I have made these now many, many times! This last time I followed many reviewers' suggestions to add a cup of sugar and an extra teaspoon of vanilla. They were very good that way, too! I like to bake them on parchment paper because they just slide right off. Excellent recipe! Thanks Jill.

Reviewed On: Feb. 16, 2012

I have been making these for years, and my mom used to make these as well. Don't change a thing with this recipe. It is a crowd pleaser! There is such a small amount of rum in it (mostly just to flavor it - as vanilla does) I even give a few to my kids. :) Excellent recipe.

Reviewed On: Dec. 30, 2011

I have made this about 100 times now because it is so amazing. I followed reviewers' advice and used 1c white sugar and 1c brown sugar. I also use 3-4c of zucchini and you still can't even tell that it's in there. It just makes the bread more moist (and more nutritious!). Don't be afraid to add a little more cinnamon and vanilla, and do not overbake this. Sometime I'm going to try substituting 1-2c of whole wheat flour to make it more wholesome. Wonderful recipe!!!! Oh, and buttering the pan works just fine. No need to flour it.

Reviewed On: Sep. 24, 2011