The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 20, 2009
Again I love this bread it was easy and tastes great I used Extra Virgin Olive Oil instead of vegetable. this bread is moist and one I'll make in my bread machine a lot
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 9, 2009
We love this bread! This is my favorite homemade bread I have made.
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Cooking Level: Intermediate

Home Town: Rutherford College, North Carolina, USA
Living In: Hickory, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 1, 2009
Made it with 1/2 TB. fresh rosemary and 1/2 TB. fresh thyme in place of the basil - kept everything ese the same. Crusty outside, soft inside. It set off a fresh vegetable dinner perfectly!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 23, 2009
Very good bread, easy to make and delisous! The texture is lite and soft, and you can't even tell there is whole wheat or zucchini. My hasband who hates zucchini liked this bread! Thans for posting this recipe! Oh, I didn't have any fresh basil so I just addes about 1/2 tsp driedchevril.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: May 4, 2009
I added some 1 tsp. chopped rosemary. I shaped the dough in balls, then baked in a pie pan at 375 for 25 minutes. Good bread!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 3, 2009
pretty bland to me. maybe i was hoping for too much.
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Cooking Level: Beginning

Living In: Olive Branch, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 25, 2008
FANTASTIC! Very light & soft with just enough whole wheat to make it taste soooo good. It has become our households favorite & I make it 2-3 a week. The PERFECT toast bread if you don't like a sweet breakfast! You can't tell that there is zucchini in it at all! (My husband didn't believe me until he watched me make the second loaf.) I used a full cup of zucchini (EDIT: I don't even measure the zucchini anymore, I just grate one medium 'zuke and put it in the pan first.) I added a little oregano and minced garlic along with the basil to give it more of an Italian taste (definitely use fresh basil if you can). I have given away 6 loaves of this recipe and keep getting requests for it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 11, 2008
My boyfriend and I love this bread! Its great for sandwiches and as a dinner bread. It also makes a great egg sandwich for breakfast! I bake it the old fashion way following one of the reviewers tips - thanks! I usually double the batch because we go through it so fast! I use fresh basil, rosemary and thyme - usually a medium handfull of each finely chopped. Sometimes I even throw in dry herbs for more flavor. The more herb flavor the better!
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 23, 2008
Made exactly as recipe called for except I used Golden Flax Seed instead of Sesame Seed. I made this on Dough setting, although I thought it would rise a little more, I made into 12 dinner rolls, using a lightly greased glass 9x13 pan, second rise, 45 minutes with warm moist towel over top of pan. Brushed with egg lightly sprinkled with a little course ground sea salt and flax seed. Baked 20 minutes in 350 degree oven, turned out a little denser than I expected from reviews but they were very good, would make again.
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Mel

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 17, 2007
This was really good-- thank you to the previous reviewer who gave instructions on how to do it "old fashioned" style! It *is* a little on the crumbly side on the crust, at least; also, it wasn't the prettiest top I've seen. I did brush with olive oil afterwards-- next time I might try sprinkling with parm cheese at the end of the baking process. But yeah, good bread!
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Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 4, 2007
My husband likes this bread to take in his lunch box. He adds a few slices of turkey, cheese and Frank's red hot sauce. A loaf only lasts a few days in my house. Good thing the kids still like pbj for lunch i might have to get a second machine when they get older. :)
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Cooking Level: Expert

Home Town: Dalton, Ohio, USA
Living In: Orrville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 20, 2007
I have made this bread several times with slght variations and I love it. My family love it as well and we make a loaf a week. I have tried it with pine nuts both times. Expensive but worth the treat once in a while. Thank you so much for the recipe!
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Cooking Level: Expert

Living In: Loveland, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 25, 2007
Awesome! I added 1/2 tbsp rosemary and 1/2 tbsp basil. Everyone at home and work loved it. This recipe is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 19, 2007
Unbelievable!!! I used unsweetened organic coconut oil in place of regular oil and it was sooo aromatic and gave a wonderful flavor to the muffins. I am going to try sweet apple cinamon oil next time and see what that does for the recipe. These muffins (a double batch) was gone in 3 days. Wow!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 18, 2007
I really goofed and added 3 Tbsps oil. I thought it would be a disaster but it came out nice and fluffy but still had substance. I didn't taste the zucchini at all , nor the fresh basil very much so will add more next time. I will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 9, 2006
This bread is lovely! I don't have a bread maker so I doubled the recipe and did it this way: Add the honey to warm water and sprinkle the yeast on top. Let proof for 10 minutes then add the salt, oil, zucchini, seeds and seasoning. I added 1 1/2 tsp of dried basil and a tsp of rosemary like someone else suggested, then your flour. Let rise for 1 hour, punch down and divide into 2 loaves and let rise again in bread pans for 45 minutes. Bake at 350 for 35 minutes. Brush tops with olive oil after it comes out of the oven and EAT!!! 2nd batch: Doubled it again and used only 1 tsp of salt, 2 tsp of italian seasoning and 2 tbsp of sesame seeds (as well as 2 cups of grated zucchini). It rose much higher this time.
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 21, 2004
nice bread I subbed agave nectar for the honey , used my bread machine and the loaf came out perfectly .Will make again :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 29, 2003
I made this with my big mixer.It is a good bread,but next time I will use rosemary and thyme instead of basil.Cheese could be added also.I doubled the recipe and it made two nice round loaves .
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2003
This bread has a wonderful texture. It is really quite special. Thanks, Karen
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 16, 2001
Completely enjoyable. Light and tasty. A real winner.
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