Zucchini Bread, Pumpkin Style Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by the4taals
Reviewed: Aug. 25, 2015
I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour's garden, I cut it up and steamed it in the microwave for 15 minutes, drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine, froze the rest for future loaves. I halved the sugar amount and used brown sugar, I halved the oil amount and used melted butter, used pumpkin pie spice for the spices, I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty, tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada
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Photo by the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Owen Sound, Ontario, Canada
Reviewed: Aug. 17, 2013
YUMMERS! I will definately be saving this recipe and making it again. My husband only tasted it (not hopefully) because his Mom had always taught him to try a "no thank you bite" of things. lol He ended up eatting half the batch. I didn't have any allspice so I omitted it. But this bread was great. I look forward to trying out different veggies and variations with this basic recipe in the future. Carrot bread, banana bread, pumkin bread...... mmmmm
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Reviewed: Aug. 1, 2013
I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on
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Photo by Diane Surita

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA
Living In: Kettering, Ohio, USA

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Reviewed: Jan. 27, 2013
Not too sweet, very good for breakfast. Reminds me of the ones I used to get at Starbucks.
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Reviewed: Aug. 10, 2009
Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again!
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