No ImageZucchini Bread

Did you make it? Rate it!

  1. Carol

    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!

    xxxxxyyyyy

  2. Susan Schomburg

    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.

    xxxxxyyyyy

  3. Danielle Schilling

    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.

    xxxxxyyyyy

  4. Vinyljunkee

    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,

    xxxxxyyyyy

    • Elise Bauer

      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.

  5. Barbara Magnotta

    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?

  6. Kimberly

    This was absolutely terrific zuke bread . . I added golden raisins and walnuts. The texture and flavor were unbeatable.

    xxxxxyyyyy

  7. Donny

    Turned out moist and Great flavor. Makes anyone a good baker. Thanks

    xxxxxyyyyy

  8. Julian

    Great recipe.

  9. Sandy

    It seemed like it might be a dry batter but I think had a good taste, I will let ya know after its baked

  10. Tim

    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

    xxxxxyyyyy

    • Carol

      There must have been something else wrong. This recipe is wonderful.

    • Michael

      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.

  11. Bertha

    Great recipe and very easy to prepare.
    Thank you for sharing!

    xxxxxyyyyy

  12. Arianna Long

    Could I substitute the butter for Pam?

    • Carol

      I used Pam to spray the pans, but not for the recipe itself.

    • Emma Christensen

      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!

  13. Arianna Long

    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.

  14. Pricilla Lee

    Love it!!! Great Valentines gifts for my hubbies co-workers.

    xxxxxyyyyy

  15. Mari

    Hi! Thanks for the great recipe! Can you substitute applesauce for half the amount of sugar?

    • Elise Bauer

      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!

  16. Mel

    Hi – for cooking mini loaves, what would you recommend for cooking time? Thank you.

    • Emma Christensen

      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!

      • Charles

        Thanks for the answer as I’m making the mini loaves as well! :)

  17. emma

    How much can I reduce the sugar in this recipe. If I do should I adjust anything else?

    • Elise Bauer

      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.

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