Reviewed: Oct. 7, 2012

I used half whole wheat instead of a third and it turned out really well! Might had coconut or pineapple next time too. The honey and brown sugar combo was a nice change.

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Reviewer:

alaska

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Greensburg, Indiana, USA

Reviewed: Sep. 4, 2012

this recipe is so delish! even my picky eater husband likes this! thanks! will def make it again. perfect pair for a cup of coffee during fall/winter!

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Reviewer:

Srmmilby

Reviewed: Aug. 26, 2012

Just hot out of the oven! Used all Whole Wheat (Common Spring) flour. Substituted as suggested the applesauce for oil. I packed the zucchini into the measuring cup like brown sugar would be packed.Zucchini is moist so I wanted to see if it would help. I use frozen grated zucchini in recipes and I don"t drain it. No extra moisture was needed fof this recipe. Tastes great! Baked it in 2 long bread pans 12x7 for 1 hour.

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Reviewer:

Gdbaker

Reviewed: Jul. 24, 2012

My breads turned out moist and flavorful. I liked that there is four cups of zucchini used. Thank you for the recipe.

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Reviewer:

sealadytoo

Reviewed: Jun. 18, 2012

I just made this but halved it and did muffins instead. The only thing I did different was add some chocolate chips so that my kids would eat them, lol. They are DELICIOUS! I followed the recipe exactly, just adding the choc chips. Very very good and one I will use again for sure!

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Reviewer:

Carebear1982

Reviewed: May 13, 2012

Nice recipe! Like other reviewers, I made a few modifications to up the health content even further: 1. used applesauce instead of oil, 2. used white whole wheat flour instead of all purpose flour. Because all of the flour was some form of whole wheat, I added about a teaspoon of vital wheat gluten and everything rose wonderfully. I also found it necessary to add milk because the mixture was too dry otherwise - added about 3/4 cup almond milk. I also added a dash of nutmeg and cloves. YUM! Made it in loaf size, 9" round cake pan, two mini-muffin trays, and one 6-count regular muffin tray.

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Reviewer:

Michelle A

Cooking Level: Beginning

Home Town: Jacksonville, Florida, USA

Reviewed: Apr. 5, 2012

Yum! Might want to check your loaves sooner so they don't overbake. Even my toddler loved this.

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Reviewer:

mommyscookin

Cooking Level: Expert

Reviewed: Oct. 2, 2011

This was the 1st recipe I saw. Looked so good, so I tried it. Incredible. I live at 5,000' elevation, so no alterations necessary for high elevation. I liked the alternatives to using wheat & honey. I can see adding in grated apples or blueberries to this mix. My husband doesn't care for alternative foods... he's ate half the mini loaf in less than 2 minutes... I'd say this is a WINNER!

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Reviewer:

Skiva

Cooking Level: Expert

Home Town: Livermore, California, USA

Reviewed: Sep. 27, 2011

Ok... not my favorite. It was a little too dry for my taste

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Reviewer:

carissar07

Reviewed: Sep. 5, 2011

I made it according to the recipe, and my batter was much too dry (even though the zucchini was moist). So I added 1 cup of soy milk, which worked. I put a handful of raisins in and made the 3rd loaf as muffins. Overall good recipe--just needed more liquid. I like this lower fat version.

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5 users found this review helpful