Reviewed: Jul. 9, 2006

really good, but I think it's a little too sweet. next time I will cut back on the sugar a little.

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40 users found this review helpful

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Reviewed: Jul. 6, 2006

Delicious! Had a bunch of summer squash, so found this recipe! Added pecans and sliced almonds, and also sprinked top with brown sugar which carmelized during baking...added a bit more sweetness...a huge hit...made another batch the next day! Great way to eat that menacing veggie!

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115 users found this review helpful

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

Reviewed: Sep. 13, 2007

This is an excellent recipe for all that extra summer squash. As a guy, I made this recipe on a Sunday night. It turned out great. I took it to work the next day. IT WAS A SMASH HIT. It disappeared so fast (I should have made 2). I did take some of the other's suggestions (i.e. less sugar, nutmeg). The bread was not too sweet and had a wonderful taste. Definitely will make it again, and again.

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41 users found this review helpful

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Will

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Nov. 22, 2004

I have to give this a top rating. I made it myself.Instead of making my usual bread for Thanksgiving, I now have to make 5 of these and I don"t even like squash. This is excellant.

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25 users found this review helpful

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WILDCAN

Reviewed: Jul. 13, 2005

Everyone at work loved this recipe. It is a way to use some of the ton of squash I have from my garden.

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10 users found this review helpful

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JAVAJANE48

Reviewed: Jul. 30, 2005

I loved this recipe, and so did everyone I let try it!! Even all of the neighborhood kids liked it, and they are picky. Of course, I didn't tell them it was squash until after they had tried it and liked it! Great way to use a lot of squash, especially for people like me who really don't care for squash,but get alot of it from my mother's garden. I also modified the nutmeg. I only put two shakes in. That way it wouldn't put my kids off.

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9 users found this review helpful

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CKCMAN3

Reviewed: Jun. 16, 2006

Loved it! My husband and 4 year old son loved it too. Plus it freezes well. I was looking for a variety of ways to use squash since we have a small garden. This is definitely a keeper!

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23 users found this review helpful

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SHONDOLYN

Reviewed: Jul. 14, 2006

This was an excellent (melt in your mouth) recipe. However, I replaced most of the oil with apple sauce. This also allowed me to cut back on the sugar by 1/2 cup. I had to cook it longer also because of the apple sauce.

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364 users found this review helpful

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Andria

Cooking Level: Intermediate

Reviewed: Sep. 5, 2007

This was a big hit at the office and at home! We grew a bunch of summer squash in our garden this summer and didn't know what to do with it all! So I tried this recipe and I'm so glad I did! I followed the recipe exactly as printed with only a few revisions.... I only used 1 tsp of Nutmeg and in the end, I folded 2.25oz Chopped Pecans and 2.25oz of Sliced Almonds with the grated squash. I also used a "bundt cake pan" and it took about 1 hour and 5 minutes to bake. Excellent recipe and I will definately use it again and again!!

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3 users found this review helpful

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Laura

Reviewed: Sep. 8, 2007

A great way to use up extra summer squash. I peeled the bumpy outer skin off and removed the seeds. I did not bake this in a 9x13 pan. The first time I baked it in two loaf pans, the second time I made muffins (bake 20 min.)! I also did not add any nutmeg. To make this even better add a crumb topping: 1 C. brown sugar, 3/4 C. flour, 2 tsp. cinamon, 1/4 C. butter. Mix together and put on top of loafs or muffins. SO GOOD! Even my 2 and 4 year old love this bread.

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175 users found this review helpful