Reviewed: Nov. 8, 2009

Hands down, this is one of my favorite zucchini bread recipes that I have come across. I made a few slight changes to suit my taste: 2 cups ww flour and 1 cup ap flour, 1.5 tsp baking soda and powder to make up for the additional ww flour and .5 cup chocolate chips. It turned out moist and just sweet enough. This has become a family favorite of ours!!

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SmileyRug

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Reviewed: Nov. 4, 2009

I'm hooked on this Zucchini bread! My family requested that I make some, and after trying a grossly sweet recipe with poor flavor, I was determined to find something that would yield what everybody was craving. We stumbled upon this, and it sounded delicious. It tastes as delicious as it sounds. I followed the recipe to a tee. The batter looked very thick and like it would end up being a dry bread, but the end result was surprisingly moist, perfectly sweet, and 100% eatable. My new staple zucchini bread recipe for sure!!!

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Les!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 10, 2009

I would say that with just a few tweaks, this bread is AWESOME! I did find that the bread was too dense so I cut the all-purpose flour down to three cups instead of 4. I thought the sweetness of the bread was right on and in fact, cut the brown sugar down to only 1/2 cup. To save on calories, I substituted 1/2 cup applesauce for the oil and then just added 2 tablespoons of oil. I love spice so I also snuck in some nutmeg. Since it makes three loaves, it's been fun giving it away to friends and family and so far, people have loved it and have been asking me for the recipe!

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Heldstab

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Reviewed: Aug. 5, 2009

I don't know what recipe all tghe revuiers used to give it 4 or 5 stars but it wasn't this one. The only two that hit it were Vurtualelse and Susan.B Very bland and no where near enough liquid. I used a good dark wild honey ( very sweet) and the dark brown sugar no where near enough sweetener. Thank God I have Plenty of sweet Jam & Jellys :)

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: May 7, 2009

I was happy to find a whole wheat recipe on this site until I saw the ingredients. Sorry, but to me, it isn't whole wheat unless it's 100%. I used 4 1/2 cups whole wheat pastry flour (which doesn't even come close to regular whole wheat flour in texture, it is much smoother and softer) and 1 cup soymilk in addition, because anything whole wheat needs more moisture. I omitted all white flour. Because whole wheat flour is more dense than white, it is preferable to use less when substituting completely. I used only 3 eggs, and might even use 2 next time. 6 are really unnecessary. I also used raw sugar instead of brown in the same amount, only adding 1 tablespoon molasses to mimic the brown sugar flavour and moisture. Raw sugar is much healthier for you. I made 21 muffins out of these. Nice, big plump ones. They are succulent. The kind you would pay for. Just make sure you use pastry flour, because regular flour will make them rock hard if you want them 100% whole wheat.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Sep. 28, 2008

I liked this recipe very much, but I did make a few small changes. Following the advice of some other reviewers, I used sugar instead of the honey, as I like the extra sweetness. I also used sunflower seeds in place of the walnuts, becuase I had them on hand. I also subbed coconut oil for the oil called for, it adds a rich flavor to baked goods. Otherwise, the recipe was great, I will definitely make it again!

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ram5320

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Reviewed: Aug. 19, 2008

Wonderful flavor!!!

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Kristen

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Reviewed: Aug. 14, 2008

I had to add about 1/2 cup of milk in order to be able to stir the batter. Turned out pretty good though, think next time I'll add raisins :)

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tigerlily

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Reviewed: Aug. 12, 2008

This recipe makes a beautiful loaf and if fiber is what you are looking for well this is for you. Most Zuccihini Bread is moist and this is far that very dry. I dont know where the sweetness of the Honey and Brown Sugar when but it isnt in this bread. So neadless to say this isnt my new Zucchini Bread Recipe

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Sherry R.

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Reviewed: Aug. 4, 2008

Just for you people (like myself) who don't always read through the whole recipe before you start baking away - this requires a pot that can hold a minimum of 12 cups (between the flour, honey, sugar, eggs and zucchini). I ended up with a bunch of bowls that wouldn't fit the entire thing to the end. Since you are baking 3 loaves at once it gets hard to stir in the end so I used yet another bowl and threw it in my Kitchenaid. Maybe I am a weakling but then again that's what I bought that. So, can't say it never gets used :) The bread was done probably around 40-45 minutes, but I didn't take it out til the timer said at 50 - so note for next time. Also - even though there is honey and brown sugar this isn't a sweet bread. It's good just not sweet. So if you want some more sweetness in it I would replace it with regular sugar.

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 9, 2008

I made this recipie in 3/4 proportion. I used all whole wheat flour (instead of some white, some wheat) and 2 tsp baking powder and 2 tsp baking soda (a little extra to compensate for the whole wheat flour). It turned out fabulous!

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k00kykelly

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Reviewed: May 25, 2008

I made this recipe along with a 'regular' zucchini bread, because I was worried that my kids wouldn't like the 'healthier' version. But this whole wheat bread won hands down! Everyone loved it! It was much sweeter than what I was expecting, which was good for us, but might not be for some. But I usually add raisins to my zucchini breads instead of nuts, which could've added to the sweetness. So, if you want something tasty and healthy, this is the recipe to try!

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luv2cook

Cooking Level: Expert

Living In: Chandler, Arizona, USA

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Reviewed: Apr. 15, 2008

Thanks for a great recipe!

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Denise

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

I was looking for something a little more healthy for breakfast. These definitely hit the spot. Very tasty, I halfed the recipe and made muffins instead of bread and they came out great! You could also add a tablespoon of orange zest if you wanted a little zip to them. Don't leave out the walnuts though, I think they are an important component.

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Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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Reviewed: Oct. 1, 2007

My husband and I loved this recipe. My breads usually sink down, but this kept its shape nicely. I just gave my copy to my mother-in-law to try, so I'll need to print out a new one. I made half the recipe, in my Pampered chef stone bread pan. It took a little over an hour. Delicious and even pretty healthy! Mary

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