Reviewer:

Reviewed: Jul. 10, 2011

This was sooo great, my whole family loved it. The only changes I made was using 1/2 whole wheat flour and used pumpkin pie spice in place of the nutmeg because that's what I had in the cabinet. I am freezing zuchini so I can make this bread all year.

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Reviewer:

Sarah Michelle

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Reviewed: May 10, 2011

good, but nothing special

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Reviewer:

Abby

Reviewed: Nov. 23, 2010

This was a delicious bread. I used the right amount of crusted, drained pineapple that the recipe called for. The bread was good, but I did not get that pineapple flavor that I was expecting.

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Reviewer:

Naomi Gtz Parrish

Cooking Level: Expert

Home Town: Geneva, Geneve, Switzerland

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 25, 2010

Great recipe. easy and fast to make and a real crowd pleaser. I would probably decrease the amount of sugar used (or perhaps replace with applesauce?) but other than that no complaints! Thanks for sharing!!

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Reviewer:

celinap

Reviewed: Sep. 9, 2010

I loved this recipe. The first time I made it I had no pineapple so I crushed up some canned peaches. I liked the peaches better than I did the pineapple

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Reviewer:

Janeen

Reviewed: Sep. 8, 2010

I happened to use wheat flour and the loaf did not turn out well. It was really dry. Perhaps if I had used the all-purpose flour it would have turned out better.

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Reviewer:

Alexis C

Reviewed: Aug. 11, 2010

This was a basic, simple zucchini loaf. It was tender and rose well. I did not add the walnuts due to allergies. It seemed a bit dry going into the pan - was concerned, but seemed to bake up OK. Will make again.

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