The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 18, 2009
This was very good. I had shredded and frozen zucchini from my garden and when it was unthawed it was very wet. I hadn't used any frozen/shredded zucchini so I wasn't sure if I should keep all the liquid. I ended up dumping 1/2 the juice and found I should have left it in. The bread was still just fine and not that dry, but I'll know next time to keep all the liquid to make it moist (as I think zucc bread should be :) I chose this recipe for the brown sugar and lower oil content and it was very good. I will use it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 13, 2009
just tried a recipe just like this from an aunt, minus the raisins, and it was excellent. Just wanted to spice it up a bit next time, so thanks to another reviewer for suggesting the allspice or nutmeg, and substituting applesauce for oil, which i usually do, but this was a new recipe. Also wanted to add that i did not peel my zuccini, just chopped the ends off and ran it through the food processor and froze until ready for use. The peeling wasnt noticeable in taste, or texture believe it or not (was shredded very fine), but it DID show up and gave an interesting visual effect. Tasted alot like banana nut bread, and we'll be making this year after gardening year. THNX!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 5, 2009
The Brown Sugar drew me to this recipe. I've been making a similar one for years but thought it was time to change it up, see how others were making it. I really like this one tho made some changes based on preferences (and habit). I used applesauce in place of oil, only 1 cup of brown sugar (to cut back on sweetness), increased Vanilla to 1 T (not that it made much diff), & added a teaspoon of Nutmeg. I used 1 cup of chopped pecans instead of walnuts/raisins since that's what I had on hand. I made 3 smaller loaves and froze 2 to enjoy later. It was different from my usual and very good, not too sweet either : )
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Cooking Level: Beginning

Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 4, 2009
Everybody loved this zucchini bread, my husband doesn't even care for zucchini and loved it. I followed the recipe but did not add nuts, I think I will try using applesauce instead of oil next time to see how it comes out. But definately an excellent recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 2, 2009
Excellent and moist. Replaced oil w/applesauce, used whole wheat/soy flour/wheat germ mix insted of flour for nutritional value, used 3c. zucchini, and omitted raisins. Absolutely delicious. Will be trying apple chunks next go round.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 30, 2009
Both my husband and I loved it. I did not have canola oil on hand so I used olive oil - I will try again w/canola to see if there is a difference. I cut the cinnamon as Cookiemom suggested. Nice and moist.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 23, 2009
I substituted real butter for half of the oil for better flavor, and next time I would CUT the cinnamon!! It was so strong, almost bitter with cinnamon. I guess it would also depend on which brand and how fresh your cinnamon is? I will keep this recipe with these changes, and will try apple chunks next!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 20, 2009
Even my kids loved it! And that says a LOT!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 17, 2009
This recipe is delicious! My husband asked me if I could make oh, another 50 loaves! :) I substituted applesauce for the oil and it tastes wonderful! I also used 3 cups zucchini instead of just 2 and omitted the raisins and walnuts. I have a feeling I will be making a lot more of this very soon...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 16, 2009
I chose this recipe due to the fact there was less oil than other recipes. I didn't have any apples, but will try that next time while reducing the oil amount. I used 1/2 c brown sugar and 2/3 c. Splenda. This is delicious and moist. I also used white whole wheat flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 14, 2009
i halved the oil and added grated apple! AMAZING! I'll for sure make it again next Zucchini season!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 11, 2009
Great recipe! Easy, moist...delicious! I will take others advice and add the chopped apples next time as I think that would taste wonderful. Thanks for submitting this one!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 8, 2009
For some reason, my bread turned out dryer than I expected. Otherwise, it was an easy recipe and had a great taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 7, 2009
Great Recipe! I threw some semi sweet chocolate chips on top! YUMMMMMMMMMM. This one will stick with me!
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Cooking Level: Expert

Home Town: Anaconda, Montana, USA
Living In: Corvallis, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2009
Nice bread. Love the flavor, and finally something to do with all the summer zucchini. Did not add nuts, and it still came out wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2009
Loved this recipe but we are a chocolate house so I improvised. I added 1/4 c. cocoa and 1 cup chocolate chips instead of the raisins and nuts. The kids were surprised that it had zuchinni in it! The brown sugar is a great add as it makes a crispy crust that is so yummy! A definite keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2009
I've made about 6 loaves of this since I first tried the recipe a few weeks ago--I can't keep it in the house! My kids LOVE it! It is very moist and flavorful without being too heavy. I didn't have raisins or nuts, but it is still heavenly without them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 30, 2009
Look no further, this is the perfect zucchini bread, simple, cinnamony but not overwhelming with too many spices. Very moist, the raisins add a great dimension to the bread. I didn't have nuts, but it was a 5-star even without them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 30, 2009
Everyone that tried this (and that's a lot because I've made is so many times - about 10 loaves this summer- because of a bumper crop of zucchini's in the garden this year :) ) has said it tastes just like their mom's. Because I've made it so many times, I've made a few mistakes..one of which is cooking it too long (and another not long enough, ick). This bread is pretty sensitive to drying out - so keep an eye on it and take it out as soon as a toothpick comes out clean. I don't make it with raisins or nuts, don't like either in bread, and it's plenty tasty without it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 23, 2009
This recipe pleased everyone in my house. The only thing I did differently was I substituted finely chopped apples instead of raisens. Raisens aren't a favorite at our house. This is the recipe I will use from now on. Thanks!
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