Reviewed: Jun. 17, 2011

This recipe was easy & turned out good. Be careful not to overcook or it is too dry. Its very good paired with fruit such as blueberries & blackberries for a light & healthy meal.

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2 users found this review helpful

Reviewer:

virginia craig

Reviewed: Jan. 22, 2011

I liked the level of sweetness, sweet but not overly sweet. However, I didn't think it was "light and fluffy" like the description claimed. I do think I overmixed it a bit which added to some of the denseness, but that aside, it just wasn't that flavorful.

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5 users found this review helpful

Reviewer:

Hanny Manny

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 21, 2011

Absolutely fabulous!! The only thing I changed was shredding instead of chopping the zucchini and apple because I like the consistency better that way. I also added chopped walnuts to the top because I like the crunch.

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3 users found this review helpful

Reviewer:

SweetSabrina

Cooking Level: Intermediate

Living In: Orange, California, USA

Reviewed: Nov. 2, 2010

awesome!

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5 users found this review helpful

Reviewer:

Emmadilemma

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Huntsville, Alabama, USA

Reviewed: Oct. 21, 2010

Something just seemed to be missing. I will try adding more spice next time. It did go well toasted with Dulce de Leche.

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1 user found this review helpful

Reviewer:

MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Oct. 6, 2010

I just got finished putting this together and was a bit confused. I substituted 2 cups of the flour for whole wheat flour and when I went to mix it into the egg mixture it was so thick there was no way I could "pour" it into the loaf pans. I added more oil, another egg, and some milk before it was even close to the consistency I have seen in other recipes. Did I do something wrong? Seems like its a bit shy on the liquid ingredients to me. Anyway, I just stuck it in the oven and can't wait to try it out.

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2 users found this review helpful

Reviewer:

Wanda Rohlfing

Cooking Level: Intermediate

Home Town: Belle, Missouri, USA

Living In: Moberly, Missouri, USA

Reviewed: Sep. 26, 2010

Absolutely love this bread. It is so moist and full of flavor. I used applesauce instead of the butter and was out of walnuts, so I used pecans in the bread instead. Will make over and over, especially in the upcoming fall months. Thank you!

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7 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 15, 2010

This was a big disappointment. I made this a week or so after making Blueberry Zucchini bread which was the best, most moist z bread I've ever made, so my expectations were high. But this bread came out dry and a little bland. I don't think I did anything wrong following the directions, but it cooked in half the time and as I said it was dry. I believe the flour to oil ratio is way off. I won't bother trying to fix it though because next time I'll just use the Blueberry recipe and substitute apples for the berries.

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Reviewer:

dianeri

Reviewed: Aug. 15, 2010

I used a mixture of rice flour and garbanzo bean flour instead of the wheat flour (husband is allergic to wheat), didn't drain my zucchini, was delicious.

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Reviewer:

Magsintex

Reviewed: Aug. 1, 2010

Great flavor - I headed the recommendations of others and grated both the apple and zuch, and added 1 more egg. Cooked perfectly. I used Organic Oat flour instead of all purpose - didn't seem to affect the texture - I'll definately add this to my favorites!

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3 users found this review helpful