Reviewed: Dec. 22, 2011

VERY EASY TO MAKE AND YUMMY... I LOVE THE SMELL OF COCONUT

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Reviewer:

AmandaW2061

Reviewed: Sep. 21, 2011

Decent, but not better than any other zucchini bread recipe.

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1 user found this review helpful

Reviewer:

Meri

Reviewed: Jul. 17, 2011

This was great and the whole family liked it. I made a few modifications for our taste and healthfulness: cut the nutmeg in half, left out the nuts and berries, used 1/2 cup honey and no sugar, used 1/4 cup unsweetened applesauce and 1/4 cup oil, 1 cup white flour and 1/2 cup wheat flour, and 1.5x the zucchini. It was still plenty sweet and the texture was great! I baked at 325 instead of 350 because of the honey.

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Reviewer:

JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Mar. 23, 2011

good but now I see what the description meant with spicy, I think I may skip the nutmeg next time it was a little overpowering

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3 users found this review helpful

Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Feb. 17, 2011

I cannot believe how good this is! I made a lot of changes to make it a little lighter. I completely replaced the oil with unsweetened applesauce, used 3/4c Splenda and 1/4c light brown sugar, 1c white flour, 1/2c wheat flour. I also used Craisins instead of currants. I think that if my version is so good, the original has to be awesome!

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6 users found this review helpful

Reviewer:

jsjlandy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Jan. 19, 2011

Really yummy and different with the coconut. My co-workers loved it!

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9 users found this review helpful

Reviewer:

Lori

Cooking Level: Expert

Home Town: Danville, Illinois, USA

Living In: Easton, Maryland, USA

Reviewed: Dec. 27, 2010

This loaf was DELICIOUS. I skipped the nuts though since I personally don't like nuts in my food, but the flavor, texture and combo of zucchini bread and coconuts was perfect. I moved into a new place back in October and made some loaves for my neighbors to introduce myself and they still rave about it.

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4 users found this review helpful

Reviewer:

GreekMuse

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 19, 2010

Absolutely amazing! Moist and tasty! I made mini muffins so I baked for 20-25 minutes, and they turned out perfect. I made a few substitutions for a healthier recipe: used whole wheat flour (like others suggested); added 1/4 cup ground flax; reduced sugar to 3/4 cup (1/4 brown sugar, 1/2 cup white); and used applesauce instead of oil. One of the reviews said it was dry after substituting applesauce, so I added an extra tablespoon of applesauce. I also left out the raisins because my husband doesn't like fruit in his muffins.

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Reviewer:

globetrotter

Reviewed: Nov. 8, 2010

This stuck in the pan - not sure what the problem was.

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Reviewer:

BRG

Reviewed: Oct. 3, 2010

Wow. This is delicious! I made it exactly as written, but substituted raisins for the currants. It's just sweet enough to be a treat, but not so sweet that you think you are eating cake rather than bread. This will definitely be made again.

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2 users found this review helpful