Reviewed: Jun. 10, 2013

Definately a good recipie, i tweaked it a bit as well following some of the other reviewers. i replaced the white whole wheat flour with whole wheat flour, the sugar for 1 banana and 1/3 cup 1 1/2 tsp truvia, the oil for 1/2 cup plain yogurt. if i make them again the same way i would probably add a little bit more of the baking powder/soda (mabye 1/2 tsp of each) because they were a little dense. i think this was due to me changing the part of the flour to wheat. otherwise they tasted great. i was thinking about using oat flour instead of the other two kinds but i didnt want to change the recipe more without testing it, mabye ill try that next time.

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

Reviewer:

J.G.

Reviewed: May 27, 2013

Made this tonight. Really delicious! I haven't made zucchini bread in years. I made it as is except I used coconut oil instead of vegetable oil, and I had to use all nutmeg instead of cinnamon because my son is allergic. A hit, I will definitely make it again!

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

Reviewer:

A. M.

Reviewed: Jan. 8, 2013

I loved this recipe. I did cut the oil by 1/4 cup and substituted applesauce (1/4 cup). I also added one ripe banana to sub for about 1/2 cup of sugar. Next time I think I'll use 1/2 cup of plain yogurt instead of applesauce! Thanks DLD review for the suggestion:) Happy and healthy snacking is possible.

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

Reviewer:

Mrs.D

Reviewed: Nov. 14, 2012

This is good but I used one reviewer's advice and substituted plain yoghurt for the vegetable oil. I'm not sure if this is what's responsible for the spongey texture but I think it might be. I also added a touch of lemon zest and a dash of nutmeg. The flavor is wonderful - it's just the texture that's not quite right.

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

Reviewer:

MizMagg

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Oct. 1, 2012

I cut this recipe back to 12 servings. I did make two changes--I increased both the baking soda and baking powder to a full teaspoon each and instead of using half of one egg, I added a couple tablespoons of unsweetened applesauce. I made muffins out of this recipe. Baked at 350*, my muffins were done at just over 20 minutes. This is a nice basic zucchini bread that was moist and chewy. Out of 12 muffins that were made, there are four leftover.

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

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 28, 2012

These came out great! I substituted the milk and oil for 1 cup of applesauce, and I was out of vanilla extract so I used 3 tsp of maple syrup. I also made half the recipe in a bread pan and half in muffins. The muffins cook at the same temperature for about half the time. Delicious!

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

Reviewer:

aniela26

Cooking Level: Beginning

Home Town: Voorheesville, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 30, 2012

Made this yesterday and was really disappointed with the result. My loaves baked fine, but after taking them out, they fell flat and were soggy in the middle. I changed the recipe by using only 1 C sugar, put in 2.5 C zucchini and only AP flour. What did I do wrong? I could tell the batter was too liquid when I was mixing, I wish I had added more flour. The milk made the mixture too watery for me. Though I'm not sure why my bread was flat and still too soggy? I will follow the original "non-healthy" recipe next time an see what happens. Otherwise, I will not make again.

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

Reviewer:

elaineluong

Reviewed: Jul. 18, 2012

Great flavorful bread! My family of seven loved this recipe, and here are my changes: I used 1/2 cup melted butter instead of the oil and lowered the sugar to 1 cup. I also added 1 cup of applesauce. It turned out perfect. The butter added the butter flavor and I felt I didn't need to cover the bread in butter before eating. We actually ate it warm out of the oven with a scoop of vanilla ice cream on top. Delicious!

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

Reviewer:

CRAYHONS

Reviewed: Jul. 14, 2012

Good Zucchini bread. The only difference was I used all whole wheat, added 1/2 tsp nutmeg (LOVE nutmeg!) and used some brown sugar for depth of flavor.

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

Reviewer:

Mrs. Hobbit

Reviewed: Jul. 10, 2012

Good recipe, I tweaked it a bit. I reduced the oil to 1/4 cup and added 1 ripe banana. I also reduced the sugar to 1 C. It turned out fantastic! I also added 1 C. of white chocolate chips!

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