Delicious! Ate 2 pieces while still warm. What a great way to use up my extra zucchini. Made l large loaf pan and 1 medium size. Added chopped pecans. Linda K 5 stars

It's probably not fair to rate this recipe when I made some changes...but I was just trying to make it a bit healthier. And it turned out great! I decreased the sugar to 1C, used only 1/2C oil plus 1/2C applesauce, 1-1/2C all-purpose flour plus 1-1/2C whole wheat flour and increased the cinnamon, baking soda and baking powder to 2tsp each. The loaves turned out beautifully...and quite a bit healthier than the original recipe.

I made these as muffins and they were excellent. I added 3/4c walnuts and raisins. I'll make these again. It is another use for all the zuccini you get from the garden.

I thought this recipe was good - although I tweakfed it a bit to make it healthier. I substituted apple juice concentrate for half of the suger (3/4C ajc for 1/2C of sugar) and I subbed ground flax seed for some of the oil (3parts flax seed for each 1 part oil - so 1/2c oil = 1 1/2c gr flax seed) and I used whole wheat flour instead of all purpose. It bakes a little quicker due to the lack of oil and ends up being a heavier, more substantial bread. It is still quite yummy though, but without the guilt. My entire family gobbled it up (including toddler and pre-schooler) without noticing the "healthy" changes. Next time I might add a bit more pineapple than is called for to account for the lack of oil.

Every summer my In Laws grow zucchini in their garden just so I can make them zucchini bread. This is a great recipe. I've been using this same basic recipe for many many years. To mine I add chopped pecans and raisins. It always comes out so moist and yummy. I usually make about 8-10 loafs and givethem to neighbors, my in-laws of course and to my college aged son. I freeze the rest so we can have a treat in the middle of the winter. Great recipe!

AWESOME .. if you don't like this one you have done something wrong, try again. I used SPLENDA as recommended by another user and did the rest according to instructions. THANK YOU - a keeper

Well all the people on my block loved this and it will be used alot more for family and friends !

Not really impressed, I think I will keep looking for a recipe or modify this one.

Great recipe. I made a few minor changes. I scaled back the oil and added pineapple juice, I dusted the pan with sugar instead of flour, and I used mini loaf pans so I could pull out a single loaf at a time from the freezer. This will definitely become our regular zucchini bread recipe.

Wow, I am really surprised that this doesn't have more ratings. This was so moist (not wet) and delicious. Just the right amount of spice. I cut the recipe in half and put the batter in 3 mini loaf pans. Had an extra banana so I threw that in there also. I chopped the zucchini in a mini chopper. It rose beautifully. I wouldn't ever make a bread recipe without crushed pineapple. This is a keeper. Thanks!

It's great,very moist.I added 1/2 cup of raisins I soaked them in the pineapple juice with a little rum for 1/2 hour then drained them also I added 1/8th teaspoone. of cloves.

This is the best Zucchini Bread recipe that I have ever made. I have 14 Zucchini plants in my garden and I am picking at least 10 per night. I need as many recipes as possible. I bake many loaves using this recipe (I add golden raisins, no nuts due to alergies) and I sell these loaves at work with a copy of the recipe and I also have a basket of zucchinis to sell as well. Everyone loves this bread. Thank you for sharing.

Awesome, really. However, I think this was lacking in both texture and a more pronounced pineapple flavor. I'm thinking a good handfull or two of walnuts and maybe a splash of pineapple juice (or just more pineapple) could do the trick just fine. Also, kudos to the folks who used applesauce in lieu of oil. GREAT idea! The bread is still quite moist. I also gave Splenda a shot in this recipe. Just a half a cup though, and had 1 cup of regular granulated sugar. Fantastic!

delicious! I cut back a bit on the oil, but its still moist and sweet

This was my first time making Zucchini bread (or tasting it, for that matter!) It was great! I actually made it into muffins because I only have 1 loaf pan & muffins bake more quickly :). I kind of wish that the pineapple flavor was more noticeable, because I love pineapple. However, this bread was still delicious!

It's a good thing this made 2 loaves because loaf #1 was gone within 1 hour. I want to try my hand at adding some grated carrots too just to see how it turns out but this bread is terrific!

I love this bread and I get so many compliments when I make it and requests for the recipe. I love to use the excess zucchini from my garden to make it then freeze it. It freezes wonderfully.