Zucchini Bread

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I am, what I consider, a cook. Not a baker, but a darn good cook. I have been trying a little baking lately. A friend gave me the largest zucchini I have ever seen recently along with a recipe for zucchini bread and a zucchini casserole. I did the zucchini casserole. cooking, so it turned out terrific. I opted out of the zucchini bread recipe she gave me and chose to go with Paula's recipe instead. HUGE success. I've actually been told by a couple people that it was the best zucchini bread they have ever had. I thought I messed something up because it seemed to be a little more moist than any other zucchini bread I have ever had. Seems that everyone loved loved loved it. Thanks Paula. I keep telling everyone, you can't go wrong with a Paula Deam recipe. Thanks again.

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great recipe. Make it every year when zucchinis are in season. To all the people that say that is bread is too sweet. this is a bread and recipe that suppose to be sweet. It is like a sweet bread. NOt you typical bread recipes. Paul Dean did it again

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Followed the recipe using nonstick cooking spray and THE LOAVES STUCK TO THE BOTTOM OF THE PANS!!! Will make the recipe again, though, using shortning & flour instead of nonstick spray- that should solve the problem! Loved the recipe overall!

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I made this. It turned out great! I only made 1/2 a batch though. I did not put nuts in for allergy purposes. I used 1/2 oil and 1/2 applesauce for less calories. I also used only ~ 1 cup of sugar. The applesauce (all natural makes it sweet enough. I only used a smidge of cinnamon and added a smidge of allspice. Turned out great!

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Way too much sugar!

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Try mixing 1 tbsp flour with nuts so they don't settle to the bottom of the pans and adding craizins (dried cranberries to the mix. YUM!

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I have made this recipe at least a dozen times exactly as is with amazing results. The only problem being every time I added the sugar and veg oil I kept thinking "this is crazy!" So I've read the reviews and made the following changes and the bread turned out equally amazing, if not better! (I have an autistic son that can taste the difference in any recipe I try to change and he had no issue with these substitutions:-
1. Used only 2 cups of all-purpose flour and 1 1/4 cups of whole wheat flour instead of using just all-purpose flour
2. Used only 2 cups of sugar instead of 3 (thinking even 1 1/2 cups would work the next time
3. Used 3/4 cup of unsweetened applesauce and 1/4 cup of veg oil instead of a full cup of veg oil

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My family and I LOVE LOVE LOVE this recipe!! : My kids absolutely love the sweet zucchini bread, plus it is a very versatile and forgiving recipe!! I always use olive oil in all my cooking and it works great even in this one. Also, I was short white sugar, so I substituted some with brown sugar. The zucchini can even be substituted for pumpkin (cooked through and mashed and it still turns out great! We have a garden so this is the perfect staple recipe to use up all our huge zucchinis and pumpkins! :

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SUPER DELICIOUS!!! I followed the recipe exactly except for 2 tweaks: I used 1 1/2 cups sugar, then after pouring batter into pan sprinkled sugar on top of the loaves - still got a beautiful crunchy top! I used 2 cups all purpose flour and 1 1/2 cups whole wheat flour. Gave it a nice nutty flavor. I'm using this for our fall crafts fair because it is superb! I will also make a sugar free batch using Splenda or Truvia for those who can't eat sugar. I used light olive oil and it wasn't at all oily or heavy. For the sugar-free I will try half light olive oil and half applesauce. If anyone has done this, please post your results. Thanks, Paula, your recipes are always great and they are so easy to adjust to personal needs. I really appreciate that.

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I have MANY Zucchini bread recipes and this one is IT! Easy to make and comes out great and was so moist. Will use this recipe over and over in the future.