The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 3, 2009
Put in freezer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 2, 2009
I made 2 loaves following the recipe exactly and they came out WONDERFUL!! For the second batch I added chocolate chips, coconut, and almonds....also great! This is going to be my basic zucchini bread recipe from now on.....
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 31, 2009
It was OK. Nothing fantastic. I thought the cinnamon was really strong, and it was really all you tasted. My hubby liked it but even he said it was far from the best he had ever had. I won't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 29, 2009
Moist and delicious. I have made this twice already this summer, and with my constant supply of zucchini, I will be making it again. I made in non-stick pans with dark exteriors, so I lowered my oven temp by 25 degrees. Also, even though they are non-stick, my first batch stuck a little to the bottom of the pan, so I sprayed pam for baking on the bottom only for the second batch. Came out perfect.
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Photo by KathalinaFina

Cooking Level: Expert

Home Town: Monterey, California, USA
Living In: Bonners Ferry, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 29, 2009
This was a good recipe. the bread was nice and moist. Baked up nice, not a hard crunchy crust like some other recipes. I did use the 1/2 oil and 1/2 applesauce method to cut the fat..Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 23, 2009
I love zucchini bread but since I'm not the greatest cook I was worried about making my own. However, with a bumper zucchini crop from my mom's garden I had to give it a try. I baked this and followed the recipe exactly and it turned out WONDERFUL! It was thick and moist and full of cinnamon flavor goodness! Thanks so much for the recipe, I'll be making this again and again! :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 21, 2009
Compared to alot of recipes here, this one calls for the most zucchini and that is why I decided on it. Im so glad I did because it's really good! I squeezed out alot of the juice from the zucchini by using my potato ricer. Even doing that, this loaf was super moist. It's also very light and has a very delicate spice flavour. Next time I will increase the cinnamon just by a little. THX
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 20, 2009
Great recipe!! came here to find recipes to use zucchini from the garden and this is the first one I tried. Very happy I did. I made a few minor changes to make a little healthier. I used unsweetened applesauce in place of the oil. Used splenda baking for 1 of the cups of sugar and used 1 cup of whole wheat flour in place of one of the cups of white flour. I then made into 24 muffins. On weight watchers they come out to 2 points each muffin. Again GREAT recipe!!
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Cooking Level: Expert

Home Town: Champaign, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 19, 2009
easy to make and delicious. not too sweet at all. i made into muffins and ended up with over 2 dozen... i will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 17, 2009
Absolutely Fabulous! Great texture and flavor. Every other recipe I have used has made the top crusty and hard, not this one! I didn't find the batter to be too dry and I took others advise to grease the pan (I used Butter Flavored Cooking Spray) Also, I added 1/4 t ground cloves and 1 t nutmeg for a little more spice. Drizzled Vanilla Glaze from recipe on this site and it made it extra yummy! Thanks Laura! I will be making this again and again!
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Cooking Level: Intermediate

Home Town: Unionville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 12, 2009
Ok, I thought the recipe is great. I had tyo make some changes due to the fact i didnt look in my pantry to make sure i had everything before i started. So I used half golden brown suger and half white suger. I also went half and half with wheat flour and regular flour. The bread came out very moist and sweat. Lots of flavor. I love making breads. The cinimon is a very nice touch to this recipe, makes it so you can eat it for breakfast or lunch or as a dessert. Will make many more times.
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Cooking Level: Expert

Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 10, 2009
Wonderful! Very moist and the perfect amount of flavor. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 9, 2009
This is a wonderful recipe. Just the right amount of cinnamon, not overpowering.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 22, 2009
Very good. I made one loaf with chocolate chips and one with pecans.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: May 27, 2009
This recipes was absolutely delicious! I did make a couple of changes, though: I only used 1 cup of white flour, with 2 cups of whole wheat flour, & I used 1 c. white sugar and 1 c. Brown sugar. I also had to add about 1/4 c. carrots - I didn't have quite enough zucchini. It came out very well - I loved it! Even my neighbor, who has never even THOUGHT about trying zucchini, really liked it! Thank you, Laura!
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Photo by Miss Dusty

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 15, 2009
Very good zucchini bread recepe. Would have been better with nuts but we didn't have any on hand. Thanks!
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Photo by JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 11, 2009
YUM!!! I cut the recipe in half, the only thing i changed otherwise was using half white and half brown sugar. It was gone in no time!
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Photo by KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 21, 2009
Yum! Used 1 cup whole wheat flour and 2 cups all purpose. Also used 1 cup brown sugar and 1 cup white.
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 31, 2009
I have made this many times (always substituting plain applesauce for 1/2 to 3/4 of the oil) and it turns out great every time.
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 22, 2009
My kids love this and so do I... I make it frequently. I don't change the recipe but I do have to grease and flour my pans. I live at high altitude (6000 ft) and have had no problems using the recipe as is. I have tried other zucchini breads, usually with lemon flavoring, and I much prefer this vanilla-based flavoring. Thanks!!
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