Reviewed: Oct. 11, 2009

My fiance said this was the best bread I have made. Instead of shredding the zucchini I finely chopped it and the grated lemon peel is a must for the flavor!

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Stacy Rowenhorst

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Reviewed: Sep. 11, 2009

This recipe turned out great, was upnorth and picked wild blackberries and used them,ty so much,

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SHELLYLEE1

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Reviewed: Sep. 9, 2009

I can't believe that my friend and I are the only ones to have this problem: when made as written it is not a bread batter but just crumbly crumbs. I checked my Lemon Zucchini bread recipe (from this site) and it was very similar except it had twice the oil. So we doubled it here to get the right consistency. Otherwise yummy.

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SPIDERVEBB

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Reviewed: Sep. 2, 2009

I didn't have self rising so I used 1 tsp. b-soda. Also, our garden was all out of fresh raspberries and so I added our blackberries and 1 tsp. of lemon juice and 1 tsp. vanilla extract. It was YUMMIE!!!! Thanks for sharing

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Loves2cook

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

This is a lovely bread. If you don't have self rising flour, you can add 1 1/2 tsp of baking powder and 1/2 tsp of salt with all-purpose flour. The flavors blend beautifully.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 22, 2009

My final product was a dense bread with a lemony raspberry taste. I didn't have lemon zest so I squeezed in a teaspoon of lemon juice and and half teaspoon of lemon extract. (Thanks to reviewer, Ann) I used frozen raspberries but thawed them first. Since other reviewer said the raspberries were tart I tossed them in sugar first. This will be a keeper for us. Delicious!

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LisaH.

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Aug. 17, 2009

I loved this. The only change I made was substitued 1 tsp lemon peel (which I didn't have) with 1/2 tsp lemon extract. I did not have self rising flour, but I put plugged it into the search line on allrecipes and the recipe popped up and I made my own!! Thanks for that.

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Ann

Home Town: Red Wing, Minnesota, USA

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Reviewed: Aug. 16, 2009

I did have self rising flour this time, which surprized me that the one recipe I would try would call for it. I made two loaves of this particular recipe, one with raspberries and one with blackberries. Only thing I did different was add a little vanilla, otherwise I followed the recipe exact. I think my zuke must have been wetter than last time because it did take another 20 minutes cooking time. Other than that, nice enough bread. Not outstanding, but a good bread.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2009

I thought this was a nice variation of zucchini bread. I added baking powder and salt to all-purpose flour in place of the self-rising (as per the substitutions chart her on AR), and since I only had one small lemon on hand that yielded a scant 1/2 tsp. of zest, I went ahead and added about 2 tsp. fresh lemon juice, and I omitted the nuts. Make sure you squeeze as much liquid as possible out of the zucchini - the extra moisture will definitely affect the baking time. I did, and still probably baked this for a total of 45 minutes before a toothpick came out clean when inserted in the center. Since it's such a moist bread, let it cool before trying to slice. Flavor was very good - I liked the lemon, but found I don't like raspberries in baked goods all that much - I found them a bit too tart. Next time, I will use blueberries instead, but if you're a raspberry fan, please try this one!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 13, 2009

I made this recipe in large muffin pans. (I use muffing pans for all my bread recipes because it works well for us as a family.) I also used regular flour but added the proper amounts of salt and baking powder to make the (self-rising flour). I also used one cup of frozen whole raspberries. We loved it. It was not soggy at all. I have been telling my neighbors all about this recipe and the blueberry recipe as I share my extra Zucchini with them.

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Peggy

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Reviewed: Aug. 12, 2009

Besides for the fact I had the ingredients for this I was looking to use anyway, I just had to try this recipe given that only three people had reviewed it with very mixed reviews, averaging this out to a fairly low rating. I had to find out for myself! I agree with The Messy Cook wholeheartedly - this is a very nice bread with great raspberry/lemon flavor and the reviewer for whom this bread didn't rise probably didn't use self rising flour - or maybe it was OLD self rising flour. I left out the nutmeg and nuts and added 1/2 teaspoon of vanilla for heightened flavor. I couldn't have been more pleased. It's moist, pretty with its flecks of zucchini and dots of raspberry, and the amount of cinnamon is just right. With zucchini so in season now, I hope others will give this recipe a try. It certainly is worth more than the 3-star rating it has right now. Great recipe reedfamilyof5!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 11, 2009

This recipe was ok. I think I'd use only cinnamin next time and maybe a vanilla. The nutmeg overpowered it. I also used regular flour and added just under one teas. of baking soda and just under 1/2 teas. of salt. The raspberries were a nice touch in the bread.

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jkmom

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Aug. 6, 2009

i don't know what the other review was talking about. I love zesting things, so I was all for the lemon zest. And I was surprised by the raspberries and they complimented the bread well. And I think the other reviewer must have used regular flour instead of the self rising flour (which has baking powder and salt in it!). Do try :)

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Jul. 26, 2009

The flavor of raspberry,zucchini,and cinnamon with the nuts is very nice. The bread may be better if 1 tsp.baking powder and/or soda and a bit of salt were added. Too soggy and dense.

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