Reviewed: Jun. 29, 2005

I tried this about a week ago, since I needed to use up some zucchini. This bread tasted okay, but I wasn't very impressed with it. It needs some more flavor, like maybe cinnamon or nutmeg. I'll try it again later and add some spices, then rate this again. Thanks anyway.

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Reviewer:

JenSmith

Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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Reviewed: Jun. 12, 2005

I've been disappointed by so many zucchini quick breads but I keep on trying new recipes hoping to find a good one. This one is the best I've had so far, very moist and full of flavors. I substituted half of the oil with apple sauce and cut down the sugar to 1.5 cup. Very nice bread.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Apr. 22, 2005

This bread is sweet and satisfying, delicious. BUT I have made it twice and both times the bottoms stuck in the pans. The first time I did not grease the pan because the recipe does not say to do so. There is 1 cup of oil in the bread and I thought that would provide sufficient release. It didn't. The second time I sprayed the bottom with a release baking spray. The bottoms stuck again. Has this happened to anyone else? Any suggestions?

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LA8LA

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Reviewed: Oct. 11, 2004

Very tasty, but I like a little spice in mine. Would be very good with a sweet drink like cocoa.

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Kerry

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Reviewed: Aug. 10, 2004

A delicious recipe. I used fresh, chopped up pineapple, and it worked fine. Great for tea time.

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GINGERCAT1

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 21, 2004

very good, but i think it needs a little spice.

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FMGRILLO

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Reviewed: Jul. 7, 2004

Very moist. We have so much zucchini from the garden and I don't know what to do with it because the kids don't like it BUT they love this bread!

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mrstrumby

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Reviewed: Jun. 6, 2004

A new family favorite.

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CHELLERUM

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Reviewed: Oct. 14, 2003

Very good, I added nutmeg and cinnimon.

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JESSKATE

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Reviewed: Dec. 27, 2002

Excellent. Very moist with wonderful flavor.

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LJ8677

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Sep. 26, 2002

A delicious bread, nice and moist. Taste better the second day.

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Peggy 's Kitchen

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Reviewed: Oct. 17, 2001

This recipe makes 2 9x5 loafs, or 2 8x8 pans, or a 9x13 pan, or about 30 muffins. Just change the baking time accordingly. Last night I made a 9x13. It was done right at an hour. I substituted splenda granular for half of the sugar and unsweetened applesauce for half of the oil. To draw out the water in the zucchini, I grated it, measured it and then froze it overnight. The next day I thawed it, drained it and added it to this recipe. Thanks, everybody, for the high reviews.

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Amy Schmelzer

Cooking Level: Intermediate

Living In: Marion, Ohio, USA

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Reviewed: Aug. 8, 2000

This was my 1st attempt ever at making zucchini bread & my husband loved it. Even my dad commented on how it tasted better then my mom's. Will make this again!!

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