Zucchini Bread III Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Aug. 4, 2005
This recipe is very close to my grandmother's. It's nice and dark, not like those pale loaves that other recipes have produced. I use all whole wheat white flour (it has a milder flavor than the regular whole wheat flour) and you'd never know it wasn't white flour! My kids LOVE it! Thanks for the recipe!
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Reviewed: Jul. 3, 2005
Delicious! I substituted flaxseed meal for half of the oil (1.5 cups flaxseed meal for 1/2 cup oil) to add in some omega 3s. A definite hit with the family and very easy to whip up.
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Reviewed: Nov. 16, 2004
This was yummy! I used 1/2 cup oil and 1/2 cup applesauce instead of 1 cup oil, and substituted flax seeds for the wheat germ. I made mini-muffins instead of a loaf, baked at 340 degrees for 10 minutes...very moist and delicious!
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Reviewed: Oct. 20, 2004
This recipe is always a HUGE hit at my job. Whenever there's a function, they specifically request this recipe!
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Reviewed: Aug. 29, 2004
I substituted applesauce for the oil in this recipe. That change, along with the whole wheat flour and wheat germ makes for a very nutritous, delicious treat!
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Reviewed: Jul. 11, 2004
I was looking for a zuchinni bread recipe that was like the one my grandma makes, but this one's better! The bread is moist and dense; so sweet! My one year old twins love it. So do I. There's nothing that could make this recipe any better.
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Reviewed: Dec. 7, 2003
I love this recipes and have made it many, many times. I make mini-muffins from this recipes and feed them to my anti-veggie 3 year old. He loves them and thinks they are a real treat without knowing that he is downing veggies! I usually add extra zucchini, cut back on the sugar a bit and sometimes substitute some applesauce for some of the oil. Still come out great!
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