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The first time I made this recipe it was a bit dry and lacked the flavor I was looking for. So next time I actually tripled the spices. And added a dash of ground clove.I also used grated honeycrisp apples to increase the moisture and added dried cranberries, shredded carrots, chopped walnuts or pecans and Sometimes fresh blueberries if i have them. EVERYONE in my family loves this bread! Especially my 1 year old granddaughter!
Tastiest recipe!I did substitute cloves for the ginger, used Truvia instead of sugar, and cut out the butter to coat the pans (used cooking spray instead).Easy to mix in my Kitchenaid, baked up wonderfully, and the taste is heavenly. Moist, a bit of a kick from the cloves/nutmeg/cinnamon, and delicious. Definitely a keeper!
Just made this recipe. I made both bread nd muffins. It’s very moist and quite good. I made the bread with craisins and the muffins with raisins and they both turned out well. I do think that I will use a little more cinnamon and nutmeg next time just because I like stronger flavors but I is definitely a recipe, I’ll use again.
Perfection! I used whole wheat flour instead of all-purpose flour (texture and flavor were still great!).I also added the (optional) 1/2 cup raisins and 1/2 cup dried cranberries. This was a great use for zucchinis from our garden! Thank you.
Excellent flavor and moisture. I, too, have a question about the baking soda and powder. I used 2, 8.5 x4.5 inch loaf pans. I also used 4 cups of zucchini.
The bread only rose to about 1/2 the depth of the loaf pan. I think the baking soda and powder were fine as I have used them recently with no problem, and I did bake the bread right away. Is this what you typically expect? If so, any thoughts on making them deeper……maybe scale the recipe perhaps or adding more of the baking powder? Thank you,
Hi Vinyljunkee, if your baking soda and making powder are fresh (easy to check, see the guide here: https://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/), then make sure you are using fresh eggs that are at room temperature. Old eggs don’t have as much umph to them. And cold eggs don’t rise as well as room temp eggs. Typically if I’m about to bake something that requires eggs and I haven’t thought ahead to take eggs out of the fridge, I’ll just put the eggs I need in a bowl of warm water to bring them more quickly to room temp. Finally, if you used the full amount of zucchini, and your zucchini was at all wet, that may be weighing down the batter. Make sure you drain the excess liquid out of the shredded zucchini.
There was a question on one the comments about using baking soda or baking powder. The recipe I downloaded says 1 tsp each of baking soda and baking powder. Is this correcgt?
Hi Barbara, use the recipe you downloaded, with one teaspoon each of baking soda and baking powder.
This was absolutely terrific zuke bread . . I added golden raisins and walnuts. The texture and flavor were unbeatable.
Turned out moist and Great flavor. Makes anyone a good baker. Thanks
It seemed like it might be a dry batter but I think had a good taste, I will let ya know after its baked
Hello, I’m sorry to report that my family found this recipe dry and boring. It tasted like dust. We actually threw it away. Even after using all that expensive butter in the recipe AND pecans, it is surprising that it wouldn’t taste better
Perhaps you weren’t paying attention & baked it too long?! There is no way if baked correctly, that this recipe would be dry. I’ve been baking for 50+ years & this recipe does what it says.
There must have been something else wrong. This recipe is wonderful.
Great recipe and very easy to prepare.Thank you for sharing!
Could I substitute the butter for Pam?
Hi, Arianna! Emma here, managing editor for Simply Recipes. Yes, you can definitely grease the pan with Pam instead of butter! I wouldn’t substitute it for the butter used in the batter, however. Enjoy!
I used Pam to spray the pans, but not for the recipe itself.
I loved using this recipe for a report I had to do I will definitely make this in real life. I love eating sweet things and it was just a twist on how sweet it was but healthy at the same time. Thank you so much for this recipe. Me and my friend will make this bread this coming up weekend.
Love it!!! Great Valentines gifts for my hubbies co-workers.
Hi! Thanks for the great recipe! Can you substitute applesauce for half the amount of sugar?
Hi Mari, I haven’t tried subbing in applesauce but I know that many people do with baking recipes like this one with success. If you try it that way, please let us know how it turns out for you!
Hi – for cooking mini loaves, what would you recommend for cooking time? Thank you.
Hi, Mel! I’d start checking your mini-loafs after about 30 minutes, and continue baking until a toothpick comes out clean when you test them in the middle. Let us know how they turn out!
Thanks for the answer as I’m making the mini loaves as well! :)
How much can I reduce the sugar in this recipe. If I do should I adjust anything else?
Hi Emma, I have found that with zucchini bread, you need to have a minimum amount of sugar to make it taste good. For me, that minimum is 1 1/4 cups of sugar for 3 cups of flour. When I’ve reduced it further, the bread just doesn’t taste like something I want to eat.
this is a fantastic bread. You can’t get enough once you start eating it. never did get to freeze any, as both were gone in two days. did not add the fruit or any nuts and it is great plain. will make a couple more this weekend, and perhaps one will get to the freezer. The again, maybe not.
I was wondering if whole wheat flour would be ok instead of white or even a combo of whole wheat and cake and pastry flour
Hi Faithanne, I haven’t tried incorporating whole wheat flour into this recipe, but if you do, please let us know how it turns out for you!