Reviewed: Nov. 18, 2011

So good! It's very moist and has a very good spice flavor to it.

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Reviewer:

jess_caleb

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Cannon Beach, Oregon, USA

Reviewed: Nov. 1, 2011

I love this recipe and it is a great way to use summer squash. My husband and kids love it too. My extended family is adding this to our recipe collection. :)

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Reviewer:

isaiah53v6

Reviewed: Sep. 30, 2011

I did have nutmeg so I substituted 1 tsp Cinnamon, 1/2 tsp ginger & 1/2 tsp ground cloves.

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Reviewer:

Chrissy

Reviewed: Sep. 10, 2011

I agree these are really good; I made them with the one stick of melted butter and only 1/4c oil as recommended by another reviewer; Next time I may cut back on the sugar as some have recommended or I will substitute spenda for some of it; I made them into 18 muffins and I will freeze some of them. A great way to use the summer squash!!

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Reviewer:

Linda

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Reviewed: Sep. 8, 2011

Great recipe! I added a brown sugar crumble topping to give it more sweetness.

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Reviewer:

Nesreen

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 27, 2011

Very good

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Reviewer:

Sue

Reviewed: Aug. 14, 2011

I liked this recipe, especially as a starting point for what I really wanted to make. I followed other reviews and used a little less nutmeg, only 1 tsp instead of 2. I also cut the 1 cup of oil in half, using a half cup of unsweetened apple sauce and a half cup of oil. I then negated my healthy change by adding cocoa powder and mini chocolate chips. The cinnamon mixed with the chocolate flavors reminds me of Mexican style chocolate. Everyone who has tried this bread has loved it! This recipe comes out nice and moist and the loaves can be frozen and thawed for later enjoyment just fine.

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Reviewer:

Farofoxx

Living In: Davis, California, USA

Reviewed: Aug. 11, 2011

Very moist with a good texture! I substituted applesauce for half the oil and it worked out great if you're trying to cut back on oil. I feel the flavor is a little bland so next time around I may add in some more seasoning or maybe nuts or a bit of brown sugar. I substituted applesauce for half the oil and it worked out great if you're trying to cut back on oil. As it is, it's wonderful with a just a little cream cheese for a not-overly-sweet snack!

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Reviewer:

gobethgo

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

Yay! I was trying to get rid of some summer squash in my fridge that was limp and on it's last leg. I cut the sugar in half, cut the oil in half, and cut the nutmeg in half after reading the reviews. I also used whole wheat pastry flour and added two apples that I turned into applesauce using the "Sarah's applesauce' recipe on this site. I did have to cook it an extra 7 minutes but it turned out great! Thank you!

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Reviewer:

Criscelda

Reviewed: Aug. 6, 2011

BEST EVER! This is the same as my zucchini bread recipe....so increased cinnamon to 1T and omitted the nutmeg. I was out of vanilla so used 1 t almond extract instead. Used a crumb topping as others suggested. Had a lot of squash so made a double batch which made 24 muffins (400 deg. for 20 Min) and 3 loaves of bread. Added a cup of raisins too. The almond in this is awesome!

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