Reviewed: Apr. 8, 2012

I had high hopes for this recipe and was very disappointed when it didn't turn out. I baked 1 loaf and 12 muffins and had to increase the bake time considerably before either was done. Both the loaf and the muffins were very gummy in texture which made me think perhaps 3 eggs plus 1/2c flax was too much for the flour to handle? Whatever the reason, my search for a healthful, flavorful zucchini bread continues.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Sep. 25, 2011

This is the best Zucchini Bread ever. My 5 year old loves it and it is great for him. It is ultra moist and no substitutions are necessary. I have made this with walnut oil and I have also substituted the walnut oil with applesauce. Yum yum.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cook.eat.rock

Home Town: Oswego, Illinois, USA

Reviewed: Mar. 7, 2011

Wow! Let me tell you, my DH saw me making this and was very skeptical. He was really thrown by the tofu and flax. :) I told him he wouldn't even notice it, but was a little nervous myself. It turned out awesome! I left out the walnuts b/c I don't like them. And I didn't have walnut oil so I used half canola oil and half applesauce.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Nov. 18, 2010

My son is 15 months old and is a VERY picky eater, he loves this bread. I didn't add walnuts and I substituted pear juice for pineapple. I also used veggie oil instead of almond oil.

Was this review helpful? [ YES ]
5 users found this review helpful