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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Reviewed: Aug. 24, 2007

thankyou, mighty tasty, my neighbor gave me a couple of zucchini and I had no clue how to cook it, or even what to do with it, and someone suggested zucchini bread,,,,,, so here I am rating this recipe !!

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Wonita, S

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 24, 2007

This bread came out excellent !! I put my own little twist on it by adding the zest and juice of one large lemon, a little more than a cup of fresh blueberries and about a 1/4 cup of flax seed. Very, very good. Thanks, Sophie !!

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MICHELEMEENA

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

Living In: Hampton, New Hampshire, USA

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Reviewed: Aug. 20, 2007

great bread! so moist! i used 3 cups of zucchini... and EVERYONE still loved it.

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kishia85

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Reviewed: Aug. 17, 2007

My neighbour gave me a gigantic zucchini and was looking for a good recipe.It is very moist and tastes great! I added a lemon zest, a pinch of nutmeg and pumpkin pie spice instead of vanilla. It was a big hit at the work. I will bake it again.

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AKIKO10028

Cooking Level: Intermediate

Home Town: Nakano, Tokyo, Japan

Living In: New York, New York, USA

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Reviewed: Aug. 15, 2007

Just your average zucchini bread. Not sure what all the rave reviews are for. Okay recipe, but will try another next time.

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chocoholicmama

Cooking Level: Expert

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Reviewed: Aug. 8, 2007

I had never made zucchini bread before, but after using this recipe I don't need to look any farther. I greased the bottom of the pans, as others suggested. A perfect way to use up unwanted zucchini gifts.

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rita

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Aug. 7, 2007

Great recipe! I added 1 c. of dark chocolate chips and used pecans instead of walnuts. Next time I will be sure to grease and flour the pans though..... loaves were quite hard to remove.

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Lynn

Cooking Level: Expert

Living In: Mundelein, Illinois, USA

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Reviewed: Aug. 5, 2007

great recipe but i'd suggest adding raisins... makes it perfect. I also think that the pans do need greased/floured.

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MANDDREED

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Norton, Ohio, USA

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Reviewed: Aug. 3, 2007

I loved this zucchini bread recipe. It's very moist and flavorful! Have made it 3 times already! Made extra to freeze for later. Tasted even better after a couple of days in the freezer. This is my new zucchini bread recipe!

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JACS4

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Reviewed: Aug. 1, 2007

Yummilicious!!! I picked this recipe because it uses more zucchini than most others and I have stuck with this recipe because it's AWESOME! I substitute 1c of applesauce for the 1c of oil, then lightly grease my pans. It comes out wonderful and VERY lowfat this way! Now if I could just find a way to use less sugar...

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Jen

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Reviewed: Jul. 30, 2007

I'm not much of a baker, but this Zucchini Bread is excellent. I've got a lot of Zucchini from my garden that needs to be used up, so I'll be making a combination of loaves and muffins for the freezer and for my neighbors. Great recipe!!!!!

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Jenny B

Cooking Level: Expert

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Reviewed: Jul. 25, 2007

I made this recipe a while back and my family loved it. It was so good I came back to find it. While it's warm you have to put some butter on it, taste delicious.

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mrsbenson1

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Reviewed: Jul. 25, 2007

Yummy!! I didn't have any walnuts to put in and I can only imagine how much more delicious this bread would be with that little extra crunch! Thanks for sharing this recipe.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Jul. 23, 2007

Just what I wanted. Made with fresh zucchini from neighbors garden. Loved this recipe! A nice, dense, flavorful bread. A keeper for me.

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dancingpony

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Reviewed: Jul. 19, 2007

I baked my loaves at 350 degrees for 2 hours and they were still mushy. I'll stick with my usual recipe for that reason.

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STU26

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Reviewed: Jul. 19, 2007

This bread is fabulous. The only thing I would change is to grease the bottom of the pan. I had a hard time removing the loaves from the pan (after a typical 10 minute in-the-pan cooling). The bottoms stuck but not the sides, that's why I'd grease the bottom.

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RASCALSMOM

Cooking Level: Expert

Home Town: Zelienople, Pennsylvania, USA

Living In: Harmony, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

This bread was a huge hit at work! Everyone loved the texture and the moistness of the bread. I used 3.5 cups of zucchini and 2 cups of almond slivers. Yum!

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