Reviewed: Nov. 25, 2006

This was a big hit with family and all the friends lucky enough to get some! I cut the cinnamon in half and substituted rolled oats for the wheat germ as some previous reviewers suggested. This is the zucchini bread for us from now on! Thanks for sharing.

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4 users found this review helpful

Reviewer:

Judy Fine

Reviewed: Oct. 31, 2006

Yummy & healthy. I Really enjoyed this & So did my 13 month old! Made a plain batch with walnuts in a muffin tin for my husband, and added mixed dried fruit to the loaf for me and baby. For my first attempt at making a loaf like this I was surprised at how easy it was. However it took longer to bake than recipe stated.

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3 users found this review helpful

Reviewer:

mamamoi

Reviewed: Oct. 15, 2006

I used ALL whole wheat flour; oats instead of wheat germ; extra raisins (plumped); used 1/2 cup applesauce (sweetened with splenda) and 1/2 cup of oil instead of the whole cup of oil; then decreased the brown sugar by 1/4 cup. Very moist. Everyone loved it.

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132 users found this review helpful

Reviewer:

captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Oct. 1, 2006

My whole family loved this. I did substitute applesauce for some of the oil. It's great to be able to pig out on this bread and still know that it's healthy.

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2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 18, 2006

I tweaked this recipe and it was fab! 1 cup of oil seemed so excessive! What a load of calories! I replaced with 1 cup apple sauce. Super moist! I also used 2 cups whole wheat flour. Instead of the brown sugar, I used healthier sweeteners. Oh so good! A great way to sneak in zucchini for the kids!

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175 users found this review helpful

Reviewer:

VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

Reviewed: Sep. 11, 2006

nice and moist with a delcious nutty flavor. thanks!

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2 users found this review helpful

Reviewer:

mrdrcook

Reviewed: Sep. 7, 2006

I changed the recipe by: * using all whole wheat flour * using 1 cup brown sugar and 1/2 cup Splenda * using Egg Beaters instead of whole eggs * using unsweetened applesauce instead of oil and * using 1/2 extra cup of grated zucchini and 1 1/2 cup of raisins I ultimately doubled the recipe since I had enough zucchini and it made two loaf pans and one 8x8 glass pan and rose rather well. My kids (9 y.o. and 15 months old) both loved it and so did I! Will definitely keep this one around for a yummy, healthy alternative to my mom's recipe!

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7 users found this review helpful

Reviewer:

Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

Reviewed: Sep. 4, 2006

I tried this today and was very pleased with the results. I took the advice of the others on the message board and cut the cinnamon in half. I also added about 1/2 cup of halved maraschino cherries to give it a little color and make it more appealing to my family. It turned out fantastic. I'll pass this one on to my mom!

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3 users found this review helpful

Reviewer:

Kathy Ambrose

Cooking Level: Expert

Home Town: East Freedom, Pennsylvania, USA

Living In: Clifton Park, New York, USA

Reviewed: Aug. 30, 2006

I baked one loaf of this last night to take to work. The whole thing was gone in just a couple of hours. Several people gave me great comments about how moist and delicious it was. I was initially a bit alarmed by how dark it appears when baked, but it certainly seemed to go over well.

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Reviewer:

Joe Mayer

Cooking Level: Beginning

Living In: Medford, Oregon, USA

Reviewed: Aug. 22, 2006

I've made this recipe 10+ times! Turns out perfectly every time. I usually don't use as much sugar (about half the amount) because I find that the raisins sweeten the bread enough. I've also tried half carrot half zucchini when I ran out of zucchini one time and it turned out great.

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7 users found this review helpful