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I made this bread today and it was delicious. I used fresh pineapple that I needed to use up - just chopped it fine in the food processor and it worked perfectly! Thanks for sharing this wonderful treat!
Very tasty. Used half applesauce for oil (still had great texture) and also made a glaze from some saved pineapple juice, butter and powdered sugar, which my family loved (SUGAR!) but not necessary.
Excellent. Moist with good flavor. I will definitely make again. I might like it with even more pineapple flavor as it was faint and subtle. I used 1/2 cup unsweetened applesauce and only 1/2 cup of vegetable oil. Texture was still very good.
I used yellow zucchini and omitted the raisins and it turned out excellent! I also cooked it for about 50 minutes.
Great Zucchini Bread! I followed the recipe as written. I think next time I may add more pineapple. Thanks for sharing.
Ive made this bread twice now...the first time I followed the recipe exactly except for using 1c of wheat flour and 2c of all purpose which turned out great just maybe a tiny bit too sweet so the second time I still used 1c of wheat flour and 2c or all purpose but I also reduced the sugar by 1/3cup and only had 1 tsp of vanilla left so I substituted 1 tsp of almond extract and the bread still turned out great (both times I baked for 55 min)...a delicious and forgiving recipe! Thanks for a winner!
This was so delicious. This was my first attempt at zucchini bread and I will keep using this recipe. I made several loaves and gave them to friends who also wanted the recipe. Thank you so much for a wonderful recipe. This is definitely a keeper.
Sooooo good! I used a mini muffin tin as well as the two bread pans because I think my bread pans, being disposable, are smaller than normal. The muffins were finished baking quickly and were eaten even more quickly! My only regret is that I didn't double the recipe...