Hawaiian Zucchini Bread

From: dizzy lizzie

On Aug 26, 2009

Thanks for such a great recipe! It was very moist and delicious. I also added cinnamon, cut back a little on the sugar & oil, and used half white and half spelt flour. I had enough for one medium loaf and a dozen muffins. They were a big hit with the family! There is more zucchini in the freezer, so I will definitely use this recipe again.

From: superlib

On Jan 9, 2009

I have to admit, I changed this recipe a lot to make it healthier. Instead of 3 eggs, I used 1 egg and 2 egg whites, and I cut out 1/2 cup of the sugar. I also skipped the pecans. However, these changes didn't change the fact that this is an amazingly tasty bread! I made mine as muffins, and they're very light, sweet and moist. I will absolutely make these again.

From: Akikobay

On Aug 23, 2005

I've made this recipe several times and haven't reviewed it because I've been working out my issues with this recipe. The flavor of the bread is amazing. It's moist and really beautiful to look at. My problem has been in the shape and the browning of the loaf. In past attempts, I get a too large crown or overflowing loaf pan that took forever to cook and got too dark on the outside. Tonight, I finally figured it out and this recipe does warrant a 5-star review. Rather than making the bread in a single loaf pan as suggested, I separated the batter into TWO 10 x 5 inch loaf pans and baked for 60 minutes at 350 degrees. The loaves came out beautifully golden brown and flat on the top...no volcanic eruption tops or over the sides issues. With this change, it's my absolute favorite quick bread!

From: Supersteph0

On Feb 16, 2008

This was great! I really appreciated the addition of the pineapple. When this bread really impressed me, though, was after it had been in the freezer. I made three loaves, froze two, and now that I'm eating a defrosted loaf I think I like it even better!