48 Reviews of My Best Zucchini Bread

From: Squeaky104

On Jul 27, 2003

This is an excellent recipe. I peeled the zucchini, removed the seeds, then grated it. After grating it, I decided to wring the excess liquid out and dry it somewhat with paper towels because it was much too wet. I increased the vanilla to 1 Tablespoon and the nutmeg to 1 teaspoon and the cinnamon to 2 teaspoons. It was wonderful and the spices made the whole house smell great while it was cooking. This amount makes 6 mini loaves.

From: gwenrk

On Jun 26, 2002

i picked this recipe to try to use up some of my overgrown zucchini from the garden and it is very delicious. i like the cinnamon and nutmeg and vanilla. the crust comes out nice and sticky and good. i think that some zucchini bread recipes don't have enough flavor, but this one definately does. the bread is perfectly dense and moist. very very good.

From: SingingHarmony

On Aug 24, 2003

Thank you for such a great recipe! It is so moist and the spices work well together. I had to do a few subsitutions, cinnamon applesauce and lemon for orange juice, but this is by far the best my husband or I have ever tasted, I didn't even get to freeze the second loaf.

From: Chef #423118

On Jun 20, 2008

delicious. I made it without the walnuts and I did muffins as well because i couldn't find a second dish. muffins go for 20 minutes at 350.

From: Trixie Faux

On Nov 30, 2006

Yum, this came out good. I made a couple small changes: instead of 2 cups of white sugar, I used 1 cup of white and 1/2 cup of brown, and I used 1/2 cup butter and 1/2 cup corn oil instead of one cup oil. I didn't have any nutmeg so I added 1/2 teaspoon extra of cinnamon. With only 1 bread pan, I poured half the batter and just kept the rest in the fridge and baked it when the first was done. It took 50 minutes to bake. I couldn't stop at one piece. It's delicious. I don't think I'll be able to freeze the second one as planned.

From: trainslug

On Jul 11, 2005

I have never put apple sauce and orange juice in a bread recipe. It makes all the difference in the texture of the bread. I was wonderful!! Thank You for sharing

From: Kimberly Loyd

On Jul 23, 2004

I just had to take a few mins out of my busy day to SaY this is a Terrific recipe!!! My Husband and our 3 kids love it bunches!!! My daycare loves it Tons as well!!! Wow i have made 10 loaves in a week!!! I only had to put 2 loaves in for about 40 mins though = ) but our oven is a new one too =)well this is a Winner of a Recipe! We all Thank-You!! I am also gonna add this to our girls Recipe Box we keep for them for a "starter of the Best Recipes" for when they are out of the House someday ! = 0 ) Thanks again !!!

From: Phebes M

On Jul 24, 2004

A very good, moist bread. DH and I ate half a loaf last night so that tells you something. I left out the nuts due to a nut allergy in the family and it was still great. Next time I might add some orange zest as well.

From: Chef #474044

On Jun 7, 2007

So many people gave me zucchini's this year, that I have made around 6 loaves of this bread, and will make another couple tomorrow. Everyone is telling me it is the best bread they have ever tasted. I do 1 c white suger, 1 c brown. and split the oil into 1/2c oil, 1/2c butter. Since I don't like nuts I leave them out, but did make one loaf with them and the nut lovers said it was great. Thanks so much MizzNezz for this recipe it is a lifetime keeper for this family. LKristof

From: HungryinLA

On Oct 29, 2007

This was my first time making zucchini bread and it turned out DELICIOUS!! My coworkers enjoyed it as well. The only changes I made were cutting down the oil to (1/2 cup) and using whole wheat flour. It was yummy, moist and good for you!