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Warm Zucchini Bread Recipe

Warm Zucchini Bread

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 51-60 of 74

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  • on August 16, 2006

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    Well, I spaced a little and put in twice the butter (it was an accident, really! but I deliberately put in an extra half cup of zucchini because I had some to spare. Aside from the excessive butter, which made it just a little too moist, it was verrrry good. I see that another reviewer (who, presumably, followed the recipe found the bread too dry. Maybe we should split the difference and it would be ideal!

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  • on December 02, 2005

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    This is the best recipe of zucchini bread I ever had... it is so moist and yummy.... I probably will put less cinnamon next time... It seems a bit overpower the flavor... but I still love it...

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  • on October 19, 2005

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    After reading other reviews, I didn't squeeze out the zucchini and I used a little over a cup. I also added another egg. I thought this bread was more like a bananna bread for breakfast or desert. I knew I'd like it, though, Emeril's recipes are always good... look at the ingredients!

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  • on July 22, 2005

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    i made both this one and Paula Deen both are great

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  • on February 21, 2005

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    this was the easiest and great tasting recipe...
    thanks again
    shelley reese(personal chef"chef on call"

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  • on January 13, 2005

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    My friend gave me 2 big zucchinis from her garden. I don't know what to do at the beginning. I made this recipe and most of them kept in my freezer. They are still same taste after 6 months. Good one. I recommend this.

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  • on December 11, 2004

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    I have started a tradition of making this bread every year at thanksgiving or xmas! HOwever, like many ppl on this board, I gave the recipe to my friend and she complained that the bread turned out dry. I think that the moistness of the bread all depends on the size and the water content of the zuchinnis. So either add more zuchinni if the batter looks dry or add a little bit of milk.

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  • on November 21, 2004

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    It doesn't tatse like the zucchini breads I've had before. It was too dry. And not sweet enough. My opinion.

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  • on November 10, 2004

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    I have loved every Emeril recipe I have tried, up until this one. I followed the recipe exactly except that I added a wee bit more zucchini that I did not drain or squeeze. The result was a very tasty loaf that was too dry and crumbled. If I made this again, which I probably won?t, I would add quite a bit more zucchini and something to bind it together. (One reviewer suggested yogurt.

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  • on September 12, 2004

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    I loved how moist the bread was and I think the brown sugar added a great taste to the bread. I tried to make it in smaller tins but had trouble adjusting the time needed to bake. Next time, I'm going to try it in the exact size pan listed.

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