23 Reviews
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shepperde on 8.19.2012
Yum! I wasn’t planning on changing the recipe, but after running to the store once I realized I only had half a tablespoon vanilla and no vegetable oil-so I used coconut oil and almond extract (with the last of the vanilla) as well as part whole wheat flour as others had done above-so so good!!
Sara Elizabeth on 7.22.2012
I tripled this recipe, and made 3 different kinds of zucchini bread. One with walnuts, one with chocolate chips, and one just plain. I took a loaf of each to work, and my coworkers polished them off in the same day! This was a wonderful recipe! Thank you so much for sharing! 
kathipaul on 7.6.2012
I just made this for the first time, and my husband jsaid, “that might be the best cake I’ve ever had!”
Eugenia on 5.2.2012
Wow, this was excellent! I changed it to 1/2 cup whole wheat flour and 1-1/2 cups white flour, and it was still so yummy, I couldn’t tell! This is definitely a keeper.
8 Comments
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Laura A on 9.18.2011
This is such a great recipe!! It was very moist and yummy!!
Susan on 8.8.2011
This smells so very good while baking….and now I am waiting impatiently for it to finish baking so I can eat some. I am wondering now if it can be shipped to my son overseas. Maybe if I vacuum seal it…..
sambugjoebear on 7.14.2010
I made this recently and it was very good! It usually takes my family 2-3 days to finish one loaf of bread, but with this, both loaves were gone in 2 days! I will definately be making this often.
meatballmama on 2.13.2010
soo glad you have enjoyed it! Thank you
camontague on 11.22.2009
made this recipe again, and again it was delicious! accidentally added an extra tbs cinnamon (good!), and replaced half of the all purpose flour with whole wheat flour, couldn’t tell the difference. also, turned them into muffins: fill greased liner about 2/3 full, bake at 350 for about 30-35 minutes.