The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 19, 2009
I love this recipe - especially the combination of the nutmeg and the cinnamon. I made a few changes and like it even better! I used 1 C whole wheat flour and 1/2 C white flour, 1/2 C of cinnamon apple sauce in place of the oil (could probably skip altogether with the amount of zucchini I put in), reduced the sugar to 1/2 C brown sugar, and added 1/2 C chocolate chips. All I have to say is YUM! I skipped the currants and the nuts (don't like those in my breads) Oh, and I added about 1 1/2 to 2 C of undrained zucchini. Very good and goes very quickly our house! Thanks for the amazing tips!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 19, 2009
OMG, I wish I had made more!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 24, 2009
Interesting comments from other reviewers. I shredded one medium-large zucchini, which was a tad more than the recipe called for, so the bread was not dry. I also used 1/4 c. of whole wheat flour in place of all white (LOVE that whole-wheat taste!) and cut back on the sugar to a total of 2/3 c of granulated Louisiand brown sugar. Subbed pecans for walnuts too. Baked for 50 minutes, which was perfect. Nice delicate taste the first day, but even better today, and still moist!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Metairie, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 23, 2009
Super moist - I used a cup and a half of zucchini since I had a ton on hand. I used almonds instead of walnuts though and I would suggest against that, they way overpowered the flavor of everything else.
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Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 22, 2009
I was just looking for a simple zucchini bread recipe, and this was one looked the closest to what I wanted. I left out all of the last four ingredients since I just wanted a basic zucchini bread. It is delicious!!! Love it. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 9, 2009
This was wonderful! I loved the coconut twist and the added raisins were delicious. I'll definitely make this one again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 4, 2009
I made this recipe as written the first time & it was really good. The next time I tweeked using other reviews & suggestions. First, grate the zucchini (I used extra--maybe 1-1/2 cups, since I have a surplus) and let it dry between paper towels. I then replaced half of oil with applesauce; used half white/ half brown sugar, used 1/2 cup wheat flour and 1 cup flour & used craisins instead of currants. Muffins, baked at 350 degrees for about 35 minutes are gourmet quality--moist & delicious, wonderful texture. Thanks Carol for an excellent recipe and other reviewers for great suggestions!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 15, 2009
Delicious sweet bread...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 25, 2009
I love this recipe so much I made it twice in 2 wks! I normally only bake once a month, the only trouble is, I wind up eating most of it on my own! I made a couple of changes to this recipe by omitting the currant, raisins, I used whole wheat flour instead of the white unhealthy type. I also added some lemon rind for extra flavor, I also replaced the butter or oil with half apple sauce and half coconut Extra virgin organic oil, huuuummmm! so moist and delish! I served it with homemade strawberry jam. Just sinful, only in the taste, because I made some healthy substitutions! This is a keeper!
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Cooking Level: Expert

Home Town: Marina Del Rey, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 23, 2009
I just made this and the only alteration I made was using applesauce instead of oil and raisins (not boiled) instead of currants. Sometimes applesauce makes things turn out too spongy I find, but this loaf still turned out amazing! Very yummy with so many different flavours (zuchinni, coconut, cinnamon, nutmeg, raisin - it was delicious!) Definitely a keeper! *Edit* I was just reading through my Company's Coming "Muffins and More" recipe book and this is the exact recipe from that book! Either way, it's still delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 30, 2009
I've been searching for the perfect quickbread recipe to keep me supplied with fresh baking throughout the week, and this is my favorite so far. The first time I made it, I halved the recipe to make one small loaf, but added one whole egg, which seemed to make it quite moist. I used melted butter in place of oil. I added some grated carrot along with the zucchini. I also used half the amount of brown sugar instead of white. I omitted the currants and nuts. Second time, I did not half the recipe, and also added some chopped sour apple in place of the currants. I tried using half a cup brown sugar and half a cup of honey. I think I'll leave out the apple next time, as it didn't add anything to the flavor. I might also use a quarter cup brown sugar and half a cup of honey, although the flavor of this batch is very sweet and rich. This batch is not as moist, although I did not find it dry, so I may add two eggs next time. At the suggestion of another review, I sprinkled oatmeal on top 15 min into baking, making it quite pretty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 30, 2008
Absolutely the best zucchini bread I have ever eaten. A great way to use zucchini and actually enjoy what you end up with.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 14, 2008
Eh. It was good, but the real problem was that I made 'MOMS Zucchini Bread' on the very same day, (from this site) which was WAY better for some reason. If I had not made the other bread, I would have ranted and raved about this one, but side by side comparison, the other wins hands down.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 10, 2008
Changing the raisins for crasins is a must!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 9, 2008
I just made this recipe and its really good. I added chocolate chips instead of raisins though and I added a 1/2 cup of sourcream since people had said it was on the dry side. I would definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 7, 2008
This is really good. For those of you who think you don't like zucchini bread, think again! The coconut totally hides the texture, if that is an issue for you. The only change that I made was to use 1/2 cup sugar, and 1/2 cup (unpacked) brown sugar. It looks like a lot of ingredients, but it's really not much work at all. Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA
Living In: Albertville, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2008
I made this bread and left out the currants. I substituted chocolate chips instead and actually thought it was rather dry and heavy. I found another zucchini bread recipe from this site that had 2 cups of zucchini and it turned out very moist so I might increase the amount next time. I really liked the coconut flavor but maybe it dried out the bread?
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Cooking Level: Expert

Home Town: Winslow, Maine, USA
Living In: Winthrop, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 17, 2008
This is very good just as laid out, but after experimenting I think I've found three changes worthy of sharing. Firstly, I couldn't stand to pitch out the water in which the raisins were plumped (why toss away so much flavor?) so instead I use 1/2c of hottest tap water (toss raisins and let soak about 10-15 minutes in it) then reserve it after draining the raisins and add this cooled liquid to the egg, oil, and sugar mixture. Secondly, to balance the added liquid, and also add some healthy fiber, I add 1/2c whole-wheat flour and a few tablespoons ground flax seed. Thirdly, I use the longer, shredded coconut instead of the flaked, as I think it improves the texture. Really delicious results!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 14, 2008
This one had great flavor, but there were a couple things I really didn't care for. First, the edges overbaked by the time the middle was done. Also, it was pretty crumbly. I think that the coconut might be to blame. But it could be because I used half whole wheat flour. But since I couldn't tast the coconut anyway, I think if I made this again I would leave that out and up the oil or add applesauce or something. Oh, and I doubled the recipe and made half into muffins. They baked more evenly but didn't puff up pretty and round like muffins should. So if you're looking for a recipe to make into muffins, this isn't it.
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Cooking Level: Expert

Home Town: Kankakee, Illinois, USA
Living In: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 28, 2008
I made this for the first time last night and it turned out beautifully, very moist and flavorful. I did omit the nuts and substituted applesauce for the oil. I would never have thought to add coconut to zucchini bread but it works! This is a keeper.
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Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA
Living In: New Port Richey, Florida, USA

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