Reviewed: May 23, 2012

I added the crumb topping as did other reviewers, and that was the only source of flavor. Despite adding 1 1/2 cups extra zucchini, the bread had zero zucchini flavor. Additionally, this was not as moist as I prefer my breads to be. It's not to say this bread is terrible, it was dense and sugary-sweet, but I don't bake zucchini bread not to taste the star ingredient, and the topping that "made" the bread is not even part of the original recipe.

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Reviewer:

nwcooking

Reviewed: May 13, 2012

Good recipe, but mine was on the dry side. I followed the recipe but left out the nuts. I'll go back to my old recipe.

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Reviewer:

julias1

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Cooking Level: Expert

Reviewed: Apr. 6, 2012

Not sure why so many people rated this so highly. It was dry, dense, and didn't brown for me.

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Reviewer:

Ms. Martin

Reviewed: Feb. 15, 2012

Zucchini Cake. Very sweet and delicious

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Reviewer:

Carey

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Feb. 8, 2012

I added a cup of crushed pineapple and a cup of coconut flakes.. Delicious!

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Reviewer:

flutefreakj

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Dec. 25, 2011

This was very good and easy made 10 perfect mini loaf out of it. Cooked it a little lower temp for the same time. They were good

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Reviewer:

jennrobs6

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

I mistook this recipe for my regular zucchini bread recipe, and I have to say, I was a bit disappointed. It had pretty good flavor, but it was EXTREMELY dry. It almost had the texture of a shortbread cookie, which I didn't care for. The only difference in the two recipes is that this one calls for 1/4 tsp baking powder and the other calls for 1 tsp and the cooking time is shorter. I'm sorry to say that I prefer the "Mom's zucchini bread" recipes much better, but thanks for sharing just the same!

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Reviewer:

Pampered Chef Mom

Cooking Level: Intermediate

Living In: Pleasant Hill, California, USA

Reviewed: Nov. 14, 2011

I skipped the nuts and added raisins. It was hard to stay out of this. I made a second batch with substitutions of some applesauce for half the oil and replaced half the sugar with splenda. It was not as good but it was edible.

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Reviewer:

JulieO

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Reviewed: Nov. 9, 2011

Yes, I am a guy who loves to bake! Good, basic recipe, but did make changes (yes, gave myself 5 stars!). All have made comments abut applesauce (did half oil), brown sugar, etc. I too made the topping. Wonderful addition. BUT, the big change was to add in a cup of shredded apple. Zucchini has little to no flavor, cinnamon is nice but the apple made all the difference. Also, be sure to roast the nuts first...again, zucchini itself has little flavor and the roasting brings out the nut flavor. Add a pinch of nutmeg too if you like. Second batch I added shredded coconut (really unique and good!). Also, decided to eliminate oil and go with applesauce, sour cream, and butter instead as well as WW flour. Again, very unique but I guarantee you will get requests for recipe. I still will argue with those who say not to drain the zucchini as I really think you have to as long as you bake the bread just under 60 minutes. Just put the zucchini in a clean dishtowel and squeeze a bit. Enjoy and let me know how it was!

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Reviewer:

neilgottlieb

Reviewed: Nov. 8, 2011

Very good recipe, but I wish it was a bit healthier. I also subbed out 1 cup of zucchini for 1 cup of vegetable pulp from my juicer. I'd like to try to get away with less sugar next time.

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