229 Reviews of Zucchini Bread

From: Chrissyo

On Jul 5, 2002

I cannot believe that this is so easy to make. Talk about maximum flavour for minimum effort. A delicious moist bread. This has to be a budget stretcher to yield 2 loaves of bread. I love a recipe where you don't have to beat those eggs and that butter. Your directions were so easy to follow. My DS and DD didn't realise it was zucchini bread. Do you think I should tell them? Never!! What a lovely way to use zucchinis, especially those oversized zucchinis. I will definitely be making this recipe again and freezing some in slices for my family to take to work and school. Thank you Friedel for sharing your recipe with us.

From: Bev

On Jun 24, 2002

This recipe is so very much like my MIL's recipe that I posted here, but I love zucchini bread, so I simply had to try it. Friedel, this recipe is really delicious! I made it exactly like the directions called for and made two beautiful loaves. I did add chopped walnuts. This recipe calls for more sugar than my MIL's recipe and I did enjoy the added sweetness. Thanks for a wonderful treat!

From: SaraFish

On Nov 24, 2002

This is delicious! It's moist and cakey in the middle and the crust is sweet & suprisingly crunchy. My zucchini-hating son loves it! I made 2 loves as well as a pan of mini-muffins. It takes about 4 6-inch long zucchinis to make about 2 cups grated. Thanks, Friedel!

From: ropami

On Jun 29, 2002

I have added dates to this recipe with the walnuts, very yummy, popular in our household. W@hen i have excess of zuchinnis in season I grate and freeze in 2 cup amounts, I can then have these recipes all year round. I drain the fluid or most of it out before mixing with the rest of the ingredients. These used insead of carrots make a lovely cake. Rosemary in New Zealand.

From: Elizabeth Anthony

On Jun 17, 2002

Much better recipe than the one I had. I added 1/2 tsp of allspice and nutmeg to make it spicer. Careful baking as the loaf falls easily. My first batch fell but surprisingly the bread was still delicious, and texture was still great.

From: MizzNezz

On Jul 18, 2002

I'm always looking for a good zucchinni bread recipe! This one is moist, sweet, and delicious! I added 1 cup chopped walnuts and a pinch of allspice. It makes two great loaves! Nice to get the extra loaf for freezing. Cut's the work in half. We really liked this one, I will difinitely make this again! Thanks, Friedel!

From: polly=4

On Feb 16, 2002

Ihave made this bread heaps of times and it freezes extra well. I use 1/2 cup chopped nuts and put in some sultanas or dates or raisins really yummy. Pauline nz

From: CountryLady

On Aug 11, 2004

Good bread, moist & easy to make! I used a 50/50 combo of whole wheat/white flour, 1/2 cup raisins, 1/2 cup chopped walnuts & a dash of nutmeg. Since it was a little too sweet for my tastes, I'll reduce the sugar next time. I'll also add more raisins. Thanx SG!

From: Sixfoot

On Feb 11, 2003

PHENOMENAL! Wow What a deliciously perfect flavor! I doubled this recipe, and had to substitute 2 cups of white sugar with brown sugar because it was all I had. Still turned out perfect! YUM! Thank you SO much for sharing!

From: ChipotleChick

On Nov 13, 2002

This was pretty good! A little sweet for my taste, so next time I think I will omit 1/2 cup sugar. 60 minutes baking was a little long in my oven...but that was my fault for watching my 18 month old instead of the status of my loaves Thanks for the recipe!