Reviewed: Sep. 26, 2011

Very moist and delicious. I made a few slight changes. Used 2 cups whole wheat flour and one cup of white, 3/4 cup veg oil and 1/4 c apple sauce, added chocolate chips and didn't make the sugary topping. Will make them again! Sooo good!

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5 users found this review helpful

Reviewer:

mammalyon

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 23, 2011

I cut this recipe back to 12 servings and made muffins out of the batter. Instead of vegetable oil, I used melted butter. I cut the melted butter by half and substituted homemade applesauce for the other half. I also increased the baking powder/baking soda and cinnamon to a teaspoon each and I used organic raisins. Very good zucchini bread recipe--very moist and slightly chewy. We really liked the cinnamon sugar topping but there needed to be a little more. We'll increase it next time. I think I'll add a half cup of pecans next time, too, as one of the other reviewer's suggested.

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41 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 9, 2011

IT WAS QUITE GOOD BUT LACKING THE "I WANT MORE" TASTE

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5 users found this review helpful

Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

Reviewed: Aug. 24, 2011

Excellent recipe. My family loved this. I have not tried it with the raisins yet, and it was still so good. Will not look for another zucchini bread recipe. I have found the one we love.

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4 users found this review helpful

Reviewer:

Kristy's Faves

Reviewed: Aug. 15, 2011

This zucchini bread was very good. I made this as written with the exception of omitting the golden raisins and adding a cup of chopped walnuts. I would make the following changes next time. I’d try adding another cup of zucchini and increase the cinnamon in the batter to 2 t. And I would increase the brown sugar topping probably by half. The recipe didn’t specify what size loaf pans to use and there are a lot of different sizes out there. A word of caution – don’t use two 9x5” loaf pans like I did! You will end up with very short, squatty loaves. Mine probably were only about 1 3/4” high – a big disappointment. I would think 8 1/2x4 1/2” pans would be more appropriate for this recipe. I would definitely make this again, with my tweaks, and use smaller pans!

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5 users found this review helpful

Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Aug. 15, 2011

This recipe is good, sweeter than most zucchini bread recipes though. I liked the topping. I made this recipe exactly as written but for some reason it fell apart a little when I took them out of the pans. We'll still eat it but I never had that happen with zucchini breads before. Not sure if it was the recipe or not. Would try with less sugar next time.

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1 user found this review helpful

Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Aug. 9, 2011

Really tasty! I added just a little more cinnamon and chocolate chips to one loaf. Really really good :)

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2 users found this review helpful

Reviewer:

Mhar

Reviewed: Aug. 8, 2011

So so good. I had tons of zukes from my garden that I needed to use up and this was great. I made several loaves and anyone that ate it loved it. So moist and tasty. The brown sugar topping really makes it. Even my seven year old loved it. Definatley a keeper.

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2 users found this review helpful