Reviewed: Jul. 31, 2009

This bread did not hit the mark for me. My main complaint is the was too much cinnamon and lacked complexity. It just tasted like cinnamon bread. I did use 1/2 veg oil and 1/2 applesauce with great results. I will not make this again.

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trixiebelle

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Reviewed: Jul. 29, 2009

Followed the recipe exact! Tasted great & everyone else who tried it agreed! Update: A few weeks after I originally made this I was given another zucchini. I decided to make more zucchini bread, but tried another recipe from this site that had over 1000 reviews and was rated 5 stars....well, I was really disappointed with it and wish I had used this recipe again. Zucchini Bread IV is definitely the best out there! I am not sure what makes it so different from the others, but it just is! Try it, you'll see!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 29, 2009

I was given a very large zucchini yesterday and could not find my usual recipe so used this one. It is fabulous, like others I felt the topping part was way too much so next time I'll cut it in half. I did add an extra cup of the zucchini but other than that I followed the recipe and it was perfect! Thanks!!

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Snicker

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Reviewed: Jul. 27, 2009

I MADE THIS TODAY AND MY YOUNGEST SON ATE A WHOLE LOAF HIM SELF.... ( 23 YEAR OLD) i KNOW i'LL BE MAKING THIS AGAIN SOON... WHEN HE GO'S HOME :)

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Elizabeth

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Reviewed: Jul. 27, 2009

When I first read the ingredients I thought the listed amount of vegtable oil was a lot, but followed the recipe as written anyway, and found the bread to be extremely heavy and greasy. I make this every summer, but lost my fave recipe, and I have to say if I use this one again I may try 1/2 cup oil and 1/2 cup applesauce instead.

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teacakes

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Reviewed: Jul. 25, 2009

lovely! what a great taste and so moist

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Jeanni

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Reviewed: Jul. 25, 2009

I took the advice of the other members and substituted applesauce for the oil...this is by far the best zucchini bread recipe I've tried! We have tons of zucchinis in our garden, and they are so big that one zucchini yields enough to make three loaves, which rarely last 4 days! We needed a good zucchini bread recipe because of all the zucchini we have and this works perfectly! We've given 2 loaves to each of our neighbors and I bring a loaf into work everyday. Everyone loves it and, to be honest, I've been claiming that this recipe has been in our family for years...lol now only you guys know the truth!

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Nikki120683

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Reviewed: Jul. 25, 2009

Very moist and yummy! I added a crumble to the top made of 1/2 cup brown sugar, 1/2 cup white sugar, 2 tbs cinnamon, 2 tbs melted butter and 1/2 cup chopped walnuts. Heavenly as a breakfast coffee cake.

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Connie

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Reviewed: Jul. 25, 2009

This zucchini bread is awesome! I love zucchini bread, but had never made it myself. My husband and I made the bread last night. It was quick and easy and so so yummy, very moist. :o) After we split the batter in half, we put 1/4 cup of walnuts in one batch and topped that loaf with the crumbly mixture someone else suggested and in the other we put about 1/3 cup of chocolate chips. We couldn't wait to eat it because it smelled so good as it was baking. This will definitely be our zucchini bread recipe that we'll make every year!!

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WENDYDEE

Cooking Level: Intermediate

Home Town: Wayland, New York, USA

Living In: Atlanta, New York, USA

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Reviewed: Jul. 24, 2009

For a guy who can't make frozen cookie dough cookies...recipe was clear-simple- and produced two loaves of bread that even my gramma liked!!! thanxs

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billybob

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Reviewed: Jul. 23, 2009

this is good. I upped the zucchini to 3 cups and added 1/2 tsp nutmeg. I like that this makes 2 loaves. I didn't add nuts.

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newivi

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Reviewed: Jul. 23, 2009

I've been making this recipe for 2 years now and it's still wonderful! I follow the recipe exactly except I don't add the nuts. I've never had a problem with it. Very easy and delicious!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

This is great bread. Will make again and again.

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momofjil

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Reviewed: Jul. 22, 2009

I have never written a review on a recipe, but I felt the need to comment on this one. My neighbor gave me some zucchini and I needed to use it up. I made the bread last night and brought it to work today and it is a huge hit! I have already printed the recipe out five different times for co-workers. Like other reviewers I used 1/2 oil and 1/2 applesauce and made a crumb topping. Even people who normally do not like zucchini bread are asking for the recipe! Thanks Kristen!

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TSKEEN

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

This recipe I added 2 bananas and used slightly more cinnamon. I also squeezed out extra water from zucchini before adding. Wow! Loved the texture and was still moist. The men here at work dug into it as soon as I put it down on the counter. They want more :) Thank you for sharing, I will use this one again.

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B. Troxel

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Reviewed: Jul. 19, 2009

This was a fantastic recipe that I'll use again. I used 1/2 c of oil and 1/2 c of applesauce. I also used flaxseed in place of the eggs. It is sweet, moist with a crunchy crust. Thanks for submitting Kristen!

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janellt

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Reviewed: Jul. 18, 2009

This was my first attempt at zucchini bread and it turned out perfect. Will definately make it again very soon, but will add a touch more cinnamon and possibly use the half oil/half applesauce idea.

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TWEETY_BURG

Cooking Level: Professional

Home Town: Baltimore, Maryland, USA

Living In: Petersburg, West Virginia, USA

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Reviewed: Jul. 18, 2009

I made this about a week ago and i haven't stopped hearing compliments yet! Everyone in the fam loved it! Going to add cocoa to the next batch. Hopefully it is just as well received.

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Ashley

Cooking Level: Intermediate

Home Town: Greenfield, Ohio, USA

Living In: Blanchester, Ohio, USA

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Reviewed: Jul. 17, 2009

I made one loaf and 8 mini loaves from this recipe (cooked mini loaves approx 32 min). I did use 1/2 oil & 1/2 applesauce and topping as other reviewers recommended (next time I will halve MaryKlaire's topping recipe or try KellyC's). I used pecans instead of walnuts because that's what I had on hand. I'm sure this recipe is great without the topping, too. This is definitely a keeper! Thanks!

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