Reviewed: Jul. 17, 2012

Forgot I even posted this recipe and just found it again! Read some reviews and read some things I'll try next time. Don't know if the water content changes in different zucchini but I use 6-8" Black Beauty I raise. Not tried any other.

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Reviewer:

reedfamilyof5

Reviewed: Oct. 9, 2011

My new favorite!! Only had all-purpose flour, so added 1/2 t. salt and 1 1/2 t. baking powder. Fabulous!

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Reviewer:

NICKIEN

Reviewed: Aug. 9, 2011

Really enjoyed this recipe. The first time I made it, I used all-purpose flour, so it came out like biscotti; the second time around, with the proper ingredients, it is amazing! Moist, light, and tangy.

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Reviewer:

beallen

Reviewed: Aug. 4, 2010

I made this bread last summer as my DIL had lots of zucchini in her garden. It was such a big hit with my son, DIL & kids. I was hoping to find the recipe again since I didn't save it. There are blackberries in the freezer, so will try them instead of the raspberries.

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Reviewer:

TRISH

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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Reviewer:

Stacy Rowenhorst

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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Reviewer:

SHELLYLEE1

Cooking Level: Intermediate

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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Reviewer:

SPIDERVEBB

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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Reviewer:

Loves2cook

Cooking Level: Intermediate

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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8 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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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