

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

Added raisins, this bread got rave reviews!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nick

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

I made a lot of changes to this bread and it tasted fantastic! I'm sure it would taste just as good with the original recipe too, but I thought I would share my changes because I made it even more healthy. I cut the sugar and butter both in half (so 1 cup sugar and 1 stick butter), used whole wheat flour instead of all-purpose, did not use cloves or walnuts, and added 2 apples (peeled and chopped) and approximately 1 cup of whole flax seeds. This made 2 loaves of bread and it was fantastic! The bread was sweet but not too sweet... The first loaf was gone in 1 hour. The only thing I'll do differently next time is add more zucchini and possible another apple or 2, and try using no sugar at all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Missy

Cooking Level: Intermediate

Living In: Jenkintown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

Yummy! I made these for snacks to pack in my husband's lunches. I used one cup of sugar, 2 1/2 cups wheat flour, 2 cups zucchini, 1 1/2 cups pumpkin, 1/2 c. olive oil + 3/4c. applesauce (instead of margarine or butter). They are so moist and light, not too sweet and packed with goodness! Yumm! Will definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

La Regina Della Cucina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

I read the reviews and added a bit more pumpkin and more zucchini, i also drained the water out of the zucchini. I cut the sugar and replaced 1 cup of it with brown and used 3/4 c white. I used non-dairy type butter made from so oil and it was awesome! Increasing the spices also made it amazing! It's going fast around here!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WXGIRL27

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

This is a great recipe to make into muffins -- so portable and easier to serve. I also used a cup of trail mix that included sunflower seeds, cashews, peanuts and more in place of the walnuts. I sprinkled toffee chips on top of each muffin also.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PDURON

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

We love anything with pumpkin it it. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa0973

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Zucchini Bread

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!