The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 31, 2008
i love this recipe, i made a batch yesterday and it's already gone!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 30, 2008
I'm always looking for ways to make recipes healthier, so I used 1/4c. oil and 1/2c. unsweetened applesauce. I substitued 1 c. of whole wheat flour for one of the white, and 2/3c. Splenda brown sugar, along with 1c. brown sugar. I baked it in a muffin top pan so that they could be individually wrapped and frozen for snacks or put in a lunch box. It yielded 18 muffins, which baked at 325 for 17 minutes. They're delicious!
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Durango, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 24, 2008
This was the best bread ever! I did not add the walnuts and raisins though.
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Photo by Karina

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 13, 2008
Family and friends awed over it!
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Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA
Living In: Valley Bend, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 27, 2008
Excellent Recipe, rich and moist! 5 STARS!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Redding, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 20, 2008
I made this recipe exactly minus the raisins. It turned out beautiful and looked great. It tasted like a slightly tasteless cake. We ate it warm with butter at dinner instead of rolls with homemade quiche and a caesar salad. And we did enjoy it with our meal. It was just not the moist sweet zucchini bread that I expected. I will keep looking for the right recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 16, 2008
Excellent Recipe! Very moist & easy to make. I halved everything with healthier ingredients: splenda, wheat flour, applesauce, egg whites, etc... Still came out delicious. Highly recommend.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 16, 2008
I typically don't like Z bread because it's usually so soggy and cinnaminny, but this was delightful!!! I'm glad i read that it makes more than one loaf, but i only have one loaf pan, so put the remainder in a small square casserole. Like all fruit quick breads, i chilled it overnight before slicing. It was heavenly!!
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Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 12, 2008
This recipe made moist sweet bread. It was good bread, but I may try some other zucchini bread recipes to have something to compare it to since this was my first try.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 3, 2008
I opted to make the recipe healthier for my cholesterol battling mother and so made the following changes: (1) egg beaters; (2) 1/2c applesauce, 1/4c oil; (3) 1c raisins (at least, love raisins in bread!!); (4) added nutmeg and allspice; (5) pecans instead of walnuts (fiance allergy)...the result? A very tasty health(ier) treat!!
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Photo by BlueSadie

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Frederick, Maryland, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 27, 2008
We didn't enjoy this at all. The bread was thick and almost candy-like, much too sweet and thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 19, 2008
I make this again and again! I love it!
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Home Town: Pikeville, Kentucky, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 15, 2008
My boyfriend BEGS me to make this year round, and in the summer when we plant he is all the more excited. I do use whole wheat flour, brown sugar splenda, splenda, and egg beaters where appropriate. It does not rise as much as it could due to the chemical properties of the splenda but it is still SO delicious. These changes he has NOT noticed and this bread is still DYNAMITE!
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Cooking Level: Intermediate

Home Town: Dravosburg, Pennsylvania, USA
Living In: Canonsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 5, 2008
I only made one loaf and made cupcakes of the rest of the batter. The cupcakes only needed 35 minutes to bake. Next time I'm going to grate the zucchini a little finer and add nuts, which I didn't have on hand this time. Still, quite delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 19, 2008
This recipe was great as is. I altered just a little, used 1/2 applesauce and 1/2 oil, also, 1/2 wheat flour and 1/2 ap flour. Makes a little more moist. Freezes great, have to make 2 batches every time. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 3, 2008
This was my first time making Zucchini Bread, and I was very happy with the results. I made several substitutions and additions. I used whole wheat flour instead of white flour. Ran out of eggs, so I used 1 whole egg, and 1/2 cup of egg substitute. Used Splenda Brown Sugar Baking Blend instead of reg. brown sugar(followed Splenda baking direction and used half the amount of Splenda for the brown sugar ~ 3/4 cup), used Dried Cranberries instead of raisins, and added 1.5 banana's, mashed well (whole wheat flour seemed to make it dry). Baked at 375 in two loaf pans for 40 minutes. We made it tonight and already almost through half a loaf!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 29, 2008
I tried this recipe because it called for brown sugar, and I was out of granulated sugar. I also needed to use up my zucchini I had thawed out. I made these into muffins, and added in about 1/4 C. chocolate chips and 1/4 C. chopped toasted pecans, omitting the raising and walnuts I also only added 1 tsp of cinnamon, and found that to be more of the flavor I tasted once baked, maybe even less would've been better?. The outside crisped up really nice, but found the inside to be just a little dry, even at baking for 20 minutes at 325'.
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Photo by LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 3, 2008
AMAZING. I made this recipe twice, once with rice four for a gluten-free friend of mine, and later with regular wheat flour. The gluten-free one was a bit thicker but my friend has informed me it was the best gluten-free bread she's eaten, and the regular loaf was lovely as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 24, 2008
this recipe was so delicious. I did change some ingredients to fit my lifestyle, i.e. whole wheat flour instead of white flour, shredded carrots along w/ the zucchini, canola oil, nutmeg, brown sugar instead of white, and a drizzle of organic milk. YUMMY!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2007
very yummy! It was a little more moist than I like, but a day on the counter fixed that. :) Thanks!
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