Earth Bread

Fantastic bread - I love the combination of all of the different good for you stuff, plus whole wheat flour, too. Very versitisle, too, as I only grated up 1/2 cup zucchini and when I realized it, I had already put the grater away, so I substituted an extra 1/2 cup banana, which worked perfect. I also took another reviewer's suggestion and subbed out half the oil with applesauce. I took this to a meeting this morning and it got wonderful reviews! Served it with Cinnamon Honey Butter. Thanks, loof, for the excellent recipe! Made for Zaar Stars.

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Don't know where my head was but I though I had already reviewed this wonderful recipe...well here goes! My favorite thing about this bread was that it was not as heavy as I though it was going to be. Things I make with whole wheat seem that way to me. I made two loaves, cutting my oil in half and replacing it with applesauce. The only thing different was to replace the pumpkin spice with Chinese Five Spice Blend. I interchange them in many recipes. Will be making this again!

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This was very good! I cut the recipe in half to make only one loaf and used two eggs, rather than one and a half! I also changed the sugar. I used 1/2 cup brown sugar and 1/4 cup white,so I cut the amount down by 1/4. For the nuts I used Macadamia. Thanks for sharing, loof!

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We loved this dense, moist quick bread! It wasn't overly sweet like so many other quick breads, and it contains some healthy ingredients like zucchini, carrots, bananas and whole wheat flour. I made it even healthier by replacing half of the oil with applesauce. I doubled the cinnamon and used toasted walnuts. I served this with honey butter, and two of us almost polished off one loaf in one sitting...yum! Thank you for sharing this wonderful recipe!
**Made for Australian/ New Zealand Recipe Swap #73**

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Absolutely delicious! So glad that this recipe made two loaves as it will make a great breakfast bread with our coffee and there is enough to share with my wonderful neighbor. I like that the bread is not overly sweet and it is nice and moist. Made as directed; although, I might try substituting applesauce for some of the oil next time. This delicious bread recipe is going into my Best of 2013 cookbook. Made for PRMR, January, 2013.

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I went looking for a good zucchini spice bread. The spices are not overpowering and the flavor and texture were great!! I frequently use mostly whole wheat or all whole wheat in my recipes so I was very interested in trying this one. YEP!! It%u2019s a keeper!! Wonderful! I am sending a loaf to my son in the Air Force.

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Very nice moist and full of flavor bread. I made 1 large loaf bake it 1h20min. It taste even better next day! Enjoyed it just like that with cup of cofe :) Thank you for a great recipe!

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This bread is awesome! It is soft and moist, yet sturdy enough to carry toppings. The taste is fruity sweet and super yummy! I made half the recipe in muffin tins using only 1 tbs of sugar and applesauce for the oil to make this a bit lighter and it worked out fantastically. YUM!
THANK YOU SO MUCh for sharing such a keeper with us, loof!
Made and reviewed for the Aussie/NZ Recipe Swap December 2011.

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What a wonderful bread ! Awesome texture and to think that I am getting some veggies that taste soooooo good ! Kids will gobble this up as well as adults....will make this again and freeze some if I can hide it long enough from hubby ! Thanks for a great keeper !

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Lip-smacking good!! This yummy bread had a nice crisp crust with sweet delicious perfectly cooked bread nestle with in it. We loved everything about this yummy bread including that nice combo of veggies, fruit and nuts. I made two minor changes in that I used eggbeaters and Splenda for baking. Thanks for the yummy post.

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What a lovely bread! The zucchini, carrot, and banana go so nicely together. I cut the recipe in half to make a single loaf and used two small eggs and only 3/4 cup sugar. I pulled mine at 50 minutes after checking twice and it was just perfect and sooo moist. This was a real hit, thank you loof! [Made for the I Recommend Tag]

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Great way to use up all the odds and ends in the crisper. Thanks for sharing, it was very good, loaves didn't last long!

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This needs more than 5 stars. It was quick to do and lovely to eat. I doubled my banana and carrot as I had no zucchini with a marvellous result. I made 2 small and very pretty golden loaves.

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We really enjoyed the combo of flavors from the vegetables & fruit & nuts that went into this bread, & I found it a nice addition to the other breads that I usually make during the end-of-the-year holiday season! I set out one loaf, along with some honey butter, for one of the monthly groups that I host & it was gone in no time, while half a dozen people asked for the recipe as well! A keeper recipe, for sure! [Made & reviewed in Zaar Stars recipe tag]

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I love this bread. I am actually pulling it up right now to print per my friends request. I used gingerbread spice because i have no pumpkin pie spice. Thank you!

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Yummy bread. I was surprised how well it rose. Thanks Loof!

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This is my mother's recipe ... she created it in 1974 and won an award for it in the fort collins, colorado newspaper. Thank you for publishing it ... credit goes to hattie whitrock for this recipe! Way to go mom!

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WONDERFUL! Soft, Moist, Mild and Delicious. I made this as directed but baked it in a bundt pan which still took 55 minutes. Hubby and I are enjoying snacking on this plain and I'll enjoy it for breakfast and lunch with some fruit salad tomorrow. Yum! Made for the Zaar Stars tag game.

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What a great bread ... very moist and light as well. I made a few changes. I used 1/2 cup oil, 1/2 cup applesauce, a bit more shredded carrot and zucchini. I also used 1 cup vanilla sugar and 3/4 cup agave nectar. I sprinkle one loaf with cinnamon and sugar - great. This was a great breakfast loaf that was not too sweet. Thanks for a recipe I will make again and again.

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Favorites of 2008 Tag: OMG - this bread is out of this world!! I love being able to sneak in veggies without my daughter knowing!!

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