Reviewed: Sep. 24, 2006

My family enjoyed it but I did not. A little too bland for my tastes, I'm afraid.

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Reviewed: Sep. 17, 2006

Yum! I made them with 1/2 soy oil and 1/2 applesauce. I used 1-1/3 c. white and 2/3 c. brown sugar. With the changes, this bread is super moist, and really tasty. I've never made Zucchini bread before, and this is the last recipe I'll try. My search is over.

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Sep. 16, 2006

This is the best zucchni bread recipe I've ever made. It made two generous loaves for me that were so moist and flavorful. I gave one to my mom and my brothers ate it up within the day. The second time I made these, I made them as muffins to put in the freezer so I can pull one or two out at a time for lunchboxes, etc. Delicious!!!

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redjessie

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 15, 2006

Very good. I used splenda instead of sugar

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Sep. 10, 2006

Used half brown sugar/half white and 1 cup wheat flour 2 white flour to give it the perfect sweetness.

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Anita

Cooking Level: Beginning

Home Town: Chappaqua, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Sep. 8, 2006

I also did 1 cup brown sugar and 1/2 of cup white sugar and baked them in cupcake tins. My kids love it! I great way to sneak zuchinni in their diets:)

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Crane74

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Reviewed: Sep. 7, 2006

i baked it for 47 minutes in a bundt pan, i added 1tsp allspice, used 1 cup light brown sugar and 1 cup white sugar, and white wheat flour instead of white flour. tasted delicious, next time maybe less white sugar bc i found it kinda too sweet, but the flavor mellowed out deliciously after a few days! great recipe!

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Janie Hazel

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 7, 2006

I had never tried zucchini bread before, but because the boy refused to eat zucchini any other way I went with it. I must say, this turned out great! I added chocolate chips as per other suggestions and omitted the nuts and it turned out nicely. Thanks!

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Claire

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Reviewed: Sep. 6, 2006

This is a very nice moist loaf. I made the changes recommended by other reviewers, to replace 1/2 of the oil with 1/2 cup applesauce, using 2 cups whole wheat flour and 1 cup white flour. Since I did not have quite enough zucchini I made it up with grated carrots. The only thing I did have to watch is how I poured it in my pans, try to measure half into each loaf pan. I also found it helpful to grease the pans. This is one of the nicest tasting zucchini loaves we have tried though.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Sep. 6, 2006

This is the second year I've been using this recipe and it is one of the best tasting zucchini bread I've ever made. I have one problem and hope someone could help me with it. Every time I make it, the bottom 1/8" of the bread is always undercooked. I've tried different types of bread pans and I've baked them in both my electric built in oven and in my gas stove. The result is always the same. Any suggestions?

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Connie S.

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Reviewed: Sep. 2, 2006

This recipe was a big hit at our house. I especially liked it because it used up more of the zucchini my husband grew in his garden!

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AMACLAMAT

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Reviewed: Sep. 1, 2006

Excellent. I had a gigantic zucchini and so I printed off many recipes to make with it. I made this one first, and decided it was so good, to just stick to this one. I got great reviews from my family and boyfriend. I made three loaves in a span of a 5 days.

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TCETTE

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2006

My mother, whose name just happens to be Sophie, makes the very best zucchini bread. I thought I would try this just because of the name. I wish I had stuck to my old favorite. This was way too sweet. Perhaps using the applesauce/sugar combination that others suggest would work better but I'm not going to try it. I'll go back to my own recipe. Thanks for the post.

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MADFORGOLD

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Reviewed: Aug. 27, 2006

Absolutely delicious! So moist and packed with zucchini! I have made this recipe several times...

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jesswag

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Reviewed: Aug. 27, 2006

This is the same recipe I always use! I substitute fat free sour cream for all of the oil and add raisins or chocolate chips! It is so yummy! I often double and make 4 loaves and pop some in the freezer to enjoy it in the middle of winter!

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VTmom

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2006

Absolutely THE best Zucchini bread I have made yet! Love the cinnamon!!

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Suann

Cooking Level: Expert

Home Town: Barnesville, Ohio, USA

Living In: Shadyside, Ohio, USA

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Reviewed: Aug. 24, 2006

Holy cow!! This is by far the best zucchini bread I've made, and I've tried a lot of recipes! I used others' ideas of 1/2 cup applesauce, and brown sugar in place of 1 of the cups of sugar. I also added nutmeg, carrots and I used 2 cups whole whaat flour and 1 cup white. So good!! Thanks for sharing!

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DWARNKS

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Reviewed: Aug. 21, 2006

Awesome, the best yet.

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t.elwell

Cooking Level: Intermediate

Home Town: Santa, Idaho, USA

Living In: Milton Freewater, Oregon, USA

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Reviewed: Aug. 19, 2006

No complaints here. Followed the recipe exactly and got pleased responses from friends and family. Never made a zucchini bread before and went with this one because of the great reviews. Glad I did!

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Christian

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Reviewed: Aug. 11, 2006

I too made most of the suggested changes, 1/2 applesauce for the oil, 1 cp of whole wheat, 1 cp brown sugar, and I used Splenda instead of white sugar. I also added carrots to the first batch I made, and choc chips to the second. The second batch I cut down on the brown sugar by 1/2 a cup and the cinnamon by 1 tsp. It was not as good, I definitely recommend using all of the cinnamon. I'm still rating it as a 5 because I think the base for the recipe is great!

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Sophie's Zucchini Bread

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