Reviewed: Jul. 14, 2008

Absolutely delicious and very moist. It was very popular at my potluck. A little bit too rich to eat too much of -I'll try substituting fat-free yogurt for oil next time.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 14, 2008

One of the best zuchinni breads ever! My husband doesn't care for zuchinni bread, but he scarfed it down & then took the rest to give to his co-workers. I did tweak the recipe by using 1 cup brown sugar & 3/4 cup white sugar. I substituted applesauce for 1/2 cup of the oil. I did add nutmeg & a pinch of cloves. Exceptional!

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trish

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Reviewed: Jul. 12, 2008

Very good. I used whole wheat flour and brown sugar and pureed the zucchini in the blender instead of grating it. I also substituted applesauce for the oil and eggs. Moist and delicious, although I'll probably add a little nutmeg next time. Made it as muffins and it made 12 large ones. Thanks for the delicious recipe!

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400luv

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

This is not the best zucchini bread I've ever had, but it's pretty good. I added carrots in place of some of the zucchini and used half brown sugar. My main problem is that I would like to give a loaf to a friend, and I can't get them out of the pans. Perhaps I waited too long to try (it's been about 20 minutes). I guess he'll be getting the pan as well!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 10, 2008

ENJOYED,My husband is a diabetic and I used 1&1/2 cups Splenda and 1/2 cup brown sugar. I added the Flax seed as suggested earlier, I was out of applesauce to replace the oil but have done that in other recipes. I did also add in a touch of ground ginger,cloves and nutmeg. I love any recipes I can use things out of our garden.

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Farmerswife

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

This was pretty good. I prefer banana bread, but for a zucchini bread, this was pretty good. I followed the recipe exactly.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

This recipe was okay. Thought it was WAY to sweet. Also was very sticky once cooled. Thought it tasted best right out of the oven, but the next day did not taste good at all.

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KHAMON

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Reviewed: May 19, 2008

This bread is wonderful, very moist and flavorful. I made a few changes to the recipe, however. I only had enough zucchini for 2 cups, shredded. So I shredded a Golden Delicious apple, and that made up for the third cup. (I'm sure it would be good with shredded carrots if you wanted to use that, rather than the apple.) I used 1 1/2 cups granulated sugar, and 1/2 cup brown sugar. I also sprinkled in some nutmeg and ground cloves. Very, very good!

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KOKO4

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Reviewed: May 12, 2008

I love this recipe! It is the best that I have had! I made it for Mothers Day as a light snack and they loved it! All they could say was " It is so moist!"

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Hony E Dip

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Reviewed: Mar. 31, 2008

This is one of my favorite sweet breads. The only variation from the recipe I have is mine calls for only 2 C zucchini.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 14, 2008

I made this recipe almost exactly as written, the only difference was I replaced 1 cup of white sugar with brown sugar. This bread is moist and wonderful, after 50 minutes the toothpick came out clean. Thanks for the recipe!

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AZTECGIRL

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Reviewed: Feb. 26, 2008

This is wonderful zucchini bread. I followed the recipe exactly the first time, and it was great. It was still delicious after I made the following changes: substituted whole wheat flour for one cup of white flour, substituted applesauce for all of the oil, and added 2 tablespoons milled flaxseed to the mix.

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ginger

Living In: Athens, Georgia, USA

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Reviewed: Feb. 11, 2008

This was a pretty good recipe but I would definately add some nutmeg to this recipe. I followed the recipe exactly this first time and it was tasty but not as good as my grandmothers recipe. They only difference is her's had nutmeg in it. Next time I made it exactly as the recipe calls for in addition with nutmeg. Excellent!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 11, 2008

This was so good. It was the first recipe I tried for zuchinni bread and I won't be looking any further. The bread was very moist. Since the recipe makes 2 loaves, I will give one away and keep one for my family.

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USEREMILY3260

Cooking Level: Expert

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Reviewed: Jan. 22, 2008

Once I found this recipe, I haven't looked any further. A great way to use up the monster zucchini stock in the summertime!

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bex

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Jan. 12, 2008

This turned out wonderfully! I added a pinch of nutmeg to the batter. This will be one of my staple recipes for the fall!

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Adeline

Cooking Level: Expert

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Nov. 27, 2007

This is a wonderful moist bread. I loved this recipe. Would and have made it again.

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mooncrone56

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 26, 2007

Very good!!! Very mild and soft. I used 1 can of pumpkin puree instead of oil (healthier for my toddler) and omitted the nuts, added a sprinkle of nutmeg and cloves with the cinnamon, so it kinda tastes like a really mild pumpkin bread with a zucchini twist. GOod though, that's for sure!!

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Courtney

Cooking Level: Beginning

Home Town: Ocean Springs, Mississippi, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Oct. 26, 2007

Sooo good! I make this every year when my zucchini comes out of my garden. Can't mess up this recipe, always turns out great. Watch your oven as it will brown on the top fast, sometimes I cover with foil to avoid a too dark top. But the taste is always great. I add about half brown sugar and half white sugar, and a little extra cinnamon.

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AMYLEE01

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 24, 2007

I am so glad this makes 2 loaves, because evey time I make this my kids just gobble it up. Love the texture of this bread. It is great with butter on it right out of the oven.

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