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This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.
This zucchini bread recipe is perfectly moist and flavorful. Plus, it?s a deliciously simple way to use up excess zucchini! What?s not to love??
How to Make Zucchini Bread
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Zucchini Bread Ingredients
These are the budget-friendly ingredients you?ll need to make homemade zucchini bread:?
- Flour: This traditional zucchini bread recipe starts with all-purpose flour, which creates structure in the batter.
- Salt: A teaspoon of salt enhances the overall flavor, but it won?t make the zucchini bread taste salty.
- Leaveners: Baking powder and baking soda act as leaveners, which means they help the zucchini bread rise.
- Cinnamon: Ground cinnamon lends warmth and depth of flavor.
- Eggs: Three whole eggs add moisture and help bind the batter together.
- Oil: A neutral oil, such as vegetable oil, adds even more moisture.
- Sugar: White sugar sweetens things up. Some reviewers say they prefer to use a blend of white and brown sugars.
- Vanilla: Vanilla extract enhances the overall flavor of the zucchini bread. Use store-bought or homemade vanilla extract.
- Zucchini: You?ll need two cups of freshly grated zucchini.
- Nuts: This recipe calls for walnuts, but you can use pecans (or the nuts of your choice) if you wish.
How Do You Make Zucchini Bread?
Here?s a brief overview of what you can expect when you make this old-fashioned zucchini bread recipe:?
- Sift the dry ingredients together.
- Beat the wet ingredients together.?
- Beat the dry mixture into the wet mixture.?
- Stir in the grated zucchini and nuts.?
- Pour the batter into the prepared pans.?
- Bake until a toothpick comes out clean.?
How to Store Zucchini Bread
Store freshly made zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.
Can You Freeze Zucchini Bread?
To freeze zucchini bread, wrap the cooled loaves in a layer of storage wrap. Then wrap them in a layer of aluminum foil. Freeze for up to three months.?
Cookdap Community Tips and Praise
?I?ve made this recipe several times and it?s always a crowd pleaser,? says Amanda Newton. ?I?ve made it with almond flour and Stevia to make it keto-friendly too!?
?It was so moist and wonderful,? according to one Cookdap community member. ?Use the juice from the zucchini. I added chocolate chips and it went together so wonderfully.?
"My family and I love this recipe,? says another community member. ?I use my zucchini out of the garden, which allows me plenty to make and freeze and just take it out of the freezer and let it thaw. Perfect fall and winter snack!!?
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
Step 2
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Step 3
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat2g | 9% |
| Cholesterol23mg | 8% |
| Sodium180mg | 8% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber1g | 4% |
| Total Sugars19g | |
| Protein3g | |
| Vitamin C2mg | 9% |
| Calcium26mg | 2% |
| Iron1mg | 6% |
| Potassium74mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This bread ROCKS. Tasty and simple.
I tried adding brown sugar instead of white, and it was a bad idea. But adding raisins gave it an even better flava.
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I couldn’t believe this was zucchini. Took a loaf to work and had to share the recipe.
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I couldn’t believe this was zucchini. Took a loaf to work and had to share the recipe.
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This is a fabulous recipe…… moist and easy to make. Also, no running to the store to get any crazy ingredients. Just a simple and delicious recipe.
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This is a fabulous recipe…… moist and easy to make. Also, no running to the store to get any crazy ingredients. Just a simple and delicious recipe.
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My grandma gave me her zucchini bread recipe years ago, and it’s the only one I’ve ever used, but somehow it’s come up missing recently. I looked everywhere for a recipe that was as close to hers as possible, and this is it. Nobody knew it wasn’t the same one I’d always used, it’s that good!!
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This was a great recipe for all the zucchini that keeps popping out of the garden! I even made a batch and added drained, crushed pineapple to it! I prefer to use 3 slightly smaller bread pans for the recipe. So easy that I’ve decided to freeze my shredded zucchini in premeasured quantities for next time!
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This was a great recipe for all the zucchini that keeps popping out of the garden! I even made a batch and added drained, crushed pineapple to it! I prefer to use 3 slightly smaller bread pans for the recipe. So easy that I’ve decided to freeze my shredded zucchini in premeasured quantities for next time!
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Lost my old zucchini bread recipe and I’m glad. This one is lighter and more moist than the old one. I added an extra cup of grated zucchini and 3/4 cup of plumped golden raisins. Absolutely delicious.
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The best zucchini bread recipe…I use pecans instead of walnuts, and have gotten many compliments.
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very good, but didn’t rise as much as I’d expected (I might also need to work on my flour sifting)
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This recipe is really good. I added raisins (soaked) to mine and took out the nuts. I cooked them like muffins for about 25 minutes until the edges started turning a bit brown. they were really yummy..kids loved them too
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It’s the best zucchini bread I’ve ever tastsed. My boys love it. It is very easy to make. I recommend it to everyone.
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Wonderfully moist and tasty – a family favorite.
Just make sure to peel the zucchini if you plan to serve it to kids. -
Delicious!!! I use 1/2 whole wheat flour and 1/2 all purpose flour, and I add an extra cup of zucchini and 1 cup raisins and cook for 1 hr 20 min. It’s very addictive!
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Delicious!!! I use 1/2 whole wheat flour and 1/2 all purpose flour, and I add an extra cup of zucchini and 1 cup raisins and cook for 1 hr 20 min. It’s very addictive!
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What a moist, delicious treat!!! Everyone loved it and it was so easy to make.
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Simple, easy, and delicious! I added a little nutmeg for extra spice.
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Simple, easy, and delicious! I added a little nutmeg for extra spice.
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This recipe was soooooooooooo good.
Definately my favorite -
This recipe was soooooooooooo good.
Definately my favorite -
This is a great recipe for sneaking veggies into picky toddlers- The rest of my family enjoyed it too!
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This was very yummy. My kids even like it. We added 1 teaspoon of nutmeg to this recipe. We will definitely make this often
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Wow!!! Thanks For Sharing!!!! I have already made it three times this week
for Friends and Family and Freezer!! -
Great recipe. My kids don’t like nuts so we used raisins instead.
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Great recipe; really, really moist and easy
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I LOVE this recipe! Delicious, easy, my new favorite!
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Delicious!! This is the only recipe I’ll use from now on. Try it.
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Delicious!! This is the only recipe I’ll use from now on. Try it.
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I cut the sugar and the oil in 1/2 and added 1/2 cup of applesauce–yummy! great recipe–next time I might add choc chips too
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This was a big hit with my family. I omitted the walnuts and sprinkled sesame seeds on top.
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This was a big hit with my family. I omitted the walnuts and sprinkled sesame seeds on top.
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very delicious! I added some nutmeg.
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very delicious! I added some nutmeg.
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This Recipe is INCREDIBLE!! I spent the weekend making this bread with different variations like chocolate chip/pecan and raisin/walnut – each loaf was FANTASTIC!! I freeze it for e-z school morning b.fast! My husband actually likes it plain (no nuts or additions) best! Thanks for a GREAT recipe!!
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This Recipe is INCREDIBLE!! I spent the weekend making this bread with different variations like chocolate chip/pecan and raisin/walnut – each loaf was FANTASTIC!! I freeze it for e-z school morning b.fast! My husband actually likes it plain (no nuts or additions) best! Thanks for a GREAT recipe!!
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This had really good flavor and texture, but I couldn’t seem to get it done. I baked it on 325 for and hour and 15 minutes and it was still doughy. I will make it again, but will increase the oven temp to 350.
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This had really good flavor and texture, but I couldn’t seem to get it done. I baked it on 325 for and hour and 15 minutes and it was still doughy. I will make it again, but will increase the oven temp to 350.
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Made two big beautiful loafs. I added raisins. When I asked my husband how he liked it – he said I don’t think you could improve on this recipe.
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I was told to quit my day job when I took this to work.
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I was told to quit my day job when I took this to work.
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I made this recipe last night and took it to work, everyone loved it. It is so moist and really is delicious. I did change the amount of sugar to 2 cups and I baked it at 350 degrees and it was great. Thanks again for another great recipe. Joyln Ballog
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I made this recipe last night and took it to work, everyone loved it. It is so moist and really is delicious. I did change the amount of sugar to 2 cups and I baked it at 350 degrees and it was great. Thanks again for another great recipe. Joyln Ballog
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I love this recipe!! I made two loaves to take on a boat trip. I froze them and when thawed……….very moist and delish!!
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This recipe is so delicious! Everyone loved it so much I ended up making this zucchini bread 4 nights in a row!
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This was the best zucchini bread I’ve ever had. I had to cook for the maximnum time, and added a tsp. of nutmeg. Kids love this!!!!!!!!!!!
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So good! I used this for my first time baking zucchini bread, and not only was the recipe easy to use, but it came out wonderfully! I shared it with my sister and some coworkers, and they all thought the same!
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So good! I used this for my first time baking zucchini bread, and not only was the recipe easy to use, but it came out wonderfully! I shared it with my sister and some coworkers, and they all thought the same!
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This was a very easy recipe. Everyone loved it! Mine turned out perfect! This was the 1st time I had made Zucchini bread,but not the last.
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I made this for my cousin’s engagement party. It was a BIG hit. I took some advice from other reviewers and added a dash of nutmeg to the batter. Excellent Recipe!!
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This recipe tasts just as good as the zucchini bread ma used to bake!
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This recipe tasts just as good as the zucchini bread ma used to bake!
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This recipe wowed my friends at a potluck–they loved it!
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This recipe wowed my friends at a potluck–they loved it!
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I lost my grandmother’s recipe for zucchini bread. When I found this one I was so excited because it is very similar to hers. Thank you!!!
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This is one fantastic recipe! I couldn’t find my Mom’s recipe and my garden zucchini were growing fast. I decided to try this recipe because it looked very similiar and I figured I couldn’t go wrong with V. Monte’s Moms’ recipe. I took the bread to work and it was gone within the hour! I’ve been teaching my daughter how to cook and bake and she did very well with this one. She is 13yrs old. Its quick, easy and tastes great!
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This is one fantastic recipe! I couldn’t find my Mom’s recipe and my garden zucchini were growing fast. I decided to try this recipe because it looked very similiar and I figured I couldn’t go wrong with V. Monte’s Moms’ recipe. I took the bread to work and it was gone within the hour! I’ve been teaching my daughter how to cook and bake and she did very well with this one. She is 13yrs old. Its quick, easy and tastes great!
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This is the best zucchini bread I ever tasted. My family gobbled it down. Yummy!!!!
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This was the BEST! Easy, moist and a hit with the family. I sprinkled sugar over the top before baking for an extra crunch.
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I had a large zucchini so I doubled the recipe. I used 1 1/2 C oil and 3 1/2 C sugar. I though the result was good, but not fantastic. Next time, I will try the chocolate zucchini bread versions.
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My husband hates Zucchini, I mean HATES zucchini. He loved this bread.
I also reduced the sugar by replacing 1/2 with splenda, still a big hit!
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My husband hates Zucchini, I mean HATES zucchini. He loved this bread.
I also reduced the sugar by replacing 1/2 with splenda, still a big hit!
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Never have I had a more moist zucchini bread. A bit on the sweeet side, so my next batch I will reduce the sugar by a half cup. It did take 65 minutes to bake, but all ovens are different. I just started with 55 minutes and checked it every five minutes till my tooth pick came out clean.
Everyone loves this recipe. I have passed it along to my friends and family. Thanks!!
Mary Ellen Reese -
This bread is EXCELLENT. So yummy, so easy to make (I just throw all the ingredients together and stir a bit). We were serving this bread to homeless people and they kept saying, “Zucchini bread? No thanks!” Then we called it “Cinnamon Spice Cake” and everyone LOVED it. What a great recipe!
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This bread is EXCELLENT. So yummy, so easy to make (I just throw all the ingredients together and stir a bit). We were serving this bread to homeless people and they kept saying, “Zucchini bread? No thanks!” Then we called it “Cinnamon Spice Cake” and everyone LOVED it. What a great recipe!
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It must have been me, seeing how this recipe got great reviews, but I scaled this recipe down to 6, to make muffins, and it didn’t make a batter but a dough, and it only made four. The oil seemed to be too much (1/4 cup when you quarter the recipe.) But it is the same as other zucchinni bread recipes. Before i put them in the oven, I re-read the recipe many, many times, and I did everything exactly right. When the muffins were done, the taste was okay, but they were like pure oil. It has to be my fault, seeing all the five star ratings it got. But I know I didn’t do anything wrong…I guess it just doesn’t scale well (so, let that be warning….don’t do it!)
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Very moist and very good!
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Very moist and very good!
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This was my first time baking Zucchini bread, and it was just delicious! I didn’t quite prepare it in “25 minutes”, but once all said and done, this recipe is a must try!
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I made this recipe and gave a mini-loaf to each of my family members for Christmas. It was a hit and everybody loved it!
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Very moist and delisious. I do fine I have to peel the zucchini or my kids won’t eat it. Christine
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Great Recipe!! This tasted exactly like my Grandma’s recipe only she adds about 100x’s more cinnamon so hers is very brown. Loved it Thanx!!
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This recipe was really good. At first I thought the dough was real thick but once you add the zucchini to it the batter thins out. I didn’t make bread I made muffins instead and baking time was cut to just under 20 minutes. My 2 year old loves them, probably because she is unaware it the dreaded “vegatable”. Any way thanks the recipes great.
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This recipe was really good. At first I thought the dough was real thick but once you add the zucchini to it the batter thins out. I didn’t make bread I made muffins instead and baking time was cut to just under 20 minutes. My 2 year old loves them, probably because she is unaware it the dreaded “vegatable”. Any way thanks the recipes great.
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Delicious! For a healthier version I used egg substitute, half white and half whole wheat flour, half oil and half plain yogurt, and 1/4 cup less sugar. Very yummy as muffins, too.
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Delicious! For a healthier version I used egg substitute, half white and half whole wheat flour, half oil and half plain yogurt, and 1/4 cup less sugar. Very yummy as muffins, too.
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This is a fantastic recipe. I first used it last year. Everyone always wants the recipe. Whenever I make this bread, everyone comes running.
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This is a fantastic recipe. I first used it last year. Everyone always wants the recipe. Whenever I make this bread, everyone comes running.
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This bread is delicious! I cut the recipe in half to yield one loaf, and I also modified it to be more healthy. I decreased the flour by 1/4 c., added 1 c. All-Bran Extra Fiber cereal, reduced the sugar by 1/4 c., used egg substitue instead of eggs and used 1/4 c. oil + 1/4 c. non-fat plain yogurt–instead of the full oil amount. It turned out great!
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The best zucchini bread ever! My very picky 4 year old actually requests this bread and loves to help make it. I have made it a little healthier by substituting 1 cup of the flour with whole wheat and used egg substitute and it turned out just as moist and delicious.
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The best zucchini bread ever! My very picky 4 year old actually requests this bread and loves to help make it. I have made it a little healthier by substituting 1 cup of the flour with whole wheat and used egg substitute and it turned out just as moist and delicious.
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My family is addicted to this bread. I added golden raisins and it’s always a hit with everyone.
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My family is addicted to this bread. I added golden raisins and it’s always a hit with everyone.
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Amazing recipe. Comes out with a wonderful, crunchy crust. I had to adjust for high altitude baking and it still came out great. Even my kids inhale it!
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Amazing recipe. Comes out with a wonderful, crunchy crust. I had to adjust for high altitude baking and it still came out great. Even my kids inhale it!
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This was a very good recipe,very simple, but even with the addition of nutmeg and raisins, I felt something was missing. Don’t get me wrong, I would definately make it again!!!
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This was a very good recipe,very simple, but even with the addition of nutmeg and raisins, I felt something was missing. Don’t get me wrong, I would definately make it again!!!
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Just like I remembered growing up! I thought the bread was very moist and flavorful. My husband turned his nose up at the thought of zucchini in the form of bread until he tasted it. Now he likes it. I will definitely make again.
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This is a delicious zucchini bread recipe. Thanks. I substituted 1/2 of the oil w/ plain yogurt and used 1 real egg and 1/2 C egg substitute to make it a bit lower fat, and it was incredible. My mother-in-law and my chef friend both loved it. That says a lot.
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This is a delicious zucchini bread recipe. Thanks. I substituted 1/2 of the oil w/ plain yogurt and used 1 real egg and 1/2 C egg substitute to make it a bit lower fat, and it was incredible. My mother-in-law and my chef friend both loved it. That says a lot.
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This turned out pretty good. I also substituted 1 cup whole wheat flour for one of the cups of flour (like someone else did) and also used applesauce in place of half of the oil. My 1.5 year old loved it! Great way to get veggies into kids!
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This turned out pretty good. I also substituted 1 cup whole wheat flour for one of the cups of flour (like someone else did) and also used applesauce in place of half of the oil. My 1.5 year old loved it! Great way to get veggies into kids!
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Delicious, moist, would make again!!!
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Delicious, moist, would make again!!!
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I don’t cook… I mean I really do not cook. But dh brought home two of the world’s biggest zucchini from a coworkers garden, and I had to do *something* with them. This bread turned out to be a BIG hit! We kept one loaf for us (it was gone by the next morning) and gave the other to our new neighbors. If *I* can make it, *anyone* can!
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I halved the recipe and made muffins in 20 minutes. It got rave reviews all around at work. I substituted vanilla yogurt for half of the oil.
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I halved the recipe and made muffins in 20 minutes. It got rave reviews all around at work. I substituted vanilla yogurt for half of the oil.
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A bit thicker batter than I expected, but it makes a yummy bread (and yummy muffins). 🙂 I omitted the nuts (allergic) and just used cooking spray instead of greasing and flouring the pans. They came out easily.
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A bit thicker batter than I expected, but it makes a yummy bread (and yummy muffins). 🙂 I omitted the nuts (allergic) and just used cooking spray instead of greasing and flouring the pans. They came out easily.
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Delicious and easy to make.
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Delicious and easy to make.
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Thanks for a great addition for my cookbook recipes! This is an excellent way to get my kids to eat zucchini! The bread turns out so moist, there never is leftovers! Grab a glass of milk and ENJOY!
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Thanks for a great addition for my cookbook recipes! This is an excellent way to get my kids to eat zucchini! The bread turns out so moist, there never is leftovers! Grab a glass of milk and ENJOY!
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This was very moist & yummy too. I tried them in muffin tins and my 11 year old son fed all of the nieghborhood boys with them! I doubled it and then cut the oil to 1 1/2 cups. Delish! Thanks V.
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This was very moist & yummy too. I tried them in muffin tins and my 11 year old son fed all of the nieghborhood boys with them! I doubled it and then cut the oil to 1 1/2 cups. Delish! Thanks V.
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Easy recipe which received MANY compliments. Very tasty!!
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OMG, this zucchini bread is sooooo good, and i luv the taste of the walnuts in it (though, i do love walnuts in any recipe)! It’s sooooo easy too, which is great! I only made half the recipe, and i regret it now, especially since the loaf i made is almost gone (and i just made it three hours ago!) Thanx for this recipe, it definitely deserves five stars!
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OMG, this zucchini bread is sooooo good, and i luv the taste of the walnuts in it (though, i do love walnuts in any recipe)! It’s sooooo easy too, which is great! I only made half the recipe, and i regret it now, especially since the loaf i made is almost gone (and i just made it three hours ago!) Thanx for this recipe, it definitely deserves five stars!
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I doubled the recipe and froze the extra. Don’t need to worry about freezer burn because they won’t be in there long. This recipe turns out very moist and delicious. Perfect as a snack with a cup of coffee.
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I doubled the recipe and froze the extra. Don’t need to worry about freezer burn because they won’t be in there long. This recipe turns out very moist and delicious. Perfect as a snack with a cup of coffee.
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Really, really good! I’ve made it twice this week. Many compliments. Thanks!
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MMMMMM! Best zucchini bread I’ve ever tasted! I’ve already made it twice in two days. I gave a loaf to my brother and he loved it. This bread was sooo moist and delicious…I couldn’t stop eating it.
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MMMMMM! Best zucchini bread I’ve ever tasted! I’ve already made it twice in two days. I gave a loaf to my brother and he loved it. This bread was sooo moist and delicious…I couldn’t stop eating it.
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My first try at baking anything, and it came out great! One loaf gone in 24 hrs, and gave the other to a friend…haven’t heard their review yet, but sure it’ll be good. Next time, I’ll try adding a little Nutmeg, cup of raisins, and cooking at 350. Not that it needs any improving, just personal preference. Thanks for a great recipe !!
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I omitted the walnuts and the bread still turned out nicely. A good recipe for using up zucchini. I don’t like using this much oil in a recipe, however, so I used 3/4 of a cup instead of 1 cup.
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This is the best base for a zucchini bread I’ve ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1/2 cup oil and 1/2 applesauce. I took this to a church dinner and one little girl ate 5 pieces and another ate 6.
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This is the best base for a zucchini bread I’ve ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1/2 cup oil and 1/2 applesauce. I took this to a church dinner and one little girl ate 5 pieces and another ate 6.
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Everyone loved this bread! I omitted the nuts, but besides that, I followed the recipe exactly and loved the results. Definitely a keeper!
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Everyone loved this bread! I omitted the nuts, but besides that, I followed the recipe exactly and loved the results. Definitely a keeper!
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I lost my original zucchini bread recipe so I was looking for something similar. This recipe was it! But I added an 8 oz. can of crushed pineapple and some cut up maraschino cherries. This recipe turned out better than my original recipe and to top it off I got three loaves of bread out of it. Everyone loved this one, even my super picky kids.
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I lost my original zucchini bread recipe so I was looking for something similar. This recipe was it! But I added an 8 oz. can of crushed pineapple and some cut up maraschino cherries. This recipe turned out better than my original recipe and to top it off I got three loaves of bread out of it. Everyone loved this one, even my super picky kids.
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I thought this recipe was ok. I am still searching for the perfect zucchini bread recipe…
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I thought this recipe was ok. I am still searching for the perfect zucchini bread recipe…
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This is the third zucchini bread recipe I have tried this summer. So far it is the best. Added raisins. A keeper for sure.
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I’ve made this bread twice; once as directed, and a second time with applesauce in place of 2/3 of the oil, and egg substitute for part of the eggs called for. It was very moist the first time, a little more spongy the second, but after the low-fat bread sat for a day, it was more moist. Very Delicious!!!
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Very good. I’ve never made zucchini bread before and rarely bake but this could change all that. I might try a lower-fat version next time by substituting apple sauce for much of the oil. That still doesn’t solve the immense sugar and flour problem, but as a treat every once in a while it’s ok…
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Very good. I’ve never made zucchini bread before and rarely bake but this could change all that. I might try a lower-fat version next time by substituting apple sauce for much of the oil. That still doesn’t solve the immense sugar and flour problem, but as a treat every once in a while it’s ok…
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“Excellent bread, my boyfriend raved about it.
Extremly moist and delicious. Once you make it
-endless possibilities on variations.mmmmmmmmmmm
mmmm good. -
Absolutely the best. This recipe, by far, is the best zucchini bread recipe I have ever tried. The loaves came out “perfect”. Wonderfully moist and the texture was perfect and even. I wouldn’t change a thing.
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Absolutely the best. This recipe, by far, is the best zucchini bread recipe I have ever tried. The loaves came out “perfect”. Wonderfully moist and the texture was perfect and even. I wouldn’t change a thing.
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This is easy & is the best!!!
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This was a big hit ! Friends were even asking for the recipe. Make sure the pans are prepared very well though it can stick to them.
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This was a big hit ! Friends were even asking for the recipe. Make sure the pans are prepared very well though it can stick to them.
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This is a very yummy loaf! When I make a new recipe I make lots so all my friends and relatives can tell me what they think. Great reviews!
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This is a very yummy loaf! When I make a new recipe I make lots so all my friends and relatives can tell me what they think. Great reviews!
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This was excellent. A great use for those large zucchinis from the garden. My husband won’t let me give any of this away.
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This was excellent. A great use for those large zucchinis from the garden. My husband won’t let me give any of this away.
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I made this in a cake pan because my oven always burns breads in bread pans it’s SO old. This turned out well. Just like cake. My family loved it.
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This is by far the best loaf I’ve ever tried. I’ve never cooked with zucchini before so I was a little unsure, but this turned out so amazing. I’m LOVED at the office today because of this loaf!!! Thank you for this wonderful recipe.
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This is by far the best loaf I’ve ever tried. I’ve never cooked with zucchini before so I was a little unsure, but this turned out so amazing. I’m LOVED at the office today because of this loaf!!! Thank you for this wonderful recipe.
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Simply wonderful…
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This was easy,quick,delicious and great for school snacks. My picky eaters gobbled them up.
Thanks for the recipe. -
This was easy,quick,delicious and great for school snacks. My picky eaters gobbled them up.
Thanks for the recipe. -
Changed recipe slightly – used 2 cups sugar, 1/2 cup oil and 1/2 cup applesauce. Bread was moist and not too sweet. One of the best zucchini breads I’ve made.
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Changed recipe slightly – used 2 cups sugar, 1/2 cup oil and 1/2 cup applesauce. Bread was moist and not too sweet. One of the best zucchini breads I’ve made.
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My mom came to visit last Sunday and brought me a huge zucchini from her garden and I had no idea what to do with it. So I checked out this website and decided to make this bread. This recipe is really good and easy! I cut the oil down to 3/4 cup. I also made one loaf of bread and about 8 really big muffins! I will make this again soon.
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My mom came to visit last Sunday and brought me a huge zucchini from her garden and I had no idea what to do with it. So I checked out this website and decided to make this bread. This recipe is really good and easy! I cut the oil down to 3/4 cup. I also made one loaf of bread and about 8 really big muffins! I will make this again soon.
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The bread turned out very well, but before you add the zucchini, it forms into a dough. From voice of experience, do NOT use a hand-mixer for this recipe. As i’m not fond of walnuts, i replaced them with pecans, which gfave it a sweeter taste. This is definately one of the better recipes i’ve found for zucchini bread.
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The bread turned out very well, but before you add the zucchini, it forms into a dough. From voice of experience, do NOT use a hand-mixer for this recipe. As i’m not fond of walnuts, i replaced them with pecans, which gfave it a sweeter taste. This is definately one of the better recipes i’ve found for zucchini bread.
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Having read all the reviews decided to make this and added a drained cup of crushed pinapple. When I tested the bread after the maximum baking time the tester came out clean from several places. After the loafs cooled completely sliced one but the texture looked still on the raw side. Put it back into the oven for another 15 minutes but still doesnt have a cooked crumb. What did I do wrong??? Appreciate any help before I try to make it again! Thanks!
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Excellent! I took this bread to my office, and everybody raved about it. I also was a bit concerned about the dough-like consistency of the batter, prior to adding the zucchini. It would have been easier to mix if the zucchini was stirred in before adding the dry ingredients. It turned out great, though.
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Excellent! I took this bread to my office, and everybody raved about it. I also was a bit concerned about the dough-like consistency of the batter, prior to adding the zucchini. It would have been easier to mix if the zucchini was stirred in before adding the dry ingredients. It turned out great, though.
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This is a great zucchini bread! I was so amazed. I used reduced the sugar slightly and used a combination of brown sugar and white sugar (1 cup each) and it turned out great. Another suggestion is to toss the grated zucchini in the dry mixture, before combining with the wet ingredients, to make the whole thing easier to mix.
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