The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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
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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: Aug. 21, 2008
Loved it! Even my very skeptical husband loved it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Scotts Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
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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Home Town: Mellette, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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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Photo by Jess

Cooking Level: Intermediate

Home Town: Point Pleasant, West Virginia, USA
Living In: Chesterville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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Home Town: Elizabeth, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2008
I was a little disappointed. I followed the recipe completely the first time. Way too much cinnamon and it has a cake like texture. I prefer a moister bread. The second time I used 2 cups of whole wheat flour, brown sugar instead of white, 1 tsp. cinnamon, 1/2 tsp nutmeg and 1/8 tsp cloves and it turned out more to my liking. Still a good base recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 12, 2008
I followed the suggestions from other readers such as 1 1/2 cups white sugar and 1/2 cup brown sugar instead of 2 cups of white sugar and used 1 cup of applesauce instead of 1 cup oil. I did bake the loaves for 1 hour as stated in the recipe. As soon as I took them out of the oven the loaves deflated in front of my eyes! The texture was awful! I usually always follow the recipe to the letter and after this fiasco I will ALWAYS follow the original recipe before trying the suggestions from other readers. I was very disappointed!
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Cooking Level: Expert

Home Town: La Mirada, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 11, 2008
THIS IS AN EXCELLENT RECIPE. HOWEVER, I USED 1 1/2 CUPS WHITE SUGAR AND 1/2 CUP LIGHT BROWN SUGAR. I ALSO USED 2 1/2 T. CINNAMON AND 1/2 T. NUTMEG. I THINK A TOUCH OF BROWN SUGAR GIVES IT A BETTER FLAVOR AND THE NUTMEG IS MY PREFERENCE.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 8, 2008
I love this recipe! I had been searching for a recipe that used a lot of zucchini and this was perfect. My kids don't like zucchini but they love this. Thank you
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SAN

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 7, 2008
I also substituted 2 c. wheat flour & 1 c. white flour. I used 1 c. brown sugar & used 1 1/2 c. sweetened applesauce in place of the oil & white sugar. I have found that it comes out better by cooling 10 minutes in the pan & then taking it out. Also added pumpkin pie spice.
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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: Aug. 6, 2008
Used 1 1/2 cups whole wheat flour in place of 1 1/2 cups flour
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 5, 2008
Out of desperation from out of the control zuccini plants from my garden, I tried making zucchini bread yesterday for the firt time and it turned out delicious!! My 10 year old refuses to eat zucchini but he tried this after smelling it all over the house and he LOVES it. I made half a batch and followed directions exactly except I used a 8x8 pan and cooked it for about 45 minutes. Came out soft, moist, and perfect and completely gone before dinner even started. It is now a day later and I am making 2 full batches.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 4, 2008
Turned out good. But read the recipe carefully. Some of the steps don't make sense unless you read the whole thing through.
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Bolingbrook, Illinois, USA

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