Zucchini Bread

Right after you grate the zucchini, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.

You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe. 4 cups will yield a slightly more dense, moist zucchini bread.

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Makes 2 loaves


  • 2 teaspoons butter for greasing the pans
  • 3 to 4 cups grated fresh zucchini (700 to 900 ml)
  • 3 cups (390 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cup (270 g) sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt (omit if using salted butter)
  • 3/4 cup (170 g) unsalted butter, melted
  • 1 cup  (100 g) chopped pecans or walnuts (optional)
  • 1 cup (120 g) dried cranberries or raisins (optional)


1 Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.


2 Whisk together flour, baking soda, spices: In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, ginger, and ground nutmeg.


3 Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

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4 Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.

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5 Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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  • Shirley Douds

    This turned out beautifully! I made it yesterday and my husband and I both loved it. I substituted half the sugar with Stevia in the raw.

  • Laura

    I made this one last night. and it’s delicious! I only wish i had the cranberries and walnut to add! Next time for sure though, but it was still good.

  • Morgan

    I love to make this recipe I put bananna instead of butter works perfect

  • Ran

    I was making this recipe for a meeting tomorrow and I am severely disappointed. Everything came out great structurally, but the taste was not there. I omitted the nuts and cranberries as they said it was optional and followed the recipe to a T, but all I could taste was the cutting flavor of baking soda! Unless someone is drinking some sort of acid to balance it out, its way too strong. Very sad that it didn’t turn out as expected.

  • Liz

    Hi, Can I add carrots, graded, and pineapple and raisens and peacans to the zuck bread?? If so, do I need to change any other ingredients? Thanks

  • Chris C

    Try adding coconut and walnuts. It’s perfect!

  • Olivia

    I was almost out of butter and so only put in 3 tablspoons it turned out great.

    Love this recipy!

  • Bernadette

    can this loaf be frozen? if so for how long?

    • Elise

      Hi Bernadette, the loaf can be frozen, but I’m not sure for how long.

  • Rosemarie

    I just made your zuchini bread – the last time I had this bread was in 1984. I really enjoyed making it and can’t wait to try it. I used some raisins,walnuts,pecans and cranberries I had. I have a facebook group I share healthy recipes can I share this. When I make something then my friends make it too. I have tried other recipes of yours and love them so simple. The spanish rice and today I am making for dinner the carne asada I marinated the steak meat last night. Thanks for all your recipes I am now learning to cook.

  • Jeri

    I love the idea of this recipe but in my opinion, it was too much baking soda. It came out sour. I may have measured it wrong but I used 1 tsp.

  • mary

    Should the zucchini be grated coarse of fine

    • Elise

      I usually grate it coarsely, but you could easily grate it fine. Depends on the size of the grater hole. I have one grater that produces too big of a grate size for this recipe.

  • kate

    Hello Elise!
    I just made this recipe – and it is delicious! I made a few minor alterations – used 2 cups of white flour, and 1 cup of whole wheat flour, and I didnt have enough zuchini, so I used 2 cups of shredded zuchini and just over a cup of yellow zuchini and carrot shredded. Delicious! I also squeezed the veggies after I grated them, because the sieve didn’t seem to be getting enough moisture out.
    Anyways – thank you so much for the delicious recipe – and I will definitely make these again. Keep up the great work! I have been enjoying your website and recipes!
    Vancouver, BC

    • Elise

      Hi Kate, I’m so glad you liked the recipe! Thank you for letting us know how your substitutions worked for you. That information helps others who might be considering a similar substitution.

  • Amanda

    This an amazing zucchini bread recipe!! I ate half of a loaf by myself before it even had time to cool off, thanks for sharing!!

  • Mary

    I just went to our local market and saw Zucchini Bread for $11.95. It looked delicious, but was shocked at the price….I’ll be making my own and hopefully the taste will outshine the price. lol

  • JessB

    I’m so glad you mentioned your zucchini muffins in this post!! I read it more as a courtesy than anything because your zuke muffin recipe is my be all/end all way to use zucchini-I LOVE them!!

  • Lynn

    I don’t have ginger can I leave it out when I’m making my zucchini bread

    • Elise

      Hi Lynn, yes, you can easily leave out the ground ginger.

  • Jeff Hallada

    Try putting the batter for zucchini, or banana bread in paper cup cake papers in the pan. The result is nice sized portions and very moist. Loafs tend to dry out on the ends. I tried it for the first time and they came out so good I will never go back to a pan. Also the cook time is less aprox. 350 for 35-40 minutes.

  • Kim

    ****4.5 Stars! ****
    Just made this – and just finished my second slice. :) I accidentally over-la-machine-ed some of my zucchini, so I snuck half of that in with some done correctly. It was the consistency of applesauce (ha) – but you know? It worked really well. In fact – I may do that intentionally next time I make this! Could be why mine came out super moist, while others who left reviews felt theirs was dry. So I highly recommend repeating my mistake. :)

    I would have given this 5 stars – however – there is an “afterburn/aftertaste” after eating this. The reason why is too much nutmeg. I love nutmeg. It’s my “happy spice” (makes anything comfort food)… but in this case, it’s way too much.

    I would reduce the nutmeg to a heaping 1/4 tsp, vs 1/2 tsp. While some have said too much cinnamon – I really don’t think that’s the problem.

    Even though I used salted butter, I still added 1/4 tsp (not measured, just guessing) of salt.

    This was delicious– definitely reminds me of the bread at Mimi’s Restaurant, or from a coffee shop — moist, very flavorful, great texture, nice crust (the best part) – just plain yummy.

    • Elise

      Thanks for your feedback Kim! Regarding the nutmeg, depending on if you are freshly grating your nutmeg or using old ground nutmeg will make a difference on the intensity of the nutmeg. To be on the safe side though, I agree with you and have reduced the level of nutmeg called for in the recipe.

  • Ray Strickland

    I’m doing weight watchers….For one slice of bread, how many points would that be ? the nutritional values….I wish Nutritional values would show on recipies here…

    • Elise

      Hi Ray, I have no idea what the points would be, I guess it would all depend on how thin or thickly you slice the bread. I don’t have the expertise nor the time to do this type of analysis on the recipes. But I do think you may be able to find online resources to help you figure out the information you need.

  • Clary

    Could this be cooked in a bundt pan. What adjustment for time and oven temp would need to be done? Thanks for your help. Want to try the recipe but have to use a bundt pan.

  • Karen

    Fantastic recipe. I have made a lot of Zucchini breads as my children are huge fans. This one was perfect. It had nice consistency. Cooked correctly and was nice and moist. I used craisins and chopped almonds as well. For my family this is a keeper recipe!!

  • Nidhi

    The bread did not cook on the inside and didn’t rise. However, the crust got very hard. Not sure if I needed to decrease the temperature due to th nonstick pans. I added an extra 8 min but the inside did not cook.

  • bobbie

    I made the zucchini bread recipe using dates in place of the raisins and it was delicious! Thanks for the recipe

  • Kathy Geiger

    This is the best Zucchini bread I have ever had I will look no longer as this is so good I can not believe how wonderful my bread came out and It was a hit to my brother who is a tuff guy to please thank you so much for the best Recipe ever!

  • christina vicale

    i used both glass and metal and overcooked them. : ( my oven is super hot and even though i lowered the temp to 325 it wasn’t enough.

    i subbed little more than a third of light brown sugar and also added a little ginger. i also added chocolate chips to the top of one of the loaves and sugared the bottom of the pans. those were my changes.

    unfortunately, the loaves didn’t rise as high i would have liked. the glass one less so. i will try to make them again, as i have a ton of zucchini’s. but i liked this recipe out of all the ones i read online.

  • Shirley

    Can you use glass loaf pans for this recipe? and would the baking time be different?

    • 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!

  • 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

      Hello Laiza, your guess is as good as mine. I have only made the recipe with regular sugar.

  • 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.

  • carrie

    Just used this recipe for the first time – followed it exactly and it is the BEST!!! Thanks for sharing!

  • 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!!

  • Julia

    I’ve made 3 batches of this in the last few months. It’s THE perfect zucchini bread recipe!

  • 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. Make sure you use fresh eggs, and it helps if the eggs are at room temp, not straight out of the fridge. Also, don’t let the batter sit around. Just mix together and bake quickly. ~Elise

  • 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.

  • 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.

  • 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.

  • 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

  • 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

  • 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

  • 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.

  • 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

  • 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

  • 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!

  • 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… ;)

  • 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.

  • 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!!

  • 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.

  • Suma

    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.

  • 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.

  • 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.

  • Helen


    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!!!

  • 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

  • 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.

  • 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

  • Diane

    I was just wondering if anybody made a Zucchinni Bread with choc.chips,and shredded coconut.

  • 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.

  • 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!

  • 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?

  • 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!

  • 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

  • barb

    Can you use butter instead of olive oil in 2nd recipe?

    Should work. I’m sure it would taste great. ~Elise

  • 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 =)

  • 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 :)

  • 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

  • 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

  • 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

  • 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

  • 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!

  • 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.

  • 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.


    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

  • Katie

    Zucchini bread is in the oven as I type – I like the idea of butter instead of oil, more flavor!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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

  • 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.

  • Keisha

    Can you add chocolate chips to this like you can in a banana bread?

    Yes. ~Elise

  • 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

  • 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

  • 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. :)

  • 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

  • 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

  • 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!

  • 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

  • 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

  • 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

  • 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

    • Karen

      You can actually replace the butter with applesauce and it works the same.

  • Amanda

    Can you substitute honey for the sugar? How would you go about doing that?

  • 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! :)

  • 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

  • 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!

  • 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.

  • 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

  • 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

  • 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.

  • 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!

  • 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!

  • Kaye

    The zucchini bread in the top recipe was very dry. I will not make that recipe again.

  • 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!!!

  • 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

  • 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 : ]

  • 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 : )

  • 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.

  • 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

  • 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.

  • 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

  • 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.

    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

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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).

  • 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

    • kimbro88

      As long as your making substitutions, can you make this with a gluten free baking mix? I don’t do gluten or dairy. But I’d love to try this with the mix I have.

  • 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!

    • Alison

      I realize it’s been year since you wrote this but I think the sunflower seeds – which I used and thought added a nice flavor – actually somehow take on the green of the zucchini skin. I think if you peeled the zucchini the sunflowers would n’t be green but then you’d miss out on the nutrition in the peel.

  • 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

  • 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

  • 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.

  • Dragon

    The addition of cranberry is genius! The tartness would work wonderfully with this bread.

  • 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

    • Barbara Jones

      You take a box line with tinfoil you can use cans to hold a rack use a pie plate for briquets put a few bbq briquets in it not to many (briquets need to be white ready to cook with) place box over leave bout half inch to a inch open (prop up on some rocks) on bottom you can use orange peels that have been cut in half and emptied to cook your muffins in put on rack and just check it just the same as in oven if needed you can adjust temp. By adding more briquets

    • Michele

      Dutch oven outdoors works great. Lodge makes a wonderful Dutch oven available at any walmart.

  • sarah

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

    No squeezing necessary. Just as is. ~Elise

  • 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.

  • 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. :)

  • 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!

  • 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.

  • steph

    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.

  • 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!

  • 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!!!

  • 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

  • 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…

  • 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.

  • cynthia freeman

    Do you peel the zucchini?

    Hi Cynthia, no need to peel the zucchini. ~Elise

    • 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…

      • Laura @ RYG

        I just love shredding zucchini in general and honestly never even thought to peel! I find it to be quite stress relieving. I can’t wait to try this recipe Elise as your recipes come out pretty darn good. And get eaten. I’m definitely adding pecans because those are just delicious, but how do you feel about chocolate chips? Would that ruin anything?

        • Ecomama1003

          I add mini chocolate chips and nobody has ever complained! It is so delicious!