Cooking Light magazine's Zucchini Bread Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 30, 2003
AWESOME! THIS IS JUST AS MOIST AS NON-LIGHT BREADS I HAVE MADE AND JUST AS TASTY. I USED 2 EGGS INSTEAD OF THE SUB. AND ADDED 1 TSP. EACH OF CLOVES AND GINGER! BEST RECIPE FROM THE SITE BY FAR!!!!
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Reviewed: Jan. 7, 2003
Delicioso!
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Cooking Level: Intermediate

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Reviewed: Sep. 11, 2002
I expected this to be dry but it wasn't although it certainly isn't as moist as most quick breads. I cut the sugar by 1/4 of a cup, used whole wheat flour, and used baby food applesauce. I also added 1/4 tsp. each ginger and nutmeg. It turned out to be very tasty - despite the whole wheat flour it was very light.
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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Reviewed: Jul. 3, 2002
Delicious bread. Not heavy like some of the others I've tried.
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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Reviewed: Aug. 8, 2001
I was so happy with this recipe. I tried it with 2 eggs instead of egg substitute and 1 cup of whole wheat flour, 1 1/2 cup of white flour, and 1/2 cup of soy flour, instead of 3 cups of white flour, for added protein and fiber.
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Reviewed: Jul. 9, 2001
When looking for a recipe I found this one with less sugar. This is much better for a dibetic. All enjoyed this recipe.
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Displaying results 41-46 (of 46) reviews

 
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