The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 15, 2009
great recipe had to leave out nuts but a very moist loaf will make over & over
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 14, 2009
I made this recipe for my family and everyone loved it...it was awesome!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 30, 2009
I made this recipe for a work potluck after I lost my recipe. OMG!! It was great! So moist and flavorful...everyone loved it..... and asked for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 12, 2009
This was very good. I didn't make it with the raisins or nuts, but it was de-lish! I'd like to try it with maybe currants or another fruit because the kids can't stand the thought of raisins.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 24, 2009
This bread is wonderful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 20, 2009
This is a great bread! I used 1 cup of brown sugar and only a 1/2 cup of white sugar and added an extra cup of zucchinni. Used pecans and pineapple but left out the raisins. Freezes very well if you vacuum pack it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 13, 2009
I did not drain the pineapple and decreased the oil to 1/2 c. I was concerned that there weren't any spices in the bread, so I added 1/2 tsp cardamom. This was delicious for breakfast - moist, but not soggy.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 4, 2009
This turned out delicious. One of my loaves stuck to the pan, but I realized this was because I did not let it cool down enough. Let the loaves stand for about 15 minutes, release the sides and nudge the bottom of each loaf with a butter knife then invert. The bread was a big hit - even the kids could see past the veggies.
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Cooking Level: Expert

Home Town: Pleasanton, California, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 18, 2009
Mine turned out to be not done after the 60 min baking time. Cooked 10 min. more and still was not done. Cooked 10 more minutes and it ended up sort of drier than I expected. My mother-in-law made this and it was fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 24, 2008
Very yummy and moist. I used WW flour, cut the sugar to 1 1/4 c brown sugar, substituted applesauce/pineapple juice for 3/4 c oil so used only 1/4 c oil, added 1/2 c each shredded coconut and chocolate chips and 3/4 c raisins. I used pineapple tidbits instead of crushed pineapple. My two-year-old did all the mixing - what an easy recipe! I forgot to add the suggested spices (by other reviewers) but will try next time. This is a keeper. I greased and floured the pan and the bread slipped out easily.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 18, 2008
This was excellent. I omitted the raisins, and it was still marvelous. Thanks so much ! I greased the pan with Pam for baking, and that worked great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2008
This is a great Zucchini bread! As mentioned above it did stick in the pan but my next loaf was lined in wax paper and that took care of it. very tasty!
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Cooking Level: Intermediate

Home Town: Wakeman, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 15, 2008
I did not like this that much. I thought that the pineapple made the bread too moist.
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Cooking Level: Expert

Home Town: Martinsville, Ohio, USA
Living In: Blanchester, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 6, 2008
Everyone loved this. They said that it was the best they ever had! After reading the reviews by others, I too added extra ingredients, such as; 2 teaspoons of cinnamon, coconut, slivered almonds, 3/4 cup applesauce and only 1/4 cup oil, pineapple tidbits instead of crushed and gumdrops. Before baking, I sprayed the pan with Pam and dusted with sugar. Thanks for the recipe.
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Cooking Level: Expert

Living In: West Bountiful, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Aug. 18, 2008
I followed the recipe exactly as is and it came out so beautifully moist and sooooo delicious!! This is the best zucchini bread I've ever had. I will be making this again and again.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 18, 2008
This was good and moist, but I think I will continue my search for zucchini bread.
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Cooking Level: Expert

Living In: Eureka, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 11, 2008
Made the recipe exactly as written, except ommitted the walnuts. I refrigerated it overnight and brought it into work the next day. It is very moist and definitely taste the pineapple, but it was a bit bland to me and honestly, not sure what would zip it up a bit...maybe some cinnamon or cloves. Most of my co-workers raved about it though, but I think its because they rarely get home made things!
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Miami Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2008
A little on the sweet side, I will reduce the sugar next time. I made this with whole wheat flour instead of white and used half brown sugar and half white (probably why it was a little sweet). A very tasty way to get my kids to eat raisins!
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Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA
Living In: Weyauwega, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 5, 2007
Not your average zucchini bread! This recipe halves easily (just one egg). I added chinese five spice powder and cinnamon for fun, and used walnuts instead of pecans. Bakes well in my trusty glass bread dish. Would be a nice addition for holiday meals.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 27, 2007
Great recipe! I added 1 1/2 tsp. cinnamon and replaced 1/3 of the oil with the drained pineapple juice. Really moist. A definite keeper
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Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA
Living In: Saint Nazianz, Wisconsin, USA

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