Reviewed: Jan. 27, 2012

This was fantastic! I made a minor change and replaced some of the cinnamon with allspice. I baked them in a mini-muffin pan for 20 minutes. My 1-year-old loved them!

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2 users found this review helpful

Reviewer:

kursino

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

This is the best recipe I've found! I use 1 C white and 1 C brown sugar instead of the 2 C white sugar, and the flavor is much deeper.

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3 users found this review helpful

Reviewer:

Becca

Reviewed: Nov. 20, 2011

Great recipe. I think it could use my zucchini (just because I like heavy zucchini in my bread), but delicious as is & a crowd pleaser

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3 users found this review helpful

Reviewer:

brandieqh

Cooking Level: Beginning

Home Town: Kissimmee, Florida, USA

Living In: Davenport, Florida, USA

Reviewed: Nov. 19, 2011

I had a monster zucchini come from my garden, so I decided to make it into bread. I LOVED this recipe. It was moist and flavorful! My kids went through the first loaf in about half a day. We sent loaves to the neighbors as well and everyone enjoyed it! I did change out half the oil for apple sauce to make it a little healthier and cut down the sugar by 1/2 cup. This was awesome! We did freeze several loaves and they froze BEAUTIFULLY! Highly recommend this recipe!

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5 users found this review helpful

Reviewer:

jazzied

Reviewed: Oct. 22, 2011

Great, great recipe! I followed some other suggestions and used a scant cup of oil as well as some extra nutmeg and all spice. Delicious!

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4 users found this review helpful

Reviewer:

BuffaloSnow

Reviewed: Oct. 17, 2011

This was fantastic! I was lazy and didn't feel like grating the zucchini, nor did I feel like pulling out the food processor and cleaning all the parts afterward, so I just finely chopped the zucchini, and it was fine! I followed other reviewers' advice, and used half applesauce, half vegetable oil. The oil wasn't even missed! I left off the nuts, just to make it more lowfat. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Oct. 16, 2011

so so so good!!! But next time I will grease the pans.

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Reviewer:

Rhonda

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

Reviewed: Sep. 23, 2011

Delish!!

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Reviewer:

Heather Venable

Cooking Level: Intermediate

Home Town: Newfield, New York, USA

Living In: Pass Christian, Mississippi, USA

Reviewed: Sep. 22, 2011

Awesome bread!! Very moist.

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Reviewer:

rbyslppers

Reviewed: Sep. 20, 2011

I made these muffins with my daughter--perfect. (I made some regular size and some mini muffin sized--perfect for lunchbox right from freezer) I didnt strain the liquid from zucchini--just throw it all in to meet the measurement requirement. I used half applesauce half oil for the oil requirement. I also used sucanat (unrefined brown sugar--more nutrients) in lieu of sugar and cut it down by 1/3. still sweet and yummy! I had two large garden zucchinis and tried to meet the 3 cup measurement with a lot of the vegetable's green outside and then used the inside--green part has more nutrients. I will add pinch nutmeg next time, too. :)

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3 users found this review helpful