Reviewed: Sep. 4, 2008

The pans DO need to be greased, especially glass ones. My (mostly) whole-wheat loaves stuck to the bottom of the pans with all their might, and removal ruined them.

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MIHAELA


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Reviewed: Sep. 3, 2008

I substituted non-gluten flour in the recipe and it still turned out great. My only problem was the loaf sticking to the bottom of the pan. The recipe says non greased, but next time I'll grease the bottom.

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Gretchen


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Reviewed: Aug. 28, 2008

I followed this recipe exactly and it turned out perfectly!! Delicious - best zucchini bread ever.

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snowpea

	Cooking Level: Expert Home Town: Chiang Mai, Chiang Mai, Thailand Living In: Chicago, Illinois, USA
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Reviewed: Aug. 27, 2008

This bread was fantastic! I always try to make a recipe healthier, so I cut back on some ingredients and it still tasted scrumptious! I reduced the amount of sugar to just 1 1/2 cups and added about 3 packets of Splenda sweetener. I also reduced the amount of vegetable oil that I used to only 1/2 cup. Lastly, I used 4 eggs (1 entire egg plus 3 egg whites). With all of these changes, I can tell you this tasted so moist and perfectly sweet! Thanks for sharing!!

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JENNY8258

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA
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Reviewed: Aug. 25, 2008

GREASE YOUR PANS!! This recipe was wonderful, except I didn't grease the pans, and destroyed the first two loaves I made because I couldn't get them out. After that, everything was perfect!

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darlingj

	Cooking Level: Expert Home Town: Worland, Wyoming, USA
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Reviewed: Aug. 25, 2008

Wonderful! I actually used this recipe and substituted cucumber for zucchini, and it turned out great. I also added a little nutmeg to it.

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Ben

	Cooking Level: Beginning
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Reviewed: Aug. 21, 2008

Loved it! Even my very skeptical husband loved it.

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diana_mccarty


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Reviewed: Aug. 21, 2008

The bread tastes good, but I trusted the recipe and did not grease the pans and the bread did not come out, so no we have zucchini chunks-o-bread.

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JUKIEKLEIN


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Reviewed: Aug. 18, 2008

I love this recipe! I couldn't find my loaf pan (we just moved), so I made these into muffins. They were so good! I cooked them for about 25 minutes and they were perfect. The only other change I made was using a jar of pear/plum baby food as a substitute for half of the oil. Great recipe!

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Tania

	Cooking Level: Intermediate Home Town: Santa Cruz, California, USA Living In: Scotts Valley, California, USA
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Reviewed: Aug. 18, 2008

I can't complain about this recipe. I baked it according to the directions and didn't change a thing, except to double it and to grease the pans! I made 6 medium loaves and 24 mini muffins! I made half with and half with out nuts. Tasted great!

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cspaniels1

	Cooking Level: Intermediate
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Reviewed: Aug. 17, 2008

This recipe is okay. I followed the recipe and didn't grease the pan... BIG MISTAKE! The bread stuck terribly, even with a non-stick pan. At a minimum grease your pan. I would recommend greasing and flouring your pan. I also thought the bread was a bit dry due to baking temperature and bake time. I would bake this at 325 degrees for an hour like many other recipes I've tried.

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kjw


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Reviewed: Aug. 17, 2008

Pretty good, although next time, I think I'll shave off about 5 minutes baking time as I found it to be a bit dry. I also should have trusted my gut and lightly sprayed my loaf pans as they were somewhat difficult to get out.

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CHARI

	Cooking Level: Intermediate
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Reviewed: Aug. 17, 2008

This recipe was pretty good, but 3 tsp. of cinnamon is definitely not enough! The cinnamon flavor was very subtle, and therefore, the bread was a little flavorless. I also only used 1/2 c. of vegetable oil. The bread itself turned out fine.

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pinkkara24

	Home Town: Mellette, South Dakota, USA
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Reviewed: Aug. 14, 2008

Awesome recipe. My dad grew huge zucchinis and I looked this recipe up. I only have 1 loaf pan, so I made one large loaf. Took an extra half hour to bake, but it still came out great. I made it 2 days ago and I already have to make another one! I'm going to make one loaf and muffins with golden raisins this time.

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Mike


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Reviewed: Aug. 14, 2008

I didn't have two loaf pans so I made muffins. I took another reviewer's advice and used 1/2 cup brown 1/2 cup white sugar. I added nutmeg as well. Even with these additions the muffins were just "eh". They're really quite tasty with butter on them but otherwise there just isn't a whole lot of taste. The time it takes to grate the zucchini isn't worth the result in my opinion which is why I won't be making this again.

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DAWNETH

	Cooking Level: Intermediate
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Reviewed: Aug. 14, 2008

This recipe was great. I added a little more zucchini and used a little less sugar, as it was sweeter than I like. Very moist. Everyone complimented on this great bread.

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Jess

	Cooking Level: Intermediate Home Town: Point Pleasant, West Virginia, USA Living In: Chesterville, Ohio, USA
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Reviewed: Aug. 13, 2008

This was the first time I ever made zucchini bread and it came out wonderful. My family ate both loaves that night.

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MoonGoddess419

	Home Town: Elizabeth, Pennsylvania, USA
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Reviewed: Aug. 13, 2008

Very moist and tasty! Used pecans instead of walnuts. TIP: shred your zucchini and store for a few hours in a zip lock. A lot of the water will fall to the bottom then snip off a corner and drain. I find this to be a necessary step when making this bread.

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