This is a really easy recipe to follow- and perfect for my friends who are allergic to eggs! The only complaint I have, is I would add more banana (We're banana lovers in my house!) I also made a second batch and added chocolate chips to it. I had to add about 1/4 cup of water to compensate for the extra ingredients, but it works just fine! It's really easy to customize this recipe, I'll be making several more with raisins, nuts, dates, bananas, etc. I used mini-loaf pans instead of a large loaf pan and cut the cooking time down to about 40 minutes.

Having never made zucchini bread before, this seemed like an easy recipe to follow - and it is! After having a few issue grating the zucchini (if you have a really good food processor, I'd recommend using that), it turned out pretty well. I made three batches for a bakesale, the first batch, I followed the recipe exactly, and it turned out nice. The second batch, I followed a couple other reviewers advice and added more zucchini and raisins. The third, I added some of my own flair too it, I added some nutmeg and about an 1/4 cup orange juice to give it some tanginess (to compensate for the extra moisture, I just added a little bit more flour, a couple of pinches) It's really easy to adjust this recipe to your own tastes! I also used miniature bread loaf pans instead of two large ones, and it still works fine - If you put a few of the mini-pans in the oven at the same time, the cooking time doesn't vary much (I'd still recommend checking it every few minutes when it gets closer to the end.)

This is WONDERFUL! I personally hate all baked fruit, but this is the exception! I made if for a bakesale, and had to make another batch for myself! It's really easy to substitute the dried fruits. The orange juice gives it a real tangy flavor that is delicious. If you don't have time to let the fruit and orange juice sit overnight, put it the fruit in the microwave with the orange juice for about 5 minutes. (I put mine in a shallow pan in the bottom of the oven while I was pre-heating and mixing the rest of it...) All in all, it's a really light, delicious version of fruit cake, that is easy to customize!

It's really easy to make! At first, I thought it was too runny, but then it cooks perfectly! I left the coconut out, and used 2% milk instead, and it still tastes wonderful! I let it sit a day or two. Sometimes I even frost it like a traditional cake, and it's even more wonderful! I like adding red bean paste and such for a more traditional Japanese taste, but for American style, I make it sweeter with frosting or powdered sugar for decorations.