BEST EVER ZUCCHINI BREAD

By
Jessica
-

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.

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.New to making zucchini bread? Here are a few tips and tricks I’ve learned over the years:

Do you have to peel zucchini to make zucchini bread?

Nope! 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.

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.

Should I squeeze excess water out of my zucchini before making zucchini bread?

YES. 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!

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Can I use frozen grated zucchini to make zucchini bread?

Yes, of course! 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.

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.

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.

How do you make Healthy Zucchini Bread?

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!

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.

Zucchini bread recipe that truly is the best ever! Easy to make & you'll love the blend of spices used. It's the perfect zucchini bread recipe!

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
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the egg mixture and stir until combined.
  5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
  6. 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.
  7. 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 bread recipe that truly is the best ever! Easy to make & you'll love the blend of spices used. It's the perfect 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. #zucchini #recipe #food #zucchinibread #zucchinirecipe #bread #baking

This is our family's favorite Zucchini Bread recipe ever! Easy to make & you'll love the cinnamon & vanilla. It's the perfect classic zucchini bread recipe! 
This is our family's favorite zucchini bread recipe ever! Easy to make & you'll love the cinnamon & vanilla. It's the perfect classic zucchini bread recipe! 

Zucchini bread recipe that truly is the best ever! Easy to make & you’ll love the blend of spices used. It’s the perfect zucchini bread recipe!

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BEST EVER ZUCCHINI BREAD

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.

Course Quick Bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 loaves

Ingredients

  • 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

Instructions

  1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
  4. Add dry ingredients to the creamed mixture and beat well.
  5. 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!

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286 COMMENTS

  4. 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.

  7. 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!

  8. 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

  9. 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…..

    • 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!

      • 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.

  11. 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

  12. 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.

  13. 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.

  16. 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!

  17. 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.

    • 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!

  19. 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!

  20. 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

  22. 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.

    • 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!

  25. 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!!

  26. 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.

    • 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!

  27. 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!

    • 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!

  28. 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!

      • 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…??

  31. 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 🙂

  35. 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.

  36. It’s in the oven now!! So excited. I’ll let you know! Moved and can’t find my bread pans. Using a bundt 🙂

  39. 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!!!!

  40. 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…

    • 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?

  42. 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!

  44. 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 😳

  46. 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.

  48. 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?

    • I’d use 1 egg, then instead of adding 1 tsp baking powder, make it a rounded teaspoon. 😉 Let me know how it goes!

  51. 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.

  52. 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!

  53. 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. 🙁

    • 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.

      • 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! 🙁

  54. 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!

    • I use a colander or strainer- just place the grated zucchini in and gently press down, allowing the moisture to drain out.

    • 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. 🙂

  56. 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.

  59. 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!

  60. 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

  61. 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!

  62. 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?

  64. 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

  65. 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!

  66. 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

  68. This recipe looks wonderful. I was wondering if I can substitute butter for the vegetable oil? Or will the butter make it dry?

  69. 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!!

  70. 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.

  71. 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.

  72. 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…

    • 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. 🙂

  74. My boyfriend and I made this last night with a big zucchini from his garden, and it came out SO GOOD! 😮
    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.

  75. 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.

  76. 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?

    • 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!

  77. 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. 😁

    • 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. 😉

  78. 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!

  81. 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!

  82. 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!

  84. 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

  85. 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.

  86. 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.

    • 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?

  88. 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!

    • 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!

  90. 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.

  91. 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.

  92. 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!

    • 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.

  95. 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!

  96. 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.

  98. 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!

  100. 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.

  104. 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 👋💥.

  107. 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!

  108. 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!

  109. 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.

  110. 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.

  111. 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.

    • 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?

  114. 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!

  115. 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.

    • 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.

  116. 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.

  117. 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 😋😉

  118. 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.

  122. 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!

  124. 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.

  125. 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.

    • 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. 🙂

  126. 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

  128. This was so moist and packed with flavour.
    My kids wolfed it down and asked for more!!
    Perfect for afternoon tea or the lunchboxes!

  130. 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 🙂

  132. 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.

  133. 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 🙂

  137. 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.

    • 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!

  138. 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 !!!

    • Hi Sheila! Thank you so much for your kind words- your comment made my day brighter! I’m glad you liked the recipe!! 🙂

  141. 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?

  142. 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.

  144. 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!

    • 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.”

  149. 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!

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