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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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maryd


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