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I have been making this recipe for years with one difference, 3 tsp. of cinnamon! It is a fabulous recipe and I am frequently asked to share the recipe. Thanks for posting, I'll send those who want the recipe to this site and your recipe from now on!!!

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Gunnerbun August 07, 2009

This was a great base recipe for zucchini bread. The texture was wonderful, moistness delightful, the only thing lacking was flavor. I think this needs more than just some cinnamon in it to make that 5 star.

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NataschAnn August 15, 2006

I have made this several times and it is always wonderful. It is good to add chocolate too. I have even made it with yellow squash and it was good.

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Rev. Colt July 13, 2007

I made this with an extreme large zucchini a neighbor brought over. I followed the directions exactly. I did grate the zuke but not drain it in any way. It turned out wonderful. I did not need the full hour to cook. It was done in about 45 minutes. One loaf I left alone, the second pan before baking, I swirled in some milk chocolate chips. Both turned out fabulous. The sweetness is very light and subtle.

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BrattiPattiB August 13, 2006

Loved it! Moist and delicious and even better two days later. I let the zucchini drain in a colander for about 10 minutes. That helped with the wetness issue that Heather U. experienced.

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AlwaysHungry August 09, 2006

Great recipe! After I started making this I realized I had no oil... but all was not lost. I substituted 2 sticks of 65% veg. oil margarine and they still came out beautifully. Firm, yet moist and flavorful... this recipe was easy to follow and my preschoolers even helped. Thanks for posting!

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Chef Heather July 31, 2006

Delicous zucchini bread, Trisha W. I made just one loaf. I used about 13 oz of zucchini (1 large), which made the batter pretty watery so I added some extra flour to make it thicker. Worked well, and tastes great. Thanks!

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Heather U. January 08, 2006

This is soooo good! I added a half a cup of coco powder and a couple of tablespoons water for a chocolate version to get my vegetable hating spouse to eat it. He actually liked it even after I told him it was zucchini. I used the coarse side of my grater when I prepped the zucchini. Had I used the finer side no one would ever know there was zuchini in it. Thanks!

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River Otter September 21, 2005

It is typical for me to do a little experimental baking, but even with my alterations in this one rocks!! The two changes I made were 1/2 whole wheat and 1/2 whole wheat pastry flour for the all-purpose, and used stevia in place of sugar. This bread is so moist and delicious!!

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stargaizer83 December 05, 2010

This has become my back-up zucchini bread recipe. I add one banana to the batter and sometimes mini chocolate chips. Very nice recipe. Thanks for posting!

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jonesies September 28, 2010
Zucchini Bread