Reviewed: Nov. 11, 2008

I love this recipe. I make it for my kids and they just love it. I make it as mini-muffins -which bakes in about 15 mins. I did make a few of the suggested adjustments - I cut sugar in half I used instant oatmeal instead of wheat germ Use 1/2 cup oil and add 1/2 cup applesauce. If using coconut oil (which I do)- add last. Omit nuts and raisins (just because my kids are still young), I'll be working on some flax seed additions the next time around. Great recipe though!

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Deb. B


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Reviewed: Oct. 9, 2008

I always half the cooking oil with apple sauce to reduce the fat and increase the vitamins and fiber. This was a great find and my family loved this bread at all meals but best with a salad and as a breakfast bread.

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DTPowell


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Reviewed: Sep. 27, 2008

This is what I would call "classic" zucchini bread. It was slightly heavy (but in a good way). I only wish I had the raisens to add - I will next time.

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kerrickcooks


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Reviewed: Jul. 28, 2008

In this recipe i reduced the sugar to 1 cup and substituted half the oil for applesauce to reduce the fat level. I have found in previous recipes that if you use all whole wheat flour you get a very dense quick loaf and it is not as light so keep the flour as stated in the recipe. I like to add raisins which have been soaked in apple juice for a half hour. I used one half cup of chopped walnuts in this loaf. It was moist and healthy! Awesome! I will make this loaf once weekly, for it is a nice healthy snack!

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larry hutnik

	Cooking Level: Expert Living In: Scarborough, Ontario, Canada
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Reviewed: May 26, 2008

Great Recipe! I used 1/3 cup of oil and 2/3 of applesauce. I also added 1/2 cup of chocolate chips. I made one loaf and the rest muffins. My three kids as well as my husband did not leave much left overs.

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lbukaske

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Metairie, Louisiana, USA
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Reviewed: May 13, 2008

My kids like these a lot, but after the second time I made it, I found it had much too much oil in it.

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Renee


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Reviewed: Sep. 28, 2007

Good call on whole wheat veg breads. I will try the applesauce exchange for oil next time.

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Selaine

	Cooking Level: Intermediate Home Town: Troy, Ohio, USA Living In: Huntington, West Virginia, USA
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Reviewed: Sep. 3, 2007

This recipe grew on me. My first bite, I didn't care for as it isn't your "classic" zucchini bread... but the more I ate it, the more I liked it. I used only 1 c brown sugar, applesauce instead of oil, and oat bran instead of wheat germ. The two mini-loaves I baked only needed to be in the oven for 30 min, and the large loaf I made was done in about 45.

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JHUBB

	Cooking Level: Intermediate
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Reviewed: Aug. 30, 2007

This is the best zucchini bread I've ever made. I used 1/2 c. applesauce in place of 1/2 of the oil and it turned out great. I also used all whole wheat pastry flour instead of half and half. The bread is very moist and flavorful. Will definately make it again.

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itscindylou


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Reviewed: Aug. 24, 2007

I substitute 3/4 the oil for apple sauce; its still moist and wonderful but not quite so greasy and heavy!

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Anna H


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Reviewed: Aug. 16, 2007

Pretty good. I made one loaf as the recipe states, and one loaf substituting vegetable oil for canola oil, and brown sugar for splenda. The "diet" loaf was just as good as the "non diet"

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EMMAJEAN43

	Cooking Level: Intermediate Home Town: Hermon, Maine, USA Living In: Beaver Falls, Pennsylvania, USA
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Reviewed: Aug. 13, 2007

I tweaked this recipe and it was fab! 1 cup of oil seemed so excessive! What a load of calories! I replaced with 1 cup apple sauce. Super moist! I also used 2 cups whole wheat flour. Instead of the brown sugar, I used healthier sweeteners. Oh so good! A great way to sneak in zucchini for the kids!

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VeggieBalls

	Cooking Level: Expert Home Town: Sunnyvale, California, USA Living In: Grass Valley, California, USA
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Reviewed: Jul. 30, 2007

Delicious and healthy, I loved it! As suggested I replaced 1/2 cup of oil with 1/2 cup flax seed. I didn't feel guilty snacking on it at all. Yum!

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palmtrees

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Appleton, Wisconsin, USA
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Reviewed: Jul. 24, 2007

Wonderful recipe, healthier with great flavor and consistency. I substitute oat bran for wheat germ and pecans for walnuts, which comes out great -- getting many raves. I have to keep making more loaves!

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ELACY


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Reviewed: Jul. 20, 2007

Great recipe super easy, as many other people I only add 1 1/2 tsp of cinnamon, I added 1/2 cup of raisins and 1/2 cup of craisins, DELISIOSO!!!!!

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Naty

	Cooking Level: Expert Home Town: Merida, Mérida, Venezuela Living In: Verona, Wisconsin, USA
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Reviewed: Jul. 17, 2007

I have made this bread twice reducing the oil to 2/3 cup and adding 1/3 cup more zucchini. Since the recipe did not indicate the pan size, I used my bundt pan, sprayed with oil, sprinkled the top with Demerara natural sugar, and baked it at 350 in convection oven for 45 minutes. Turned out beautiful. I, otherwise, made it according to the recipe. I love the nutty flavor. It will definitely be a keeper. Thanks for a great recipe.

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Connie D.


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Reviewed: Jul. 8, 2007

I think this is great! Always looking for healthy alternatives and this is a tasty choice. I did follow rewiew advise and used applesauce and decreased cinnamon.

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