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My whole family loved this. I used 2 tsp of cinnamon and 1/2 of nutmeg and sprinkled lightly with cinnamon/sugar before baking.
Love the recipe, we always use this one :D thanks
plus we put this in the bread machine comes out just as good.
I great way to use up zucchini. It made one loaf to be eaten now and one for the freezer. This makes a nice moist bread with wonderful flavor.
This is a wonderful recipe! I have made it twice now and it's been a raging success! The first time I doubled the recipe because of the amount of zucchini I had on hand, but it ended up being too much batter for my professional kitchen aide mixer to handle, so I kept the recipe single the second time. I added 1/2 cup mini chocolate chips instead of walnuts for those who were nut-allergic and because I like chocolate. I also substituted 1 cup whole wheat flour for 1 cup of all purpose flour. I did muffins with half the batter the first time and all of it the second time. The mini muffins were done in 13-14 minutes. The regular muffins were done in 22 minutes. This recipe is a keeper!
This is a very good one.I did change a few things.Like I used 2 1/2 cups Zucchini.Then used heaping tsps of baking soda, power,and salt.I did this to get a little more airy bread.And to compensate for the extra moisture, from the extra Zucchini.I also used Sunny Delight instead of orange juice.I have made ten loafs so far this season of my garden,
Some of my "test taste technicians" was not told what it was.Had guesses from Bannan,Pumkin,spice bread.Those that never had Zucchini bread before absolutely loved it.
Delicious! Now that's what I'm talking about! I tried other recipes and they were dry. I love this recipe because it is MOIST!!! I have stopped looking and sticking with this zucchini bread recipe for sure!
I just made this recipe and it is so good! Nice and moist and yummy! My husband will love it!
thanks for sharing!
This is delicious! I doubled the recipe and it made one large loaf, 4 small loaves and a 18 cm by 26 cm pyrex rectangular pan "coffee cake" (just swirl in some brown-sugar cinnamon streusel on the top). The amount of oil seemed high considering the applesauce & zucchini for moisture - so I cut that to 3/4 c per batch. And I used half whole wheat, half white flour. I also use egg substitute. Everyone raved about how delicious and moist the bread was. Definitely a recipe to use over & over during zucchini season!
Delicious! One of the best zucchini breads I've ever made. I add some chocolate chips to one of the loaves and the kids loved it as well.
this was a hit w/ the whole family! wasn't too sweet at all. just perfect! 2 large zucchini's was more than enough for 2 cups.