Reviewed: Nov. 13, 2009

This was my first time making zucchini bread. It turned out great. Like many recommended, I substittuted half the oil with applesauce. I definately plan onmaking this again.

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Bibi

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Reviewed: Nov. 11, 2009

Excellent recipe! Switched out half the oil for applesauce. Result was moist and delicious!

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zerlina

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Reviewed: Nov. 9, 2009

Love it! Had never had or even made Zucchini bread before - and I loved this so much am making it again today!

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Kate

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Reviewed: Nov. 3, 2009

My husband LOVED this recipe. He was doubtful when I told him I was making Zucchini bread but he was pleasantly surprised. I made a basic fruit dressing for a grape salad earlier in the day which I spread onto a warm slice for him. He took a loaf and the rest of the fruit salad dressing to his brothers house to watch a football game. It was a HUGE hit! Here's the fruit dressing: 8 oz. cream cheese softened 8 oz. sour cream 1/2 c. sugar 1 T. vanilla extract Beat all ing. together well Enjoy!

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Fanesa

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Reviewed: Nov. 2, 2009

This is a great recipe my family loved this. I used my blender to chop up the zucchini it worked great. I did what the other reviewers did with the oil and apple sauce. It was my first time makeing this and it came out great. I will deff make it again. Thanks

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Rachael

Cooking Level: Intermediate

Home Town: Franklin, Vermont, USA

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Reviewed: Oct. 28, 2009

This bread has a wonderful flavor and I wouldn't change much; it's nearly perfect. I've made it exactly as directed twice and it it could have been just a tad more moist. Just a smidge. I'm going to try adding just a bit more oil, maybe a few Tablespoons and see if that helps.

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scrable1

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Reviewed: Oct. 27, 2009

This is an awesome recipe! I made the crumb topping like another reviewer suggested and got rave reviews from family and friends. Will definitely use this recipe again and again.

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Laura

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Reviewed: Oct. 25, 2009

I actually substituted the zucchini for broccoli stalk (shredded). It tastes great, and I didn't have to throw away all of the stalk I had left over from dinner! I added the crumb top that was suggested and it was a wonderful addition.

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Racquel

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Reviewed: Oct. 25, 2009

This was my first attempt to make zucchini bread and I had nothing but raves about it. Although I followed the recipe exactly, I am looking forward to experimenting with different kinds of nuts!

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cdp001

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Yum. 2nd time making this bread. Like others I did 1/2 applesauce, 1/2 oil. 1st time I made it I did all applesauce and no oil, other than that stuck to the recipe. This time I added 2 large grated carrots. Also used 1 cup flour, 1 cup whole wheat flour, 1 cup almond flour. Added dashes of ginger, cloves, and nutmeg. So, I guess I changed the recipe a bit huh. Well, it turned out great. Both times. Made one large loaf and 13 mini-muffins. Will be making this again.

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mlb

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Reviewed: Oct. 21, 2009

On the sweeter side, but delicious! Thank you!

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Ralor

Cooking Level: Intermediate

Home Town: Bow, New Hampshire, USA

Living In: Meredith, New Hampshire, USA

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Reviewed: Oct. 20, 2009

FANTASTIC! I did the applesauce/oil trick like many did and lessened the sugar a little. I happened to have 1 cup of pumkin puree left over from some pumpkin bread that I made and I mixed that in as well. It was the perfect amount of pumkin to still have the bread be considered "zucchini" bread.

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HV

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Reviewed: Oct. 20, 2009

Excellant it was very moist and tasty.

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lagoulet

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Reviewed: Oct. 18, 2009

Good basic recipe. I did half the oil and did the other half with apple sauce. It kept the bread super moist. I also added extra zucchini and for loaf #2 I added some chocolate chips for fun....sooo yummy!

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D're

Cooking Level: Professional

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Reviewed: Oct. 18, 2009

don't add extra zucchini as it becomes to moist.

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dadbl

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Reviewed: Oct. 18, 2009

I have made a few revisions to this to make it even better. I use 1/2 cup brown sugar and 1/2 cup white sugar (instead of 1 cup white sugar), add 1/2 tsp of ground cloves, and use 1/2 cup applesauce and 1/2 cup of oil (instead of a full cup of oil). Love this one, my kids don't even notice there is zuccini in it ;)

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kmlimb

Living In: Syracuse, Utah, USA

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Reviewed: Oct. 16, 2009

I've tried a lot of different recipes for zucchini bread & this one is the best. It's simple, easy, and has just the right amount of flavor. Thanks for sharing.

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Jamie

Cooking Level: Expert

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Reviewed: Oct. 16, 2009

Recipe was great but i did add a little nutmeg and made the crunchy topping another reviewer suggested. The recipe for the topping was as follows: "The crunchy crust recipe is this: -1 cup brown sugar -1 cup all-purpose flour -2 tablespoons butter or margarine -2 teaspoons cinnamon -1/2 cup chopped walnuts. Mix it all together really well and crumble on top of the batter prior to baking." If you make the topping it calls for way to little butter to make the topping hold together - without about 4x the butter the topping will be powdery and simply fall off. I have also used this recipe as a base for banana bread and works fine for that as well. For a little twist I added 12 oz of milk chocolate chips to the loaves - wasn't overpowering but left a hint of sweetness and chocolate.

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JC

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 12, 2009

Fantastic! I made it with 2 cups of spelt flour and 1 cup of white, and the crumbly topping someone suggested. I recommend halving the topping mix (1/2 cup brown sugar etc) because I have some leftover. Gee, I'll just have to make more bread!

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Michelle P

Cooking Level: Intermediate

Living In: Edgerton, Wisconsin, USA

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Reviewed: Oct. 12, 2009

This was an amazing recipe, just like my Grandma use to make, I was searching high and low for her recipe and could not, so I came here and found this one, I just added 2 tsp of Black Walnut Flavoring (like Grandma use to make) and my Dad did'nt know the difference. Thanks for an amazing recipe!!!!!

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