Zucchini Bread recipe that lives up to the name, BEST EVER Zucchini Bread! Easy to make & you’ll love the blend of spices used. Read the reviews- it’s popular for a reason! It really is the perfect zucchini bread recipe.
Zucchini Bread is the perfect way to use up all that zucchini in the garden! My squash plants haven’t been as fruitful this year, but even so, I suddenly find myself with lots of zucchini! I don’t mind a bit. As a matter of fact, I look forward to it each year so that I can fill my freezer with loaves of this delicious zucchini bread.
So if you’ve been wondering just how to make zucchini bread from scratch, read on! I can’t remember where the original recipe came from, but I’ve changed it over the years. This produces the Best Ever Zucchini Bread. Try it- you’ll love it.
See more of our favorite Zucchini Recipes here!
How to make zucchini bread
Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined. Grate zucchini. Squeeze out excess water, if you can. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
New to making zucchini bread? Here are a few tips and tricks I’ve learned over the years:
How long does it take to bake zucchini bread?
A regular 8-9″ loaf pan of zucchini bread will bake in about 55-60 minutes. If you like using mini loaf pans, they take 35-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.
Do you have to peel zucchini to make zucchini bread?
No you do not have to peel zucchini before making zucchini bread. The peel on the outside of a zucchini is a lovely dark green and very tender. I just wash the zucchini, cut off the ends and then grate the entire vegetable. It’s very simple to do and I love seeing the tiny flecks of green in the bread after it’s baked.
Should I squeeze excess water out of my zucchini before making zucchini bread?
Yes, you should squeeze out excess water from grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it. that becomes quite clear after grating it, if you simply leave it to rest for 5-10 minutes, the water will begin accumulating in the bowl! I like to squeeze as much out as possible before making it into zucchini bread. Interestingly enough, each zucchini is a bit different when it comes to water content. I find zucchini straight from my garden has quite a bit more water in it than zucchini from the grocery store. Both work well in this recipe! I say use what you’ve got!
Can I use frozen grated zucchini to make zucchini bread?
Yes you can use frozen grated zucchini to make zucchini bread. Just defrost it, then squeeze out as much water as you can before mixing it in. Personally, I’m not a fan of how frozen zucchini tastes, so I like to bake several loaves of bread, then after cooling completely, I wrap them in plastic wrap and freeze them in a ziplock bag until we’re ready to eat it.
Did your zucchini bread sink in the middle?
Here’s how to help your zucchini bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.
How do you make Healthy Zucchini Bread?
It’s easy to make changes to a regular zucchini bread recipe to make it more healthy. If you’d like to make a few changes to my recipe to make a healthier version of zucchini bread, I’ve got great news- this recipe is incredibly versatile! I suggest leaving out the 1 cup of white sugar, replacing half or all of the oil with apple sauce and using half whole wheat flour in place of all-purpose. Then you’ll have a traditional healthy zucchini bread recipe!
Zucchini Bread recipe that lives up to the name, BEST EVER Zucchini Bread! Easy to make & you'll love the blend of spices used. Read the reviews- it's popular for a reason! It really is the perfect zucchini bread recipe.
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil you can substitute applesauce for 1/2 the oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini you can add a little more, I always do!
- 1 cup chopped walnuts
- Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
- Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
- Add dry ingredients to the creamed mixture and beat well.
- Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
Best Ever Zucchini Bread
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tsp nutmeg
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini (you can add a little more, I always do!)
- 1 cup chopped walnuts
- Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
- Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
- Add dry ingredients to the egg mixture and stir until combined.
- Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
- Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
Like this zucchini bread recipe? Try some of our other zucchini recipes here:
- Zucchini Sausage Soup
- Zucchini Cupcakes with Caramel Frosting
- Garden Zucchini Chowder
- Low Fat Zucchini Cookies
- Zucchini Spice Cake with Browned Butter Frosting
Have even more questions about zucchini bread? I’ve answered your most pressing questions here:
How many zucchini is in a cup?
I plan on 1 zucchini for each cup of grated zucchini needed in a recipe. Of course, this varies being as zucchini come in all sizes. Zucchini in the grocery store range from small to medium sized. When you grow your own zucchini it’s easy to grow them larger than normal! I once harvested a zucchini that yielded 10 cups of grated zucchini- and that was after I cut out the soft middle part with the seeds!
What to do with a big zucchini
You can use your large zucchini for most zucchini recipes, especially for zucchini bread! First wash the zucchini, then cut it into chucks. Cut out the middle portion of the zucchini as the seeds in big zucchinis are too big. They toughen up as the zucchini grows larger, so they change the consistency of zucchini bread. After you’ve removed the fleshy seed portion, just grate the zucchini and use it in our zucchini bread recipe!
Can zucchini bread be frozen?
I love freezing loaves of zucchini bread! How you prepare zucchini bread for freezing really depends on how long you intent to keep it frozen. If you just want to freeze it for a week or two, I’d wrap it in plastic wrap or foil and place the loaf in a large freezer ziplock bag. Most often, when I bake zucchini bread to freeze it, I’ll bake mini loaves so that they fit in the ziplock bag easier. If you want to freeze it for 2-6 months, I’d wrap it more securely, making sure it’s airtight and wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
Can zucchini bread be made with yellow squash?
Yes, you can make zucchini bread with yellow squash! You do need to scrape the seeds out since the seeds in yellow squash are much larger. Also, I find the skin to be more tough on yellow squash, so you can either peel the outside to remove the skin, or you can just grate it with a finer cheese grater.
Can zucchini bread be made into muffins?
Zucchini bread muffins are our favorite muffins! Simply use my recipe above, then spoon 3 tablespoons of batter into each greased or lined muffin cup. Bake for 18-20 minutes.
There are several benefits of making zucchini bread into muffins. First, I like that they cook faster! Where a full loaf of zucchini bread bakes for up to an hour, zucchini muffins bake for only 20 minutes, which is a fraction of the time. There’s no need to slice zucchini muffins either and of course, they’re very portable, so it’s easy to take them to a party or get-together. They’re also easy to freeze! I like to bake a batch of zucchini muffins and then freeze them just in a layer in a large ziplock freezer bag. I pull them out one or two at a time for breakfast. You can let them thaw on the countertop, or you can microwave them or toast them to heat them up. Yum!
How to make zucchini bread with chocolate chips:
Adding chocolate is always a good idea! If you’re baking just normal loaves of zucchini bread, my favorite way to add chocolate chips is to add a combination of regular sized chocolate chips and mini chocolate chips. I like to add 1/4 cup of each. You can also just add 1/2 cup of regular sized chocolate chips if you’d like. If you’re making mini zucchini bread loaves or zucchini muffins, I recommend using the combination of smaller and regular sized chocolate chips.
How do you make zucchini cake?
I adore a good loaf of zucchini bread, but you can also use this recipe to make a zucchini cake as well. It’s sweet as is, so a light dusting of powdered sugar on top is a wonderful touch, as opposed to traditional frosting. Simply fill a 9×13 pan half full of the batter and bake for 40-45 minutes.
Lisa Krenn says
I am wondering, do you take the seeds out of the zucchini first?
Jessica Williams says
Lisa- nope, I just grate the entire zucchini! :)
Lisa LeVanseler says
Yes,you take the seeds out if the zucchini is medium or large size smaller ones no.
Andrea says
Do you peel it?
Jessica says
I don’t!
t.v says
could I do it in a bundt cake pan?
Jessica says
I can’t see why not!!
Stella says
Just made this and it came out sooo sweet. Everything about it was great (mine cooked more on the 60 minute side) but boy was it sweet. I felt like all I could taste was brown sugar. I’ll try to cut the sugar down and hope it still stays moist.
Jessica says
I guess everyone has different tastes, huh?! Sorry you weren’t a fan- maybe reduce the sugar next time?
HIllary says
I used half of the sugar and it came out perfect. Just a touch of sweetness.
Jessica says
Glad it worked out well Hillary!
Kathyjo says
Hillary did you half both sugars or completely cut one out??
hillary ditullio says
I have done it both ways (I make this all the time now and freeze loaves) and both have turned out great.
Jacki says
It shouldn’t be any different than my banana bread recipe, I just replaced zucchini….it calls for just 1 cup of white sugar, but I only use 3/4 cup.
It’s the perfect amount of sweet.
Jessica says
Great idea Jacki!
Deb says
This recipe is awesome, my mother made it often when I was a child.
Jessica says
We love it too!!
diana says
oh my goodness this is so yummy and very moist. thank you for sharing !!!
Jessica says
You’re so welcome!
Geneva says
This recipe is insane. Everyone at my house looooved it. Instead of just grating the zucchini I grew, I pulsed it in my food processor a little after grating it but that’s the only change I made. It came out incredible. So soft and flavorful!
Jessica says
I’m so glad you like it- so funny, I’m actually baking a loaf right now! ;)
Jamie mckelvey says
In order to have a common ground with my teenage son we bake together! We just made this today from zuchinni in our garden…ill let you know how it turns out! The house smells great thou…looking forward to it…yum
Jessica says
I love that your teenage son enjoys baking!
Abby says
WOW… As I was sitting here staring at an 8 pound zucchini — yep an 8 pounder & 18 inches long !!
( from a neighbor ) wondering what on earth to do with that much… I came across 2 wonderful recipes, this Zucchini bread which looks & sounds amazing and your Zucchini Sausage Soup which again looks and sounds wonderful and I can’t wait to make each one of these !! Going to make several batches and put in the freezer.
Thanks so much for sharing your recipes…..
Jessica says
WOW- good luck with that gigantor of a zucchini! I’m a bit jealous– my garden has yet to give me even 1! Glad to hear you found some recipes that you’re excited to try! Be sure to search for “zucchini” on our site- we have lots more!
Susan says
Can I use zucchini that I grated and froze if I thaw if first?
Jessica says
Yes, I would just try and squeeze out as much moisture as possible!
Todd says
We love the smell of the fresh baked Zucchini bread in the winter. We measure out and freeze 2 cups of freshly grated Zucchini in individual bags. When we thaw it, we don’t drain the moisture because that is the moisture from the fresh zucchini. It comes out perfect.
Jamie mckelvey says
Since I found this recipe last week we have made 8 loaves and they don’t even last 24 hrs.. my family absolutely loved this bread…thankyou so much for such an awesome recipe
Natala Wegner says
I made this yesterday with fresh zucchini from a sweet neighbor’s garden. It was absolutely delicious. We delivered a fresh loaf back to the neighbor. Can’t wait to make it again.
Jessica says
I’m so glad you liked it! And super nice of you to share as well! ;)
Robert Schafer says
I had a recipe similar to this but lost it and can’t seem to find the same exact one but this one looks close I think the only thing that is different is it added some lemon zest which I used to leave out until one year I tried adding it in. Now that is the way I prefer to make it. What a difference it made.
Jessica says
I love adding lemon zest!! Here’s a recipe where we’ve worked it in ~ https://butterwithasideofbread.com/lemon-zucchini-muffins/
Lydia says
How much applesauce do you use in place of half of the oil ?
Jessica says
1/2 cup of each, applesauce & oil. :)
Julie says
Could you use sour cream instead a applesauce? I made banana bread and put sour cream in and it was so good and moist!
Jessica says
I’m not sure if that would work- let me know if you try it!
Ray says
I’ve tried it, and it turns out just fine. I used 1/2 cup, but I feel the recipe easily could’ve used more.
Jamey K says
Hands down THE BEST zucchin bread recipe. I have tried other recipes and ended up throwing it all out after spending all that time! I really like the dark, brown sugary texture, moistness and wholesomeness. Thank you for sharing your recipe!
Jessica says
You’re SO welcome Jamey! Such nice words- I really appreciate you telling me your thoughts!
Theone Starkey says
I made this recipe following the directions exactly. The batter was so dry I had to add an extra egg and 1/2 cup buttermilk..what’s up? The loaves are still baking so the outcome is undetermined.
Jessica says
So, sometimes zucchini is REALLY dry for whatever reason… I do hope it turned out OK though! It’s very versatile… sometimes my zucchini from the garden is extra wet or dry… it all seems to go ok though– the top of the loaf tends to look different when you have extra moisture, but otherwise they all taste great!
Steph says
Great Recipe! Do you have the nutritional information available?
Tracy says
I picked a zucchini out of my garden this morning that when grated was exactly 2 cups. I have my bread in the oven now and can’t wait for that time to beep!
Kathy Roden says
This is an excellent recipe. I just made my Zucchini bread, and I used ginger instead of nutmeg, pecans in place of walnuts and I loved it. I made 4 loaves.
Thank you so much
Kathy Roden
Jessica says
oooh ginger- I might have to try that! Glad you enjoyed it Kathy!
Tracy says
Oh it was delicious! Family of 4 approved!
Jessica says
Glad to hear it!!
JT Farms says
I just made four batches of this recipe and it tastes great. Same sweetness and texture of other quick bread recipes. I had my five and seven year-old helping, so they peeled the zucchini and ran a rotary hand chopper rather than grating them. I used a Bundt pan and bread pans, they all came out great. Thanks for sharing the recipe.
Jessica says
So glad you enjoyed it!!
Lucy murphy says
How long did you cook it in a bunny pan
Jessica says
Do you meant in a bundt pan? I’d cook it the same amount of time. :)
Diane says
I was wondering how long it lasts in a freezer and do you put it in anything special?
Jessica says
When I place baked loaves in the freezer with the intention of eating them within a month, I just put them in gallon size ziplock bags. If I plan to have them last longer than that, I wrap them individually in plastic wrap THEN put them in ziplock bags. Loaves of this bread don’t last long at our house!
Susan says
Just baked this bread and it is delicious! ! I will use less brown sugar next time as the bread is sweet. This recipe make 1 bread pan and 3 mini loaves. Thanks!!
Jessica says
The mini loaves are perfect for sharing! ;) Glad you enjoyed it Susan!
Helen says
This recipe is identical to mine, except mine just has 2 cups of granulated sugar. I’ll have to try it with a cup of each! I noticed at least one reviewer saying they had to add more liquid because theirs was dry. I just wanted to mention that usually, the zucchini will add the needed moisture. I have let my batter sit for a few minutes (after the zucchini is stirred in), then stirred it several more times, to coax more moisture out of the zucchini. If that’s not enough, just add milk 1 TBS. at a time to get it to the right consistency.
Jessica says
Yes, zucchini can be a little finicky with moisture- the ones from my garden tend to have a lot more water. It all works out though! Hope you like it Helen!
De Ann says
This was titled best zucchini bread ever, I was doubtful! This was the most amazing bread I’ve ever made, and I have a lot of zucchini bread recipes. I am so glad I found it and thank you. I loved that you added flax because I always do that!! I tweaked the recipe a little to fit our eating likes. I used one cup of wheat flour in place of one of the cups of white flour and reduced the white sugar. The bread bakes into a beautiful loaf and I have given several away (I love that it makes two!) I always top my breads with sugar crystals before baking and it gives it a professional look!! I am so happy to have this recipe, it is delicious!!! Thank you!
Jessica says
I’m sl glad to hear you enjoyed it DeAnn! Always nice to hear it passed the test. ;) Love topping it with coarse sugar too- such a great idea!
Beth says
Great recipe! This was the first time we have grown our own zucchini.
I was planning to freeze one loaf so your packaging advice was exactly what I needed!
Jessica says
So glad to hear you liked it!
Pedro says
Hi Jessica, have you ever try to make the recipe with whole wheat flour instead of all purpose flour?
Jessica says
Yes- but I haven’t used all wheat flour, I’ve just substituted half. It was delicious!
Amanda Keley says
Whew ! Glad you said that!! I was 1/2 cup shy and used whole wheat flour instead. Also, I didn’t know how much to put in the bead pans before baking…??
Jessica says
You fill the bread pans half full. :) Sorry- I updated with post with several answers to questions at the top!
Pat says
I love this recipe. I do put 1/2 cup chocolate chips and 1/2 cup chopped walnuts instead of all nuts.
Jessica says
Great ideas!
Jay says
After grating i put mine in a salad spinner to remove the moisture, i thought I’d lose a bunch through the slots but it worked great! I also always freshly grate the nutmeg, it makes a world of difference and whole nutmeg stores in the freezer for a long time. Baking the loaves now, thanks so much for the recipe, the whole house smells and reminds me of grandmas :-)
Jessica says
Great ideas!!
Ellen says
HOLY *&%$!!!! IT ABSOLUTELY IS THE BEST ZUCCHINI BREAD EVER!!!!
Jessica says
I love your enthusiasm!! So glad you enjoyed it!
Geri Brown says
Very good, excellent
Rose says
can this recipe be converted for diabetics because it sounds lovely but ooh the sugar
Jessica says
Hi Rose, I’m sorry, I’m not familiar with converting recipes to be diabetic friendly. :(
Jayne says
So my neighbour gave me 4 pretty big zucchinis and I have tried several recipes and they have turned out like bricks…but this one …BEST EVER! I loved it. It rose well. Moist and not too sweet. I doubled it and made 3 loaves due to the standard size of loaf pans in Europe. Turned out fab, baked for 55 mins at 175 C degrees. Can’t wait to give the cooled loaf to the neighbours as they looked at this American strange when I said I would make zucchini bread for them.
Jessica says
So glad you liked it Jayne!
Christina says
It’s in the oven now!! So excited. I’ll let you know! Moved and can’t find my bread pans. Using a bundt :)
Jessica says
Let me know how you like it Christina! It should make a pretty bundt!
Penny Sexton says
I’m going to try this but need to leave walnuts out. Nut allergy.
Mary says
How did it work without the nuts? Both of my grandchildren have nut allergies.
Ashley says
Currently making this. Should I squeeze the zucchini prior to adding it in or no?
Jessica says
Yes! I answered several questions above the recipe- you should squeeze out the water from the zucchini.
Lydia Corrado says
I made it using Splenda and Splenda Brown sugar blend and it was delicious! Friends who did not know what was in it loved it!!!!
Jessica says
So great to know! Thank you- and I’m so pleased to hear you and your friends enjoyed it!
Chris says
I’m not a newbie but when I try a new recipe I follow it exactly. I followed this recipe yo the letter. I even drained the zucchini really well and got a lot of water out! It smells great, batter was tasty. BUT it’s been in the oven for about 70 minutes now and it’s not baked in the center at all! Not sure what’s going on, but the temp in the recipe did seem low to me…I cranked it up to 350 and hoping that it comes out eventually…
Jessica says
HI Chris, Not sure what’s going on either! This isn’t something I’ve heard of with this recipe- do you know if your oven needs calibrating?
Britt Fioriti says
Same here! My batter was super dense and they are STILL baking after 75 minutes.
Jessica says
Did you let the batter sit a few minutes like I mentioned in the instructions? It allows the water from the zucchini to be released.
Art from My Table says
Zucchini Breead is one f my favorite things about gardening season! Its such a great way to get rid of the abundance of zucchini!
Michelle says
This is so good. Love the nutmeg – I used fresh grated. I also substituted 1/2 applesauce and 1/2 butter because I don’t like the flavor of vegetable oil. I didn’t pack the brown sugar (because it didn’t say packed) and thought it was just the right amount. Great recipe!
Jessica says
I love the nutmeg too Michelle! :)
Susan says
Do you wrap your loaves and store in your refrigerator until your ready to serve?
Jessica says
No, I just cover them with plastic wrap or store them in an airtight container. :)
Caroline says
This is crazy but I ACCIDENTALLY left out the vegetable oil and the result is still amazing! It’s still moist! I have another HUGE zucchini in the fridge so think I’ll try your soup (and hopefully not leave anything out)… but there’s another zucchini in the garden ready to go so I’ll def be making this recipe again soon. ill try to remember to use all the ingredients ????
Jessica says
HA!! Well I’m thrilled to hear it’s so versatile! Glad you enjoyed it!
Hadia says
Know this will definitely be on my to do list! Looks divine!
Angie says
I have this in the oven right now and can’t wait to try it. I noticed in your picture that the batter was not too far from the top of your pan. When I got the batter in my pans it just barely half way. Did I do something wrong? I still have to see how it turns out.
Jessica says
Maybe it’s the camera angle? You did it perfectly- the pans should be halfway full. :)
Kate says
Measuring the zucchini…. 2 cups before or after I squeeze the water out?
Jessica says
2 cups of zucchini AFTER you squeeze out the water. :)
Corinna says
I’ve always been interested in making zucchini bread, and never tried. Right now, I have a grain free, chocolate zucchini muffins in the oven for my gluten free friends. I would like to halve your recipe which can be easily done with all your ingredients except the eggs. Any suggestions?
Jessica says
I’d use 1 egg, then instead of adding 1 tsp baking powder, make it a rounded teaspoon. ;) Let me know how it goes!
Jocelyn (Grandbaby Cakes) says
This is wonderful!
Jessica says
Thanks Jocelyn!
Sherry Bellamy says
The original version of this excellent recipe was published by James Beard, in his “Beard on Bread” cookbook. It’s the first (and only) zucchini bread recipe I’ve ever used.
Jessica says
It’s similar, but I promise the combination of spices I use are better. ;) I hope you try mine out!
Mike says
I made it according to the recipe and it was absolutely fabulous! I substituted apple sauce for half the oil as indicated and I think that enhances the flavor. I would like to reduce the sugar so next time I’m going to try using agave syrup. I have tons of zucchini in my garden now, so this is a terrific way to use it up!
Jessica says
So glad you liked it Mike!
Padra says
I followed yours directions exactly and have just finished putting all the ingredients together and it is SO dry. I added an extra egg and almost 1 cup of almond milk and it’s still fairly dry. There’s No way it’s getting poured into the pans. Going to try and bake it anyway because I do want to waste all the ingredients. Really quite disappointed considering all the other great comments. I did see a couple of others also came out dry but not as dry as mine. :(
Melea says
Mine was also dry. I tried baking them anyways and they turned out a complete disaster :(. I had substituted coconut flour (gluten free), and I’m NOT a baker. Maybe the coconut flour soaked up more of the liquid than normal all purpose flour? So I’m going to try again tomorrow with normal flour, perhaps another egg, and more milk, as another person suggested.
Jessica says
Hi Melea! So when you try again tomorrow, mix the batter up and let it sit for about 5 minutes or so. Stir it a few times- the batter will look like pancake batter, but the moisture content will vary because each zucchini is a little different! I’ve never baked with coconut flour- I’m sorry it didn’t work out! :(
Cassandra Sample says
Also (for Melea) when using coconut flour instead of white flour you use dramatically less. Coconut flour can soak up 6-10 times more moisture than white flour! I am not surprised your batter was dry! Additionally it doesn’t perform in the same way since it does not have gluten so texture as well as flavor will be very different. Using coconut flour is certainly something that requires a lot of experimentation when converting a white flour recipe.
Jessica says
Thanks Cassandra!
Jinelle says
When it says squeeze the moisture out of zucchini. Does that mean like between paper towels? I’ve never used zucchini and am not sure how to do this? Thank you!
Jessica says
I use a colander or strainer- just place the grated zucchini in and gently press down, allowing the moisture to drain out.
Jinelle says
Also do you squeeze it out and then measure or measure first and then squeeze?
Jessica says
I usually measure AFTER I squeeze out the water… but if you use fresh zucchini, then I don’t usually have to squeeze the water out. :)
Padra says
Just an update to my first comment.
Although my batter came out really dry and i had to add an extra egg and almost a cup of almond milk and had to spoon the batter into the pans it still came out moist and the flavour is so good. I wasn’t optimistic but I was very pleasantly surprised.
Jessica says
Glad it all worked out Padra!
karen carter says
I put pineapple in mine
Jessica says
Great idea!
Marcie says
Excellent! Thanks for sharing! This is the only recipe I will ever use for zucchini bread!!!!
Jessica says
Sl glad you enjoyed it!
Kayla says
Perfect recipe and the bread didn’t last 2 days. I realized after I started that I only had 2 eggs, so used 2 eggs plus 1/4 cup of applesauce but other than that I did exactly as the recipe called for. Before adding the zucchini the batter was more like dough and I was a little worried. I stirred in the zucchini and let it set for a few minutes and it fixed the problem; the dough turned to batter no water needed. Thank you!
Jessica says
So glad you enjoyed it Kayla! And yes, letting the batter sit was exactly the thing to do!
Reesa says
Mine 2nd batch looke liked dough, so I added Applesauce and it made it the right consistency.
gclay says
Nice base recipe thank you, ♡♡♡ I added 1/2 cup hemp heart,and 1 cup pureed canned pear 1/2 the sugar with 1 stick butter
Marion says
Truly the best zucchini recipe out there! Made three adjustments. Added a pint of fresh blueberries and baked at 325 for 65 minutes. Did not add the nuts (we have an allergy at our house). Just yummy!
Jessica says
Oh my- blueberries are a GREAT idea! Yum! THanks Marion!
Ann says
it seems as though this recipe is pretty versatile however I was just curious should I be using dark brown sugar or light brown sugar or doesn’t it matter?
Jessica says
I normally use light brown sugar.
Reesa says
This recipe was awesome!! I made some and gave it to my family and they asked when I was making more! Lol!
Jessica says
So glad everyone enjoyed it!
Kamau says
Made this for the office with Zucchini from a colleagues garden. It turned out so well that those who did not get a piece came to my desk to complain!!! LOL. So, I will be making more of this in the near future it appears. Thank you very much. Love from Kenya
Janet Mahaffey says
Omg! After searching several websites and looking at about 60 different recipes for zucchini bread I came across yours. I’m actually getting ready to prep and bake as I’m typing this. It looks so amazing. Thank you for posting this and I will definitely let you know how it turned out!
Jessica says
I hope you like it Janet!!
Kaitlynn says
Our family absolutely loved this! It all vanished by morning. I was thinking about trying it again and adding carrots and possibly apples. Have you tried this? Do you think I should tweak something if I’m adding these ingredients? (Ps. We leave the nuts out.) THank you
Jessica says
I think replacing some of the zucchini with shaved carrots and tiny diced apples is a wonderful idea Kaitlynn!
Carla Hawks says
I think 350 is better. 325 not hot enough for my oven.
Jessica says
Everyone’s ovens are a bit different Carla! Adjust as you see fit. :)
Krista says
This recipe looks wonderful. I was wondering if I can substitute butter for the vegetable oil? Or will the butter make it dry?
Jessica says
I think butter is a fabulous substitution! :) Just make sure you grease the pan well!
Sarah says
Made this today and it’s amazing! Only made a couple changes per other reviews and I love it! Used 1 1/2 cups flour and 1 1/2 cups whole wheat flour; used 1/2 cup applesauce and 1/2 cup oil; also used 1/2 cup white sugar instead of 1 cup. Thanks for a great recipe!!
Kim says
Thank you so much for sharing this recipe. I found it by accident while searching for zucchini bread recipes. It is sweet, moist, and absolutely delicious. I especially like the sweetness. I have made six loaves already. One loaf doesn’t even last half of the day. My three boys love it! Of course, mom and dad do as well. I am sharing it with my mom tomorrow, and I am bringing her one of the loaves that I made and froze. I just printed your recipes for the zucchini lemon muffins and the chocolate chip zucchini cookies. I can’t wait to try them. This will be the only zucchini bread recipe that I will use from now on. Thanks again.
Jessica says
You’re very welcome Kim! Glad you and your family love it!
Dede Wilson says
I baked some today, and added a butter brown sugar strusel topping. Also made some of the batter into a small coffee cake. Crazy moist! May try it with bananas next time.
Jessica says
Great ideas!!
Bobbi says
So…I followed the recipe, exactly, but it’s nowhere near a batter…it’s a dough…i can hold the bowl upside down and it won’t come out…made a total of 6 cups of stuff…what happened?? I’ve double checked recipe…
Jessica says
I answered a bunch of questions like this above the recipe- zucchini varies greatly in water content. If you let the batter sit, it releases more water and becomes the consistency you’re used to. :)
Suzanne says
I’d like to use this recipe for muffins, Any idea for baking time for muffins?
Jessica says
Try baking them for 14-16 minutes at 350 degrees F as muffins!
SailorMars2 says
My boyfriend and I made this last night with a big zucchini from his garden, and it came out SO GOOD! :o
We used his food processor and ended up with a sort of zucchini “mush” instead of solid grated bits, but it worked out well because it was sort of a dry one anyway. We also used dark brown sugar rather than light, and the bread came out very moist and delicious. I love the spices as well. Half the loaf was already gone by this morning. :}
He has another monstrously huge zucchini to use up, so we’re most likely gonna make a bunch more!
Thanks for the great recipe.
Jessica says
You’re very welcome! Glad to hear it was a hit!
Tiffany Pawlowski says
Made this bread today. Loved all the spices together. Just delicious. Made 4 loaves to share with family. Thanks for sharing the recipe… Yum and eeeee.
Jessica says
So glad everyone loved it Tiffany!
Mack Peterson says
Hi, I am currently making you Zucchini bread and noticed you said i could substitute applesauce for half of the amount of the oil, does that mean just 1/2 cup of applesauce or 1/2 cup of both applesauce and oil?
Jessica says
You use half and half- so instead of 1 cup of oil, you’d use 1/2 cup of oil and 1/2 cup applesauce. Works well- I just did this yesterday myself!
Kenna says
I used a zucchini that had gotten too big in my neighbors garden, about 7.5 lbs. I grated the first quarter with the seeds in and failed, the seeds are too big. It went much better after I took them out. There was still a lot of water to drain even with out seeds. When all was said and done I ended up with 9 cups of grated zucchini so I will be up for a while baking tonight. ????
Jessica says
Oh my word- a 7.5 lb zucchini?! WOW!!! With zucchinis that big I like to grate the edges and toss the middle section, with the seeds. 9 cups– holy hannah, I hope you stocked up on flour and sugar. ;)
Bea says
Thank you! After many disappointing recipes this one delivers! I used pecans, and packed the brown sugar. Excellent results. I’ve pinned the recipe and even wrote it down on a recipe card, just in case!
Jessica says
So glad you liked it Bea!
Aimee says
Delicious recipe. Although I did change it a little bit.. only had one egg so I added extra apple sauce
Jessica says
It really is super versatile! Glad it worked out and that you liked it!
Kent says
What does one do in order to add chocolate chips to this? I kind of like chocolate :)
Jessica says
I’d add 1/2-3/4 cup chocolate chips and bake normally! YUMMMMMM.
Jessica Baguskis says
Thank you so much for this fantastic recipe! I made 6 loaves today from one huge zucchini from my garden. It is so yummy! I will be making more for sure!
Jessica says
6 loaves! Wow! Way to go- so glad you liked it!
Julie says
My batter was also more doughy… before I added the zucchini… that seemed to do the trick. I made on load and a dozen muffins… very excited! Thanks for the great recipe!
Steph says
Any idea how long to bake if I want to make them into muffins?
Jubilee Olah says
LOVE this recipe. Only variation is that I just use a whole can of applesauce instead of any oil, and I cut down on the sugar by 1/2 a cup. SO GOOD. My boyfriend eats both pans in a day haha
Jessica says
Great ideas!! Glad to hear it’s loved!
Rebecca says
I am American, but live in the UK and here there’s plain or self-rising flour. I can find baking soda, but not baking powder. The self-raising flour has calcium phosphate and sodium bicarbonate in it. Your recipe calls for baking powder and baking soda. I’ve no idea of the ratio of rising agents in the self-raising flour, but do you think if I use it and add the extra baking soda called for in your recipe, it would be enough? If I use the plain flour, all I have to put in it is baking soda.
Hope my question isn’t confusing, lol.
Jessica says
Rebecca- I’m so sorry, but unfortunately, I’ve never baked with self rising flour before, so I’m honestly unsure of how this recipe would translate. :(
Tarina says
I only use self rising flour. I leave out the baking soda, baking powder, and salt.
San says
Rebecca we do have baking powder in the UK, baking powder is a mix of two tea spoons cream of tartar and one teaspoon of bicarbonate of soda if you cannot find any.
Amy says
My loaves were really dense and were not cakey enough. I squeezed the moisture out of zucchini and soda and powder were current. Any ideas? Really sticky.
Jessica says
Hi Amy– I’m sorry your bread wasn’t spectacular. I’m wondering if you cooked it long enough. Ovens vary quite a bit, so I like to bake my quick breads until the internal temp is 200 degrees F. If your leavening agents aren’t super old, I’d make sure you added the correct amounts too. Did you change anything else in the recipe?
Margaret says
Have any suggestion about using a bread making machine with this recipe? (or is that just wrong?)
Jessica says
Hi Margaret! Generally, bread machines cook yeast breads. This zucchini bread is a quick bread- no yeast, no kneading, no rising time, etc. ;)
Margaret says
Oh! Thanks! Looking forward to making lots!
Bob A says
Butter with a side of bread.com website and no butter in this zucchini bread? Whaaaat? I never made zucchini bread before but clearly I had to add butter. I substituted the cup oil with a stick of melted butter and 1/2 cup applesauce, and of course snuck in some bran and fine ground flax. Topped with some apple crisp topping (butter, flour, brown sugar and oats). Baked in 9 x 13 Pyrex. Ahh, now it’s the best ever! It turned out incredible!
Jessica says
I LOVE how you balanced out that stick of butter with some bran and flax Bob. ;) Glad it turned out well- your alterations sound perfect!
Bob A says
Needs butter
Jessica says
LOL! Spread it on top Bob! ;)
Samantha says
A friend of mine gave me two giant zucchini that needed to be used. I used your recipe to make bread from one. I followed your recipe exact. Though my house did smell amazing, the bread did not taste good at all. All I could taste was sugar and cinnamon.
Jessica says
I guess everyone has different taste preferences Samantha! Hope you find a recipe you like.
Susan Smith says
I just made this. It’s in the oven now. I will let you know how it comes out. This is my first time making zucchini bread. I hope it’s good.
Jessica says
I hope you enjoy it Susan!
Ellen Stockman says
So very good! Made this with my daughter, we had a really nice afternoon! My future daughter in law is allergic to cinnamon so we used, 1 tsp cloves and 2 tsps ginger, worked perfectly! This is a fabulous base recipe with so many variations possible!!! Thank you for sharing!
Jessica says
Sounds like you had a wonderful afternoon! So glad you enjoyed the bread!
Amy says
Can i put bananas in it also? If so then what would your opinion be on how much?
Jessica says
I haven’t tried adding any bananas, but it sounds good! I’d just add 2 mashed, ripe bananas and reduce the zucchini by 1 cup.
Amanda says
Do I need to change the temperature if my loaf pans are glass?
Jessica says
You’ll need to reduce the oven temperature by 25 degrees with a glass pan.:)
Amanda says
Thank you ????????
Linda Kenney says
I was making this today, when we suddenly lost the power!!! I cooked 3 loaves on my out door grill and it came out amazing!! I had to play with the temp a bit …but it is great! My husband wants me to do it the same way again. I hope next time I will be able to bake it inside! :) Delicious recipe!
Jessica says
Oh my word, that’s hilarious!!! So glad it all turned out well! :)
Kate says
I love this recipe (used it to make muffins) but holy $#%& – with all the adds on this page it took me longer to scroll down and read recipe than it did to do the actual baking.
Jessica says
Hi Kate. The recipe is FREE… isn’t that wonderful?! So glad you enjoyed it.
Stephanie says
AMAZING!!!
I added shredded apples.
Best zucchini bread. I think it’s a good base for ANY bread or muffin.
Jessica says
Great idea to add apples Stephanie! So glad you like it!
Alyson says
This was great! Of course I tweaked it, so I probably shouldn’t rate, but it was awesome. I subbed 1c white whole wheat flour, halved the sugar, and added a chopped apple and a good handful of raisins. Makes for a perfect toddler mini muffin! My kiddos gobbled them!
Jessica says
I love your modifications Alyson!
Kerri says
Taste delicious. But 60 mins is defintely not long enough! Was still complete raw inside.
Tiffany McMillan says
Can I leave out the nuts without altering the rest of the recipe at all? It’s not an allergy thing, just a preference. I can’t find a nut-free recipe.
Jessica says
Of course Tiffany! Leave them out! ;)
Joan says
How should adjust the recipe for high altitude
Jessica says
No changes needed for high altitude!
grrr says
Temperature and time to make muffins?
Jessica says
Same temp- and I’d bake them for 15-18 minutes.
Judy says
I made this zucchini bread last week to have for breakfast. I cut the recipe in half because it’s only me. BEST…..BREAD…EVER! I will be making another loaf soon. I am down to the last two slices. I didn’t measure the zucchini, just grated a large one and toss it in. Can’t have too much zucchini☺. Thanks for the recipe. Definitely rate this ????????.
Jessica says
I’m glad you liked it Judy! I’m confused as to why you only rated it one star though…
Klara Vincent says
I halved the sugar and still thought it was absolutely delicious and so moist.
Jessica says
I’m so glad you liked it Klara!
Mookesh Purmessur says
I have not tried it yet as I am scared about the sugar content.
Jessica says
People have said they’ve reduced the amount of sugar with great success!
Kelly Stull says
I just made these as muffins and they are incredible! I just baked them until a fork went in and came out clean like a cake about 25 minutes. Made 12 large muffins. I used coconut oil, and coconut sugar. Great recipe!
Jessica says
So glad you liked it- and your changes are GREAT ideas! Thank you for sharing!
Sharon R says
I don’t know how I missed this recipe before, but so glad I found it now! Just incredible! I read the full entry and all the comments and barely altered the recipe (just halfed the sugar and replaced my homemade no sugar added applesauce in place of half the oil). Dough was a little thick, but after letting it sit with the zucchini mixed in for a few minutes and it was perfect. My loaves baked beautifully, raised well in the middle and the inside fluffy and moist. Thanks Jessica for sharing such a great recipe. It’s going to be my go-to for zucchini bread from now on!
Jessica says
Sharon, I’m so glad you found me, the recipe- BOTH! Your kind comment warmed my heart. I’m so glad you liked it! :)
Karen says
This is the first time I used this recipe. I was concerned at how thick the batter was, but once I added the zucchini, it really thinned out. It turned out great. I’m keeping one and sending one to my in-laws. I will definitely use this recipe again.
Jessica says
So glad you enjoyed it Karen!
Theo Garrison says
My granddaughter and I made this for Thanksgiving it was easy and my family love it. Its been years since I made zucchini bread. Now they want it for Christmas, it’s all good.
Jessica says
So glad you liked it!!
Lisa says
I love zucchini bread and can’t wait to make this. Do you think it’ll work to also made this with carrots as a carrot bread? Thank you.
Jessica says
I’m not sure! I don’t have a ton of experience baking with carrots. Maybe you can substitute 1 cup of the shredded zucchini with carrot?
Ann says
Made this for my sister luncheon tomorrow. Its perfect I love it. I can’t wait to serve it
to my sisters at our luncheon. Thank you.
Jessica says
So glad you liked it Ann!
VICTORIA says
I am trying to just make 1 loaf. How can I adjust the measurements for that?
Linda Barnhart says
Again, this is what the family wants as gifts for Christmas. Just made a couple more loaves for New Year’s Day. I add dried cranberries, with the green zucchini it’s beautiful and tasty. I don’t use the insides very much, just love the green in the loaf. Thanks so much for this. I did a trial on 4 recipes, one had two cubes of butter, but it wasn’t near as good as this recipe. Thanks for making me look good!
Jessica says
You’re so welcome Linda! I’m glad everyone liked it!
Ann Nicole says
First time making my own zucchini bread and this was spectacular!
A couple of notes:
I squeezed the bejeezus out of the shredded zucchini in a new nylon sock to release all the moisture. It worked wonders.
I thought I might have even squeezed too much out of it because the batter when it was said and done was very thick to the point I had to spoon it in the loaf pans and spread it. However, it turned out perfect and that was not the case.
Measure the 2 cups of zucchini AFTER you’ve squeezed out all the excess water or it won’t be enough. Before you squeeze it, it looks like you’ve got about double of what you will need.
This is delicious lightly warmed in microwave with a pat of KerryGold.
Jessica says
So glad you liked it Ann! I find the moisture content in zucchini varies widely! Sometimes I’m really good at squeezing it out, other times I’m in a hurry and just need to get the bread in the oven lol! The good news is, they both seem to work well! Thank you for your kind comment.
Rick Smith says
Oh no, no loaf pans, what to do? Throwing it in a bundt pan. Now the wait begins as my best ever zucchini cake bakes. No doubt the 50 minutes will not do it based on the thickness. Baking until toothpick comes out clean.
Jessica says
I’ve had others tell me baking it in a bundt pan works out fantastic- let me know what you thought! ;)
Rin says
So glad I tried this recipe! Instead of a whole cup oil…I did substitute half applesauce. I just can’t bring myself to adding all that fat to my breads. ????
I also added about half cup chopped green apples. And, Well…I’ve decided this is definitely the best zucchini bread I’ve ever made! Thanks for the recipe ????????
Jessica says
I’m so glad you liked it Rin! Love your changes- I’ll have to try adding green apples!
Rebecca Martinez says
Wow. Just made this. It is the best bread I made. I added some shredded carrots also. I grated them very small so they were more pulpy so they wouldn’t be crunchy in the bread. I used 1 small zucchini and 1 big carrot.
Jessica says
Great idea Rebecca- I’m going to try adding carrot next time! I’m so glad you liked it!
Madi says
I love zucchini bread! This looks like the perfect recipe!
Abeer Rizvi says
This truly looks so super duper moist!
Kate says
Really easy recipe. The only thing I found was it was super sweet and I cut the white sugar to 3/4 cup. Will reduce it more next time and see how I go…may only use the brown sugar amount. Thanks!
Jessica says
It’s very versatile Kate- I know another reader reduced the sugar by half and loved it! :)
Kathleen says
This is EXACTLY the recipe that I’ve been using for nearly 45 years! Sometimes the oldies are still the best.
Panela says
I’ve used this recipe maybe 5 or 6 times with all kinds of variations, chocolate chips, a little carrots, dates, as a cake, or muffins- it’s always great. I usually use about the equivalent of half the sugar in date paste, real maple syrup, molasses or honey. Always ancrowd pleaser. Thank you.
Jessica says
I’m so thrilled to hear you love it!! I love your variations- and yes, the recipe is super versatile! :)
Tyrone says
I just finished making the zucchini bread and it came out great. I love the taste and can’t wait to share a loaf with my coworkers tomorrow. I did notice that my loaves were not as moist as I would like. I might have removed too much moisture from my zucchini or baked it too long (50 minutes). I’m not sure which to adjust next time.
Jessica says
Hi Tyrone! I’m glad you enjoyed the recipe. Just as a tip- I know this might be “controversial” as far as zucchini bread goes, but I never squeeze out the moisture from the zucchini! Even the gigantic ones I get from my garden each summer. The cooking time might increase just a bit, but really, it’s delicious. :)
Vicki Zink says
Many of you say the batter is dry! It’s because you dont squeeze zucchini dry. I’ve baked breads and cakes, never squeezed the moisture out! That’s the point of zucchini! Unless you’re making a vegetable dish with it, or patties. Crazy…. but, I’m going to try your recipe. It sounds good. I’ve made many good zucchini breads. Thanks, Vicki
Jessica says
Thanks Vicki!! :) Let me know what you think of this recipe once you make it!
Samantha Dawn says
This certainly looks like the best zucchini bread! I can’t wait to try it!
Claire says
This was so moist and packed with flavour.
My kids wolfed it down and asked for more!!
Perfect for afternoon tea or the lunchboxes!
Jessica says
I’m so glad you liked it Claire!
Kerstin says
Made this today and it was awesome! I would put half the nutmeg next time but otherwise yum yum!
Thank you!
Jessica says
Glad you liked it Kerstin!
Nicole says
Thanks so much, I made this today for my boyfriend. I substituted walnuts with pecans and cranberries and it turned out great, especially since I am not used to making things from scratch :)
Jessica says
I’m so glad it worked out well Nicole! I love your substitutions. Pecans are my favorite!
Kassie Miller says
Let’s just say this…how bad is it if I were to eat the whole loaf?…Hypothetically, of course….
Mary Pritchard says
Made this yesterday. My batter was so dry, so ended up adding about 2/3 a cup of water to loosen the batter. Results were great. Delicious bread. I did pack the brown sugar. I would probably lighten that a bit. The walnuts are a perfect compliment to the zucchini.
April says
This is fantastic! I love the tips….mine have always sunk in the middle, I never realized you could over mix it! Will definitely be giving this recipe a try this summer :)
April A. says
This is a favorite all summer long! Great recipe!
Jessica says
thanks April!
Jenn L says
Such a fantastic zucchini bread recipe! I love the little flecks of green <3
Rose says
You left the water out of this recipe. Why is no one commenting on it???
Jessica says
I’m confused… there is no water in this recipe. ???
Alice Smith says
Since I found this recipe a couple weeks ago I’ve made like 10 loaves. So good! I did substitute half the oil for applesauce and turned out wonderful. I’ve made it with and without nuts. Usually use pecans since I always have them in the freezer. Thank you for sharing a fantastic zucchini recipe.
Jessica says
Wow, Alice, I’m SO thrilled to hear you enjoyed it!! 10 loaves- way to go! Yes, it is SUPER versatile! You’re most welcome!
Sheila Setters says
I have (had) a recipe for Zucchini Bread that I have used for over 10 years ! Today it is going in the garbage and this one is taking its place. The name on this recipe is well deserved ! I tried a new recipe because the one I made last week off the old recipe just didn’t cut it anymore. I think it need to be jazzed up !! This one is jazzed just PERFECTLY ! I told my hubby I was changing my recipe and he asked me why I was messing with something that was already good. NOW he knows the answer. He agreed this one is MUCH BETTER !! Thanks for your/my new recipe !!!
Jessica says
Hi Sheila! Thank you so much for your kind words- your comment made my day brighter! I’m glad you liked the recipe!! :)
Madi says
I love homemade zucchini bread! I can’t wait to give your version a try!
Patricia @ Grab a Plate says
Great tips for a great bread! How awesome to have a way to use up all that fresh zucchini!
Anne says
Just wondering…for those who used a bunt pan to bake this in…did you change the temperature and the length of time that you baked it?
Jessica says
I’d keep the same temp, maybe add 5-10 minutes, then check for doneness!
Nancy says
Ok I read the comments, and decided to give it a go. I tried a variation, chocolate zucchini/yellow squash. I must say it is fabulous. I had about 1/4 c. dark chocolate left in the tin, so why not. It is a must try.
Jessica says
Great ideas Nancy!!
Lauren says
Fabulous recipe.i made this today and it was delicious!
Nikki says
Great recipe – thank you so much. In addition to the zucchini, I added shredded carrots and 2 mashed bananas – should make a wonderful breakfast for my backpacking trip next week!
Jessica says
You’re so welcome Nikki!
April says
This really is the best zucchini bread! It’s so moist and has great flavor!
Jacqueline DiNuoscio says
I will definitely be using the zucchini from my garden for this delicious bread!
Lyn Danforth says
Hello Have you ever had your zucchini bread sink down in the middle, after it is half way cooked? How do you stop the falling bread?? I use glass bread pans!L
Jessica says
Yes, Lyn! I wrote a section before the recipe addressing this very thing!
“Did your zucchini bread sink in the middle?
This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. The recipe below makes 2 loaves of bread, or you can make 1 loaf of bread and 3 mini loaves… or 6 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.”
Cora says
I just made this bread today. The batter was very thick right before I added the zucchini, so much so that I thought I had done something wrong. After I added my zucchini though everything seemed right. This bread was a big hit with my family. I will save this recipe and make it again and again!
Jessica says
I’m glad everyone liked it Cora!!
Joy Roma says
Oh no. My loaves are in the oven right now. I doubled the recipe because I love zucchini bread and wanted to have plenty to freeze, but hate making it! I wish I had read the comments before I started them. I over filled the pans and now I don’t know what I’ll end up with ????. It didn’t specify in the recipe. I always go straight to the recipe when looking for something to make. The stories can be interesting, but it gets to be too much when I’m looking for something to make. ???? I hope they come out good.
Jessica says
This recipe is super flexible Joy- I bet your bread is just fine!
Joy Roma says
Way too sweet, dark, and moist. Could be just me, but I like my Zucchini Bread a little less sweet and a little less moist. This recipe was good, but definitely not deserving of the title BEST EVER. JMO. ????
Jessica says
To each her own! ;)
Alyssa says
Just perfect! Great tips to make this awesome zucchini bread.
Jessica says
thanks Alyssa!
Sues says
I honestly don’t think there’s much better than a nice fresh loaf of zucchini bread, especially when it’s right out of the oven. This is delicious!!
Jessica says
I agree completely Sue!
Joy Roma says
I can’t update my comment, so I’ll just post this new one. I really didn’t like this zucchini bread when I first tried it, but I gave it another chance the next day. That seemed to do the trick. I don’t know why, but it was so much better the next day. So I take back my comment about it being too sweet. It was perfect…it just needed to sit for a day.
Jessica says
You know, I feel that most quick breads are actually better the second day Joy! How funny. Glad you liked it!
Bever;ly says
I have baked 11 loaves and have enough zucchini for 3 more. They are so good. I have given some away and they just love it. Thanks for the recipe.
Jessica says
you’re most welcome Beverly!
Lizzy says
Just made this! So yummy. Had to add chocolate chips????
Funny thing: I was so excited to make it, that after I drained the zucchini, I forgot to measure 2 cups worth. It was more like 3 and in it went! Came out great, even tho I didn’t see the part about letting it rest before pouring into the pan!
Jessica says
Chocolate chips are a great addition Lizzy!! And yes! The recipe is super flexible. I’ve used 3 cups of zucchini before too!
Cecilia says
I made zuchinni muffins with this recipe and it turned out great! I did have to add a cup of milk because when I was mixing it it was really dry looking. Unlike a quick bread batter. I’m guessing because I removed all the water from the zuchinni shreds. Once I added the milk it was perfect! Thanks:)
Lynn says
Delicious but maybe a tad too much spice. I used fresh zucchini from the garden that was 2 cups before squeezing out the water. So could have added more zucchini. But generally very good.
Jessica says
Glad you liked it Lynn! This recipe is very versatile- reduce the spices and add extra zucchini next time! It’ll be wonderful!
Helen says
An extremely moist and delicious zucchini bread. Thank you!
April says
Great tips! This came out super moist and delicious! A huge hit with the whole family!
Jill says
I just made this with gluten free all purpose flour substitute, cup for cup. I grated worth peel on and with seeds. I also put the shredded zucchini through a mesh bag to get rid of some of the water and I needed to cook it a little over an hour, but tastes absolutely DELICIOUS! So glad this recipe makes more than one loaf!
Becky says
Perfect! I needed a great recipe for zucchini bread when I found this one. Eating a piece now while it’s still warm ???? Thanks for the helpful suggestions as well!
Jenny says
Just made this recipe for the first time. The house smells so good we didn’t want for it to cool off to have a piece lol. It’s SOOO good! Thank you, this recipe is a keeper!
Greg says
I have made 6 loaves of this, without the nuts. Only 3 have made it into the freezer! My wife says it’s just as good as her granny’s! The kids love it, and love helping to make it! This will be our go to recipe!
Nellie says
Greg- I’m so glad you enjoyed the recipe! My kids don’t like nuts, so I usually leave them out too but I like it both ways!
Sarena says
Hi there,
My batter was also extremely dry. This was before I added the zucchini so it is not due to “dry zucchini”. Before I added any mix-in like zucchini it was like a paste – just stuck to the sides of the bowl and extremely thick. The consistency of dry cookie dough. However, I added 1 cup milk and it was perfect.
Jessica says
The batter is thick before you add zucchini. I’ve answered other comments about this- if you let your batter rest for 5-10 minutes, then stir again, moisture will release from the zucchini and it’s fine. Adding milk works too.
Donna Reidland says
I checked out and pinned several of your zucchini recipes. They all look delicious!
Jessica says
Thank you Donna!!
Charm says
Everything was just perfect the way you set it as a recipe!!! The only thing I tweeked was to double the recipe, fantastic, the best!!! Thank you!!!
Jessica says
I’m so glad you liked it!
Dad says
So far I have made 4 batches and am in the process of making another 2. I have never liked baking with oil so the last 3 batches I used real butter. The bread Was a slight bit denser but the added flavor was perfect. Love your recipe. So does everyone I have given a loaf.
Jessica says
So glad to hear this! I know what you mean about the butter! Such great flavor, but yeah, the texture of the bread changes. I’ve actually used butter flavored coconut oil before and it was AMAZING! (I found it at Costco!)
Jenn says
I could eat my weight in zucchini bread! Such a fantastic snack!
Brandi says
The best says it all! The best way to use zucchinis that are in season or from your garden! Great for kids lunch box too!
Rhena says
I love how this turned out! I tried this recipe so that my 3 year olds have a snack at school so did two mini loaves. I ditched the walnuts, did a mix of all purpose and wheat flour and subbed the sugar for honey. It still came out fantastic. Definitely adding this to the reportoire going forward!
Nick says
I used apple sauce i made from scratch
With red delicious apples. Instead of white sugar and used the same amount of brown sugar the recipe called for. it turned out awesome.
Brenda says
Amazing recipe, just got done making 6 loaves and it is delicious and so very easy to make. Best recipe I’ve ever had and only one I have ever loved. Definitely will keep this recipe close by while the zuchinni is still growing.
Mariah says
Could you make this without cinnamon? I have family that is allergic to cinnamon. But I absolutely love this recipe.
Jessica says
Sure! It should have plenty of flavor, even without cinnamon!
Michelle says
GREAT Recipe 5 stars love love it😁
Madi says
Mmmmm! Zucchini bread is the best! I need to make it asap!
Helene says
I havn’t made zucchini bread in ages. Totaly motivated after seeing yours!
Sharon L Griffin says
Excellent recipe. Easy to make and tastes great. My new favorite!
Jessica says
Thank you Sharon!
Emily S. says
This is an awesome recipe! I actually used 2 huge paddy pan squash given to me by my mother as a replacement for the zucchini and it came out perfectly!!!! Additionally, I substituted 1/2 of the oil for applesauce and you wouldn’t know it. Total perfection. I am even more excited that I will get to share a loaf with coworkers and freeze the other for later.
Jessica says
So glad you liked it Emily!
Kathy says
Made this bread yesterday and today, it’s all gone…😊 Very easy to make and I used half applesauce and half oil. Excellent recipe, my family loved it. This is my favorite from now on.
Erin says
Made this for my family reunion. Everybody loved it. And it was so easy! Definitely a good recipe for a first time zucchini bread maker like me.