Zucchini Bread

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini, cinnamon, nutmeg, and optional walnuts and dried cranberries or raisins.

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Yield: Makes 2 loaves.

Ingredients

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)

Method

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Comments

    • sherrie

      Yeah I thought you had to as well. I looked at a bread recipe on youtube and found out that you can just shred the zucchini. Weird? Maybe not…

  1. Somia

    This looks delicious! Can I substitute yellow summer squash for the zukes?

    Note from Elise: Yes, any summer squash will do.

  2. Alain Roy

    When I make zucchini bread, I like to use contrasting fruits: one sweet, one tart. For instance, blueberries and cranberries (preferably fresh in both cases). Many other combinations work, and it give nice variety to this.

  3. jann

    Oh this is a wonderful, moist bread. The pineapple is a delicious addition and compliments the zucchini perfectly. I have made this several times and have never been disappointed.
    Thanks Elise

  4. Angela

    I tried the recipe with pineapple weeks ago and was told that it was the best zucchini bread anyone’s ever had! It was so moist, and froze surprisingly well. We have already eaten the extra loaf out of the freezer and my husband keeps bringin me in GIANT zucchinis from the garden! I think I’ll try the chocolate zucchini cake next…

  5. Jake

    I’ve used the recipe with pineapple before and it’s very good. I prefer to use Cake flour instead of all purpose. It’ gives it a lighter texture.

  6. Leslie

    I’ve made zucchini bread with pineapple for years using my grandmother’s recipe, usually making a double batch and freezing the extra (in order to turn the oven on fewer times during the summer). It has always been fine when defrosted. This way you can use the larger can of crushed pineapple which is usually a better buy.

  7. Tracy27

    Love the idea of putting pineapple in the bread – I think I’ll sub dried cherries for the raisins. I love Leti’s idea of putting sliced apples in the middle, too. Thanks again for another awesome recipe…

  8. Kelly

    This was just fabulous. I opted for the currants instead of raisins. The pineapple was such a great touch. I would never have guessed to put pineapple into zucchini bread. Thanks for a real keeper of a recipe.

  9. Teresa

    I have been asking around for a pineapple zuchinni recipe for about a week and no one that I knew had it. So glad to have found it. I have actually lost wieght eating this stuff. You know, you get busy, snack on the zuchinni bread, drink lots of water, and ouila. It is also the only way to get the kids to eat veggies! lol

  10. marie

    I made this today and it was great. I only changed a couple things (can’t help my tinkering), I used finely chopped fresh pineapple I happened I have, and I soaked the raisins in coconut rum before mixing them in.

    Very yum Elise!

  11. lisa

    Hi i was just wondering how full to fill the loaf pans? Also can use the mini loaf pans?

    Not all the way to the top. Leave some clearance for the dough to rise as it cooks. You can use mini loaf pans but the baking time will be much shorter. I don’t know how much shorter, you’ll have to just try and see. ~Elise

  12. Amanda

    This recipe was amazing! :) I made the second recipe as listed above. For the next batch, I reduced the sugar to 1 3/4 cups (probably could have gone with 1 1/2 cups). I also subbed applesauce for half of the oil.

    Both came out delicious! It is definately better if it is stored in the fridge overnite and served cold!

  13. Kyle @ Yumoh!

    lol – the very FIRST post I ever did on my blog was Zuccini Muffins! Made from a recipe that my childhood friend Phillip’s mum made for us – she wouldn’t tell us what was in them until we ate it – and like you, we couldn’t believe something so delicious had VEGETABLES in it!!!

  14. sharon

    I love zucchini bread but my last attempt at using zucchini in a sweeter recipe was zucchini brownies. My hubby hated them so much he shudders at the thought of zucchini bread. Perhaps I will try one of these and change his mind!

  15. steph

    Elise,
    I have a zucchini bread recipe that uses only brown sugar and I have found it gives it a whole new flavor that everyone loves.

  16. Georgia

    I make zuccini bread pretty much the way the first recipe is except I never use nutmeg in anything. Can’t stand it. I use ground cloves instead. Also I use 2/3 cups corn oil instead of butter. Sometimes I put in nuts but never put in raisins or currents or cranberries since my family prefer it without. I’m looking forward to trying your recipe using pineapple. Sounds good.

  17. Mandy

    Thank you so much for this post. It gave me the inspiration to use my leftover zucchini and left over sweet potato to make muffins and a bread loaf. I blogged about it on my new site!

  18. Lisa C.

    Thanks for the recipe! I too discovered zucchini bread in my teen years… at a friends’ house and I too was skeptical. Before we could even get to bed, I had eaten more than half of the loaf. A layer of butter paired so well!
    Butter on a piece of cake was ok with a teenagers’ metabolism but unfortunately not anymore, but I can still enjoy half a loaf!

    Thanks for the memories and a reminder to make a loaf, or two, or three before the zucchini season is over. :)

  19. marybeth

    Last year, after receiving lots of zucchini and fresh blueberries from a generous neighbor, I decided to combine the two into bread. Adding one cup of blueberries per loaf (usually a pint per recipe, as most recipes make two loaves) works well. Zucchini bread is very forgiving, and experimenting with it is easy and fun! My recipe doesn’t include pineapple, so don’t know if adding pineapple and blueberries would be too much.

  20. sarah

    Do you squeeze the juice from your zucchini before mixing it, or do you leave it as is?
    thx!

    No squeezing necessary. Just as is. ~Elise

  21. moona singh

    I have a question.

    I just love the breads, pancakes and cakes. But I don’t have a microwave or oven.

    So can you please suggest another way to bake the cake or breads?

    Hi Moona, baking requires dry, hot, steady heat. You simply cannot make most of these recipes without an oven. It is possible to make some baked goods in a covered outdoor grill. This rustic apricot tart for example, can be made on a grill. ~Elise

  22. Andrea

    My mother always made a very basic zucchini bread which we gobbled up, even as kids. I’ve never tried it with pineapple, though it sounds delicious.

  23. Jan

    This is terrific. I substituted diced dates for the raisins in recipe 2 and it is wonderful!
    Thanks for a really entertaining and inspiring blog.

    You’re welcome! So glad you liked the recipe. ~Elise

  24. Keely

    I swap pumpkin into my favorite banana bread recipe all the time, for variety. Do you think it would work to use zucchini? Maybe I’d have to add more moisture somewhere else?

    Sure, sounds like a great idea. ~Elise

  25. Azuki

    I just tried the 1st recipe and it was great! However, I substituted sunflower seeds for walnuts and they ended up really green (moldy looking)!! (well, fine at first, but the next day…) Does this happen with walnuts too and is there a way of avoiding this? Also, how do you feel about squeezing out excess juice from the zucchini, which is what I’ve heard some swear by? This is the first time I’ve posted but I’ve been enjoying your recipes for the past few months!

  26. Lisa

    I love zucchini bread and most breads of this type and texture. Thank you for this recipe! Does anyone know if there exists a recipe for low-sodium bread like this? Thanks in advance! :)

    Why don’t you just omit the salt from this one (and use unsalted butter)? ~Elise

  27. Peggy

    That sounds yummy! I’ve found that my kids love zucchini bread if I don’t tell them what is in it (and I shred the zucchini small enough). I’ve found some recipes that didn’t work well and some that were great. I will try this one next time (and overwhelmed with zucchini time is coming).

  28. Susan C

    Tried the pineapple version this weekend. Awesome. Doesn’t alter the flavor too much that it overpowers, just a bit of something different. I’ve made breads before without the pineapple but think this recipe is a keeper. Thanks so much for the recipes. =)

  29. Heather

    This is a magnificent way to use zucchinis–thanks as we love, love, love this bread! Used 1/4 cup brown sugar splenda and just about 2/3 cup sugar and it’s perfectly sweet. Also added the cranberries and walnuts and this is what makes the bread so spectacular. Thanks again for sharing.

  30. Rosie

    Great recipe-we just cut a warm slice and it tastes fantasic. Followed the recipe to the letter (except we halved it-only wanted one loaf around) and used walnuts and cranberries. Thank you!

  31. Karina

    The sliced bread photograph is a knock-out. Brownish bread is a tough subject- but you did a beautiful job. Your photography just keeps getting more and more beautiful!

  32. Kanani

    Elise, This looks wonderful. Moist, but not too heavy or thick like so many tend to be. I too have many recipes from Sunset, in fact, I learned to cook from a “Sunset Basics Cookbook” ages ago. Thanks for the recipe. It looks wonderful. I’ll make it for my aunt and uncle this weekend when I travel to Tucson.

  33. jen

    I use a similar recipe, but have substituted in some applesauce for the oil and half of the flour is now wholewheat. I also add in another 4 oz of applesauce and a 1/3 c ground flax.

    my other suggestion: I freeze mine in slices in small sandwich bags, since I live alone and it’s easier to pull out what I need. Warming it in the toaster oven (on a stone if you’ve got one) make it taste/smell just like it did when it first came out of the oven.

  34. jane

    I am looking for a good rich moist recipe for zucchini bread and this one with the pineapple looks great—-I am going to make it as soon as I get the squash—-cant wait—-thanks

  35. Carol

    My son has a lot of food allergies. Do you know how to make this without milk, soy, eggs or wheat? I am just learning how to accomodate his dietary challenges and would love to learn how to make a zuchinni bread he could eat.
    thanks

    That’s a tough one. You can substitute a gluten-free flour mix for the wheat flour, and perhaps add some baking powder for more leavening to leave out the egg. You’ll just have to experiment. ~Elise

  36. Nannie

    I’m wondering if I can substitute eggplant for the zucchine in the pineapple recipe? I’m going to try it tomorrow and will let you know if it turns out but was hoping someone might have experienced it before. For some strange reason I have a plethora of eggplant this year and no zucchini…who ever heard of such a thing:)

    Hi Nannie – no idea, never tried it. If you do, please let us know how it turns out. ~Elise

  37. Tavia

    I just tried this recipe last night. I am trying to find the “perfect” zucchini bread recipe. I liked this recipe but I would cut down on the cinnamon next time. I didn’t put in any of the additions, but I’d like to try the dried cranberries next time.

  38. Rosa

    I’m making a shopping list for the zucchini bread, and I’m thinking of combining the 2 recipes: want to use crushed pineapple, cranberries and walnuts. (YUM!) So I was looking at both recipes and noticed that the 1st recipes calls for 3 c zukes, 3 cups flour, the second TWO c zukes, 3 cups flour, 1 cup olive oil. Interesting…any feedback? I can’t wait to try the bread!

    The great thing about both of these recipes is that there is room to maneuver when it comes to ingredient amounts. ~Elise

  39. Mary

    I made the first recipe. I really taste the baking soda, very soapy, was baking powder left out? Also, I found it dry and not sweet enough. I guess I was expecting it to taste more like a carrot cake or date nut bread. This was more like bread than cake.

  40. Susan in Wine Country

    I just baked the second recipe with pineapple, and also added fresh cranberries that I heated in the microwage. It’s okay, but I think I would leave out the cranberries next time. Otherwise, I think it would great! Thanks for the recipe : )

  41. smileyy

    OMG, I’m in culinary arts at my school and we made zucchini bread today . It was so delicious, the batter tasted even better .
    Some qroups made zucchinin bread while others made banana bread . It was very GOOD . I can’t wait to make more . I wish I had all the ingredients to make it at home : ]

  42. Tammy

    Can I use corn oil instead of the butter and olive oil? My daughter has allegies to both and was wondering if this could be a good substitution?
    Thank you.

    Hi Tammy, all I can suggest is to try it and see. Just taste the oil first to make sure it’s okay. Vegetable oils, including olive oil and corn oil, can get rancid if not used up quickly. ~Elise

  43. Tammy

    I just made this with a couple of substitutions because of my daughter’s food allergies. Instead of eggs I used EnerG egg replacer,(no animal protein,dairy,or soy), and corn oil. They came out really great considering not using butter or real eggs for that matter!! If you didn’t know about the subs you probably never tell. My baby loves it she is 10 months old and isn’t able to eat much because of allergies so I’m really happy for this recipe and thank you for posting it!!!

  44. Lisa

    My Grandma made this every year when I was growing up. Her recipe omitted the nutmeg and has slight changes of amounts of the other ingredients. My kids now love this bread as much as I did. I slip in dates with the pineapple!

  45. Shannan

    Made this bread exactly as written. Lovely! Nice and crunchy on the outside, moist (still on the third day – even with some careless wrapping over night) on the inside. Enough fruit and nuts to make it interesting. I made zucchini potato latkes with the left over shredded zuke. YUM all the way around! Thanks Elise!

  46. Laura

    I used the Zucchini recipe with the pineapple..Mmmmmmmmm yummy :) I had to use pinapple chunks that i somewhat mashed up and I only grated about half of the zuke, than fine chopping the rest. It turned out wonderful and very tasty.

  47. Ed

    Just tried the first recipe above. It is very tasty. The crust turns out brilliant after only 50 mins in a gas oven. I do wish it were a bit more moist though — could I add some more oil/butter to achieve that without ruining the fluffy inner texture?

    I’ll try the one with pineapple next, because by the sounds of things that’s bound to be moist :-)

    More sugar will actually make the bread more moist. Also it helps to make the bread when zucchini is in season in your area, because then the zucchini itself will have more moisture. ~Elise

  48. Kat

    I tried both recipes on this page–they’re both quite good

    I always use applesauce instead of butter or oil and the bread always turns out delish.

    I thought the pineapple bread had a little too much sugar in it–seems like I’m biting into a sugar cube–but other than that, they’re yummy :D

  49. Marythemom

    I did the second recipe, and it was so moist and delicious that my 4 kids gobbled it up (even knowing that it was full of Veggies!).

    I used all whole wheat flour, 1 1/2 cups Splenda instead of sugar, and my favorite substitute for oil – fat free yogurt! Unlike applesauce it can be substituted equally without making the recipe dense and heavy like applesauce does – and adds no flavor. I splurged tonight and used low fat strawberry yogurt – a subtle accent to the pineapple and raisins. Yum!

    This recipe was delicious and both loaves will be gone by tomorrow!

  50. Tracy

    I made this zucchini bread and added dried cranberries. I also left out the pinch of salt and just used salted butter. Came out great and definitely was a hit! Gone in 2 days! The only recommendation I can make is to remove the zucchini seeds.

  51. Aliza S

    I just made the first recipe. I only have one loaf pan so I split the rest of the batter into 12 muffins and took them out half way through the baking time. I substituted half of the butter and a bit of the sugar for unsweetened apple sauce. Can’t wait to eat it!

  52. Katie

    I just made this – and it was really good. The only thing I changed was using veggie oil instead of Olive oil. Are people really using olive oil for this recipe?

    Yes, you can use olive oil in the second recipe and other bakery recipes that call for oil. Just use regular, not extra virgin. ~Elise

  53. Erynn

    The recipe with the pineapple was DELICIOUS! I added some chopped crystallized ginger and used brown sugar and molasses instead of regular sugar. YUM! Oh, and half macadamia oil and half olive oil. Thank you for posting such a gem. This one is a keeper! :)

  54. Anne

    I must be the only person that did something wrong. I must have cooked them too long. I cooked muffins 25 min. and mine were dry. I noticed after that there was no oil in it. Could that have been the reason?

    One zucchini bread recipe requires 2/3 cup of melted butter, the other recipe 1 cup of oil. If you left out the butter or oil, then yes, they would be dry. ~Elise

  55. Julie

    What would be the baking time if I used a 4 mini loaf pan instead of the regular 2 loaf pans?

    No idea. Your guess is as good as mine. ~Elise

  56. Danielle

    Just popped the pineapple recipe into the oven and I even doubled the recipe, as any type of zucchini bread will no doubt be delicious! I added chopped macadamia nuts, mashed banana and of course extra cinnamon (it is the secret ingredient) but no raisins, soooooo….will have to let you know how this one turns out! I call it Maui Bread, lol

  57. Dana

    I don’t know if this was asked already….

    Can i replce the sugar with something else? Like honey, maple syrup or molasses? I am not good at figuring this stuff out!

    Any of those would significantly change the taste of this recipe. If you don’t want to use sugar, I suggest looking online for a different recipe, one that uses a sweetener that you would like to use. ~Elise

  58. Judy

    I was looking for a zucchini pinapple recipe and found this with all the positive comments, how can I go wrong as long as I follow the recipe. I must say it just came out of the oven and it is wonderful. It’s a hit with my family. Thank you!

  59. vera kosabutski

    I want to freeze my second loaf but am new to the kitchen. Do I wait for the bread do be cool? and then what?

    Take the bread out of the pan. Wait for the bread to cool. Wrap it in plastic wrap, then wrap it in aluminum foil. Put in freezer. ~Elise

  60. Joy

    I was really excited – this was the first time I’d ever made zucchini bread (travesty, I know) and I wanted to love it, but it was just so moist! An hour and a half in the oven and they still weren’t done! The only thing I can think of was that I didn’t squeeze the zucchini – I’ve noticed a lot of other recipies have you do this… Could that have been the problem?

    No, no need to squeeze the zucchinis, you want their moisture. More likely it has something to do with your particular oven, the pan you used, the color of the pan you used. So many factors can contribute to baking time. We just got a new oven, and even though the oven thermometer I put in it reads 25°F higher than what it should be, things still take longer to cook than they should. If cooking time is a problem for you with this recipe and your oven, I would use a convection setting (if your oven has one) or put the batter into two smaller loaf pans. ~Elise

  61. TeddiAngel

    Just made the Zuchinni-Pineapple bread this evening. I doubled the recipe–using Tupperware’s huge mixing bowl to do the final mixing! It was so easy to make–turned out perfect! This recipe is definitely a “keeper”. Thank you. :)

  62. Lily

    I only have baking powder at home. Is it ok to not use baking soda in this recipe?

    You can try it, but it may not rise as well. In general, it’s a good idea not to omit or substitute the leaveners (baking soda, baking powder, and eggs) in a baking recipe. Also, if you are using baking powder, make sure that it is no more than 6 months old, otherwise it may be dead. Any baking powder over 6 months old should be discarded, and a new can purchased. ~Elise

  63. Sandra Marie

    Hi Elise,
    First let me say thank you for giving us a great recipe and answering all our questions. I read the questions and answers to get any pointers. I am from the states living here in Ireland for 4 years now, and when I make recipes from my homeland people here are amazed with them. Let’s put it this way, there are never any leftovers. Zucchini over here are called courgettes and large ones are called marrows. I am going to make the Zucchini Bread with Pineapple. I think the ladies at the Bingo are going to love this. I remember in the 70′s in high school I made this but lost the recipe. I also remember we were told that substituting crushed pinapple for oil cut down on calories and made it extra moist. I will let you know how the ladies like the recipe.
    Once again THANK YOU, Sandy

  64. brittiney

    I so look forward to summer, when we have an abundance of zucchini in our garden and I can make loaves of this delicious bread. Half of my family is vegan, so I like to substitute a cup of applesauce or a banana for each egg. It’s also fun to add chocolate or carob chips. YUM.

  65. Amanda

    I was wondering, can I substitute nutmeg for anything, or is it really necessary?

    If you do not like or do not have nutmeg, just skip it. ~Elise

  66. Kim

    My dad planted some zucchini this year in the garden and put me (queen of the banana bread, I use the recipe from this site :P) in charge of making zucchini bread. My parents loved it! I’m still iffy. I’ll stick with the banana bread.

  67. Lisanna

    I LOVE this recipe! This is now my all-time favorite recipe for zucchini bread. Yours was basically the only one I found that doesn’t use vegetable oil, and doesn’t overdo on the sugar. I add 1/2 tsp salt, 1/2 tsp cloves and skip the nuts/dried fruit, and it’s just perfect! I could eat it all summer!

  68. Katherine

    A good substitute for eggs in baked goods is unflavored gelatin.
    Here’s how to do it:
    For each egg in the recipe, put 2 Tablespoons of water in a small measuring cup, and sprinkle a packet of unflavored gelatin over the water. Wait 5 minutes for the gelatin to soften, then add to the recipe, as if you were using eggs. This works in cakes, muffins, quick breads, pancakes and such. The texture will be the same as when you use eggs.

  69. Jasmine

    I made the zucchini and pineapple bread and it turned out great. Everyone loved it and I think I’ll be trying your apple cobbler next. Thanks for sharing such amazing recipes.

  70. TRIGG

    I have to say this is the BEST recipe for zucchini bread I have found. I love it so much that I have told everyone I know about it…but I have a Question? I would love to use the basic base of the bread recipe and substitute the zucchini for blueberries or blackberries. Would I have to add more flour? I have tweaked the original recipe a couple of times…I added maple syrup and cloves to it and it wasnt that great. I did try the minniture choc. chips and it was a complete sucess. Thank you for any response. Trigg

    No idea on that substitution. Sounds like what you want is a quickbread or spicebread with berries. You might search around on the internet for something like that. ~Elise

  71. Michele

    This recipe is wonderful. I replaced the olive oil with applesauce and instead of cinnamon and nutmeg, I used Pumpkin Pie Spice. It is sooooo yummy. Will definately make this one again.

  72. Sophie

    This recipe is to die for. I made it this week and it was tremendous. The only thing I changed was to substitute molasses for half of the sugar. It’s not quite as sweet, but has a great flavor nonetheless.

  73. Wendy

    First time making this recipe and it turned out great! I substituted 3/4 cup of white flour for whole weat as i ran out of white flour. It was delicious! I had so many zuchinnis I didnt know what to do with them – this was just perfect!! Thank you!! Nice variation to banana bread also!

  74. sudu

    I was (of course!) tempted by the second recipe – pineapples and zucchini and walnuts…the taste sure was superb. However, the sugar was way too much. I think we could easily cut the sugar by half. The original amount for sugar is perfect with cane sugar (which is a bit less sweet for the same volume)- for normal-processed-supermarket sugar this much sugar is the way to diabetes!

  75. Natasha

    I love zucchini bread always have even as a young child but I don’t have a loaf pan can I use a bundt pan instead and whats the difference in time on this?

    I haven’t made it with a bundt pan, but I suspect that if you are using the same amount of batter that the cooking time will be less because a bundt pan has more surface area than a loaf pan. You’ll have to experiment to see what time works best for your situation. ~Elise

  76. tammy erivez

    Why does my zucchini bread sink in the middle. It cooks fine up until a few minutes before its done then sinks.

    Are you using baking powder instead of baking soda? This is what happens when you use baking powder and it is old. Another thing that could be happening is that you make the batter too far in advance. This is considered a quick bread and should be put into the baking pan and baked immediately after making the dough. ~Elise

  77. tammy erivez

    My recipe calls for both baking powder and baking soda. It must mean my baking powder is old or my batter is made to soon.

    Oh, you made the pineapple one. Yes, sounds mostly likely your baking powder is dead. ~Elise

  78. Teal Vee

    I made this in the mini-muffin form, but I substituted 1 cup shredded apple for 1 cup of zucchini. I used cranberries, dried apricots, plums and pecans. I made these for brunch and they were a big hit! Moist and delicious. Thanx for sharing

  79. Brendan

    Remember eating this when I was like, 4 or 5, was amazed by its taste. Even had my pe-pere’s best friend give him his zucchinis for a loaf of bread or two when I would come up. Thank you for reuniting those happy memories of him :)

  80. Cait

    Oh my GOSH! I was looking for a way to use up a bunch of zucchini I’d bought at the store. This was hands down one of the best things I’ve ever made. I had no idea zucchini could be used like this! I’m probably going to make another loaf or two for Christmas dinner. Thank you very much =)

  81. Madeline L.

    I followed this recipe to a tee, the only difference was that I split half the recipe into a loaf pan and did the rest in muffin tins. They are completely flavorless! I’ve made zucchini breads before and they never tasted like this. The color is nice, the tops are brown and crispy, even the inside looks good, but the flavor is just not there. I must have done something wrong, because I can’t for the life of me figure out why they taste this way!

    Check your spices, make sure they are still strong (they weaken with time). Also zucchini is a summer vegetable, any zucchini you are getting right now is shipped in from far away, so they aren’t going to be as fresh. Other than that I don’t know what might be the issue. ~Elise

  82. Yi-jang

    Wow! I’ve never made zucchini bread before and this was incredible! For lack of ingredients/equipment, I made the following changes but it still turned out great: chopped the zucchini instead of grating it (I couldnt’ find the grater), and substituted olive oil for the same amount of melted butter.
    Thanks for an amazing recipe!

  83. nell

    Do you know how to freeze Zucchini? I was just wandering if you could freeze the 3 cups raw and use it later when we don’t have Zucchini.Has anyone tried this?

  84. Kristen

    Loved this recipe! I am so hooked on your site. Every time I Google a recipe for something, I always include “Simply Recipes” in my search. Your recipes truly are simple and delicious. I appreciate that you use whole foods for your recipes, and that you feature ingredients that are commonly found in the American kitchen. So easy and fun! Thanks for inspiring me to get creative in the kitchen. I need you!

    This zucchini bread recipe was just delicious, and a hit with all my friends. I used Craisins and it added a delicious zing to the bread. Perfect timing for the zucchini frenzy happening in the garden!

    Keep up the great work! You’re my favorite recipe source!

  85. Judy

    I’ve tried both recipes this week and prefer the pineapple one hands down. It is so wonderfully moist. This is definitely a keeper. Will be baking more and freezing it.

  86. Bridgit

    I tried the first recipe today after my mom gave me a gigantic zucchini from her garden. Even with zero experience cooking OR baking with zucchini, this recipe was so easy! I ended up making two loaves of bread AND a dozen muffins. I added chopped apple to the loaves and chopped apple and dried cranberries to the muffins. My son loved them! This is the only recipe I’ll ever use.

  87. Diane

    After shredding Zucchini is it alright to freeze before making Zucchini Bread.Also I would like to know if you can put marshiano cherries in with your Zucchini bread that calls for pineapples.

    Great questions, both of them. I haven’t frozen grated zucchini, nor have I substituted the pineapple called for in one recipe with marachino cherries, so don’t know what to tell you. ~Elise

  88. coral

    I made the original recipe, but with half chopped and half shredded zucchini, half butter/half olive oil, and a cup of mixed cranberries/chopped dates/raisins, a dash of cayenne pepper, and half cup of walnuts.

    It’s pretty good, I would have used even more than 2 cups of zucchini though.

  89. Theresa Onofrey

    I baked the Pineapple version of the Zucchini Bread. Did not like the Olive Oil at all. Couldn’t get past the Olive Oil flavor. Later made it with Canola and it was marvelous.

    Also prefer to bake in smaller disposable pans 4×8. They baked more quickly than my regular pans and didn’t dry out as much.

    Topped the Loaves with a light dusting Sparkling Sugar. It added a nice touch.

  90. Kris

    Is it ok to substitute Brown Sugar for white Sugar? DO I use less or more?

    Brown sugar will just a slight molasses note to the zucchini bread (brown sugar is just white sugar with a little molasses). If I were to substitute, I would use the same amount. ~Elise

  91. Helen

    Elise,

    Thank You so much for posting this recipe. I, too, had the original recipe from the 1974 Sunset Magazine, and have fixed it every year since. It has been a big hit with my family, guests, and co-workers every year. The only difference is that I have never used raisins or currants. I lost my recipe last year (2009) and have been searching the internet for it ever since. I used to live not too far from the Sunset’s headquarters, and my son went to a pre-school around the corner from Sunset … he was one of three pre-schoolers that Sunset featured on the front cover of the Fall issue that year (which featured ideas for homemade Christmas presents). His pre-school hosted a parents’ back-to-school night that year, and fixed this Zucchini Bread recipe for the parents. My son was soon turning 3yrs old at the time; he is soon turning 39years old … that is how long I have been fixing this particular recipe, so I hope you can see how “sentimental” the recipe is to me. AGAIN … THANK YOU!!!

  92. liz

    Ok – I love zucchini bread and just made 2 loaves that fell again in the middle – searcing for another recipe casue it can’t be me!! will try this as it looks like a great basic recipe – what should I do so that the loaves don’t fall in the middle.

    Thanks much

    Make sure you are using fresh baking powder if a recipe calls for baking powder. Also, don’t let the batter sit around. Just mix together and bake quickly. ~Elise

  93. Ellen

    Just made the zucchini pineapple bread. I made the following changes:
    I halved the sugar, using 1/2 C white and 1/2 C brown sugar.
    I replaced 1 C of olive oil with 1/2 C apple sauce and 1/2 C olive oil
    and replaced 3 C all purpose flour with 1 1/2 C whole wheat flour and 1 1/2 C all purpose flour

    It was a big hit!

    Thank you so much-I use your recipes ALL the time, and they NEVER fail me.

  94. kc

    First time for me to bake this bread. I do not have an oven in my apartment, I use a medium size toaster oven and it still came out Beautifully. Added dates and dried cranberry and sprinkled sunflower seeds on top. It was gone within an hour by my family members. I didn’t even had a chance to taste it. I’ll try with the pineapple next time. Thanks Elise.

  95. Suma

    Elise,
    Thank u sooooooo much. I have been looking for a recipe for zucchini bread. I just tried it today and it turned out wonderful.

    Thanks again.

  96. Ken

    This receipe is amazing.
    Thank you Elise, my GF was very very impressed with the way I bake ;)
    Little does she know that I had you as an amazing guide.

  97. georgia west

    Instead of three cups of all purpose flour I used one cup all purpose, one cup whole wheat flour, 1/2 cup unprocessed wheat bran and 1/2 cup flax seed. DELICIOUS!!

  98. miranda

    i made this bread like the exact recipe it was not good at all. i was extreamly upset after i made it i cut a slice an it was not even slightly sweet it tasted like flour an zucchini not at all the way its supposed to taste im very dissapointed by this recipe an will not be using it again it was a waste of my groceries.

  99. Heather

    We made this and your lemon rosemary zuke recipe last night. Both were delicious. Thank you. I must admit – I like the “kick” in the lemon version… ;)

  100. Kathy

    I made the zucchini bread as a muffin recipe. The first time I made it as is with only the addition of some chia seeds. It was fantastic! I really like that it is so easy, one bowl, my kids love to help mix things. The second time I added a 1/2 cup of “Sneaky Chef” orange puree, the chia seeds again, chocolate chips, some hemp hearts and a scoop of cooked quinoa. They are amazing, I can barely stop chowing down on them and eating them all!! LOL Thank you for this awesome recipe! Its a keeper!

  101. Mariln

    Zuchinni Bread turned out really dry. Can I do anything to moisten it up now that its already baked? Made 12 loaves and dont want to waste it. HELP !

    I might try poking it all over with a thin bamboo skewer and pouring some melted butter over the top. ~Elise

  102. Narelle

    I’m just curious as to how sweet either recipe is, with the amount of sugar, because I’m looking for a more savory bread rather than more of a cake. (it does look really tasty though!)

    If you are looking for a zucchini bread with more savory notes, I would recommend trying the lemon rosemary zucchini bread. ~Elise

  103. Marie

    Just made this recipe for the 3rd time, Love it! Experimenting – Instead of olive oil, I used 1/2 c. melted butter, 1/4 c. applesauce, 1/4 c canola oil. Used half brown sugar, half white sugar, scant measurement. Dried cranberries instead of raisins. I found this bread really stuck to my pans, so lined them with parchment paper, came out perfectly.

  104. Kyra

    Hi Elise,

    Just made the pineapple zucchini bread and it is fantastic. I was just wondering how I should store it?

    I would wrap it in plastic wrap or aluminum foil, and keep in on the counter. It should last for days. ~Elise

  105. Joy

    HELP- What do I need to do to alter either recipe for an elevation of 6500 feet? Thank you

    No idea. I suggest you Google high altitude baking for advice. ~Elise

  106. Lilian rivera

    I was wondering can I use vegetable oil instead of olive oil? Also do I have to use a stand up mixer or is a hand held mixer okay? Thanks I can’t wait to make this yummy recipe.

    I would recommend using a wooden spoon and mixing by hand if you don’t have a stand mixer. As for the oil, yes you can use vegetable oil, just make sure it is fresh (not more than a month or two old). There’s nothing worse than rancid oil to spoil the taste of things. ~Elise

  107. Barbara Bluebaugh

    Every summer I keep buying zucchini as long as possible. I shred it in 2-cup or 3-cup portions and freeze them to make zucchini bread over the winter months. Just made a batch last week.
    I was looking for a zucchini muffin recipe when I found your recipe plus a “new” recipe for zucchini bread to try, in addition to yet another one that has pineapple in it. The latter reminds me of a recipe I got out of the family section of the Sunday paper years ago when my sons were young (now 38 and 41). It was called “All Purpose Bread.” There were basic ingredients that included crushed pineapple in each, and one major ingredient that depended on what was available in the kitchen or what was seasonal. I used zucchini, bananas, apples, or carrots — can’t remember what else I used, but it was a great recipe. Unfortunately, sometime in the early 80′s I lost it and have never been able to find it.

  108. Anonymous

    I tried the receipe for simple zucchini bread and it was awesome. Everyone loved it. Thanks for this. It was so easy to prepare.

  109. Hodges

    I have made this recipe so many times. It’s absolutely delicious. I always make it with the raisins, or sometimes with chocolate chips. The first time I made it, I accidentally forgot to put in the butter and I realized that it tastes just fine without it, so save yourself some fat.

  110. Sharon Thompson

    Hi Elise,

    Just found your site while looking for a Zucchini Bread recipe. I was wondering if you have ever made this recipe in a 12 c. bundt pan and if so how it turned out. Looks like the right amount of ingredients but am wondering if I should reduce the temperature some and cook a little longer to make sure the middle gets done. Thanks…

    • Elise

      Hi Sharon, I have not made this zucchini bread in a bundt pan. Are you thinking of using a bundt pan instead of two loaf pans? My guess would be just to cook it longer. Whatever you do, please let us know how it works out for you!

      • Sharon Thompson

        Exactly…I am planning to use a bundt pan instead of the two loaf pans. I will give it a try within the next few days and post a report.

      • Sharon Thompson

        Hi Elise…took me a little longer to get back – wanted to let you know the results of using the bundt pan. The batter filled the bundt pan about half full. I left the temp at 350 as in directions and checked the bread at about 50 min. It tested done but was not brown on top. I put it back in for another 4 min. and then removed from oven. It did not fill the pan which may be why it took longer to brown on top. I may have had it a little low in the oven which seemed to cause it to brown more around the edges and then it rose more in the middle (if that makes sense). First day it seemed a little dry but second day was more moist (I did use an Artisan bread flour from Central Milling which may have contributed to that. Will use regular flour next time). I will make it next time in a bread pan – but I did see you have a recipe for zucchini cake in a bundt pan. It has baking powder in it – which I am wondering if that would make it rise better in a bundt pan? I am going to try that too. Still have lots of zucchini coming out of the garden. Thanks for the recipes!!

  111. Kris

    So delicious. I added a dollop of plain greek yogurt for moistness, omitted the nuts, fruits, nutmeg, and cinnamon, decreased the sugar, and increased the amount of zucchini. I like mine less sweet, and it turned out perfectly.

  112. laiza

    Hi Elise, I look forward to making this recipe. I would like to know if I can substitute the sugar for another sweetener?

    • Elise

      Hi Shirley, you can use glass loaf pans but I’m not sure about how the baking time would change. I know that dark baking pans bake things faster than light colored baking pans. So perhaps you may need a longer baking time? If you experiment, let us know what you find!