Reviewed: Oct. 22, 2007

My family and I LOVE this recipe and it packs an extra punch of zucchini! Love it!

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rucsh

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Reviewed: Oct. 16, 2007

This bread was delicious, the second time around I used 2 cups of zucchini and 1 cup of chopped apple.

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sevencat

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Reviewed: Oct. 15, 2007

Quite a nice, moise zuchini bread recipe. I added raisins on the advice of another reviewer...I wouldn't do it again. I think this bread can stand on it's own!!!! Thanks! My cooking time went over by about 15 minutes, also, and my oven is at normal temp.- just keep an eye out- and ENJOY!!!! Thanks!

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ENDLESSSKY

Home Town: Los Osos, California, USA

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Reviewed: Oct. 14, 2007

This was my first attempt at zucchini bread. Based on the reviews of others I added (about a teaspoon) nutmeg and used 1/2 oil and 1/2 applesauce. The bread tasted great, but I had trouble getting it out of the pan (maybe because I decreased the oil?). Also, about 1 cm of the middle of the top of my loaf (where it split after rising)didn't cook. Still, this is a great recipie. I took it to work and got rave reviews from the rest of the faculty.

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zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Oct. 11, 2007

Laura, Thank you for sharing this recipe. I got compliments from my husband. He loved it, and keeps asking me to make again!!!

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daihpos

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Oct. 11, 2007

great recipe as is- but also a few changes help:) I used applesauce for 2/3 of oil, then added the remaining oil. I also used 2 t. cinnamon and 1 t. pumpkin pie spice. It made two loaves, so I did one as above and one with chocolate chips.

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camgo

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Reviewed: Oct. 7, 2007

I've tried several different zucchini bread recipes. This was by far the best. I decided to experiment a little and added 3/4- 1 cup of dried cranberries and used chopped pecans in place of walnuts. The cranberries really add to the flavor and help with the texture. I also used canola oil rather than regular vegetable oil. I don't know if that made a difference or not. This will be the zucchini bread recipe I stick with.

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METCALF30

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Reviewed: Oct. 4, 2007

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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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Oct. 1, 2007

This was great, really moist and wonderful.

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BETHMOLNAR

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Reviewed: Sep. 28, 2007

This is exactly like my grandmothers recipe that she adds a cup of chocolate chips. This bread freezes really well. My husband has told me to fill the freezer full so that he can have one loaf a week all winter.

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Beadiful Jo

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Reviewed: Sep. 26, 2007

I made this recipe at 6:00am took one to work and everyone loved it. My husband who does not like this type of bread said it was wonderful. I shared this recipe with a friend and she can't wait to made it herself. Thanks

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Cil D.

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Reviewed: Sep. 23, 2007

Excellent taste and easy to make - what more could you ask for!

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LeAnn

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Reviewed: Sep. 20, 2007

Wow this Zucchini bread is amazing. It's the best I've had. Very moist and delicious. I made 4 loaves and planned on keeping just one, but I think I might just keep a second one for myself also! The only thing in the recipe I changed is added just a pinch of nutmeg as suggested by some others and I cooked them for about 53 to 55 minutes and they came out great. Thanks for this awesome recipe!

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Jenny26

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Reviewed: Sep. 19, 2007

I've had some really good zucchini bread, but this recipe takes the cake! Being the first time to ever make it I was so worried that I wouldnt be able to make the bread right that some how I would do something tragically wrong with the mix, but it was so easy I decided to make a double batch half way through mixing the ingredients up. Absolute best zucchini bread I've ever had, it looks beatiful it tastes great and every one who has tried it tells me how good it is. I wont use any other recipe. Thank you so much!

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Rachel LaFaye

Cooking Level: Intermediate

Home Town: Stoneboro, Pennsylvania, USA

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Reviewed: Sep. 16, 2007

really good!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 11, 2007

Everyone loved this bread. No one could believe this was zuchinni bread. "This is the best zuchinni bread ever."

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OLSO1130

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Reviewed: Sep. 10, 2007

I just made it and served it to my parents after lunch. It is awesome. I did add only one teaspoon of cinnamon and 2 of pumpkin spice. I will certainly make this again. Yummy!!! Thanks for sharing.

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sweetpeaveronica

Cooking Level: Expert

Living In: Maple, Ontario, Canada

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Reviewed: Sep. 8, 2007

Excellent & Easy! Didn't change a thing! Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 1, 2007

Great recipe!!! Everyone in the family loved it. Would recommend to anyone!

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miki

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

I've made this recipe three times now. It's very moist, even though I'm using whole wheat pastry flour and everyone loves it. The only correction I have would be the cooking time: it's a tad too long, 52-55 minutes is more like it.

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Hestia

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Sophie's Zucchini Bread

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