Reviewed: Sep. 9, 2006

This bread is lovely! I don't have a bread maker so I doubled the recipe and did it this way: Add the honey to warm water and sprinkle the yeast on top. Let proof for 10 minutes then add the salt, oil, zucchini, seeds and seasoning. I added 1 1/2 tsp of dried basil and a tsp of rosemary like someone else suggested, then your flour. Let rise for 1 hour, punch down and divide into 2 loaves and let rise again in bread pans for 45 minutes. Bake at 350 for 35 minutes. Brush tops with olive oil after it comes out of the oven and EAT!!! 2nd batch: Doubled it again and used only 1 tsp of salt, 2 tsp of italian seasoning and 2 tbsp of sesame seeds (as well as 2 cups of grated zucchini). It rose much higher this time.

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77 users found this review helpful

Reviewer:

LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Aug. 9, 2010

This bread did not rise well for me, even with the addition of citric acid which usually makes the difference for wholewheat loaves. I felt it could do with much more fresh basil for flavour. Otherwise a reasonable bread, crumbly but thick. Best for toasting. I made another loaf just with basic white bread recipe, but replaced just over 1/2cup water with a medium zucchini grated. It was delicious, and rose well.

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19 users found this review helpful

Reviewer:

mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

Reviewed: Sep. 25, 2008

FANTASTIC! Very light & soft with just enough whole wheat to make it taste soooo good. It has become our households favorite & I make it 2-3 a week. The PERFECT toast bread if you don't like a sweet breakfast! You can't tell that there is zucchini in it at all! (My husband didn't believe me until he watched me make the second loaf.) I used a full cup of zucchini (EDIT: I don't even measure the zucchini anymore, I just grate one medium 'zuke and put it in the pan first.) I added a little oregano and minced garlic along with the basil to give it more of an Italian taste (definitely use fresh basil if you can). I have given away 6 loaves of this recipe and keep getting requests for it.

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15 users found this review helpful

Reviewer:

AJSpitznaugle

Cooking Level: Intermediate

Reviewed: Jul. 29, 2003

I made this with my big mixer.It is a good bread,but next time I will use rosemary and thyme instead of basil.Cheese could be added also.I doubled the recipe and it made two nice round loaves .

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11 users found this review helpful

Reviewer:

KANSPAT13

Reviewed: Jul. 21, 2004

nice bread I subbed agave nectar for the honey , used my bread machine and the loaf came out perfectly .Will make again :)

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10 users found this review helpful

Reviewer:

TERESAMAS

Reviewed: Oct. 11, 2000

Nice as an alternative to the sweet zucchini breads. Subtle flavor, very light. I used 1 tsp. dried basil, and got good results. Will use this one again.

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10 users found this review helpful

Reviewer:

LIBBYLU

Reviewed: Aug. 16, 2001

Completely enjoyable. Light and tasty. A real winner.

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7 users found this review helpful

Reviewer:

RUBIES71

Reviewed: Jul. 28, 2010

Best bread ever! I just add the zucchini without measuring but follow the recipe otherwise. I've made 2 loaves today and will make more to give to all my friends!

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5 users found this review helpful

Reviewer:

SUNRENAY

Cooking Level: Intermediate

Reviewed: Aug. 20, 2007

I have made this bread several times with slght variations and I love it. My family love it as well and we make a loaf a week. I have tried it with pine nuts both times. Expensive but worth the treat once in a while. Thank you so much for the recipe!

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5 users found this review helpful