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August 10, 2015 286 Comments

The BEST Zucchini Bread Recipe

Best-Zucchini-Bread-in-the-history-of-ever--1The BEST 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 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. 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

The-best-zucchini-bread-recipeI 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.

The-Best-Zucchini-Bread-recipe-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 The Best 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 altogether 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.

why is the top center of the loaf doughy?

Because it’s important not to over-bake this bread, occasionally the very top center section of the loaf is a little under-baked 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:

  • 8×4 Loaf Pans
  • Cooking Spray
  • Box Grater
  • Measuring Cups
  • Cooling Rack
  • Ziploc Bags

More Awesome Zucchini Recipes

Chocolate-zucchini-muffins-with-chocolate-chips-Chocolate Zucchini MuffinsZucchini Cheese BakeSausage-and-zucchini-lasagna-roll-upsSausage and Zucchini Lasagna Roll-ups

4.8 from 81 reviews
The BEST Zucchini Bread Recipe
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
The texture of this zucchini bread is phenomenal! With a hint of cinnamon and with just the right amount of sweetness, it's perfection.
Author: My friend, Melinda
Recipe type: Quick Bread
Cuisine: Breakfast/Snack
Serves: 2 loaves
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare two 8x4 loaf pans with cooking spray. Set aside.
  3. In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla. Mix until creamy.
  4. Add flour, cinnamon, salt, baking powder and baking soda. Mix until almost combined.
  5. Add shredded zucchini. Mix until combined.
  6. Pour evenly into greased loaf pans. Fill pans no higher than ⅔ full.
  7. Bake at 325 degrees for 45-55 minutes, being careful not to over-bake.
  8. Remove from oven and cool on cooling racks. See FAQ on when to remove loaves from pans.
  9. After completely cooled, store in a Ziploc bag or airtight container.
3.4.3177

Enjoy!

don’t forget to pin this awesome recipe to your favorite pinterest board!

More Fabulous Quick Breads

The Best Banana BreadClassic Banana Bread {Mom’s Recipe}Poppy Seed Bread {Family Favorite}pumpkin chocolate chip bread on a cooling rackPumpkin Chocolate Chip Bread

 

After School Snacks, Breads, Family Favorite Recipes, Ingredients, Quick Breads, Reader Favorites, Recipes, Seasonal, Summer, Zucchini
best zucchini bread, best zucchini bread recipes, moist zucchini bread, the best zucchini bread, the best zucchini bread recipe, zucchini bread, zucchini bread recipes, Zucchini Recipes
286 Comments

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286 Comments

  1. Sara

    March 5, 2016 at 10:34 am

    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.

    to Sara" aria-label='reply to this comment to Sara'>reply to this comment
    • Maria

      March 5, 2016 at 9:09 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Tammy

        July 30, 2016 at 3:21 pm

        What if you have a different size loaf pan?

        to Tammy" aria-label='reply to this comment to Tammy'>reply to this comment
        • Maria

          August 1, 2016 at 3:44 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Kristen

            June 12, 2019 at 4:24 pm

            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

          • Maria

            May 14, 2020 at 6:45 am

            Your zucchini must not have had very much moisture in it.

          • Brenda Fleming

            August 8, 2022 at 3:25 pm

            Can this zucchini bread recipe be made in a bread machine?

          • Maria

            August 9, 2022 at 4:45 am

            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.

        • Vicky

          July 22, 2018 at 5:40 pm

          Would it work to put the batter in a muffin pan? Hubby criticized the doughy center!

          to Vicky" aria-label='reply to this comment to Vicky'>reply to this comment
          • Maria

            September 6, 2018 at 8:01 pm

            I think so, just watch them closely.

      • Laura

        August 14, 2016 at 9:08 am

        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!

        to Laura" aria-label='reply to this comment to Laura'>reply to this comment
        • Lorretta

          August 11, 2020 at 3:13 am

          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!

          to Lorretta" aria-label='reply to this comment to Lorretta'>reply to this comment
          • Maria

            August 12, 2020 at 7:37 am

            Yay! I am so glad you gave it a try! It is my favorite!

      • Nancy

        October 31, 2016 at 1:17 am

        I’m trying to stay away from white flower. Could you recomend a similar Zucchini bread recipe?

        to Nancy" aria-label='reply to this comment to Nancy'>reply to this comment
        • Maria

          November 2, 2016 at 9:52 am

          You can substitute wheat flour with no problem. It will just be a bit more dense.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Michelle

            March 16, 2019 at 10:00 pm

            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.

          • Maria

            March 19, 2019 at 9:51 pm

            Glad your son and hubby liked it. 🙂

          • Briana

            December 10, 2019 at 10:57 pm

            Do you have any idea how many mini loaves this recipe will make?

          • Maria

            May 6, 2020 at 2:23 pm

            Depends on how many loves, my mini loaves make four. If you have the teeny ones from Pampered Chef, it’s more like 8.

        • Cheistine

          September 7, 2017 at 8:59 am

          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.

          to Cheistine" aria-label='reply to this comment to Cheistine'>reply to this comment
          • Maria

            September 8, 2017 at 2:42 pm

            Awesome! I love that you are experimenting with the recipe!

        • Christina

          April 23, 2020 at 2:05 pm

          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!

          to Christina" aria-label='reply to this comment to Christina'>reply to this comment
          • Maria

            May 4, 2020 at 1:44 pm

            I’m so sorry, I don’t know. I’m not sure how that would turn out with this recipe.

        • Juwuita

          August 21, 2022 at 12:29 am

          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!!!!!!

          to Juwuita" aria-label='reply to this comment to Juwuita'>reply to this comment
          • Maria

            August 22, 2022 at 1:35 am

            Wow! That sounds delicious Juguita! Thank you for sharing!

    • Paul Jenkins

      June 30, 2020 at 8:08 pm

      Can I use coconut flour and coconut oil and stevia to replace the ingredients?

      to Paul Jenkins" aria-label='reply to this comment to Paul Jenkins'>reply to this comment
      • Maria

        July 6, 2020 at 11:02 am

        Hi Paul, I have never tried those substitutions so I can’t say. If you try it let me know how it turns out.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Bonnie Kaiser

          December 21, 2020 at 4:16 pm

          Coconut flour tends to make a dry baked item. Maybe use a bit of liquid or do not drain zucchini if it’s liquidy.

          to Bonnie Kaiser" aria-label='reply to this comment to Bonnie Kaiser'>reply to this comment
        • Ronda Carrington

          August 6, 2022 at 12:30 am

          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?

          to Ronda Carrington" aria-label='reply to this comment to Ronda Carrington'>reply to this comment
      • Christina Morgan

        October 11, 2021 at 4:11 pm

        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.

        to Christina Morgan" aria-label='reply to this comment to Christina Morgan'>reply to this comment
        • Maria

          October 26, 2021 at 8:42 am

          I love hearing that! I am so glad it is a hit with your family and guests!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Lisa

      August 10, 2022 at 3:33 pm

      Can I add cocoa powder to make this chocolate zucchini bread?

      to Lisa" aria-label='reply to this comment to Lisa'>reply to this comment
      • Maria

        August 11, 2022 at 2:29 pm

        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.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  2. Chelle

    May 25, 2016 at 2:57 pm

    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!!

    to Chelle" aria-label='reply to this comment to Chelle'>reply to this comment
  3. Mary Ellen

    May 29, 2016 at 12:33 am

    THE BEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! OMG!

    to Mary Ellen" aria-label='reply to this comment to Mary Ellen'>reply to this comment
    • Maria

      June 1, 2016 at 2:30 pm

      I know Right! 🙂 Glad you like it as much as I do.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Rachael

        August 28, 2016 at 7:44 pm

        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.

        to Rachael" aria-label='reply to this comment to Rachael'>reply to this comment
    • Amy

      October 17, 2022 at 10:01 pm

      This is the best zucchini bread I’ve ever made! Thank you! I could eat it all at once it’s so good!!

      to Amy" aria-label='reply to this comment to Amy'>reply to this comment
      • Maria

        October 25, 2022 at 4:04 pm

        I feel the same way Amy! Thank you so much for leaving a comment. I am so glad you like the bread!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  4. Lori

    June 26, 2016 at 5:13 pm

    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!!

    to Lori" aria-label='reply to this comment to Lori'>reply to this comment
    • Maria

      June 27, 2016 at 9:34 pm

      Yay! Glad you love it as much as me. I can’t get enough of it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Lupe

        September 15, 2016 at 10:56 pm

        Can Splenda be replaced instead?

        to Lupe" aria-label='reply to this comment to Lupe'>reply to this comment
        • Maria

          September 15, 2016 at 11:03 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Lupe

            September 15, 2016 at 11:24 pm

            Thank you Maria. I was just wondering. My daughter made the Zucchini bread yesterday and it was delicious!!!!!

          • Maria

            September 15, 2016 at 11:57 pm

            You’re so welcome. Glad you liked the bread.

          • Cathy

            December 5, 2016 at 1:41 pm

            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!!

          • Maria

            December 5, 2016 at 8:33 pm

            Good Idea, I’ll have to try that. I love this bread so much too. It is definitely my favorite to make.

  5. Jenn

    July 6, 2016 at 4:42 pm

    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!!

    to Jenn" aria-label='reply to this comment to Jenn'>reply to this comment
    • Maria

      July 21, 2016 at 10:59 pm

      Yay! Isn’t it delicious? I can’t get enough of it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Cathy

        December 5, 2016 at 1:44 pm

        I am afraid to make it too often because I can’t stop eating it!!!!

        to Cathy" aria-label='reply to this comment to Cathy'>reply to this comment
        • Maria

          December 5, 2016 at 8:33 pm

          Haha! Me too. 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Diane

            September 4, 2019 at 4:37 am

            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

    • Pam R

      September 11, 2021 at 4:50 pm

      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!

      to Pam R" aria-label='reply to this comment to Pam R'>reply to this comment
      • Maria

        September 27, 2021 at 4:40 am

        Love the add-in ideas! So glad your family is in love with it too! 🙂

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  6. Christabel

    July 19, 2016 at 8:23 am

    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.

    to Christabel" aria-label='reply to this comment to Christabel'>reply to this comment
  7. Shelley

    August 16, 2016 at 4:25 pm

    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

    to Shelley" aria-label='reply to this comment to Shelley'>reply to this comment
    • Rachael

      August 28, 2016 at 7:52 pm

      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.

      to Rachael" aria-label='reply to this comment to Rachael'>reply to this comment
      • Maria

        August 29, 2016 at 6:17 pm

        Awesome! 🙂 So glad you like it!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  8. Shelley

    August 16, 2016 at 4:39 pm

    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

    to Shelley" aria-label='reply to this comment to Shelley'>reply to this comment
    • Maria

      August 19, 2016 at 4:32 pm

      My pans are 9×5 too. Good Luck Shelley! You’re gonna love this bread!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  9. Lynne

    August 17, 2016 at 5:55 pm

    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.

    to Lynne" aria-label='reply to this comment to Lynne'>reply to this comment
  10. Ariel

    August 28, 2016 at 5:10 pm

    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??

    to Ariel" aria-label='reply to this comment to Ariel'>reply to this comment
    • Maria

      August 29, 2016 at 6:15 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Belva Gilton

    August 30, 2016 at 2:51 am

    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.?
    ????

    to Belva Gilton" aria-label='reply to this comment to Belva Gilton'>reply to this comment
    • Belva Gilton

      August 30, 2016 at 2:55 am

      I don’t know what you mean by waiting moderation.

      to Belva Gilton" aria-label='reply to this comment to Belva Gilton'>reply to this comment
      • Maria

        August 30, 2016 at 11:26 pm

        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.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Jay

    August 30, 2016 at 10:10 pm

    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

    to Jay" aria-label='reply to this comment to Jay'>reply to this comment
    • Maria

      August 30, 2016 at 11:19 pm

      I’m sorry to hear that Jay, I’d love your grandmothers recipe, it must be amazing!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Cathy

      December 5, 2016 at 1:51 pm

      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!

      to Cathy" aria-label='reply to this comment to Cathy'>reply to this comment
    • Jeanie

      September 28, 2019 at 8:25 pm

      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!

      to Jeanie" aria-label='reply to this comment to Jeanie'>reply to this comment
      • Maria

        October 22, 2019 at 4:55 am

        It is TOTALLY THE BEST! And oh, my, goodness! What a mess!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  13. Debbie

    August 31, 2016 at 5:45 pm

    Would coconut oil work or does it have to be vegetable? Thanks

    to Debbie" aria-label='reply to this comment to Debbie'>reply to this comment
    • Maria

      September 1, 2016 at 9:54 pm

      I have done half coconut oil before, I have also used butter with good results. Maybe try half coconut oil half butter. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  14. KEVIN

    September 1, 2016 at 11:54 pm

    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

    to KEVIN" aria-label='reply to this comment to KEVIN'>reply to this comment
  15. Deb

    September 3, 2016 at 12:30 pm

    Can I use self rising flour and leave out the salt, baking soda and baking powder ?

    to Deb" aria-label='reply to this comment to Deb'>reply to this comment
    • Maria

      September 6, 2016 at 10:34 pm

      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…..

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  16. Sarah

    September 4, 2016 at 12:35 am

    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.

    to Sarah" aria-label='reply to this comment to Sarah'>reply to this comment
    • Sarah

      September 6, 2016 at 12:15 am

      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!

      to Sarah" aria-label='reply to this comment to Sarah'>reply to this comment
      • Maria

        September 6, 2016 at 10:30 pm

        Right!? I have to fight myself not to eat an entire loaf in one sitting. It’s the best!!! Glad you both it too. 🙂

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Maria

      September 6, 2016 at 10:33 pm

      So glad you liked it. Maple Syrup eh, I’ll have to give that a try. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  17. Tyerra

    September 4, 2016 at 5:22 pm

    Can you do a cinnamon crumble on top?

    to Tyerra" aria-label='reply to this comment to Tyerra'>reply to this comment
    • Maria

      September 6, 2016 at 10:31 pm

      Yes, I am sure that would taste delicious.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  18. Kim

    September 13, 2016 at 4:17 pm

    Zucchini bread is the bomb-diggity!!?? Try adding some grated orange rind. YUM!!

    to Kim" aria-label='reply to this comment to Kim'>reply to this comment
    • Maria

      September 14, 2016 at 3:12 pm

      Never thought of that. YUM!!! Thanks for the tip, sounds delicious!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Diane

        August 31, 2020 at 5:51 am

        Anyway you can tell me the nutritional value of this zucchini bread recipe?

        to Diane" aria-label='reply to this comment to Diane'>reply to this comment
        • Maria

          September 1, 2020 at 8:52 am

          Hi Diane, I am sorry I don’t have that information.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  19. Bridget

    September 18, 2016 at 12:44 pm

    Anyone know how many calories this recipe is?

    to Bridget" aria-label='reply to this comment to Bridget'>reply to this comment
    • Jenny

      March 15, 2021 at 10:23 pm

      A lot. haha, I’m only assuming. It’s tooootally worth it though!

      to Jenny" aria-label='reply to this comment to Jenny'>reply to this comment
  20. Kristina

    September 21, 2016 at 10:46 pm

    This really is the best!!! Thank you so much for sharing!

    to Kristina" aria-label='reply to this comment to Kristina'>reply to this comment
    • Maria

      September 23, 2016 at 1:35 pm

      I’m glad you think so too Kristina 😉 I love it!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  21. Nicole

    September 28, 2016 at 6:31 pm

    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?

    to Nicole" aria-label='reply to this comment to Nicole'>reply to this comment
    • Maria

      September 29, 2016 at 2:56 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  22. Allison

    September 28, 2016 at 11:26 pm

    Amazing!!! I had to stop my husband from eating a whole loaf in one sitting! Seriously, best zucchini bread I’ve ever had!!

    to Allison" aria-label='reply to this comment to Allison'>reply to this comment
    • Maria

      September 29, 2016 at 2:53 pm

      Haha! I love it! I am the same way. This bread is not safe around me.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  23. Sara

    September 28, 2016 at 11:56 pm

    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!

    to Sara" aria-label='reply to this comment to Sara'>reply to this comment
    • Maria

      September 29, 2016 at 2:52 pm

      Just throw it in, no need to squeeze. You and your husband are going to love this bread!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  24. Shelley

    October 9, 2016 at 10:01 am

    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

    to Shelley" aria-label='reply to this comment to Shelley'>reply to this comment
    • Maria

      October 9, 2016 at 9:34 pm

      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. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Celia

        May 12, 2020 at 5:24 am

        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

        to Celia" aria-label='reply to this comment to Celia'>reply to this comment
        • Maria

          May 12, 2020 at 4:31 pm

          Yes! You cook them both at the same time and you do not need to increase the cooking time.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  25. Becky

    October 15, 2016 at 7:40 pm

    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

    to Becky" aria-label='reply to this comment to Becky'>reply to this comment
    • Maria

      October 21, 2016 at 3:28 pm

      Yum! Never tired it with bread flour. I’ll have to give it a try.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  26. Melinda

    October 20, 2016 at 12:00 pm

    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

    to Melinda" aria-label='reply to this comment to Melinda'>reply to this comment
    • Maria

      October 21, 2016 at 3:19 pm

      Hi Melinda, I always leave the peal on the zucchini.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  27. Lisa

    November 7, 2016 at 2:34 pm

    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..

    to Lisa" aria-label='reply to this comment to Lisa'>reply to this comment
    • Lisa

      November 7, 2016 at 2:36 pm

      I mean 1/4 cup more sugar

      to Lisa" aria-label='reply to this comment to Lisa'>reply to this comment
    • Maria

      November 8, 2016 at 11:03 pm

      How funny! It must have been on the back of something back in the day. 🙂 Hope you liked it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Bonnie Kaiser

      December 21, 2020 at 4:26 pm

      Why would applesauce make the bread more healthful? I assume it is sugar f ree applesauce. Canola oil is fairly healthful.

      to Bonnie Kaiser" aria-label='reply to this comment to Bonnie Kaiser'>reply to this comment
  28. Alishascustomcakes

    November 28, 2016 at 6:12 pm

    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

    to Alishascustomcakes" aria-label='reply to this comment to Alishascustomcakes'>reply to this comment
    • Maria

      November 30, 2016 at 2:49 pm

      great! how did it turn out?

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  29. mary

    December 2, 2016 at 5:10 pm

    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

    to mary" aria-label='reply to this comment to mary'>reply to this comment
    • Maria

      December 2, 2016 at 5:24 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Kati McGinty

        July 23, 2017 at 1:44 pm

        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! 😉

        to Kati McGinty" aria-label='reply to this comment to Kati McGinty'>reply to this comment
        • Maria

          August 10, 2017 at 11:00 pm

          YAY! So glad the picky eaters liked it too! 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Sandy Sebold

        September 14, 2019 at 3:52 pm

        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!

        to Sandy Sebold" aria-label='reply to this comment to Sandy Sebold'>reply to this comment
        • Maria

          October 22, 2019 at 8:03 am

          Awesome!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Ronda Carrington

          August 6, 2022 at 12:43 am

          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…

          to Ronda Carrington" aria-label='reply to this comment to Ronda Carrington'>reply to this comment
  30. Stephanie

    February 5, 2017 at 11:54 am

    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?

    to Stephanie" aria-label='reply to this comment to Stephanie'>reply to this comment
    • Maria

      February 6, 2017 at 9:23 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  31. Jen V

    February 7, 2017 at 5:51 pm

    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!

    to Jen V" aria-label='reply to this comment to Jen V'>reply to this comment
    • Maria

      February 15, 2017 at 2:51 pm

      Haha! I have the same problem with this bread, I literally can’t stop myself once I have one slice.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  32. Tyisha

    March 30, 2017 at 1:34 pm

    Can we add nuts to this recipe?

    to Tyisha" aria-label='reply to this comment to Tyisha'>reply to this comment
    • Maria

      May 2, 2017 at 6:13 pm

      Yes, definitely

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  33. Kim

    April 14, 2017 at 7:29 pm

    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. .

    to Kim" aria-label='reply to this comment to Kim'>reply to this comment
    • Maria

      May 2, 2017 at 6:02 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  34. Dee

    April 20, 2017 at 11:41 am

    Has anyone made this recipe using 1 to 1 gluten free flour? If so how did it turn out?

    to Dee" aria-label='reply to this comment to Dee'>reply to this comment
    • Maria

      May 2, 2017 at 5:55 pm

      I haven’t but I think it would be very successful.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Denise

      May 25, 2017 at 7:59 pm

      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.

      to Denise" aria-label='reply to this comment to Denise'>reply to this comment
  35. Sheryl

    May 22, 2017 at 10:14 pm

    I made this bread and it turned out fabulous! In fact, I have 2 loaves baking right now. Thanks for the great recipe.

    to Sheryl" aria-label='reply to this comment to Sheryl'>reply to this comment
    • Maria

      June 13, 2017 at 7:49 pm

      Yay! This makes me so happy Sheryl! I love this recipe so much!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  36. Patti

    May 26, 2017 at 4:19 pm

    I was wondering about adding a banana into this recipe.

    to Patti" aria-label='reply to this comment to Patti'>reply to this comment
    • Maria

      June 13, 2017 at 7:47 pm

      You could give it a try! I am sure it would be good.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  37. Amanda

    June 6, 2017 at 2:06 pm

    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?

    to Amanda" aria-label='reply to this comment to Amanda'>reply to this comment
    • Maria

      June 13, 2017 at 7:42 pm

      I’m sorry Amanda, I don’t know that info.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  38. Stephanie

    June 15, 2017 at 11:45 am

    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.

    to Stephanie" aria-label='reply to this comment to Stephanie'>reply to this comment
    • Maria

      June 19, 2017 at 5:18 pm

      So glad you like it Stephanie, and thanks for the tip! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  39. Alexandra

    June 30, 2017 at 11:35 am

    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!

    to Alexandra" aria-label='reply to this comment to Alexandra'>reply to this comment
    • Maria

      August 10, 2017 at 11:21 pm

      Thanks for including me in your round up Alexandra!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  40. Susan

    July 8, 2017 at 4:48 pm

    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

    to Susan" aria-label='reply to this comment to Susan'>reply to this comment
    • Maria

      August 10, 2017 at 11:12 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  41. Lori Geurin

    July 16, 2017 at 8:40 pm

    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!

    to Lori Geurin" aria-label='reply to this comment to Lori Geurin'>reply to this comment
    • Maria

      August 10, 2017 at 11:06 pm

      Yay! So glad you found it. It’s one of my all time favorite recipes!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  42. Michelle Korne

    July 18, 2017 at 10:57 pm

    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!

    to Michelle Korne" aria-label='reply to this comment to Michelle Korne'>reply to this comment
    • Maria

      August 10, 2017 at 11:03 pm

      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. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  43. Garki

    July 22, 2017 at 10:21 pm

    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.

    to Garki" aria-label='reply to this comment to Garki'>reply to this comment
    • Maria

      August 10, 2017 at 11:01 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  44. Karen West

    August 2, 2017 at 1:42 pm

    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.

    to Karen West" aria-label='reply to this comment to Karen West'>reply to this comment
    • Maria

      August 8, 2017 at 4:37 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  45. Chelsea

    August 3, 2017 at 8:31 am

    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!

    to Chelsea" aria-label='reply to this comment to Chelsea'>reply to this comment
    • Maria

      August 8, 2017 at 4:36 pm

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  46. Kathy

    August 10, 2017 at 5:23 pm

    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?

    to Kathy" aria-label='reply to this comment to Kathy'>reply to this comment
    • Maria

      August 10, 2017 at 10:44 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Cara

      April 9, 2018 at 1:11 pm

      Try using a muffin tin as well!

      to Cara" aria-label='reply to this comment to Cara'>reply to this comment
  47. Carol

    August 15, 2017 at 4:45 pm

    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!

    to Carol" aria-label='reply to this comment to Carol'>reply to this comment
    • Maria

      August 15, 2017 at 10:12 pm

      Yum! I have almost done that before too, maybe next time I’ll try it on purpose! So glad you like the recipe!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  48. Julie

    August 16, 2017 at 11:15 pm

    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!

    to Julie" aria-label='reply to this comment to Julie'>reply to this comment
    • Maria

      August 17, 2017 at 1:48 pm

      Yum! I love that it worked in a bundt pan! I am so glad your family loves it! This makes me so happy, Julie!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  49. Amanda

    August 23, 2017 at 9:11 am

    I made this yesterday, I added two cups of fresh blueberries to it. All I can say is AMAZING!!!!!

    to Amanda" aria-label='reply to this comment to Amanda'>reply to this comment
    • Maria

      August 23, 2017 at 9:50 pm

      This makes me so happy! This recipe really is a keeper. I’ll have to try adding blueberries sometime.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  50. Jessica Shepard

    August 31, 2017 at 10:58 am

    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!!

    to Jessica Shepard" aria-label='reply to this comment to Jessica Shepard'>reply to this comment
    • Maria

      September 6, 2017 at 10:30 pm

      That sounds FANTASTIC!!! So jealous I wasn’t there to have a slice! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Lillie wece

      July 29, 2019 at 11:36 am

      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.

      to Lillie wece" aria-label='reply to this comment to Lillie wece'>reply to this comment
  51. Cara

    April 9, 2018 at 1:09 pm

    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 🤗💗

    to Cara" aria-label='reply to this comment to Cara'>reply to this comment
    • Maria

      April 18, 2018 at 7:38 pm

      Great! Your version sounds super healthy! I’ll have to give it a try.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  52. Charlie

    April 22, 2018 at 11:32 am

    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?

    to Charlie" aria-label='reply to this comment to Charlie'>reply to this comment
    • Maria

      April 25, 2018 at 1:55 pm

      I haven’t tried it. Hopefully someone who see’s this comment will be able to help you out.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  53. Karen

    June 27, 2018 at 7:19 am

    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!

    to Karen" aria-label='reply to this comment to Karen'>reply to this comment
    • Maria

      June 30, 2018 at 7:55 am

      Thank you Karen! I am so glad you love it as much as I do!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  54. Em

    July 4, 2018 at 2:01 pm

    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.

    to Em" aria-label='reply to this comment to Em'>reply to this comment
    • Maria

      September 6, 2018 at 8:10 pm

      Love hearing this and everything will freeze wonderfully. I freeze this bread all the time!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  55. Dianna Baker

    July 6, 2018 at 9:00 pm

    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.

    to Dianna Baker" aria-label='reply to this comment to Dianna Baker'>reply to this comment
    • Maria

      September 6, 2018 at 8:07 pm

      Awesome! Thanks Dianna!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  56. Tiffany

    July 12, 2018 at 12:08 pm

    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!!!

    to Tiffany" aria-label='reply to this comment to Tiffany'>reply to this comment
    • Maria

      September 6, 2018 at 8:04 pm

      Thank you Tiffany, I totally feel the same way! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  57. Dana

    July 18, 2018 at 2:43 pm

    Terrible recipe. Made exactly as recipe says. Both loafs dropped halfway down the pan while cooling. The entire center looks raw.

    to Dana" aria-label='reply to this comment to Dana'>reply to this comment
    • Maria

      September 6, 2018 at 8:03 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  58. Linda

    July 26, 2018 at 6:59 pm

    These were so good!!! I think zucchini bread might be my new favorite food!

    to Linda" aria-label='reply to this comment to Linda'>reply to this comment
    • Maria

      September 6, 2018 at 3:08 pm

      Right!? This bread really is the bomb! So glad you like it Linda!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  59. Robin

    August 4, 2018 at 11:55 am

    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!

    to Robin" aria-label='reply to this comment to Robin'>reply to this comment
    • Maria

      September 6, 2018 at 3:06 pm

      Sounds great! Glad you found the recipe and glad you had success in the adaptions!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  60. Lori

    August 15, 2018 at 12:05 am

    Substituted two large ripe bananas for the zucchini. Added two small snack size cups of applesauce for texture. Yum!

    to Lori" aria-label='reply to this comment to Lori'>reply to this comment
    • Maria

      September 6, 2018 at 3:02 pm

      Sounds delicious!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  61. Alisha

    August 23, 2018 at 1:55 pm

    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! 😜

    to Alisha" aria-label='reply to this comment to Alisha'>reply to this comment
    • Maria

      September 6, 2018 at 3:00 pm

      Yum! What a great idea!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Shari

        February 22, 2023 at 11:44 pm

        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.

        to Shari" aria-label='reply to this comment to Shari'>reply to this comment
        • Maria

          February 23, 2023 at 4:57 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  62. Alie

    September 4, 2018 at 7:13 pm

    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!

    to Alie" aria-label='reply to this comment to Alie'>reply to this comment
    • Maria

      September 6, 2018 at 2:48 pm

      Thanks Alie! So glad you like it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  63. Laury

    September 12, 2018 at 12:37 am

    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.

    to Laury" aria-label='reply to this comment to Laury'>reply to this comment
    • Maria

      September 17, 2018 at 2:21 pm

      Love hearing this! I love how dense they are too. Such great flavor!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  64. Susan

    October 8, 2018 at 1:14 pm

    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.

    to Susan" aria-label='reply to this comment to Susan'>reply to this comment
    • Maria

      October 17, 2018 at 2:59 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  65. Ariel

    January 7, 2019 at 10:47 pm

    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.

    to Ariel" aria-label='reply to this comment to Ariel'>reply to this comment
    • Maria

      February 26, 2019 at 9:52 pm

      Wow, sounds delicious!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  66. Village Bakery

    January 21, 2019 at 6:22 pm

    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

    to Village Bakery" aria-label='reply to this comment to Village Bakery'>reply to this comment
    • Maria

      February 28, 2019 at 10:34 pm

      I haven’t tried that. Not sure how it would do…

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  67. Denise

    January 29, 2019 at 1:07 am

    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!

    to Denise" aria-label='reply to this comment to Denise'>reply to this comment
  68. George

    February 4, 2019 at 7:01 pm

    Truly the best ! Followed the recipe exactly. Perfect! Rave reviews from all who had some. Baked perfectly. My go to recipe now. Thanks!

    to George" aria-label='reply to this comment to George'>reply to this comment
    • Maria

      February 26, 2019 at 9:48 pm

      I love hearing this George! Thank you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  69. Karen

    February 20, 2019 at 8:27 pm

    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.

    to Karen" aria-label='reply to this comment to Karen'>reply to this comment
    • Maria

      February 26, 2019 at 9:34 pm

      You are awesome Karen! So glad you liked the recipe!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  70. SuzyQ

    March 19, 2019 at 8:36 pm

    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?

    to SuzyQ" aria-label='reply to this comment to SuzyQ'>reply to this comment
    • Maria

      March 19, 2019 at 9:52 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  71. Amy Day

    May 26, 2019 at 2:03 pm

    I am gluten free and substituted gluten free flour in this receipe and OMG!! This bread is amazing!! Thank you!!

    to Amy Day" aria-label='reply to this comment to Amy Day'>reply to this comment
  72. Devin Sanchez

    October 18, 2019 at 9:46 pm

    I tried and will do more. The cinnamon flavor is very pleasant. The cake is soft and pliable

    to Devin Sanchez" aria-label='reply to this comment to Devin Sanchez'>reply to this comment
  73. Melissa

    October 28, 2019 at 10:13 pm

    I tried and succeeded, very delicious. Thank you for sharing!

    to Melissa" aria-label='reply to this comment to Melissa'>reply to this comment
    • Maria

      May 12, 2020 at 4:50 pm

      Awesome! So glad you liked it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  74. Thomas

    February 13, 2020 at 12:25 am

    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!

    to Thomas" aria-label='reply to this comment to Thomas'>reply to this comment
    • Maria

      February 13, 2020 at 11:35 am

      Thanks Thomas! So glad you liked the recipe, it’s one of my all time favorites!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  75. Kathy H

    April 7, 2020 at 9:06 pm

    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!

    to Kathy H" aria-label='reply to this comment to Kathy H'>reply to this comment
    • Maria

      May 6, 2020 at 2:02 pm

      You will love this recipe! I love the idea of sprinkling a little sugar on top!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Nicole

      August 19, 2020 at 6:14 pm

      Hello, do you know if you can use fresh zucchini? If so, what process should I take to use the fresh zucchini?
      Thank you

      to Nicole" aria-label='reply to this comment to Nicole'>reply to this comment
      • Maria

        August 24, 2020 at 8:29 am

        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!

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  76. Lisa @BestNonToxicCookware

    June 4, 2020 at 12:52 am

    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

    to Lisa @BestNonToxicCookware" aria-label='reply to this comment to Lisa @BestNonToxicCookware'>reply to this comment
    • Maria

      June 4, 2020 at 6:39 am

      I love hearing this Lisa! So glad your family likes the recipe. It is definitely a favorite at our house.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  77. Karen

    July 2, 2020 at 3:33 pm

    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.

    to Karen" aria-label='reply to this comment to Karen'>reply to this comment
    • Maria

      July 6, 2020 at 11:01 am

      Yay! I love hearing this Karen! So glad you like it as much as me. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  78. Dawn

    July 18, 2020 at 10:33 pm

    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.

    to Dawn" aria-label='reply to this comment to Dawn'>reply to this comment
    • Maria

      July 20, 2020 at 2:57 pm

      I love hearing this Dawn! This is a recipe I feel everyone in the world needs! So glad you found it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  79. Dawn

    July 24, 2020 at 1:46 pm

    Maria,
    I want to try making this as a cake.
    Have you tried this?

    to Dawn" aria-label='reply to this comment to Dawn'>reply to this comment
    • Maria

      July 24, 2020 at 1:55 pm

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Theresa Jones

        August 13, 2020 at 7:59 pm

        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?

        to Theresa Jones" aria-label='reply to this comment to Theresa Jones'>reply to this comment
        • Maria

          August 14, 2020 at 6:25 pm

          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.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  80. Jamie

    August 6, 2020 at 10:03 am

    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!

    to Jamie" aria-label='reply to this comment to Jamie'>reply to this comment
    • Maria

      August 9, 2020 at 12:47 pm

      Hi Jamie, I hope you and your family love it as much as we do!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  81. Lynn Cooper

    September 6, 2020 at 1:09 am

    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.

    to Lynn Cooper" aria-label='reply to this comment to Lynn Cooper'>reply to this comment
    • Maria

      September 7, 2020 at 3:30 pm

      YAY!!! I love hearing that Lynn!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  82. eric levine

    November 12, 2020 at 8:19 pm

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    to eric levine" aria-label='reply to this comment to eric levine'>reply to this comment
    • Maria

      February 13, 2021 at 1:28 pm

      Awesome! I love hearing that Eric!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Sara

        July 29, 2021 at 7:06 pm

        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

        to Sara" aria-label='reply to this comment to Sara'>reply to this comment
  83. Marina

    December 2, 2020 at 2:33 am

    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?

    to Marina" aria-label='reply to this comment to Marina'>reply to this comment
    • Maria

      December 3, 2020 at 4:53 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  84. Lisa

    February 24, 2021 at 6:13 pm

    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.

    to Lisa" aria-label='reply to this comment to Lisa'>reply to this comment
    • Maria

      February 27, 2021 at 7:52 am

      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. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  85. Lisa

    March 3, 2021 at 9:21 am

    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!!!!

    to Lisa" aria-label='reply to this comment to Lisa'>reply to this comment
    • Maria

      March 3, 2021 at 2:44 pm

      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. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  86. Bernie H

    July 1, 2021 at 3:27 pm

    I substituted 1 cup of brown sugar for 1 cup of white and added 1 cup of dried cranberries. Wow…..

    to Bernie H" aria-label='reply to this comment to Bernie H'>reply to this comment
    • Maria

      January 5, 2022 at 8:50 am

      Yum! That sounds delicious Bernie!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  87. Anne

    July 9, 2021 at 2:28 pm

    This is SO so good! The best zucchini bread I have ever had.

    to Anne" aria-label='reply to this comment to Anne'>reply to this comment
    • Maria

      October 26, 2021 at 9:16 am

      I’m so glad you liked it and I definitely agree!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  88. Megan Collins

    July 20, 2021 at 5:24 pm

    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

    to Megan Collins" aria-label='reply to this comment to Megan Collins'>reply to this comment
  89. Anne

    July 24, 2021 at 5:38 pm

    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.

    to Anne" aria-label='reply to this comment to Anne'>reply to this comment
    • Maria

      October 26, 2021 at 9:08 am

      so glad you like the zucchini bread, it is one of my favorite recipes!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  90. Dandrea

    August 22, 2021 at 12:06 pm

    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!

    to Dandrea" aria-label='reply to this comment to Dandrea'>reply to this comment
    • Maria

      October 26, 2021 at 9:02 am

      I love hearing that Dandrea! This is one of my all time favorite recipes too!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  91. Mitzi

    August 26, 2021 at 10:32 pm

    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.

    to Mitzi" aria-label='reply to this comment to Mitzi'>reply to this comment
    • Maria

      January 5, 2022 at 8:36 am

      Yum! Those all sound like great variations!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  92. Joyce E. Bennett

    August 28, 2021 at 8:00 pm

    Seems like a lot of oil for 1 loaf. I made it, but next time I will cut the oil to 1/2 cup.

    to Joyce E. Bennett" aria-label='reply to this comment to Joyce E. Bennett'>reply to this comment
    • Maria

      October 26, 2021 at 8:58 am

      The recipe makes two large loafs, but cutting it should be fine, just change the texture a little.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  93. Laura

    September 12, 2021 at 1:09 pm

    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!

    to Laura" aria-label='reply to this comment to Laura'>reply to this comment
    • Maria

      September 27, 2021 at 4:37 am

      I love hearing that Laura, Thank you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  94. Julie

    September 20, 2021 at 5:40 pm

    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!

    to Julie" aria-label='reply to this comment to Julie'>reply to this comment
    • Maria

      September 27, 2021 at 4:28 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  95. Jackson

    December 3, 2021 at 6:08 pm

    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!

    to Jackson" aria-label='reply to this comment to Jackson'>reply to this comment
    • Maria

      December 6, 2021 at 4:11 am

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  96. Gwyneth Hobson

    January 16, 2022 at 12:31 pm

    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 😋

    to Gwyneth Hobson" aria-label='reply to this comment to Gwyneth Hobson'>reply to this comment
    • Maria

      January 17, 2022 at 8:54 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  97. Kathy

    July 9, 2022 at 10:43 pm

    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

    to Kathy" aria-label='reply to this comment to Kathy'>reply to this comment
    • Maria

      July 23, 2022 at 5:08 am

      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?

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  98. Kimberly

    July 12, 2022 at 1:47 pm

    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!!❤️

    to Kimberly" aria-label='reply to this comment to Kimberly'>reply to this comment
    • Maria

      July 23, 2022 at 5:04 am

      Yum! I love hearing this Kimberly!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  99. Kathy

    July 25, 2022 at 6:25 pm

    This is the BEST tasting zucchini bread I’ve ever had. Thank you!!

    to Kathy" aria-label='reply to this comment to Kathy'>reply to this comment
  100. Kathy S.

    July 25, 2022 at 6:26 pm

    This is the BEST tasting zucchini bread I’ve ever had. Thank you!!

    to Kathy S." aria-label='reply to this comment to Kathy S.'>reply to this comment
    • Maria

      July 26, 2022 at 2:24 am

      Yay! Thanks Kathy, I am so glad! I love it too!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  101. Catherine Renaud

    August 10, 2022 at 12:23 pm

    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 🙂

    to Catherine Renaud" aria-label='reply to this comment to Catherine Renaud'>reply to this comment
    • Maria

      August 11, 2022 at 2:29 pm

      Awesome! So glad you like it Catherine!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  102. Kari Johnson

    August 11, 2022 at 4:39 pm

    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 👍

    to Kari Johnson" aria-label='reply to this comment to Kari Johnson'>reply to this comment
    • Maria

      August 12, 2022 at 3:46 am

      Hi Kari, I am so glad you liked the bread. Can’t wait to hear how it goes with the pumpkin puree.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  103. Dee Hayward

    August 13, 2022 at 1:15 pm

    Can I make this bread in glass pans and how long should I cook it then?

    to Dee Hayward" aria-label='reply to this comment to Dee Hayward'>reply to this comment
    • Maria

      August 15, 2022 at 9:33 am

      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.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  104. Teresa

    August 16, 2022 at 4:11 pm

    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.

    to Teresa" aria-label='reply to this comment to Teresa'>reply to this comment
    • Maria

      August 22, 2022 at 1:45 am

      Yum, now I need to make it today to try this out. 🙂 Thanks for the tip!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  105. Christine

    August 25, 2022 at 3:18 pm

    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!! 🤤

    to Christine" aria-label='reply to this comment to Christine'>reply to this comment
    • Maria

      August 31, 2022 at 5:03 am

      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!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  106. Cathy

    September 6, 2022 at 3:14 pm

    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.

    to Cathy" aria-label='reply to this comment to Cathy'>reply to this comment
    • Maria

      September 13, 2022 at 4:37 am

      I’m so sorry that it is bothering you, I am having my site redesigned soon and it will hopefully make a difference.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  107. MJ

    October 3, 2022 at 9:44 pm

    The bread did not get baked all the way through. The taste was not the best zucchini bread that I have had either.

    to MJ" aria-label='reply to this comment to MJ'>reply to this comment
    • Maria

      October 5, 2022 at 9:29 am

      Hi MJ, I am sorry your center didn’t bake, Next time try cooking it a little longer.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  108. Hayley

    October 25, 2022 at 12:23 am

    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!

    to Hayley" aria-label='reply to this comment to Hayley'>reply to this comment
    • Maria

      October 25, 2022 at 3:58 pm

      Yay! I feel the same way Hayley! I’m so glad you and your kids like it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  109. Eilene

    November 8, 2022 at 12:58 pm

    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.

    to Eilene" aria-label='reply to this comment to Eilene'>reply to this comment
    • Maria

      November 9, 2022 at 6:33 am

      Yay! I am so glad you like it Eilene! It is one of my all time favorite recipes!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  110. Catherine

    November 26, 2022 at 7:10 pm

    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!!!

    to Catherine" aria-label='reply to this comment to Catherine'>reply to this comment
    • Maria

      November 27, 2022 at 5:24 am

      Yay! I love hearing this! It’s my absolute favorite too!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  111. Hannah

    December 27, 2022 at 2:18 pm

    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.🤷‍♀️

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    • Maria

      January 4, 2023 at 5:09 am

      Wow, that is so strange, I am not sure what happened either….

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