The reviewer gave this recipe 5 stars. This recipe averages a 4.61 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 28, 2007
My family & I loved it. Substituted wheat pastry flour for the reg. flour and turbinado sugar for the reg. sugar and it turned out GREAT! Such a moist bread. I'm making this my regular recipe!
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Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 28, 2007
This is outstanding. Great flavor. I added cinnamon and nutmeg, and used pineapple tidbits, as that was all I had on hand. It was great to taste chunks of pineapple in there. Will probably reduce the amount of oil to 1/2 cup next time.
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Living In: New Bern, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 21, 2007
Tasty recipie. To make it more healthy add 1/2 cup unsweetened applesauce and reduce oil to 1/2 cup reduce sugar to 1 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 19, 2007
Very good. I changed the sugar to 1 1/4c. & the oil to 1/3 c & added 2/3 c. sweetened applesauce. I also added 1 tsp of cinnamon & a dash of nutmet. I substituted walnuts for pecans.
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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 17, 2007
This is incredible... so much better than plain zucchini bread with cinnamon.
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Pam

Cooking Level: Expert

Home Town: Kewaskum, Wisconsin, USA
Living In: Campbellsport, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 22, 2007
i picked zucchini out of the garden and made this recipe..my first time making it. i don't care for it as a "vegetable" but loved this, and so did my friends. i made if for a birthday cake in a larger, shallower pan and topped it with cream cheese icing and some blueberries (from my garden) it was a big hit.. and i'm getting ready to make two more, freeze them while the vegie is still growing and fresh, and use eat them later. i used whole wheat flour instead of white.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 10, 2007
awesome, my daughter does not lkie pineapple and my husband does not raisins they both cannot get enough of this bread, second loaf is in the oven now. a real keeper here
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 13, 2007
I've made this many times and it's been great. Sometimes I omit the raisins and add chocolate chips, and I vary the nuts that I use. I use whatever I have on hand. It's a very moist bread.
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Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA
Living In: Delavan, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 16, 2007
Thought this was very tasty but a bit on the sweet side. I used 1/2 cup apple sauce in place of 1/2 cup of oil. Found shredding the zucchini was easiest in a food processor. Also added pecans and coconut based on another suggestion. Next time (and there will be a next time), I will cut down the sugar (use 1 1/2 cups) and omit 1 egg yolk (to cut down on fat). Also noticed my bread took an extra 20 minutes to bake.
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Cooking Level: Intermediate

Home Town: Mukilteo, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 6, 2006
yum, everybody loved this! I used one egg white in place of the egg and added nutmeg and cinnamon and it was delicious.
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Me
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 26, 2006
I love this recipe and make it often. Its most flavorful the 2nd day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 28, 2006
This is an awesome variation to zucchini bread. We are going to a luau and everyone must bring a hawaiian style food. I thought this would be a good one to bring. We have so many zucchini's from the garden and this is a delicious bread to make with them. Very easy to make and everyone will enjoy it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 24, 2006
very good. Needs more pineapple in it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 27, 2005
I wish I could have chosen the 4 1/2 button because I think it's better than a four. This bread is really good- the only thing that seems to be missing is a little spice
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Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 22, 2005
I had lost my favorite recipe for zucchini bread and found this similar one. My old recipe also had the crushed pineapple in it and it always made it so moist. This was a wonderful bread to make. The modifications I made were using 1 cup brown and 1 cup white sugar, 2 tsp. vanilla, 2 tsp. cinnamon and 1 tsp. nutmeg. I then added mini choc. chips and raisins. With the pineapple well drained, the batter is thick and none of the raisins or choc. chips sunk to the bottom. This recipe made 3 mini loafs (baked for 35 min) and 1 8x5 loaf. After running around the edge with a knife, they all just slid out of the pan. No sticking! This is my new recipe for zucchini bread. I won't bother cont. the search for my old one.
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Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 8, 2005
What a wonderful way to use my zucchini.It was such a treat from the plain old zucchini bread that I have made for years. It was very easy to make and came out perfect! It is a sweet bread. Thanks so much for sharing!
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Cooking Level: Expert

Home Town: Boise, Idaho, USA
Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 29, 2005
Delicious!! I did egg substitute for my allergy kids, and did 1/2 cup applesauce, and 1/2 cup oil. I decreased the sugar to about 1 1/2 cups. I increased the raisins to 3/4 cup, (next time even more) omitted pecans, and added about 1/2 cup coconut. I read in other reviews that it needed spices, and I took the spice amounts from other zuke bread recipes-- I did 2 tsp. cinnamon and 1 tsp. nutmeg. Wonderful, definite keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 18, 2005
This is almost the same recipe that's been in my family for several years, with the omission of the pecans and by increasing the pineapple to 2 cups. This is a very moist, almost cake-like bread. Half of the oil can be replaced by applesauce without and changes in the taste or texture of the bread, and I've gotten away with replacing the 3 eggs with 6 egg whites.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 8, 2005
Great Recipie!!! I found that the 15 or 15 3/4 oz new wt. can of crushed pineapple is just a little over a cup so I used the whole can. Walnuts work well as a substitute for pecans. I always have walnuts on hand. Think next time I just might try adding a handful of coconut too. A delicious not too sweet dessert or snack.
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