Reviewed: Dec. 19, 2010

Absolutely amazing! Moist and tasty! I made mini muffins so I baked for 20-25 minutes, and they turned out perfect. I made a few substitutions for a healthier recipe: used whole wheat flour (like others suggested); added 1/4 cup ground flax; reduced sugar to 3/4 cup (1/4 brown sugar, 1/2 cup white); and used applesauce instead of oil. One of the reviews said it was dry after substituting applesauce, so I added an extra tablespoon of applesauce. I also left out the raisins because my husband doesn't like fruit in his muffins.

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Reviewer:

globetrotter

Reviewed: Nov. 8, 2010

This stuck in the pan - not sure what the problem was.

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Reviewer:

BRG

Reviewed: Oct. 3, 2010

Wow. This is delicious! I made it exactly as written, but substituted raisins for the currants. It's just sweet enough to be a treat, but not so sweet that you think you are eating cake rather than bread. This will definitely be made again.

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Reviewer:

DrK

Reviewed: Sep. 26, 2010

One of my most favorite recipes! If you love carrot cake, you wont be disappointed. I make batches of these and freeze them. I've also added cream cheese icing to make it more of a dessert, but it is fantastic on its own. Thanks Carol!

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2 users found this review helpful

Reviewer:

Cruise Control

Reviewed: Sep. 24, 2010

Excellent easy recipe. I used 1/3 cup white sugar and 1/3 cup brown sugar (instead of 1 cup white sugar) and substituted pumpkin seeds for walnuts. Also needed to get rid of a ton of garden grown zucchini so added an extra 1/2 cup. Baked the loaves in 4, 3.5" x 5" pans for 30 minutes (for easier freezing).

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Reviewer:

Lorna

Reviewed: Sep. 17, 2010

I have made this 3 times now (quadrupling the recipe twice). I did use all applesauce, 1/2 the amount of sugar and all whole wheat flour. Everyone raved about it. I also did not put in raisins or currants. I believe it is one of the best zucchini bread recipes I've made.

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Reviewer:

darnly

Reviewed: Sep. 6, 2010

Amazing with the following substitutions: brown sugar instead of white, wheat flour instead of white, coconut oil instead of vegetable, raisins instead of currants, cooked for 35 minutes in my oven...turned out great

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Reviewer:

angbato

Reviewed: Sep. 4, 2010

I could not resist the temptation to add all sorts of things to this recipe and it came out a little dense. My bad. I put coconut, carrots, Craisins, pineapple and a half a crushed banana. It tasted really great but the middle was almost gooey. Still, it was a great breakfast and it was good with a peanut butter schmear late at night.

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Reviewer:

CindyinEncinitas

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Encinitas, California, USA

Reviewed: Sep. 3, 2010

YUM! I drained as much water from the zucchini as described in "Abby's zucchini bread" recipe on this website. I doubled the recipe but used three eggs. Also replaced all the oil with applesauce. Fantastically moist and light and delicious!

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Reviewer:

BR00KE35

Reviewed: Aug. 15, 2010

Awesome, moist zucchini bread. Don't skip boiling the raisins. I had a hard time getting it out of the pan after it had cooled, so you may want to do it while it is still warm.

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3 users found this review helpful