Reviewed: Aug. 21, 2012

Great bread! For high altitude cooks, you need to add 1 cup water for it to turn out right. FANTASTIC bread!

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Reviewer:

luv2cook

Reviewed: Jul. 9, 2012

Awful turnout in bread machine. Followed recipe exactly.

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Reviewer:

Masa

Reviewed: Nov. 5, 2011

During the first rise process, I noticed that the dough was not dough, but just flakes. Wayyyy too dry for dough - so I added 1/4 cup of water as I saw in another review. It turned out perfectly. Very subtle taste, and very moist bread.

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Reviewer:

chelsearuth

Reviewed: Aug. 14, 2011

Very good bread! I don't have a bread machine so I followed the instructions that another reviewer recommended. I had to use at least a cup more flour than the recipe called for. I also omitted the basil and used Italian seasoning instead. I baked the loaf at 350 for about 45 minutes (loosely covering with foil towards the end so the top wouldn't burn).

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Reviewer:

BONF

Reviewed: Aug. 6, 2011

very very tasty herb bread... definately a change from the classic zucchini bread... very good though

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Reviewer:

ChefScharny

Reviewed: Feb. 15, 2011

I didn't have basil, so I replaced it with 1tsp of Italian seasoning. This bread is a bit tricky because zucchini didn't provide enough moisture for the dough right away. Otherwise this bread worked really well with soup. It had herbal aroma to it and wasn't sweet.

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Nov. 2, 2010

I loved this bread. So flavorful and just delicious!

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Reviewer:

Veggiebee

Reviewed: Sep. 9, 2010

This is SO SO GOOD! I've made it a few times, and substitute the basil with a tsp of dried thyme (or savory) and it is amazing! Great for grilled sandwiches or with dinner... will make over and over for sure!

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Reviewer:

jmarie617

Cooking Level: Intermediate

Home Town: Sterling, Virginia, USA

Living In: Gainesville, Virginia, USA

Reviewed: Aug. 9, 2010

This bread did not rise well for me, even with the addition of citric acid which usually makes the difference for wholewheat loaves. I felt it could do with much more fresh basil for flavour. Otherwise a reasonable bread, crumbly but thick. Best for toasting. I made another loaf just with basic white bread recipe, but replaced just over 1/2cup water with a medium zucchini grated. It was delicious, and rose well.

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