Comments on: zucchini bread season

By: Cecilia

Cecilia — Sat, 30 Jul 2011 23:14:43 +0000

Love this recipe! thanks so much for sharing. I had to make a few changes with what I had in the fridge. My house smells delicious! Thanks again!

By: Kim

Kim — Mon, 21 Sep 2009 04:43:57 +0000

I just made this for the second time and I wanted to tell you that your bread recipes are fantastic! Between this and the banana bread I’m not sure I need to keep looking. I make this with wheat germ instead of flax and sour cream since I don’t use yogurt and it’s delicious and perfect for breakfast. Love the pecans on top, it looks much more professional that way. Thanks!

By: Cecilia Carr

Cecilia Carr — Sun, 02 Aug 2009 17:49:51 +0000

Dee-lish! Made two batches, one for loaves and one for mini muffins (baked 10 min. @ 400) – - adorable.

By: Jo Mandel-Cohen

Jo Mandel-Cohen — Wed, 15 Jul 2009 08:43:05 +0000

Hi – this looks great – but the use of the word bread is confusing. Is this more of a cake, like banana bread?
Jo

By: tara

tara — Tue, 14 Jul 2009 02:04:04 +0000

This looks fan-freakin-tastic. Your cornbread has become a staple around here, so I am sure my family will welcome the introduction to this gorgeous loaf. It is truly one of the prettiest I’ve ever seen. Thanks so much!

By: Eliana

Eliana — Mon, 13 Jul 2009 16:16:32 +0000

This bread looks amazing. I don’t subscribe to cooking light so thank you very much for posting.

By: The Duo Dishes

The Duo Dishes — Wed, 08 Jul 2009 22:16:32 +0000

Also love the addition of pecans. We’ve never seen anyone put nuts in their zucchini loaf.

By: Cookin' Canuck

Cookin' Canuck — Wed, 08 Jul 2009 04:06:31 +0000

I like the addition of flaxseed. I can get my omega-3s while enjoying a delicious bread. Perfect!

By: Winker

Winker — Wed, 08 Jul 2009 03:57:35 +0000

Oh thank you, thank you, thank YOU for giving me a recipe that’s not loaded with oil! The one from childhood was sooo fattening and sooo good and I’ve missed it. But now I have yours and can’t wait to make it!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Wed, 08 Jul 2009 02:54:12 +0000

whitney: Thanks! Me too.

Domestic Executive: Well, welcome to the zucchini bread fold. I think you’re going to like it here.

Jennifer: For breakfast, for dessert, for a snack ….

heather: We’ll be swimming in them, before we know it.

Lee: We were more of a banana bread family growing up, but I’m making up for lost time.

Calvine: If I had to guess, I’d say it’s the texture. And, yes, give pecans a try!

rose: Thanks!

oneshotbeyond: Yes, by all means, feel free to leave them out.

Mary: Oooh, what a haul! I’m loving grilled/cooked zucchini with basil.

maris: I hope you do!

Rachel: Yes, I did. And I actually like the taste of baking powder (I’m thinking baking powder-heavy biscuits). I’m sorry you didn’t love the bitter taste. You could always amp the sugar to counteract it. Or perhaps it was a super tangy yogurt that’s at issue (though I like tangy yogurt too, so I guess I’m no help!)?