Amazing Zucchini Bread Recipe
I’ve tried A LOT of zucchini bread recipes in my day, and I mean A LOT! By far and away, this recipe is the best one I’ve ever made. It’s fantastic! If you’re looking for more ways to use up zucchini, try this delicious Chocolate Zucchini Sheet Cake.
The BEST Zucchini Bread is the kind that gets better with age. The first day it is good, but the second and third days it is AMAZING! (Note: It must be stored in an airtight container or Ziploc bag.) The outside edges become soft, and the moisture from the zucchini has had longer to do its magic. I have no self-control when it gets to that point. I have been known to eat an entire giant loaf myself. Yikes!
**IF YOU END UP MAKING THIS RECIPE AND LOVING IT, PROMISE ME YOU WILL COME BACK AND TRY THIS AMISH BANANA BREAD…IT IS THE SAME LEVEL OF ABSOLUTE DELICIOUSNESS!
More Delicious Bread Recipes
- Amish Banana Bread
- The Best Pumpkin Bread
- Perfect Artisan Bread
- Mom’s Corn Bread
- Jalapeno Cheddar Bread
- Poppy Seed Bread
I first had this bread at a friend’s house and literally begged for the recipe. I was anxious to see what made it so different from my go-to recipe my mom has made for years. My friend e-mailed me the recipe. When I got it, I was shocked at how similar the recipe was to my mom’s. BUT they tasted so different.
The only differences between this recipe and my mom’s recipe are an extra 1/4 cup of sugar and baking it at 325° instead of 350°.
how to make the best zucchini bread
- Preheat oven to 325 degrees.
- Prepare two 8×4 loaf pans with cooking spray. Set aside.
- In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla. Mix until creamy.
- Add flour, cinnamon, salt, baking powder and baking soda. Mix until almost combined.
- Add shredded zucchini. Mix until combined.
- Pour evenly into greased loaf pans no higher than 2/3 full.
- Bake at 325 degrees for 45-55 minutes, being careful not to over-bake.
- Remove from oven and cool on cooling racks. See FAQ on when to remove loaves from pans.
- After completely cooled, store in a Ziploc bag or airtight container.
I can’t believe those two changes make such a difference. I like my mom’s recipe, but this bread….this delicious bread……I have to be so careful about how often I make The BEST Zucchini Bread. If I were to make it as often as I crave it, I’d be at least three times my size….
There are days that I think the extra weight would be worth it. 🙂 Just wait until you taste it; you’ll feel the same way.
Frequently Asked Questions about Making Zucchini Bread
What type of bread pans should I use?
I like to use my 8×4 stone loaf pans from Pampered Chef. I also love these KitchenAid ones you can order on Amazon. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than 2/3 full. When using a different-sized loaf pan, check the bread after 30-45 minutes and so on, until a toothpick comes out clean in the center.
Should I mix the dry ingredients together before adding them to the wet mixture?
You can mix them in a separate bowl first if you want…I never do. I don’t see a difference in results either way, and I hate having extra dishes to clean. 🙂
When should I remove the bread from the pans to cool?
Because I use stone loaf pans, I remove the bread from the pan immediately. Stone loaf pans stay hot for quite some time. It can be tricky to get the loaves out without damaging them or half still in the bottom of the pan. Use your judgment on whether or not you want to leave them in the pan to cool or not.
Can I use frozen zucchini?
Yes. First, let the frozen zucchini thaw. Then, dump it all in–liquid and all. If you have never frozen zucchini, check out the Best ways to freeze Zucchini:
Why is the top center of the loaf doughy?
Because it’s important not to overbake this bread, occasionally the very top center section of the loaf is a little underbaked and a tad doughy. If/when this happens, just cut that little section off and carry on with the binge eating… Believe me! It is a small price to pay.
Baker’s Tools for Zucchini Bread:
More Awesome Zucchini Bread Recipes
- 2¼ cup granulated sugar
- 1 cup canola or vegetable oil
- 3 eggs
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 3 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat oven to 325 degrees.
- Prepare two 8x4 loaf pans with cooking spray. Set aside.
- In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs, and vanilla. Mix until creamy.
- Add flour, cinnamon, salt, baking powder, and baking soda. Mix until almost combined.
- Add shredded zucchini. Mix until combined.
- Pour evenly into greased loaf pans. Fill pans no higher than ⅔ full.
- Bake at 325 degrees for 45-55 minutes, being careful not to over-bake.
- Remove from oven and cool on cooling racks. See FAQ on when to remove loaves from pans.
- After completely cooled, store in a Ziploc bag or airtight container.
Must-Make Quick Bread Recipes
I was wondering how to tell if it was all the way cooked without over cooking. If the middle is still sometimes doughy, I’m guessing the toothpick test isn’t accurate.
Unfortunately you just have to guess until you get a feel for what it will look like. The tooth pick test is pretty accurate, the nature of the bread is so moist though that after sitting over night the top center inch or so will sometimes be a bit doughy, sounds kinda crazy til you see it. but it’s worth it, the bread is sooo good!
What if you have a different size loaf pan?
Fill it 2/3 full and check it at 30 min-45 min and so on until a toothpick comes out clean in the center.
My batter doesn’t look like batter at all. It almost looks like a dough. What went wrong?! I followed the recipe exactly in order
Your zucchini must not have had very much moisture in it.
Can this zucchini bread recipe be made in a bread machine?
Good Question Brenda, I have never had a bread machine and lack experience with one. If quick breads (no yeast) can be made in them, then it should be possible.
Delicious bread! But both times I made this recipe, it collapsed in the middle.🙄
It does that for me too. I think I mention it in the write-up. I have made adjustments to have it turn out without the drop, but it never tastes quite the same so I prefer to make it this way for the amazing flavor and texture.
Would it work to put the batter in a muffin pan? Hubby criticized the doughy center!
I think so, just watch them closely.
20 minutes
I have a 9 inch loaf pan. Will that mess up the bread?
No, it will be fine, just adjust the cooking time a little.
That’s the way I like mine too, a little doughy in the center. That way the bread stays really moist. But some of my friends don’t like it that way, so I do bake it until a toothpick comes out clean some times. But this is definitely a great recipe. The one I’ve used for years! Love it!
I made this bread tonight it’s still hot but I cut off an end. It is for sure delicious! Mine has a little bit of a crunchy top. That defiantly adds to the appeal for me! I will be making this again. Not sure a doughy center I haven’t got to that part yet!
Yay! I am so glad you gave it a try! It is my favorite!
Do you drain the water out of your zucchini?
No I don’t if I am using fresh grated zucchini. If I am using frozen shredded zucchini I let it thaw and it always has a bunch of liquid when it thaws, I pour half of that liquid off before using it.
I’m trying to stay away from white flower. Could you recomend a similar Zucchini bread recipe?
You can substitute wheat flour with no problem. It will just be a bit more dense.
My son and hubby thought it was great!! I thought it came out great, but a little to dense for my liking. Also took about 15 min extra for baking.
Glad your son and hubby liked it. 🙂
Do you have any idea how many mini loaves this recipe will make?
Depends on how many loves, my mini loaves make four. If you have the teeny ones from Pampered Chef, it’s more like 8.
I mixed half and half with almond flour, and also put an extra cup of zucchini. Also 1 cup brown sugar, 1 cup white or used splenda with BR sugar. Been expairimenting.
Awesome! I love that you are experimenting with the recipe!
With the virus going on I couldn’t find all purpose flour. Do you know what the substitution for self rising flour would be? Thank you!
I’m so sorry, I don’t know. I’m not sure how that would turn out with this recipe.
This was gone in two days at work, both loaves. Got lots of compliments. Thanks!
Love it!
Can you freeze this bread for later!!
Yes, I freeze it all the time, Just wrap it in plastic wrap and then stick it in a ziploc bag or wrap in foil. Stays good for a couple months.
My name is Juquita and I have another ingredient to add one cup or 8 oz of crushed pineapple this adds to the flavor and moistness and I make mine in muffin cups Delicious!!!!!!
Wow! That sounds delicious Juguita! Thank you for sharing!
Wouldn’t it be a soggy mess if you have frozen zucchini and you throw it all in? I always heard that it should be drained first.
I usually drain about half of the liquid, I think the bread needs at least that much to get the right texture.
Can I use coconut flour and coconut oil and stevia to replace the ingredients?
Hi Paul, I have never tried those substitutions so I can’t say. If you try it let me know how it turns out.
Coconut flour tends to make a dry baked item. Maybe use a bit of liquid or do not drain zucchini if it’s liquidy.
I would like to make this in a Bundt pan, I think/hope aside from the the bake time it should work. Haven’t tried it yet. Any recommendations?
I’ve made this a few times and it’s always been moist and delicious. I really pack the zucchini down when I measure it, round the cinnamon and bake until a tooth pick comes out with no batter. My family and guest all loved it! Thank you for the recipe.
I love hearing that! I am so glad it is a hit with your family and guests!
Can I add cocoa powder to make this chocolate zucchini bread?
I you do you will need to take out some of the flour. You could try 1/3 cup cocoa and take out 1/4 cup flour.
Really is the best! Made it about a dozen times and it’s always a crowd pleaser!
Thanks, Irene! So glad you like it.
has anyone ever frozen these loaves after making them? I would like to do so for the upcoming holidays
Yes, they freeze really well. Just be sure to wrap them well in plastic wrap and then put them in an airtight ziplock bag or wrap in tinfoil if you if you don’t have a ziplock bag.
I love almonds and walnuts in my zucchini bread. This morning I felt like zucchini muffins …so, I added 1 Cup of a crushed walnut/almond mixture with the shredded zucchini and filled 15 large muffin tins (oiled with coconut oil) 3/4 of the way full. Baked for 30 mins at 325. The family was waiting for them when they came out of the oven. No complaints!! They probably won’t last to confirm that they are better the 2nd or 3rd day!! Thanks for a great recipe!!
THE BEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! OMG!
I know Right! 🙂 Glad you like it as much as I do.
I made this recipe this afternoon. I added 2 carrots, just because I had them to use…and I subbed dark brown sugar for 1/2 cup of the white.
I saved time by whirring everything up in the foods procesor, and folding in the zucchini shreds at the end.
Baked it in an 8×8″ dark metal pan with baking sprayed parchment liner. Baked 44 minutes at 320°. Toothpick came out clean, top was evenly done.
It smelled too good, so I snuck a taste of the corner after about 5 minutes. Oh man. Perfect. I like the extra sweetness. It reminded me if my late grandma’s.
Can’t wait to have a slice after dinner.
Do you happen to no, the calories per serving also, how many servings are in this?
I don’t know the calories per serving. This recipes makes two loaves, so depending upon how thick you slice the bread, you will have 20-24 servings.
This is the best zucchini bread I’ve ever made! Thank you! I could eat it all at once it’s so good!!
I feel the same way Amy! Thank you so much for leaving a comment. I am so glad you like the bread!
I absolutely love this recipe ! Have made many loaves and never disappointed. However mine always falls in the middle Any ideas on what I could do different ?
Can I substitute the vegetable oil with olive oil?
Hi Amber, Olive oil won’t work in this recipe but you can use coconut or avocado oil.
Delish!! I had insides of zucchini left over from boats I made so I just chopped fine. This recipe is perfection! I did add nuts. Love it!!
Yay! Glad you love it as much as me. I can’t get enough of it!
Can Splenda be replaced instead?
Hi Lupe, I don’t know if splenda will work as a replacement. I haven’t ever tried it. However, If you have had success using splenda in other quick breads it will probably work.
Thank you Maria. I was just wondering. My daughter made the Zucchini bread yesterday and it was delicious!!!!!
You’re so welcome. Glad you liked the bread.
This is not a sugar substitute but I do put in one cup of brown sugar for one of the white, it comes out great! Everyone loves this bread, it is my favorite to make!!
Good Idea, I’ll have to try that. I love this bread so much too. It is definitely my favorite to make.
This was so amazing!! First time trying and making zucchini bread!! Going to be making a lot more of these with the abundance of zucchini in my garden. Bonus: it’s dairy free!!
Yay! Isn’t it delicious? I can’t get enough of it.
I am afraid to make it too often because I can’t stop eating it!!!!
Haha! Me too. 🙂
Still in the trial stage I measured everything exactly (Mrs Friend my 7th grade home ec teacher would be so proud! Smells great had way more than I think I should have
I’ve made this four times now. My daughter said it was the BEST EVER! I added chopped apples to it. I’m mixing a batch now with drained crushed pineapple. I got rid of my other recipes. This is the only one I’ll be using. Thank you for the marvelous recipe!
Love the add-in ideas! So glad your family is in love with it too! 🙂
I must try this, we grow courgettes (as they are known in the UK) on our allotment, and they are so plentiful this year. I’m always looking for new ideas to use them up.
Hi ..was wondering if frozen zucchini can be used for this recipe? I have some in the freezer and want to use it up…Thanks for your time
Shelley
Yes! That’s exactly what I did. I just used them straight from the freezer.
I baked mine in an 8×8 pan , because that’s what was handy. (*Should mention that I got 2 pans worth)!
Came out perfectly. THANKS AGAIN.
Awesome! 🙂 So glad you like it!
Hi again sorry I just seen you can use frozen now I was wondering about the size of the pan ..the ones I have are a 9×5
Thanks Again
Shelley
My pans are 9×5 too. Good Luck Shelley! You’re gonna love this bread!
I’ve made this exact recipe for 26 years and it is divine!! I divide this recipe into 3 loaf pans and then you never have to worry about over or under baking them. Use the exact same kind of pan and weigh each for better control. Thanks for sharing.
I wanted this recipe to work because it looks SO good! However, my two loaves made a huge mess in my oven (overflowed and is now stuck to the bottom). After an hour and half and it still not being cooked I gave up. What in the world went wrong here??? The little bits that did cook around the edges were delicious- but the loaves would not cook??
This is so sad Ariel! I can’t imagine what might have gone wrong. How big were your loaf pans? Did you fill them more than 2/3 full? I am sorry to hear this happened. I hope you will try the recipe again. It sounds like you need to try 3 loaf pans or possibly try to 8×8 pans.
I have made this recipe many times and always used a metal pan with great results -except they always fall a little in the middle This weekend I tried disposable pans , the foil ones and that is the exact result I had It only cooked in the top no matter how long I baked them. Today I made another batch and did in my metal pans and came out great Go figure !!
That is so crazy! I would think they would just need more time in the disposable pans. Maybe the temperature needs to be increased with disposable pans…I’ll have to try it out. I usually use metal pans or stone pans.
This is why I don’t like to share recipes. Some people can not follow them and it is my fault for leaving something out. Maybe the oven was not turned high enough.. If you made it just like it said you had to done something wrong, try again. Did you leave out the soda.?
????
I don’t know what you mean by waiting moderation.
It means the comment doesn’t show on the post until I have approved it I usually only get around to answering and approving comments every few days.
Not sure what zucchini bread your used to but I made this instead of my grandmothers because of the comments and it didn’t turn out aswell as everyone claims …….I’m very disappointed
I’m sorry to hear that Jay, I’d love your grandmothers recipe, it must be amazing!
Try it with one cup of brown sugar in place of one of the white, that is how I do mine and it is so very good. Also I cook mine in a bunt pan, it does take longer to cook. I would start watching it after about 50 minutes, check on it every 5 minutes and when it is done to your liking take it out! I sometimes cut mine in half and freeze half for a later date. I need to do it right away or I will eat it all…too good not to!
I have used this exact recipe for years. It is out of this world. I even won a blue ribbon at our state fair. My first batch this year came out of the pan and went all over my oven. It was a mess! I had to clean my whole oven including the shelves. After that happened, I checked my flour and discovered my husband bought self-rise flour. Do NOT ever use self-raising flour!
It is TOTALLY THE BEST! And oh, my, goodness! What a mess!
Would coconut oil work or does it have to be vegetable? Thanks
I have done half coconut oil before, I have also used butter with good results. Maybe try half coconut oil half butter. 🙂
I HAVE TO SAY I HAVE BEEN IN THE KITCHEN SINCE I WAS 5 YRS OLD, I HAVE TASTED ALMOST EVERYTHING MYG MA AND MOM EVER MADE AND THE ZUCCHINI BREAD WAS AWESOME , I ADDED SOME RAISINS …DELICIOUS
I couldn’t even find the recipe there are to many reviews. The click to recipe button took me to more reviews. Ahhh!
Can I use self rising flour and leave out the salt, baking soda and baking powder ?
You could try it. I have never used self rising flour so I wouldn’t want to say yes and have it be a disaster, but it should work…..
Yum! Made this today, thank you for sharing the recipe 🙂 I added a tablespoon of maple syrup and it is delicious! Really enjoyed it and looking forward to another slice (or two) tomorrow.
Okay…. 2 days later there is only half a loaf left (out of 2!) because this bread is SO ADDICTIVELY DELICIOUS!!! My hubby and I are both very impressed and thank you again for sharing this recipe. It gets better and better!
Right!? I have to fight myself not to eat an entire loaf in one sitting. It’s the best!!! Glad you both it too. 🙂
So glad you liked it. Maple Syrup eh, I’ll have to give that a try. 🙂
Can you do a cinnamon crumble on top?
Yes, I am sure that would taste delicious.
Zucchini bread is the bomb-diggity!!?? Try adding some grated orange rind. YUM!!
Never thought of that. YUM!!! Thanks for the tip, sounds delicious!
Anyway you can tell me the nutritional value of this zucchini bread recipe?
Hi Diane, I am sorry I don’t have that information.
Hello, I am sorry I have not yet tried. So I will try first if you don’t mind.
The I can tell you what’s the result.
Thank you. JUVY XXXX greatly appreciated. But I have not yet found your recipe XXXX
Hi Juvy, Were you able to find the recipe? It should be on the same page above where you made a comment.
Anyone know how many calories this recipe is?
A lot. haha, I’m only assuming. It’s tooootally worth it though!
This really is the best!!! Thank you so much for sharing!
I’m glad you think so too Kristina 😉 I love it!!!
I went to make this (cannot wait!) and realized I only have 2 loaf plans. One glass (1.5 qt) one tin (91/4 x 51/4×23/4). Is that ok?
Yes, those should be fine. If they look like they are more than 2/3-3/4 full you may want to take some out and put it in a small glass bowl or something and cook it in that. I have done that before and just watch it and pull it out when it looks done, because it is usually done before the loaves.
Amazing!!! I had to stop my husband from eating a whole loaf in one sitting! Seriously, best zucchini bread I’ve ever had!!
Haha! I love it! I am the same way. This bread is not safe around me.
If using fresh zucchini, should I squeeze it in cheesecloth first, or throw it in unsqueezed? Thank you in advance! My husband has been begging for zucchini bread!
Just throw it in, no need to squeeze. You and your husband are going to love this bread!
Hello….I finally got around to making this today and boy does my kitchen smell awesome and just had to take a small bite and love love love it Thanks for a wonderful recipe
You are so welcome! I love this recipe SO much! It is on my all time top 10 favorite recipes, which is really saying something. 🙂
I’m going to try making this it sounds really good. I have a question though do you cook both loaves of bread in the oven at the same time. If so would that increase the cooking time? Thanks for your help in advance
Celia
Yes! You cook them both at the same time and you do not need to increase the cooking time.
I love this recipe….I also love my mom’s recipe but this one is my favorite to make…but I do use Bread flour instead of regular….moist and delicious
Yum! Never tired it with bread flour. I’ll have to give it a try.
Hi, I was wondering when using fresh zucchini from the garden do you peal the zucchini first before you grate it or use the peal and all when you grate it.
Thanks
Melinda
Hi Melinda, I always leave the peal on the zucchini.
Our moms have must have had the same recipe! I got mine out and mine is exactly the same as your mom’s .. 1/2 cup of sugar less. It’s in the oven now so I’ll let you know how it turns out! I subbed half applesauce for half the oil trying to make it a little bit healthier..
I mean 1/4 cup more sugar
How funny! It must have been on the back of something back in the day. 🙂 Hope you liked it.
Why would applesauce make the bread more healthful? I assume it is sugar f ree applesauce. Canola oil is fairly healthful.
I’m attempting this gluten free.. so I’ll let you know how it turns out. And the changes I made to make it just as moist. :-). Thanks for the recipe
great! how did it turn out?
what can you substitute for the oil…apple sauce and how much can be substituted and how much oil would I still use.
thank you very much
mary
Hi Mary, I don’t substitute for this particular recipe, because I love the texture so much and subbing applesauce changes it a little. If you don’t mind the slight change of texture you can substitute up to half of the oil with applesauce.
Great recipe! Delicious! Thank you for sharing. I did a 1:1 substitution of oil with applesauce and my particularly picky eaters LOVED it! All of my regular eaters liked it, too! 😉
YAY! So glad the picky eaters liked it too! 🙂
Wow, I think this is the best zucchini bread I’ve ever made! I made it in a Bundt pan, greased and floured, for 55 minutes, and it came out perfect! Thanks for the recipe, I will be making it again!
Awesome!
Hi Sandy,
I submitted a question about using a Bundt pan instead of loaf pans before reading the comments and coming across your comment. Thank you so much. I’m making it for church Sunday…
I made this last night and it tastes great but I had trouble getting the third cup of flour incorporated. It was so thick it was more like a cookie dough. The result was a very dense (but delicious) bread. Anyone else have that trouble?
Hi Stephanie, it is a very thick batter, especially if the zucchini is fresh. When I use frozen zucchini the batter is runnier because of the liquid that has seeped out of the zucchini as it defrosts. And it is meant to be a dense bread.
I haven’t had zucchini bread since I was a child and my mom used to get it at the farmer’s market. Oh.my.goodness O.O I wouldn’t be surprised if the entire loaf is gone by the end of the evening. I was going to freeze the second one, but that will be entirely unnecessary!
Haha! I have the same problem with this bread, I literally can’t stop myself once I have one slice.
Can we add nuts to this recipe?
Yes, definitely
I made this..careful to add each ingredient precise because my daughter asked me to make zucchini bread for Easter. It didn’t rise and collapsed in the middle. The batter was so thick my mixer had a hard time mixing it..I tried putting some in muffin pans and the tops were flat all over and didnt rise. And all I taste is cinnamon and sugar..very disappointed. .
So sorry you had a bad experience Kim, that really surprises me. I haven’t heard of this happening to anyone else. It sounds like the zucchini you used didn’t put out much extra liquid causing the dough to be very thick. If that happens again, you can add a splash of milk or water to help the batter. Also, this particular recipe doesn’t rise as much as other quick breads, it is supposed to be a bit level topped.
Has anyone made this recipe using 1 to 1 gluten free flour? If so how did it turn out?
I haven’t but I think it would be very successful.
I made it with spelt, as my husband has a wheat allergy. I substituted the same amount of spelt for wheat. It is baking as I type. Looks good so far.
I made this bread and it turned out fabulous! In fact, I have 2 loaves baking right now. Thanks for the great recipe.
Yay! This makes me so happy Sheryl! I love this recipe so much!
I was wondering about adding a banana into this recipe.
You could give it a try! I am sure it would be good.
Do you know the nutritional information for this? I just made it and it came out amazing! Wondering if I could substitute the sugar with apple sauce?
I’m sorry Amanda, I don’t know that info.
Best zucchini bread ever! Made it twice now and have had excellent results, no problems with the center or top being doughy. Baked it for 50 minutes and it turns out perfect.
Yay! So glad you love it! I agree,it’s the best!
Delicious!! My family loves zucchini bread. In your recipe you mention it might be a little tricky getting the bread out of pans immediately. Just cut a piece of wax paper and place in the bottom make sure you grease it to. Turn it out and cool a couple minutes and peal off wax paper. Thanks for sharing all your delicious recipes.
So glad you like it Stephanie, and thanks for the tip! 🙂
Loved this classic receipe that tastes so much like my grandmother’s did. I included it in a round-up of fabulous zucchini bread recipes here http://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Hope your recipe gets the Pinterest traction it deserves!
Thanks for including me in your round up Alexandra!
Do you have to cinnamon in this recipe? I can’t have cinnamon. Is there a substitute or can I just leave it out.
Thanks
You can leave it out, but the flavor will be slightly different. It will still be good though. I have also seen some recipes for lemon zucchini bread that look good. Try searching pinterest or google for one.
I was looking for a zucchini bread recipe to incorporate the zucchini from our garden and this is perfect! Thanks for the delicious zucchini bread recipe, Maria!
Yay! So glad you found it. It’s one of my all time favorite recipes!
Looks great! I can’t wait to try it!! Can you tell me the reason for decreasing the cooking temperature from 350 to 325? Thanks!
I’m not exactly sure why the temp makes a difference, but I’ve tried it both ways and it really tastes better cooked at 325. 🙂
My husband from England calls this cake. I call it quick bread. Either way it tastes great. I did 1 cup zucchini, 1 cup carrot sprayed the bread tins with Pam and sprinkled sugar around it. We both love it.
I call it quick bread too, but it is delicious enough I think it could pass as cake with a layer of frosting. 🙂 So glad you liked it! Carrot was a great addition!
This really is the best Zucchini Bread Recipe!!! I tripled this recipe to use up lots of zucchini.
Had plenty to share with family and friends. Everyone said it’s the best I ever made.
Thanks for sharing.
Yay! This comment makes me so happy! I love that you shared with your friends and family! I just made a batch yesterday and ate an entire loaf by myself….no will power over here.
I made muffins and a small loaf. Next time I think I’ll scale down and just make muffins since this is what my family seemed to like the most. Muffins are also quicker and seemed more moist than the loaf. This is an excellent recipe but I made some changes to lower the oil (replaced 1/2 cup with mashed banana) but then I added mini chocolate chips, haha. It worked perfect. Great recipe, thank you!
Glad you liked the recipe Chelsea! Another substitution you can try for the oil is plain or vanilla yogurt. I did that for half of the oil in a zucchini cake I made yesterday and it turned out awesome!
I also am using a Pampered Chef stone bread pan. I do not have 2 though. Can I put it all in one dish? It fits . . . will it just take longer to cook?
Hi Kathy,
No, I wouldn’t suggest putting it all in one loaf pan. You will need to do it in two pans. If you don’t have a second loaf pan you can do it in a round cake pan or an 8×8 baking dish, it will just be thinner and take a little less time to cook.
Try using a muffin tin as well!
First time making zucchini bread and love this recipe. But I accidentally put in a 1 tsp of almond extract before i realized it wasn’t vanilla. So I just continued to add the rest of the 2 tsp of vanilla the recipe calls for and it really ended up tasting delicious. Yum!
Yum! I have almost done that before too, maybe next time I’ll try it on purpose! So glad you like the recipe!
I tried your recipe and have to say that even the batter is delicious!! We could hardly wait for it to finish baking and the house smells amazing! I added pecans and a couple of raisins and since I started late and didn’t want to clean 2 pans, I poured the whole amount of batter into a bundt pan hoping it would work as no one has mentioned that option in any comments I read (filled it 2/3 exactly)- it came out PERFECT!!! It’s pretty AND yummy-I love bundt cake slices! The family is lovin’ your recipe! Thank you for sharing!
Yum! I love that it worked in a bundt pan! I am so glad your family loves it! This makes me so happy, Julie!
I made this yesterday, I added two cups of fresh blueberries to it. All I can say is AMAZING!!!!!
This makes me so happy! This recipe really is a keeper. I’ll have to try adding blueberries sometime.
I made this with zucchini I had in my freezer. only had just shy of 1 1/2 cups of zucchini once it thawed so I made up the rest with pumpkin puree (grew the pumpkin myself!!). It was amazing! I also had some leftover cream cheese frosting in the fridge so I smeared a little on the bread. OMG Heaven!!
That sounds FANTASTIC!!! So jealous I wasn’t there to have a slice! 🙂
I love zucchini bread,we like it a lot of walnuts I grind them for the inside but break them in small pieces for on the top,I also make the bread into muffins instead of loafs. Lillie wece. P.s. thanks for the recipe.
Sooooo yummy!!! I used applesauce instead of eggs and wheat flower but it turned out amazing! I’m going to have to be careful how often I make this as well. Thank you for the great recipe 🤗💗
Great! Your version sounds super healthy! I’ll have to give it a try.
I am craving zucchini bread, but I don’t have any sugar in the house only stevia, anyone tried using that as a substitute? I know that stevia isn’t a 1:1 sugar substitute, so not sure if that would have an affect on the runniness of the dough since I wouldn’t add as much? Thoughts?
I haven’t tried it. Hopefully someone who see’s this comment will be able to help you out.
Looks like you don’t really need another review, but … this bread is AWESOME!!! I made it exactly as written and wow! Absolutely the best zucchini bread I have ever had. Thanks for the recipe!
Thank you Karen! I am so glad you love it as much as I do!
We just made this! Super yummy! Super easy to put together. Perfect solution for a plethora of garden zucchini. I made a Bundt cake, which took about 60 minutes till toothpick came out clean, browned around the edges a bit. I hope it’s not overdone. Then I made muffins, large ones not cupcake size. They took about 40 minutes. Perfection! The only reason I haven’t already devoured 2…(they just came out 10 minutes ago)… is because my 2 little were waiting for their halves. 😄 Everyone is a fan! I’m hoping the muffins will freeze and defrost well. Nothing like a healthy-ish quick breakfast. Lol. Thank you for sharing.
Love hearing this and everything will freeze wonderfully. I freeze this bread all the time!
I can’t stop eating this! I needed a zucchini bread recipe and looked at a lot of different ones on Pinterest but this one had the most positive reviews. I ended up using one cup of Splenda brown sugar blend and one cup of regular sugar and one cup of cinnamon flavored apple butter in place of the oil. I baked it in two loaf pans at 325° for 55 minutes and they turned out perfect! I put parchment paper in the bottom and they popped right out as soon as I took them out of the oven and did not stick to the bottom of the pan. I figured the nutritional information from my fitness pal. There is 180 cal., 1 g of fat, 23 g of carbs, half a gram of fiber, and 1.6 g of protein. Not a bad treat for someone like me who is a type two diabetic.
Awesome! Thanks Dianna!
Lots of people say they have “The Best” recipe – you truly do! I’ve tried a bunch of zucchini bread recipes and this one is by and large THE BEST! Absolutely perfect. Thank you!!!
Thank you Tiffany, I totally feel the same way! 🙂
Terrible recipe. Made exactly as recipe says. Both loafs dropped halfway down the pan while cooling. The entire center looks raw.
Hi Dana, I am sorry that was your experience, these loaves don’t peak like banana and other quick breads, they will be relatively flat. It sounds like they needed to cook a little longer if the center fell that far.
These were so good!!! I think zucchini bread might be my new favorite food!
Right!? This bread really is the bomb! So glad you like it Linda!
I love this recipe! So delicious and so easy! I used unsweetened applesauce instead of the oil which works better for me. I also added a cup of chopped walnuts because I like nuts in my zucchini bread. Will make this recipe in and again. Thank you!
Sounds great! Glad you found the recipe and glad you had success in the adaptions!
Substituted two large ripe bananas for the zucchini. Added two small snack size cups of applesauce for texture. Yum!
Sounds delicious!
Soooo good! I put some softened cream cheese in the mix too. It’s delcious ans sweet enough the kids didn’t think it needed frosting! 😜
Yum! What a great idea!
I have tried this recipe several times but all I get is a v of very delicious zucchini bread. I have checked the baking soda and powder. And there is plenty of liquid when I thaw out the zucchini. Maybe its the altitude?????
4500 feet above sea level.
Mine v’s a little too. It’s the low cooking temp. You can up the temp to 350 and cook it for 10-15 minutes less…you’ll need to check it frequently to get the right time. The low and slow temp is what gives it such a nice soft texture, it will still be delicious cooked a little hotter, you can try that and see how it comes out.
I love this zucchini bread! I half the recipe cause I only have one pan and it comes out perfect every time. I love the doughy-ness of it and when that middle part is a tad bit undercooked. It’s soooo yummy! Thanks for a great recipe!
Thanks Alie! So glad you like it!
I made this tonight for the first time but did 2 batches of muffins instead of the bread loaf. I did them at 325 for 28 to 30 minutes and they were amazing! My 10 year old daughter is super picky and she took one bite and her eyes lit up immediately! They are amazing and I love how dense they are. I can’t stop eating them.
Love hearing this! I love how dense they are too. Such great flavor!
My family is unanimous in their decision. This is the best zucchini bread ever! They love it. It is nice and moist and absolutely delicious. I’m getting ready to start some more right now.
Love, Love, hearing this. My family feels the same way and just yesterday my 6yo asked me when I am going to make it again.
I tried this recipe with chocolate chips and cooked it in a bundt cake pan at 350 for 1hr 15 mins. So delicious and for extra sweet tooth add cream cheese glaze.
Wow, sounds delicious!!!
Great looking recipe. Question – have you tried making it in a bread cloche? I just got one for Christmas and am looking for more recipes for it.
Thanks,
Joe
I haven’t tried that. Not sure how it would do…
This was delicious!! Thank you for the recipe! I opted for coconut oil instead of vegetable/canola oil, and I also let the shredded zucchini sit out on paper towels for a bit to drain the extra juices. Turned out great!
Truly the best ! Followed the recipe exactly. Perfect! Rave reviews from all who had some. Baked perfectly. My go to recipe now. Thanks!
I love hearing this George! Thank you!
I agree … this is by far the BEST zucchini bread ever! Thanks for sharing this recipe. By the way, I didn’t change a thing. I dislike it (a lot!) when people make their own version of a recipe someone has posted. How can they comment on the original recipe? Drives me nuts. Ok. I’m done with my rant. Lol.
You are awesome Karen! So glad you liked the recipe!
I could have sworn that I’ve made this before successfully which is why I’ve now tried 2 other times to make it hoping its something with me and each time its completely uncooked in the middle, a doughy mess. I have to add atleast another 20 min before its cooked. 325F for 55 min, what am I doing wrong?
Hmm, that is really strange. It may have something to do with the zucchini…sometimes it may have more moisture in it then others, I really don’t know. I would just cook it longer if it looks like it is not cooked through after the 55 minutes.
I am gluten free and substituted gluten free flour in this receipe and OMG!! This bread is amazing!! Thank you!!
I tried and will do more. The cinnamon flavor is very pleasant. The cake is soft and pliable
I tried and succeeded, very delicious. Thank you for sharing!
Awesome! So glad you liked it!
Awesome! Zucchini Bread is my favorite food. It’s great to be able to make it yourself at home, actually it’s not as difficult as I thought, thanks for your detailed recipe guide. Best regards!
Thanks Thomas! So glad you liked the recipe, it’s one of my all time favorites!
This is pretty close to the recipe I use. I am going to try version this as soon as zucchini comes into season again. Can hardly wait! Oh, try it with a little sugar (like a skimpy teaspoon) sprinkled on the loaves before baking. Takes it over the top!
Thanks for the recipe!
You will love this recipe! I love the idea of sprinkling a little sugar on top!
Hello, do you know if you can use fresh zucchini? If so, what process should I take to use the fresh zucchini?
Thank you
Yes you can, you just grate it and if it seems extra moist you can squeeze a little water out of it, but even if you don’t the bread will still come out delicous!
I just made with fresh zucchini & turned out great. I used cheese grater to shred zucchini, took 3 to make 2 cups.. I added 1 cup pecans. It was deliçious
Yay! I am so happy you tried it! Pecans sound like a great addition.
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
I love hearing this Lisa! So glad your family likes the recipe. It is definitely a favorite at our house.
This is BY FAR the BEST zucchini bread I have ever made!! I made the recipe as is because I don’t believe you can judge a recipe fairly unless you do. It is FANTASTIC.
Yay! I love hearing this Karen! So glad you like it as much as me. 🙂
Made zucchini bread for my first time using this recipe. Wow! It was delicious. My son asked how zucchini could taste so good. Made 2 batches. First loaf was gone in a day. Will definitely make this again. Easy and yummy.
I love hearing this Dawn! This is a recipe I feel everyone in the world needs! So glad you found it.
Maria,
I want to try making this as a cake.
Have you tried this?
Too funny, I was just thinking about this today, I was thinking of turning it into a sheet cake with cream cheese icing. I haven’t tried it yet, but I think it should work, it probably needs about a cup of buttermilk added to give it the right amount of crumb and airy-ness.
Hope you can try the sheet cake soon and share. When adding: nuts, raisins, mini chocolate chips or whatever you may recommend how much should I add?
If I add nuts or chocolate chips I usually do about a cup. I haven’t tried raisins, but the same amount should be fine.
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. hope to enjoy the best Zucchini Bread with my family. Thanks and have a nice day!
Hi Jamie, I hope you and your family love it as much as we do!
I just made this recipe tonight. It’s the best zucchini bread recipe I have ever tasted. I will be using this recipe from now on.
YAY!!! I love hearing that Lynn!
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Awesome! I love hearing that Eric!
I had to try this since we are huge zucchini bread lovers here. My recipe is from my gramma and to be honest, it’s more like cinnamon bread. So I wanted to try this and it’s absolutely amazing. Very delicious. We love it! #julygiveaway
This dish is seem really good for breakfast. Thank you for your recipe, Maria.
Can I make it the night before and then put it in the refrigerator?
Yes, it is so yummy for breakfast. You can definitely make it the night before. NO need to refrigerate. You can just let it cool and then put it in an airtight ziplock bag or wrap it in plastic wrap of foil to stay fresh.
This is the BEST zucchini bread recipe. So easy to make and delicious. It’s a hit when I take them to my church’s bake sale during Lent fish fries. I have requests for it. Thank you.
Thank you so much Lisa! I think so too! The first time I had it I couldn’t get over the texture and flavor. It is just SOOOOO good! I love that people are requesting it for the bake sale. 🙂
Can the breads be baked at 350? It takes an hour an ten minutes for mine to bake at 325. When I’m making the recipe for bake sales it takes forever to bake making the recipe multiple times. This is the BEST zucchini bread ever!!!!
Hi Lisa, I have cooked it at 350 before and maybe it’s my imagination, but I think it effects the texture. You could try it once and see what you think. I like it better at 325. And thank you, I totally agree. Wishing I had a loaf right now. 🙂
I substituted 1 cup of brown sugar for 1 cup of white and added 1 cup of dried cranberries. Wow…..
Yum! That sounds delicious Bernie!
This is SO so good! The best zucchini bread I have ever had.
I’m so glad you liked it and I definitely agree!
Best zucchini bread recipe!! I have tried many but always love this one best! We love it all year long with our zucchini’s from the garden! So simple and quick to make! #julygiveaway
Really good zucchini bread. I do not add as much sugar, still very good. The first batch I made did stick to the bottom, so I am now using parchment paper on the pan bottoms. Works well.
so glad you like the zucchini bread, it is one of my favorite recipes!
I have been making this recipe for over 2 years now. Everyone in my family raves when I make these!! Definitely my favorite recipe! I make everything from the big loaves, to mini loaves, to cupcake size. They all turn out perfectly!
I love hearing that Dandrea! This is one of my all time favorite recipes too!
This is pretty much my recipe but for added variety you can add raisin. My family love the cream cheese center and the grandkids love the chocolate chips. A friend adds pineapple bits to her bread.
Yum! Those all sound like great variations!
Seems like a lot of oil for 1 loaf. I made it, but next time I will cut the oil to 1/2 cup.
The recipe makes two large loafs, but cutting it should be fine, just change the texture a little.
I just made this recipe and it is delicious!!! Simple and easy.. I will be a making more very soon! Thanks for the great recipe!
I love hearing that Laura, Thank you!
The name says it – it is really the BEST Zucchini bread recipe! I have to eat gluten free so I use my GF flour & it’s still awesome. I make the regular recipe for hubby & he loves it as well. It does make alot & since it’s just the 2 of us, I make muffins rather than the loaf & the whole recipe makes 24 muffins, so I halve it. A wonderful use of the zucchini in our garden. So glad I found this recipe, thank you!
Awesome! So glad you loved it Julie and so glad to hear you had success with gluten free flour. I am so glad you found the recipe too. It is a huge favorite at our house too.
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. The BEST Zucchini Bread is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Awesome! I am so glad you liked the zucchini bread! I hope you can find more recipes your little family loves on my site. Thanks for leaving a comment!
Thank you for this recipe. Mine looked like dough and I got concerned until I added the zucchini. Thank goodness I had the sense to add the juices from the zucchini as well and it listened right back up. Could use more flavor. Not sure what to add for that but I put some butter on a hot piece 😋
Yes, it does look like dough until you add the zucchini. If you want more flavor you could add more cinnamon. I am obsessed with it just the way it is.
I usually love your recipes and you are my go to on making stuff. but this one did not turn out the way I would thought. The batter was like concrete before the zuchinni was even added. After it was added it loosened up just a little bit. Added a little water to get it to be pourable but not runny. Before anyone says I didn’t follow the directions. I followed them to the T. I am very disappointed
I am so sorry Kathy, that is such a bummer. The batter is actually a very thick batter, looks similar to muffin batter. This is one of my all time favorite recipes with the best flavor. I am wondering if adding the water altered the flavor? How did it bake up?
This is the best recipe ever!! You can replace the zucchini with fruit. I have done apple & my family LOVED it. They also love the zucchini. My next experiment will be blueberries. I can’t wait!! Thank you so very much for sharing this!!❤️
Yum! I love hearing this Kimberly!
This is the BEST tasting zucchini bread I’ve ever had. Thank you!!
This is the BEST tasting zucchini bread I’ve ever had. Thank you!!
Yay! Thanks Kathy, I am so glad! I love it too!
Mine just came out of the oven, waited 10 min came right out of my glass loaf dish, couldn’t wait had to taste! tastes great just put the other loaf in with nuts bet it will be just as yummy! thanks for this recipe will definitely be making this again with the zucchini from my daughter’s garden 🙂
Awesome! So glad you like it Catherine!
Made this bread last week and it was absolutely delicious, trying it again today with a can of organic pumpkin instead of zucchini I’ll let you know how it goes 👍
Hi Kari, I am so glad you liked the bread. Can’t wait to hear how it goes with the pumpkin puree.
Can I make this bread in glass pans and how long should I cook it then?
Yes, I usually reduce cooking time by 5 minutes when I do bread in a glass pan, but check it and see, it might not need less time.
Love this recipe…been using all summer but today used up the last in my garden, so I decided to change it up a little bit. I substituted 1 cup of brown sugar for 1 cup of the white sugar. Fabulous!! Next year I will be making it both ways.
Yum, now I need to make it today to try this out. 🙂 Thanks for the tip!
This is one of the best Zucchini bread recipes I’ve ever had!! Excellent!!
I made 9 mini loaves. I filled them half full, baked at 350 degrees for 27 minutes.
The reason I made the change to 350 degrees instead of 325 was because of the altitude. We live in Colorado and one of the adjustments for baked good at a high altitude is baking on higher temp. I didn’t make any changes in the recipe.
I’m scarfing a loaf right now!! 🤤
Hi Christine! I couldn’t agree more, this is one of my favorite recipes of all time! I am so glad you found the recipe and love it as much as I do!
The amount of pop up ads on your site are really annoying. Makes it hard to follow the recipe or wish to explore further. I get monetizing your site is important but this is over the top.
I’m so sorry that it is bothering you, I am having my site redesigned soon and it will hopefully make a difference.
The bread did not get baked all the way through. The taste was not the best zucchini bread that I have had either.
Hi MJ, I am sorry your center didn’t bake, Next time try cooking it a little longer.
This is seriously the best bread!!!! Very easy to make, the perfect consistency, and the flavor is perfection! My littles love it, and I’m counting it as a vegetable!
Yay! I feel the same way Hayley! I’m so glad you and your kids like it!
This was the second recipe I tried for zucchini bread. This one turned out great! I will only use this one from now on. I followed the recipe exactly. I even added nuts. I can’t say enough good things about it.
Yay! I am so glad you like it Eilene! It is one of my all time favorite recipes!!
This recipe is INCREDIBLE!!! Everyone I share it with goes crazy over it. They rave about it. It’s so easy to make too. Thank you!!!
Yay! I love hearing this! It’s my absolute favorite too!!!
Not sure what happened but my second loaf had a huge hole in the middle when I went to cut into it. There was a shell on top and then empty then a little dough at the bottom. So when I check it the toothpick came out clean but that was because there was no bread under the top layer. Not sure what happened how that big of an air pocket could be in the bread. It tasted great the other loaf but that one wasn’t done all the way and was only like 1/4 bread the rest wasn’t anything but air.🤷♀️
Wow, that is so strange, I am not sure what happened either….
This truly is the BEST recipe for zucchini bread!!! Absolutely delicious and so easy to make, you can’t mess it up ❤️
I am so happy to hear you love it as much as me! It’s my absolute favorite!
Thank you so so much.
I get this recipe from my neighbor after I and my kids ate her Zucchini brea. I went online to get a Zucchini bread recipe, and I made one. we didn’t like it, so u asked my neighbor, and she shared this recipe with me, and it is amaziiiiiing.
My kids eat the whole thing on a date and I have to make another one the next day!
I made a change. I used only 2 cups of sugar and I squeezed out the Zucchini juice(we don’t really like the inside moist) and I used my cupcakes pans and baked on 329⁰F in a conventional over (oven with the fan on) for 20 to 24 minutes.
Thank you so so much for sharing this recipe.
This is the best recipe I have ever tried and I will be trying more of your recipes
I am so happy your neighbor shared this recipe with you. It’s the best zucchini bread in the world! I am so glad you like it too!
I made this yesterday and posted it to TikTok if you are on there I couldn’t find you to tag you. But this is delicious!!!
Thank you so much! So glad you liked it. I am not on TikTok but I am on instagram.
This looks and sounds like an old recipe I used when I was young and I lost it thank you for posting it I’m going to try it I’ll let you know. By the way I’m now 70 so it’s been a while.
You’re welcome! I am glad you found it and I hope it is the recipe you remember.
Very simple recipe & so delicious. I normally double the zucchini & use just 2 cups of sugar.
Awesome, so glad you like it!
This is my 3rd year for making this recipe using yellow squash. It gets rave reviews from my entire family and extended family! I make dozens of loaves during summer and freeze to use and give away over the year. Freezes beautifully. I do have to bake the loaves longer then recipe calls for, but other then that, I follow the recipe exactly as written.
I love this! I am going to have to try it with yellow squash next time I make it!
I hate pulling out the mixer, but this dough is very very stiff and hard to stir with a wooden spoon until the zucchini is added at the end. Today I decided to add the zucchini before I added the flour, and it never did get too stiff to stir. I’m doing it this way from now on. Because you know I’ll be making this bread until the end of zucchini season, and beyond with what I put up into the freezer.
I made the yesterday with a Gluten Free flour mix and it turned out very good.
Awesome, I love hearing that. So glad to know it works well with a gluten free flour mix.
Made this recipe and it was awesome, Everyone that tried it loved it. I also used some brown sugar in it , And added my own twist to it by adding fresh blueberries 🫐 in one loaf, and crushed pineapple 🍍 In the other. I then proceeded to get fancy lol and make a crumb topping for it. Absolutely incredible! Great recipe. Thank you.
I’m so glad you loved it Dawn. I love the things you added and ironically, just yesterday I typed up a version of the recipe with a brown sugar streusel on top. Sounds like we are on the same wave length. That recipe will post next week.
I’m always a little sceptical when I see “Best ever” but saw this recipe & decided to give it a shot. SO glad I did. It really is the best. Only thing I did different was use mini chocolate chips instead of the nuts. Delicious! Thanks for sharing this recipe.
Yum! I’m so glad you gave it a shot, I try not to throw around “best ever” unless it really is. I’m definitely going to try it with chocolate chips soon, sounds delicious!
Good starter recipe. Added 1 cup dry pancake mix. 2 cup bread flour 1/2 teaspoon of nutmeg and lots of cinnamon chips. Not so “ doey” and extra zucchini. First loaf wasn’t great, tasted like flour.
I made this zucchini bread recipe yesterday, thank you so much, it was excellent. For anyone that never tasted zucchini bread you’re really missing out!!!
Right! I can’t imagine my life without zucchini bread. 🙂 So glad you like it Lisa!
Do I want to squeeze the moisture out of the zucchini or is that needed to make the bread turn out moist?
Hi Linda, I don’t squeeze it out if I am using dress zucchini. If I am using thawed frozen grated zucchini, I drain half of the liquid off of it.
I made this as a treat for myself for my birthday, I added Walnuts and it turned out fantastic. Thank you for sharing.
Yay! I am so glad you liked it and HAPPY BIRTHDAY!
This is, without a doubt, the best ever sweet bread I have ever made! I couldn’t wait for it to come out of the oven, and wasn’t disappointed when I tasted it. Followed the recipe and it is perfect. Going to make again soon to share with neighbors (maybe). Lol.
I couldn’t agree more, I jus made some this weekend for a girls trip and It was a hit. One of my all time favorite recipes!
Several years ago, my mom’s neighbor gifted her some zucchini bread. That was my first time trying it and I’ve craved it ever since! I finally got the courage to bake some myself and came across this blog. I. AM. OBSESSED. This recipe is so amazing so look no further!! The sweetness is divine and is perfectly moist! I’m currently baking my 6th batch in less than a week. They’ve been my go to for Christmas gifts and gatherings and everyone so far loves this zucchini bread so much!! Thank you!!!
That makes me so happy Rebekah, I feel the same way about it. It’s hard not to be obsessed! I actually just bought zucchini to make a bunch this to send with my sons Wrestling team on an out of town Meet this weekend.
Made exactly as recipe state, except filled the pan too full. It was doughy as stated, but completely collapsed in the middle after cooling in the pan for a bit. What might I have dine wrong?
Filling the pan to full will make it need to cook even longer than stated on the recipe, so that is probably part of the problem. This recipe makes two large loaves so if you only used one pan it probably would have needed to cook almost double the amount of time. The bread always collapses a bit in the center but if cooked long enough won’t be doughy.
This bread is amazing. I was looking for a moist tasty zucchini bread and this is it! Thank you
Thank you so much! I am so glad you like it!
I have made so many loaves of this and it is a hit wherever I take it! Perfect amount of sweetness and cinnamon; soft and moist if not over baked. I have used several sizes of bread pans with perfect results as long as I adjust the baking time. Thanks!
I love hearing this Paula! It is my favorite quick bread recipe.
I love this recipe 😄. Everyone who tries it says it’s wonderful and I have shared the recipe with several. However , mine always falls in the middle It cooks and at 325 I take it out at 55 mins It is always done all the way thru but every single loaf falls. Any suggestions ? Thanks
Every time I make adjustments to have the center not fall, the bread just isn’t the same delicious flavor and texture. I’ve decided the ugly loaf is worth the perfection of it’s flavor and texture. 🙂
Hello this recipe sounds really good I’m planning on making it tonight for my husband when he gets off work. I was wondering if I could make one plain loaf and mix cocoa powder in with the other half, or if I would need more sugar or anything else?
Hi, Mikie. If you would like to make a chocolate zucchini bread, I recommend making this Chocolate Zucchini Bread recipe.
This was delicious 🤤
I added chocolate chips and brown sugar to mine and had to cook them for like 15 more minutes but omg this is the best recipe!! The tops of my bread were nice and crunchy also thank you !!
Thanks, Jessica! Chocolate chips in zucchini bread is always a win!
Very dry and tasteless plus it sticks to the prepared pan terribly! Do not make this!
Hi, Marie. I’m sorry you had trouble with this recipe. We’ve never had it turn out very dry. If you over-bake the bread, it will be dry.
Did you spray all sides of the pan? If you’re having trouble getting it out of the pan, run a butter knife along the edge of the pan.
Best zucchini bread I have ever eaten. Love this recipe.
Thanks, Donna!
Not sure why I can’t find the comment button! lol I have been making this bread for a few years and the family loves it! This year I made it more diabetic friendly for my type two husband. All that means is I am using a stevia like sugar. We do like it like this too! I love that it isn’t as sweet as my 10 year old would eat the whole thing! We do not need to use a carb friendly bread as DH is good with most carbs and knows to not over do it!
I have always cooked in an 8×8 pan as I only have one loaf pan. There are few times it turned out doughy so I have learned to not measure the flour “properly” to soak up some moisture as it’s in a wider pan.
Thanks, Denise! Appreciate the information for making it diabetic friendly. So glad you and your family love it.
This really is The BEST zucchini bread recipe! I’ve made it twice and doubled the recipe both times.
I baked the batter in four small bundt pans which solved the problem of a doughy center. I also used coconut oil and added about a teaspoon of freshly ground nutmeg when combining the ingredients. Other than that, I followed the recipe to a T (except I did leave out 1/2 cup sugar and the batter was still plenty sweet.) This is my new go-to zucchini bread recipe! Thank you for sharing!
Thanks, Vicky! Good idea to use coconut oil.
Texture perfect, not too moist or too dry, and my family who typically does not eat zucchini bread easily, made it disappear in no time!
Hi, Marge. We love hearing this! So glad you and your family like it.
So true – The very best zucchini bread, ever!
Thanks, Deborah!
This is the only zucchini bread recipe worth saving!!
Thanks, Hannah!
I have been baking for over 55 years. I know a good thing when I find it. This is my go to. Love the Crunchy top. Every time is perfect. Rave reviews. sometimes I slip in a cup of the white whole wheat flour I mill in place of 1 cup all purpose. Thank you for this recipe. I’ve used it for many years. I think poss problem with gummy centers that were mentioned in other comments might be over mixing or not enough baking. Sometimes you have to do the toothpick test and not rely on a specific time. Mine takes longer than recommended time. Ovens are all different.
Hi, Sherry! So glad you like it. Thanks for the baking tips.
This recipe was very easy to make. It turned out great! Every one really enjoyed the bread.
Thanks, Jen and Brandy! Glad you all enjoyed it!