Wendy's Zucchini Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 24, 2013
I cut this recipe in half down to 16 servings. Instead of using 1 1/2 eggs, I used two full eggs. I did have to add a little more oil than what was asked for because using half wheat flour made it drier than I think it would have been had I used all AP flour. I made this into muffins instead of one big loaf. I did not get 16 muffins, I got eleven and they were on the smaller side. Before baking, I sprinkled each muffin mound with a little cinnamon sugar. Very nice, basic zucchini bread recipe. It reminds me a lot of the one my Mom made when I was a child.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Aug. 26, 2012
This zucchini bread was awesome. I did add more cinnamon but the fact that its half enriched white flour and the other half is whole wheat is a bonus.
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Photo by Deb C
Reviewed: Aug. 1, 2012
This zucchini bread is not as sweet as other zucchini breads I have made. The nuttiness of the whole wheat flour gives the bread great flavor and texture. Out of habit, I beat the first four ingredients together very well before mixing in the zucchini, and then mixed in the entire amount of the dry ingredients. Also out of habit, I lined the bottom of the pan with parchment paper for ease in removing the bread from the pan. If you are looking for a little variation in zucchini breads, this is a nice recipe to try.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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