The BEST Zucchini Bread Recipe
I’ve tried A LOT of zucchini bread recipes in my day, and I mean A LOT! This recipe is, by far and away, the best one I’ve ever made. It’s fantastic.
It’s the kind that gets better with age. The first day it is good, but the second and third day 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 and have been known to eat an entire giant loaf myself.
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, and 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 in this recipe and the one my mom has made forever, is an extra 1/4 cup of sugar and baking it at 325° instead of 350°.
I can’t believe the difference it makes. I like my mom’s, but this bread….this delicious bread……I have to be so careful about how often I make this 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.
I like to use stone loaf pans. Mine are from Pampered Chef. But I also love these Kitchenaid ones you can order on Amazon.
FYI: There is a little situation that happens sometimes with this recipe. It’s important not to over cook this bread. Because of that, occasionally the very top center middle section of the loaf is a little under-cooked and comes out a tad doughy, even after it has completely cooled. If/when this happens, I just cut that little section off and carry on with the binge eating…believe me it is a small price to pay.
More Awesome Zucchini 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 and spray 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 (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 making extra dishes), mix until almost combined and add shredded zucchini. (if I use thawed, frozen zucchini I dump it all in, liquid and all)
- Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
- Bake at 325 for about 45-55 minutes, being careful not to over cook.
- Remove from oven and cool on cooling racks. I like to remove mine from the pan immediately, because I use stone loaf pans and they stay hot for quite some time. It can be tricky to get the loaves out without damaging them or leaving half of them in the bottom of the pan....so you can use your judgement on whether or not you want to leave them in the pan to cool or not.
- Let cool completely and store in a Ziploc bag.
Enjoy!
don’t forget to pin this awesome recipe to your favorite pinterest board!
More Fabulous Quick Breads
Sara
March 5, 2016 at 10:34 amI 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.
Maria
March 5, 2016 at 9:09 pmUnfortunately 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!
Tammy
July 30, 2016 at 3:21 pmWhat if you have a different size loaf pan?
Maria
August 1, 2016 at 3:44 pmFill it 2/3 full and check it at 30 min-45 min and so on until a toothpick comes out clean in the center.
Vicky
July 22, 2018 at 5:40 pmWould it work to put the batter in a muffin pan? Hubby criticized the doughy center!
Maria
September 6, 2018 at 8:01 pmI think so, just watch them closely.
Laura
August 14, 2016 at 9:08 amThat’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!
Nancy
October 31, 2016 at 1:17 amI’m trying to stay away from white flower. Could you recomend a similar Zucchini bread recipe?
Maria
November 2, 2016 at 9:52 amYou can substitute wheat flour with no problem. It will just be a bit more dense.
Michelle
March 16, 2019 at 10:00 pmMy 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.
Maria
March 19, 2019 at 9:51 pmGlad your son and hubby liked it. 🙂
Cheistine
September 7, 2017 at 8:59 amI 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.
Maria
September 8, 2017 at 2:42 pmAwesome! I love that you are experimenting with the recipe!
Chelle
May 25, 2016 at 2:57 pmI 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!!
Mary Ellen
May 29, 2016 at 12:33 amTHE BEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! OMG!
Maria
June 1, 2016 at 2:30 pmI know Right! 🙂 Glad you like it as much as I do.
Rachael
August 28, 2016 at 7:44 pmI 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.
Lori
June 26, 2016 at 5:13 pmDelish!! 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!!
Maria
June 27, 2016 at 9:34 pmYay! Glad you love it as much as me. I can’t get enough of it!
Lupe
September 15, 2016 at 10:56 pmCan Splenda be replaced instead?
Maria
September 15, 2016 at 11:03 pmHi 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.
Lupe
September 15, 2016 at 11:24 pmThank you Maria. I was just wondering. My daughter made the Zucchini bread yesterday and it was delicious!!!!!
Maria
September 15, 2016 at 11:57 pmYou’re so welcome. Glad you liked the bread.
Cathy
December 5, 2016 at 1:41 pmThis 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!!
Maria
December 5, 2016 at 8:33 pmGood Idea, I’ll have to try that. I love this bread so much too. It is definitely my favorite to make.
Jenn
July 6, 2016 at 4:42 pmThis 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!!
Maria
July 21, 2016 at 10:59 pmYay! Isn’t it delicious? I can’t get enough of it.
Cathy
December 5, 2016 at 1:44 pmI am afraid to make it too often because I can’t stop eating it!!!!
Maria
December 5, 2016 at 8:33 pmHaha! Me too. 🙂
Christabel
July 19, 2016 at 8:23 amI 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.
Shelley
August 16, 2016 at 4:25 pmHi ..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
Rachael
August 28, 2016 at 7:52 pmYes! 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.
Maria
August 29, 2016 at 6:17 pmAwesome! 🙂 So glad you like it!
Shelley
August 16, 2016 at 4:39 pmHi 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
Maria
August 19, 2016 at 4:32 pmMy pans are 9×5 too. Good Luck Shelley! You’re gonna love this bread!
Lynne
August 17, 2016 at 5:55 pmI’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.
Ariel
August 28, 2016 at 5:10 pmI 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??
Maria
August 29, 2016 at 6:15 pmThis 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.
Belva Gilton
August 30, 2016 at 2:51 amThis 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.?
????
Belva Gilton
August 30, 2016 at 2:55 amI don’t know what you mean by waiting moderation.
Maria
August 30, 2016 at 11:26 pmIt 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.
Jay
August 30, 2016 at 10:10 pmNot 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
Maria
August 30, 2016 at 11:19 pmI’m sorry to hear that Jay, I’d love your grandmothers recipe, it must be amazing!
Cathy
December 5, 2016 at 1:51 pmTry 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!
Debbie
August 31, 2016 at 5:45 pmWould coconut oil work or does it have to be vegetable? Thanks
Maria
September 1, 2016 at 9:54 pmI have done half coconut oil before, I have also used butter with good results. Maybe try half coconut oil half butter. 🙂
KEVIN
September 1, 2016 at 11:54 pmI 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
Deb
September 3, 2016 at 12:30 pmCan I use self rising flour and leave out the salt, baking soda and baking powder ?
Maria
September 6, 2016 at 10:34 pmYou 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…..
Sarah
September 4, 2016 at 12:35 amYum! 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.
Sarah
September 6, 2016 at 12:15 amOkay…. 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!
Maria
September 6, 2016 at 10:30 pmRight!? I have to fight myself not to eat an entire loaf in one sitting. It’s the best!!! Glad you both it too. 🙂
Maria
September 6, 2016 at 10:33 pmSo glad you liked it. Maple Syrup eh, I’ll have to give that a try. 🙂
Tyerra
September 4, 2016 at 5:22 pmCan you do a cinnamon crumble on top?
Maria
September 6, 2016 at 10:31 pmYes, I am sure that would taste delicious.
Kim
September 13, 2016 at 4:17 pmZucchini bread is the bomb-diggity!!?? Try adding some grated orange rind. YUM!!
Maria
September 14, 2016 at 3:12 pmNever thought of that. YUM!!! Thanks for the tip, sounds delicious!
Bridget
September 18, 2016 at 12:44 pmAnyone know how many calories this recipe is?
Kristina
September 21, 2016 at 10:46 pmThis really is the best!!! Thank you so much for sharing!
Maria
September 23, 2016 at 1:35 pmI’m glad you think so too Kristina 😉 I love it!!!
Nicole
September 28, 2016 at 6:31 pmI 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?
Maria
September 29, 2016 at 2:56 pmYes, 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.
Allison
September 28, 2016 at 11:26 pmAmazing!!! I had to stop my husband from eating a whole loaf in one sitting! Seriously, best zucchini bread I’ve ever had!!
Maria
September 29, 2016 at 2:53 pmHaha! I love it! I am the same way. This bread is not safe around me.
Sara
September 28, 2016 at 11:56 pmIf 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!
Maria
September 29, 2016 at 2:52 pmJust throw it in, no need to squeeze. You and your husband are going to love this bread!
Shelley
October 9, 2016 at 10:01 amHello….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
Maria
October 9, 2016 at 9:34 pmYou are so welcome! I love this recipe SO much! It is on my all time top 10 favorite recipes, which is really saying something. 🙂
Becky
October 15, 2016 at 7:40 pmI 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
Maria
October 21, 2016 at 3:28 pmYum! Never tired it with bread flour. I’ll have to give it a try.
Melinda
October 20, 2016 at 12:00 pmHi, 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
Maria
October 21, 2016 at 3:19 pmHi Melinda, I always leave the peal on the zucchini.
Lisa
November 7, 2016 at 2:34 pmOur 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..
Lisa
November 7, 2016 at 2:36 pmI mean 1/4 cup more sugar
Maria
November 8, 2016 at 11:03 pmHow funny! It must have been on the back of something back in the day. 🙂 Hope you liked it.
Alishascustomcakes
November 28, 2016 at 6:12 pmI’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
Maria
November 30, 2016 at 2:49 pmgreat! how did it turn out?
mary
December 2, 2016 at 5:10 pmwhat 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
Maria
December 2, 2016 at 5:24 pmHi 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.
Kati McGinty
July 23, 2017 at 1:44 pmGreat 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! 😉
Maria
August 10, 2017 at 11:00 pmYAY! So glad the picky eaters liked it too! 🙂
Stephanie
February 5, 2017 at 11:54 amI 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?
Maria
February 6, 2017 at 9:23 pmHi 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.
Jen V
February 7, 2017 at 5:51 pmI 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!
Maria
February 15, 2017 at 2:51 pmHaha! I have the same problem with this bread, I literally can’t stop myself once I have one slice.
Tyisha
March 30, 2017 at 1:34 pmCan we add nuts to this recipe?
Maria
May 2, 2017 at 6:13 pmYes, definitely
Kim
April 14, 2017 at 7:29 pmI 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. .
Maria
May 2, 2017 at 6:02 pmSo 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.
Dee
April 20, 2017 at 11:41 amHas anyone made this recipe using 1 to 1 gluten free flour? If so how did it turn out?
Maria
May 2, 2017 at 5:55 pmI haven’t but I think it would be very successful.
Denise
May 25, 2017 at 7:59 pmI 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.
Sheryl
May 22, 2017 at 10:14 pmI made this bread and it turned out fabulous! In fact, I have 2 loaves baking right now. Thanks for the great recipe.
Maria
June 13, 2017 at 7:49 pmYay! This makes me so happy Sheryl! I love this recipe so much!
Patti
May 26, 2017 at 4:19 pmI was wondering about adding a banana into this recipe.
Maria
June 13, 2017 at 7:47 pmYou could give it a try! I am sure it would be good.
Amanda
June 6, 2017 at 2:06 pmDo 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?
Maria
June 13, 2017 at 7:42 pmI’m sorry Amanda, I don’t know that info.
Stephanie
June 15, 2017 at 11:45 amDelicious!! 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.
Maria
June 19, 2017 at 5:18 pmSo glad you like it Stephanie, and thanks for the tip! 🙂
Alexandra
June 30, 2017 at 11:35 amLoved 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!
Maria
August 10, 2017 at 11:21 pmThanks for including me in your round up Alexandra!
Susan
July 8, 2017 at 4:48 pmDo you have to cinnamon in this recipe? I can’t have cinnamon. Is there a substitute or can I just leave it out.
Thanks
Maria
August 10, 2017 at 11:12 pmYou 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.
Lori Geurin
July 16, 2017 at 8:40 pmI 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!
Maria
August 10, 2017 at 11:06 pmYay! So glad you found it. It’s one of my all time favorite recipes!
Michelle Korne
July 18, 2017 at 10:57 pmLooks great! I can’t wait to try it!! Can you tell me the reason for decreasing the cooking temperature from 350 to 325? Thanks!
Maria
August 10, 2017 at 11:03 pmI’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. 🙂
Garki
July 22, 2017 at 10:21 pmMy 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.
Maria
August 10, 2017 at 11:01 pmI 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!
Karen West
August 2, 2017 at 1:42 pmThis 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.
Maria
August 8, 2017 at 4:37 pmYay! 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.
Chelsea
August 3, 2017 at 8:31 amI 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!
Maria
August 8, 2017 at 4:36 pmGlad 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!
Kathy
August 10, 2017 at 5:23 pmI 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?
Maria
August 10, 2017 at 10:44 pmHi 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.
Cara
April 9, 2018 at 1:11 pmTry using a muffin tin as well!
Carol
August 15, 2017 at 4:45 pmFirst 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!
Maria
August 15, 2017 at 10:12 pmYum! I have almost done that before too, maybe next time I’ll try it on purpose! So glad you like the recipe!
Julie
August 16, 2017 at 11:15 pmI 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!
Maria
August 17, 2017 at 1:48 pmYum! I love that it worked in a bundt pan! I am so glad your family loves it! This makes me so happy, Julie!
Amanda
August 23, 2017 at 9:11 amI made this yesterday, I added two cups of fresh blueberries to it. All I can say is AMAZING!!!!!
Maria
August 23, 2017 at 9:50 pmThis makes me so happy! This recipe really is a keeper. I’ll have to try adding blueberries sometime.
Jessica Shepard
August 31, 2017 at 10:58 amI 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!!
Maria
September 6, 2017 at 10:30 pmThat sounds FANTASTIC!!! So jealous I wasn’t there to have a slice! 🙂
Cara
April 9, 2018 at 1:09 pmSooooo 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 🤗💗
Maria
April 18, 2018 at 7:38 pmGreat! Your version sounds super healthy! I’ll have to give it a try.
Charlie
April 22, 2018 at 11:32 amI 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?
Maria
April 25, 2018 at 1:55 pmI haven’t tried it. Hopefully someone who see’s this comment will be able to help you out.
Karen
June 27, 2018 at 7:19 amLooks 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!
Maria
June 30, 2018 at 7:55 amThank you Karen! I am so glad you love it as much as I do!
Em
July 4, 2018 at 2:01 pmWe 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.
Maria
September 6, 2018 at 8:10 pmLove hearing this and everything will freeze wonderfully. I freeze this bread all the time!
Dianna Baker
July 6, 2018 at 9:00 pmI 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.
Maria
September 6, 2018 at 8:07 pmAwesome! Thanks Dianna!
Tiffany
July 12, 2018 at 12:08 pmLots 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!!!
Maria
September 6, 2018 at 8:04 pmThank you Tiffany, I totally feel the same way! 🙂
Dana
July 18, 2018 at 2:43 pmTerrible recipe. Made exactly as recipe says. Both loafs dropped halfway down the pan while cooling. The entire center looks raw.
Maria
September 6, 2018 at 8:03 pmHi 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.
Linda
July 26, 2018 at 6:59 pmThese were so good!!! I think zucchini bread might be my new favorite food!
Maria
September 6, 2018 at 3:08 pmRight!? This bread really is the bomb! So glad you like it Linda!
Robin
August 4, 2018 at 11:55 amI 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!
Maria
September 6, 2018 at 3:06 pmSounds great! Glad you found the recipe and glad you had success in the adaptions!
Lori
August 15, 2018 at 12:05 amSubstituted two large ripe bananas for the zucchini. Added two small snack size cups of applesauce for texture. Yum!
Maria
September 6, 2018 at 3:02 pmSounds delicious!
Alisha
August 23, 2018 at 1:55 pmSoooo 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! 😜
Maria
September 6, 2018 at 3:00 pmYum! What a great idea!
Alie
September 4, 2018 at 7:13 pmI 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!
Maria
September 6, 2018 at 2:48 pmThanks Alie! So glad you like it!
Laury
September 12, 2018 at 12:37 amI 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.
Maria
September 17, 2018 at 2:21 pmLove hearing this! I love how dense they are too. Such great flavor!
Susan
October 8, 2018 at 1:14 pmMy 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.
Maria
October 17, 2018 at 2:59 pmLove, Love, hearing this. My family feels the same way and just yesterday my 6yo asked me when I am going to make it again.
Ariel
January 7, 2019 at 10:47 pmI 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.
Maria
February 26, 2019 at 9:52 pmWow, sounds delicious!!!
Village Bakery
January 21, 2019 at 6:22 pmGreat 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
Maria
February 28, 2019 at 10:34 pmI haven’t tried that. Not sure how it would do…
Denise
January 29, 2019 at 1:07 amThis 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!
George
February 4, 2019 at 7:01 pmTruly the best ! Followed the recipe exactly. Perfect! Rave reviews from all who had some. Baked perfectly. My go to recipe now. Thanks!
Maria
February 26, 2019 at 9:48 pmI love hearing this George! Thank you!
Karen
February 20, 2019 at 8:27 pmI 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.
Maria
February 26, 2019 at 9:34 pmYou are awesome Karen! So glad you liked the recipe!
SuzyQ
March 19, 2019 at 8:36 pmI 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?
Maria
March 19, 2019 at 9:52 pmHmm, 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.