Reviewed: Aug. 21, 2009

This bread is just wonderful! We couldn't stop eating it. While preparing the batter we realized we didn't have a loaf pan so we got out the muffin pan and made delicious zucchini walnut muffins instead! The wait time was shorter, too :) Thanks so much for sharing!

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Mandy K

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Reviewed: Aug. 21, 2009

I absolutely LOVE THIS BREAD...it may kill me, but I can't stop eating it! It's moist and tasty, and I follwed the directions exactly. I live at an elevation over 5000 feet, if it matters. I am gonna get fat eating this stuff though; maybe I should help some kids with bake sale goods...;-)

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the 40 yr old novice

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Reviewed: Aug. 8, 2009

Great recipe! The only changes I made were to substitute whole-wheat flour for all-purpose and diced walnuts for chopped walnuts. Will definitely make again. (I actually think this classifies as more of a cake than a bread, but whatever it is, it's very good.)

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Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 23, 2009

Everybody who tries this loves it! The only difference i made is that instead of walnuts i used pecans.

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Jenn

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 26, 2009

My family loved this one . We grow our own vegetables and never know what to do with all the zucchini. now I know.

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sleepyjean1946

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Reviewed: Jul. 11, 2008

Instead of 1 cup of oil, I put 1/2 of oil and 1/2 of orange juice to cut down on the fat. I also added extra zucchini. Excellent!

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fenstygirl1

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Reviewed: Jul. 4, 2008

I love this bread, but I had to change it so I could eat it. People who take blood thinners, Warfarin, cannot eat very many green vegetables, so I had to peel the zucchini. I also changed the sugar. I used one cup of light brown sugar and one cup of white sugar. I replaced the one cup of raisins with another cup of zucchini. You're going to love this bread so give it a try.

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L. Belle

Cooking Level: Professional

Home Town: Long Beach, California, USA

Living In: Visalia, California, USA

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Reviewed: Aug. 31, 2007

I didn't have a bread pan so I made muffins with this recipe and cooked them for 20 min instead of 55, and they turned out great! I brought them into the office the next day and my coworkers LOVED them!

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Jess

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Reviewed: Dec. 2, 2005

Pretty good recipe, although my bread came out a bit "wet" on the inside, not just moist. Maybe I should've drained some of the liquid from the zucchini gratings? The crust was great, and yes, it's a nice, desserty sweet bread =)

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chiaoapple

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Reviewed: Sep. 23, 2005

This probably would have been wonderful; I don't know what I did wrong, but my 3 loaves had burnt bottoms and sides. :-( I used new nonstick bread pans and sprayed them with crisco oil and floured the pans lightly, then put them on the bottom rack as directed. If anyone knows what I did wrong, please let me know. What bread I did get to eat was very good.

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Steven D. H.

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Reviewed: Sep. 21, 2005

This is great. It is really sweet, tastes almost like a desset. My husband said he doesn't like sweet potato but this he loved. You have to like sweet foods otherwise this might not be for you.

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DANALFORBES

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Reviewed: Jul. 25, 2005

My family absolutely loves this recipe. I made mine using pumpkin as that's what I had on hand, and I omitted the raisins, and it is so moist and dense, it's perfect! Even my dayhome kids love it, and they're picky eaters!!! I found that when baked a little longer on the second rack from the bottom, the crust takes on a crispness that is so good overall. I'll definately make this over and over again!

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Ceccilia Keen

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Reviewed: May 14, 2005

This was very good. My husband loved it. The only thing I didn't like was the crust was a little thick. Maybe i just baked it too long though. Either way I will make it again.

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dhawk

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jan. 10, 2005

This was the best zucchini bread i have ever made.

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JEANNIECOMPTER

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Reviewed: Nov. 1, 2004

The best zucchini bread I have ever made.

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DEONNACAMP

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Reviewed: Aug. 14, 2004

This is a pretty good recipie. I used wheat flower. I made it again with about one TBL extra oil to compensate for the dryness of the wheat. This made it perfecto!

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LISA2242

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Reviewed: Aug. 11, 2004

Very yummy. I added some pecans and pumpkin spice, too.

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NTHUZASM

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Reviewed: Jul. 31, 2004

There were alot of zuccini breads to select from on the allrecipes site and they were all very similar. I decided on this recipe because only 4 people had made it, but they all gave it 5 stars. Now it is 5 for 5. Moist and very flavorful just as described.

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MORUPE

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2004

Yummy! Tastes good with chocolate chips in it too!!!

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MAZE2626

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Reviewed: Aug. 8, 2003

This was a great zucchini bread. I tweeked with the recipe, a little. I put in an extra teaspoon of cinnamon and substituted some of the oil for applesauce. I also put in more zucchini and some grated carrots! It turned out great.

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Lila D

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