Reviewed: Aug. 27, 2009

This was an awesome Zucchini Bread. I made this two ways first exactly by the original recipe and them I add an 8oz can of crushed pineapple drained. Both ways were just as delicious.

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kim

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Reviewed: Aug. 26, 2009

I have made this recipe twice now and both times it came out wonderful! Like some others, I used the crumb topping on my first batch and it was amazing! The second batch I made them into muffins with no topping and I still loved it! My husband loves them too. I opted to use 1/2 cup of oil and 1/2 cup of applesauce instead of the full cup of oil. Very moist! I will be making this again and again. Thanks!

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Sarah9

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Ashland, Ohio, USA

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Reviewed: Aug. 26, 2009

The entire family loved this recipe. It was extremely moist. The only thing we didn't care for was the crumb topping. Will make again..

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luv2cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2009

We love this recipe and have made it over and over this year without changing a thing except doubling the recipe to make four loaves at a time! Love it and thank you for sharing!

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MindyJo

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Reviewed: Aug. 25, 2009

I've made this several times now with only minor changes and it always turns out great. I double the zucchini as I've got tons of it from my garden, and increase the flour by 1/2 cup to compensate for this. I use a mix of brown sugar and honey in place of the white sugar, and a mix of whole wheat and white flour. It takes 70-80 minutes in my oven, but at 325 degrees, I've never had trouble with the loaves burning. Thanks for the recipe.

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JBS

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Reviewed: Aug. 24, 2009

Moist and perfect, also very easy to make!

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NCMedic964

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Reviewed: Aug. 24, 2009

I made the recipe as written, except I added a tablespoon of cocoa. I turned out moist and is one of the best zucchini bread recipes I have ever baked. I received several compliments on this bread.

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Cheryl Bogner

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Reviewed: Aug. 24, 2009

I subbed in splenda + 1/2 teaspoon baking soda and whole wheat flour and it turned out wonderful and a teensy bit more healthy

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cosmosgirl

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

This is the exact original recipe my Mother-in-law has used for years. Here's my changes which dramatically dropped the fat & calories. Reduce oil to 1/2C. Add 1/2C of apple sauce in its place. Use 1C Splenda & 1C Sugar instead of 2C sugar. It's around 4g of fat per serving & 120 cal.

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Lalia

Cooking Level: Intermediate

Home Town: Coburg, Oregon, USA

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Reviewed: Aug. 23, 2009

Made this bread using 2 cups of wheat flour and 1 cup of white. I also used all dark brown sugar. Added cup of raisins and no nuts. Good, safe recipe.

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CubNan

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Reviewed: Aug. 22, 2009

I love this recipe. It was easy, fun and delicious. I made it for my roomates and they loved it! I have never made bread like this before and because of this I will not stop cooking this. I of course added a few ingredients and used a 1/4 cup of brown sugar in exchange for a 1/4 cup of white sugar! Absolutely delicious!!!!!

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Young'N In the Kitchen

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Reviewed: Aug. 22, 2009

Fantastic! My six year old nephew called me just to say how much he loved this bread. He asked for an extra serving in his lunch box and for more of it on his birthday! I cut the oil in half and used half non-fat plain yogurt instead. I also used half the cinnamon and substituted the other half with allspice. I did put in half a cup of chocolate chips for an extra level of flavor. Next time I will double the amount of zucchini. Thanks for the recipe.

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KKVAN

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 22, 2009

Great. I used the applesauce oil combo and topped with the struesel. My husband said, "This ought to be a sin." I'm going to try it now with white wheat flour, bananas for the eggs, applesauce for the oil and see what kind of results I get. Thanks for the recipe.

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TSTEPHENSX7

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Reviewed: Aug. 22, 2009

Unfortunately, I followed the advice and did 1/2 the oil, 1/2 applesauce and it was way too dry. Also did the nutty/cinnamon and sugar topping which turned out well. I think I would have been delicious if all the oil was used.

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CHEFANGIE

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

I was disappointed with this recipe. I did sub Splenda for sugar, applesauce for oil and 1/2 the flour with whole wheat. Maybe that is why it turned out so dense.

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ambermvickers

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Reviewed: Aug. 21, 2009

great recipe, I won't cook mine as long next time though, 45 min at the most...

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 21, 2009

I love this cake, but I substituted the vanilla with 2tsps rum flavoring, omitted the cinnamon and added 3/4C.unsweetened coconut flakes. Also substituted the walnuts for macadamia nuts. So, now we have a tropical zucchini bread!

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italian delizia

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Reviewed: Aug. 20, 2009

I've had this recipe for years, before joining this website. And i've almost always added 1 cup chocolate chips to the bread, which makes it even more tasty.

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RedKatieCakes

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Reviewed: Aug. 20, 2009

Simply amazing! I only made one small change and that was cutting the oil down to 1/2 cup and adding 1/2 c unsweetened applesauce in it's place. I only had 1 loaf pan so instead of 2 loaves I made 1 and a dozen muffins (muffins only needed 30 min to cook). My 2 year old loved them and my parents just happened to stop over just as they came out of the oven, and they raved about them! This is a keeper :)

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