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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Susanne

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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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mom'o'5

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Reviewed: Aug. 21, 2009

Best zucchini bread I've ever had- my husband just raves about it! If you don't like nuts, just leave them out and add extra raisins. Delicious!

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cheriturn

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Reviewed: Aug. 20, 2009

This is a great recipe and I never thought to add raisins, a tasty addition for sure. Everyone I shared it with raved. I love that it makes 2 loaves. When I bake I want lots. : )

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TRACY THORP

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 17, 2009

This was one of the best recipes for zucchini bread ever! Made four small loaves without the raisins, and was enjoyed by all.

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judy

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Reviewed: Aug. 15, 2009

Suggestion- mix the raisins and chopped walnuts in with the flour; they won't sink to the bottom when cooked. Made this recipe for the second time. Great family project; children love to help, and we let them. Good recipe to encourage them to cook on their own. To Karen: One should be able to tell by volume that it takes two pans.

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Kingdom Seeker

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Reviewed: Aug. 15, 2009

This is a very flavorful recipe. I just wish that it would have told me that it was for TWO LOAVES!!!!! So I have to clean my oven again before anything else goes in it.

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KAREN HAWK

Cooking Level: Professional

Living In: Quincy, Michigan, USA

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Reviewed: Aug. 11, 2009

I've never wrote a review before, but felt I loves this recipe! I put pecans and brown sugar on top and omitted the raisins. The second time I made it I added about five tablespoons of cocoa, half a cup of milk and half a cup of chocolate chips, as my daughter won't eat zucchini loaf unless it's chocolate. Both times it turned out awesome! Thanks for the great recipe!

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carleec

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 7, 2009

Yummy! I only had about 1/2 the walnuts and no raisins so I went ahead and made it anyways! It was moist, tasty and my kids loved it!

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Shelly N.

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

Yummy, moist bread! I wanted a healthier version so I used 2 cups of whole flour and 1 cup of white flour. I added an extra cup of zucchini to balance out the dryness that whole wheat flour sometimes has. I substituted applesauce for all of the oil too. It came out wonderfully! Moist and sweet. I got many compliments and the bread was gone within a day! I am making it again tomorrow!

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prettymamaTLC

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Reviewed: Aug. 2, 2009

very good, and 5 stars for 2 reasons. 1. it tastes great! 2. most people make zucchini bread to get rid of the huge amount of zucchini they have, and this one takes a lot. I've used this to make the bread, muffins, and today, I added cocoa powder and chocolate chips, threw the whole thing in a bundt pan, delicious!

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YVONNETOND

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Jul. 28, 2009

I'm sorry, but this one just didn't do it for me. It was not cake like as I expected, nor was it very sweet (and I used applesauce in place of the oil!). Very heavy, dense and a little blah for my taste. I won't use this again. Thanks for the submission, but I will keep looking.

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lizhunthomom

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 24, 2009

It might have been wonderful BUT it says one loaf in the directions. I was busy and cooked it like it said. It ran all over my oven and made a terrible mess. There are a lot of ingredients in this recipe and I wasted a lot of food. Won't attempt again--even if it is great! I did read a few remarks but apparently not the one that said "makes more than one loaf". Disappointed.....

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Sheryl

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Reviewed: Jul. 24, 2009

This is very good. The only thing I changed was to use whole wheat flour and pecans as I didn't have walnuts. Easy to put together. It does make more than one loaf though so keep that in mind.

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LindaT

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Reviewed: Jul. 23, 2009

Yummm!!! Exactly what I was looking for, a thick, moist, and tasty zucchini bread. It was a little sweet but it was perfect. I left it in the oven for an hour and 20 min, and I used wheat flour instead of white. I also added a little nutmeg for added flavor. I will make this again very soon!!

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Tracy

Cooking Level: Intermediate

Home Town: Brick, New Jersey, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Jul. 23, 2009

Very tasty. Several people said it was the best they'd ever had. I made mine with whole wheat flour. It says it makes one loaf, so I made one loaf and it worked. The loaf was huge, and took longer baking, but I think I preferred it that way.

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Sarah Kirkell

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Reviewed: Jul. 20, 2009

Absolutely scrumptious and easy to make. Both my husband and my 2 year old son loved it. The only change I made was to trade out some of the oil with unsweetened applesauce. We did not find it too heavy and it was just the right amount of sweetness for us as we do not like super sweet desserts. Dh and I ate a little piece for breakfast this morning. This recipe is definitely a keeper.

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mamade45

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Reviewed: Jul. 9, 2009

Awesome recipe! I followed the recipe exactly (just omitting the raisins) and it was delicious :-) What a great way to eat zucchini. I will certainly be making this again.

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