Reviewed: Sep. 19, 2008

Being my first zucchini bread try, I skipped the chocolate chips. Next time I will do one loaf with and one without. I also took the lead of a few others and did 1/2 cup apple sauce and 1/2 oil. I think I also did the sugar 1/2 white and 1/2 brown since I really like brown sugar. It turned out fantastic! I was able to give away a few pieces away before I ate it all but if I had had more zucchini on hand I would have made a second batch. The sour cream really moistens and adds just the right flavor. Thanks for such a great recipe!

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vespa2000

	Cooking Level: Intermediate Home Town: Safford, Arizona, USA Living In: Boston, Massachusetts, USA
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Reviewed: Sep. 10, 2008

I omitted the Chocolate chips and substituted applesauce for oil. Best Zucchini Bread I've ever had. Also used reduced fat sour cream. Healthier and delicious!!

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lov2cook

	Cooking Level: Intermediate Home Town: South Weber, Utah, USA
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Reviewed: Aug. 30, 2008

Exceptional flavor--a keeper. I would recommend several things: be sure to grease and flour the pans well otherwise the loaf will crack in half coming out of the pan as mine did! Secondly, the chocolate chips sink to the bottom of the loaf. To prevent this, I tossed them in flour before lightly folding into the bread dough, and that helped.

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cookingteacher

	Cooking Level: Expert Home Town: Laramie, Wyoming, USA Living In: Port Orchard, Washington, USA
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Reviewed: Aug. 24, 2008

Very good. I took an idea from another zucchini bread recipe and added cocoa. For the two loaves I added 6 tbsp. of unsweetened cocoa. It was very good and moist. I added the cocoa to half the batter and then poured half the cocoa batter in each pan and did the same with the plain batter. You can take a utensil to make is marbled if you like.

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Angela B.

	Cooking Level: Intermediate
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Reviewed: Aug. 17, 2008

Dry and bland. was only worth eating in heated slices with lots of butter. But I still tasted mostly butter. Very disappointing.

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Tattoogrl13

	Cooking Level: Intermediate Home Town: Asheville, North Carolina, USA Living In: Sutherlin, Oregon, USA
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Reviewed: Aug. 1, 2008

This recipe is awesome. Used 2c. whole wheat flour and 1 c. white and unsweetened applesauce also omitted sugar and used splenda to accomadate diabetics in family. omitted chocolate and used Hershey's cinnamon chips, and added a dash of nutmeg and ginger. Also tossed in a handful of chopped cashews. Very moist and flavorful. Family who doesn't norally eat zucchinni just love it.

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deb


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Reviewed: Jun. 11, 2008

Awesome recipe, even my picky kids loved it. the only thing i did different was leave out the nuts, add sweetened cranberries and only cooked it for a hour.

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RLCLARK93654


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Reviewed: Mar. 30, 2008

Very, very yummy! My husband agreed. Although, I accidentally altered the recipe. I halved it for just one loaf and added 1/4t. salt (both intentional adjustments), but then failed to half the amount of sour cream. It baked so beautifully and was so tasty that now I'm afraid to make it with the listed amount! But I may just so that I'll know the difference. Great recipe!

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marlakay

	Cooking Level: Expert Home Town: Kankakee, Illinois, USA Living In: Tomball, Texas, USA
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Reviewed: Dec. 9, 2007

I made this with no alterations to the original recipe. It came out a little dry and cakey which I should've seen coming when I saw how thick the batter turned out. It also had almost no zucchini taste to it. Next time I think I will try to put 3 cups of zucchini instead of 2 like the recipe lists. Good flavor overall though.

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monicow


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Reviewed: Nov. 29, 2007

Really good BUT I thought it was a little too sweet. Next time I will cut back sugar maybe 1/2 cup. I thought the choc chips were essential. Only change I made was unsweetened apple sauce instead of oil. My husband says 5 stars.

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deesnyder

	Cooking Level: Intermediate
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Reviewed: Aug. 20, 2007

I used half the batter to make a bread, and made muffins with the rest. It is a good recipe, but I thought a little sweet so will reduce the sugar next time. I also used 1/2 cup applesauce and 1/2 cup oil.

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TwinMommy

	Cooking Level: Expert Living In: Easthampton, Massachusetts, USA
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Reviewed: Aug. 10, 2007

This came out great. Made one loaf with raisins and walnuts and another with the chocolate chips. Even my finicky nephew liked it! Makes great muffins too - Nice and moist.

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KGTTE

	Cooking Level: Expert Living In: Taunton, Massachusetts, USA
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Reviewed: Jul. 31, 2007

I was disappointed in this recipe, maybe it would have been better without the choc chips.....they seem out of place in this bread.

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Angie D.


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Reviewed: Jul. 14, 2007

Smells heavenly when it's baking! I replaced the oil with applesauce (made no difference in taste and of course, it's healthier) and only used choc. chips in the one loaf. Also, my oven time was 60 min. and they came out perfect. It was the first time I'd used zucchini so I enjoyed the new experience......our garden is (as most gardeners who grow the veggie) being overrun by the things! Happy baking!!

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missusprim


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Reviewed: Dec. 20, 2006

This was awesome! I am an "easy" cook - as long as it's easy I'll make it. I made this and everyone that tried it couldn't say anything but how great it was. Definitely a keeper!!

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Katya


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Reviewed: Nov. 25, 2006

Fabulous cake-like texture but I find draining/drying the grated zucchini first is essential to keep the bread light. The recipe is not specific about how to 'prepare pans'. Buttering and flouring seems to work best for me. Just buttering or oiling doesn't allow the cake to fall out of the pan. I love this one with added vanilla and lemon zest - not crazy about the chocolate chips.

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Vonnie


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Reviewed: Nov. 20, 2006

This was good! I skipped the chocolate chips and added craisins instead. My husband and I ate it all. I might also add some nuts next time.

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