Reviewed: Jul. 24, 2011

Used this recipe last year and it was wonderful. Getting ready to use it again today. Freezes well.

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

Reviewer:

Reviewed: Jul. 23, 2011

This was very good. I did however adjust it a bit. I used organic whole wheat spelt flour, 1 cup sucanat, 1/2 cup brown sugar and 4 cups grated zucchini, and just eye-balled the walnuts - way more than a cup. I cut the oil to 3/4 cup. It turned out good, although I had to bake a little longer. I think this is probably a versatile recipe that will accept plenty of adjustments.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SJLCAL

Cooking Level: Expert

Reviewed: Jul. 23, 2011

The best I have EVER had!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cleo

Reviewed: Jul. 15, 2011

This recipe is always a hit and turns out beautifully each time. My kids did want a cream cheese icing on the loaves, but I like the bread either way. Lovely results.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dancingdonna

Cooking Level: Expert

Reviewed: Jul. 14, 2011

WOW! Made a bundt bread for a luncheon at church and everybody loved it. I had to pre-plan (changed servings to 32 and made 1 bread in the bundt pan (baked for 55 mins.) and 12 muffins (baked for 15) -I couldn't get away with not having any for breakfast). I made it just as written and decided to leave out the walnuts (saved them for my oatmeal cookies). Thank you for sharing a great recipe. I love that it is heavy on the zucchini, too.

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

Reviewer:

Cathy K.

Cooking Level: Expert

Reviewed: Jul. 14, 2011

Made this exactly per the recipe. It did not come out as I expected. It was not very moist at all, even though I did not expel the excess water from the zucchini. It tasted more like a dry muffin than a piece of moist zucchini bread. In my opinion it needs much more zucchini added to it to actually be able to taste the zucchini flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mirandamw

Reviewed: Jul. 13, 2011

Delicious! I followed the recipe exactly except for the nut (we have a nut allergy in the family). It is really good. Nice and moist. I like that it uses more zucchini than most recipes.

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

Reviewer:

purpledaisy

Reviewed: Jul. 13, 2011

Excellent. Baked exactly as the recipe reads with the exception of one thing. I made 12 muffins and 1 loaf instead of 2 loaves. Baked muffins for about 30 minutes as an earlier reviewer recommended. My 2 picky eaters can't get enough of the "cupcakes."

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

Reviewer:

Melissa

Reviewed: Jul. 9, 2011

I made this recipe as muffins and they did not stay around long. Everyone loved them. My only modifcations were similar to others. Half white, half brown sugar. Then I used 1/2 cup oil and 1/2 cup unsweetened applesauce. Cuts the calories a bit but doesn't compromise the moistness.

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