Reviewed: Oct. 1, 2006

My whole family loved this. I did substitute applesauce for some of the oil. It's great to be able to pig out on this bread and still know that it's healthy.

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Me

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2006

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: Sep. 11, 2006

nice and moist with a delcious nutty flavor. thanks!

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mrdrcook

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Reviewed: Sep. 7, 2006

I changed the recipe by: * using all whole wheat flour * using 1 cup brown sugar and 1/2 cup Splenda * using Egg Beaters instead of whole eggs * using unsweetened applesauce instead of oil and * using 1/2 extra cup of grated zucchini and 1 1/2 cup of raisins I ultimately doubled the recipe since I had enough zucchini and it made two loaf pans and one 8x8 glass pan and rose rather well. My kids (9 y.o. and 15 months old) both loved it and so did I! Will definitely keep this one around for a yummy, healthy alternative to my mom's recipe!

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Sep. 4, 2006

I tried this today and was very pleased with the results. I took the advice of the others on the message board and cut the cinnamon in half. I also added about 1/2 cup of halved maraschino cherries to give it a little color and make it more appealing to my family. It turned out fantastic. I'll pass this one on to my mom!

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Kathy Ambrose

Cooking Level: Expert

Home Town: East Freedom, Pennsylvania, USA

Living In: Clifton Park, New York, USA

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Reviewed: Aug. 30, 2006

I baked one loaf of this last night to take to work. The whole thing was gone in just a couple of hours. Several people gave me great comments about how moist and delicious it was. I was initially a bit alarmed by how dark it appears when baked, but it certainly seemed to go over well.

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Joe Mayer

Cooking Level: Beginning

Living In: Medford, Oregon, USA

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Reviewed: Aug. 22, 2006

I've made this recipe 10+ times! Turns out perfectly every time. I usually don't use as much sugar (about half the amount) because I find that the raisins sweeten the bread enough. I've also tried half carrot half zucchini when I ran out of zucchini one time and it turned out great.

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beccaQ

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Reviewed: Aug. 19, 2006

This was a really good zucchini bread. The only thing I thought should happen would be to cut the cinnamon in half. I think the full amount is too strong and leaves a slight aftertaste.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Aug. 16, 2006

This is really good bread. I made it exactly as the recipe calls for. I did have a mishap though. I did mention in my profile that my cooking tragedies are always when I’m baking well it happened again. I took the bread out about 1 hr of baking I inserted a toothpick and it came out clean, my little voice told me the toothpick did not reach the bottom but I chose not to listen, the problem came when I when to put it on the cooling rack, the bottom caved in, the bread was not fully cooked, I had to try to put it back in the pan, what a mess. It didn’t turn out nice looking but it sure is good. Next time I will insert a knife or something that I’m sure will reach the bottom of the pan. A lesson learnt.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2006

I doubled this and used half unsweetened applesauce and half oil. We are super impressed! I begged my husband to try it even though he does not like other zu-breads I have made and he is really enjoying it. Thank you!!!

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LEAHWOG

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Reviewed: Jul. 21, 2006

Great recipe. The bread was moist, had great color and flavor. I substituted 1 cup of applesauce for the oil, used only whole wheat flour, 1 cup of brown sugar, and added 1/4 cup of flax seeds. I baked the bread last night and served it this morning. It was sweet, but not too sweet, with a nice nutty flavor. I'll be making this regularly from now on.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: May 29, 2006

This recipe is delicious. It tastes just as good as my mothers recipe but more nutritious with the whole wheat flour and wheat germ. I used oat flour instead of whole wheat and it worked out great.

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Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: May 27, 2006

After cutting the oil and adding applesauce as one review suggested, I loved this bread. It went over very well with the whole family, and my husband ate it for days after.

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BREINN

Home Town: Killeen, Texas, USA

Living In: Montague, Massachusetts, USA

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Reviewed: May 5, 2006

I really liked this recipe. It was lighter and less sweet than other zuccini breads I've had and just had lots of texture with the raisins and the nuts. I used quick cooking oats instead of the germ and it still came out really well =)

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Megaroo

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2005

I was looking for a healthy zucchini bread (something with whole wheat flour) so I tried this. I used 2/3 cup of applesauce and only 1/3 cup oil to cut down the calories and it turned out perfect. Healthiest and best zucchini bread ever. Next time I might try with only 1 cup sugar as it was quite sweet.

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WILLESDENGIRL

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Reviewed: Aug. 7, 2005

Tasty & healthy, my kids love it, what more could you want? To make it even tastier & healthier, I substitute unsweetened applesauce for half of the oil, and when I make muffins out of the batter I substitute fresh blueberries for the raisins & walnuts. Delish!

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CADORMAN

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Reviewed: Aug. 4, 2005

This recipe is very close to my grandmother's. It's nice and dark, not like those pale loaves that other recipes have produced. I use all whole wheat white flour (it has a milder flavor than the regular whole wheat flour) and you'd never know it wasn't white flour! My kids LOVE it! Thanks for the recipe!

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kveenstra

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Reviewed: Jul. 3, 2005

Delicious! I substituted flaxseed meal for half of the oil (1.5 cups flaxseed meal for 1/2 cup oil) to add in some omega 3s. A definite hit with the family and very easy to whip up.

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DJJUSTICE

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Reviewed: Nov. 16, 2004

This was yummy! I used 1/2 cup oil and 1/2 cup applesauce instead of 1 cup oil, and substituted flax seeds for the wheat germ. I made mini-muffins instead of a loaf, baked at 340 degrees for 10 minutes...very moist and delicious!

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MAMALEAH

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Reviewed: Oct. 20, 2004

This recipe is always a HUGE hit at my job. Whenever there's a function, they specifically request this recipe!

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LAGINALIVING

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