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
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 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, baking powder, spices: In a large bowl, vigorously whisk together the flour, baking soda, baking powder, 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.

zucchini-bread-method-3 zucchini-bread-method-4

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.

zucchini-bread-method-5 zucchini-bread-method-6

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.

zucchini-bread-method-7 zucchini-bread-method-8

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Heidi

    I really like it.


  • Karen

    Easy to do. Taught my 7 year old granddaughter and she helped made it. Cooking now. Thanks so much for this wonderful recipe

  • Jackie

    Easy and delicious – I made it with gluten free plain flour


  • Amanda

    I made this today and followed the advice of some other comments and doubled the spices as well as added 1/4tsp ground cloves, and doubled the salt as well. I also found that my loaves didn’t rise very much, however they taste great and are super moist!


  • Louisa

    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!


  • 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!


  • 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.


  • 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.


  • 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,


    • 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.

  • 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?

  • Kimberly

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


  • Donny

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


  • Julian

    Great recipe.

  • 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

  • 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


    • 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.

    • Carol

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

  • Bertha

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


  • Arianna Long

    Could I substitute the butter for Pam?

    • 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!

    • Carol

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

  • 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.

  • Pricilla Lee

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


  • 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!

  • 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! :)

  • 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.

  • Doreen

    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.

  • Faithanne Drake

    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

    • Elise Bauer

      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!

  • Ann OConnell

    This is one of the best quick breads ever and I have made many breads. The recipe makes 4 small pan breads and was just as good after being frozen as when it came out of the oven. Do not hesitate to make it and add any dried fruit or nuts. Delicious!!!


  • Kathy

    I use a bundt pan and bake for 40-45 minutes to prevent the issue with uneven baking. I have never drained my freshly grated zucchini either, (just frozen). Just know the batter should be very thick, allowing for the moisture content of the zucchini to do it’s thing. This recipe is one of the best I have ever made! The only alteration I made was with the butter, I didn’t have enough so ended up using 1/2 cup butter and 1/4 cup vegetable oil. My family prefers it without the nuts and fruit so it was a plain batter. It turned out perfect!

  • Sonja Ostrom Steves

    I just made a double batch of this bread. It is delicious! I didn’t have quite enough sugar, so I subbed in a little bit of brown sugar, which worked out fine. This is a great recipe. Thank you!

  • Phyllis

    I have made this recipe many times and it always comes out great. I just made it adding Reese’s peanut butter pieces. Will see how that goes. I wanted to comment to Helen that putting in one tablespoon of buttermilk does give a bit more rise if she likes that. I take a tablespoon off the butter to make up for it.

  • Ashley Tuskan

    Made zucchini bread for my first time today using this recipe and it turned out great!! Thank you so much! I used whole wheat flour, 3 cups of grated zucchini, 1 cup of chopped walnuts and about 1/3 cup of raisins and baked for 45min. The rest I followed to a T and it’s delicious. Next time I will try and bake for 40 min instead. The outside was a little crispy and brown but the inside was still moist.

  • Helen

    I just made this and the flavor and moistness are great, however I got very little rise. My eggs and baking soda are fresh and I put the batter in the oven right after mixing. I was wondering if the baking soda is supposed to be baking powder as there are a few comments about baking powder and none of the other ingredients seem like obvious acids to activate the soda. The texture is still good- I might just try using 8×4 loaf pans next time so they don’t look as flat.

    • Elise Bauer

      Hi Helen, baking soda is about 3 times as strong as baking powder, so if you were to use baking powder instead of baking soda you would need 3 times as much as the amounts listed in this recipe.

  • Kathryn Anders

    Wow! Finally a zucchini recipe that uses more zucchini than sugar – 4 cups of zucchini! I have a garden FULL of zucchini and am DELIGHTED to have this recipe. It is fabulously moist and substantial + not too sweet – all the flavors come through. If you feel like it, try some cream cheese on a warmed piece (MMMMMmmmmm). Add heaping cups of walnuts and dried cranberries/raisins/cherries…I’m trying figs next! :) Thanks so much for this wonderful recipe!

  • Diane McGill

    I made this recipe his week and have already eaten the first loaf. This is a great and easy recipe. Be sure to add the dried fruit and walnuts. A perfect combination of spices makes this bread really delicious.

  • stitchinsweetsue

    hi elise ~ made 7/2017, another WINNER! i used golden raisins and walnuts w/4 cups shredded zuke (squeezed/drained thru a tea towel), got 2 loaves, came out perfectly moist, wonderful flavor. i even shredded/prepped add’l 8 cups zuke and sent to freezer ~ bonus:) i’ll continue bringing home zuke and prepping it for freezer during the summer when prices are low. kind thanks for sharing such a wonderful family recipe, you really are too good to us!


  • Tamara Hamann

    I made this a few weeks ago & it was a bit crumbly but my mum & stepdad have asked me to make more!! So I’ve got another batch made up & just about to put it in the oven. Guess I should make them more since they gave me a heap of massive zucchini’s (1 zucchini makes 2 batches of this recipe!!)
    I love it too – I didn’t tell them I had more in the freezer lol!

  • Vanessa

    I’ve been making the Simply Recipes banana bread for years now, and today I tried this zucchini bread recipe. I didn’t have any ginger on hand so I added another 1/4 tsp of nutmeg. It turned out amazing and I might even like it better than the banana bread recipe.

  • Jane

    Best recipe I ever made. My husband ate both loaves in 2 days and begged for more. I made 2 more for a gift and they wanted the recipe also. Very yummy! Thank you so much!

  • Debra Hall

    I loved this recipe, this is the first time I ever used cranberries and black walnuts. My daughter loved it too. Do you think honey can be used instead of Suger?

    • Elise Bauer

      Hi Debra, sometimes you can’t easily swap out honey for sugar, especially in baking recipes. Honey tends to brown much more easily than sugar. If I were to experiment I would sub just a portion of the sugar with honey to see how it works and if you like the flavor first.

      • Randie Cartman

        Hi Debra and Elise, I subbed in 1 cup of raw honey for the sugar and it was great. I find when I bake, use 25% less raw honey than the sugar and it is to my taste. I used coconut oil instead of butter. Maybe that balances things differently.

  • Lori

    This is such a delicious recipe, and it’s so easy to prepare! I make mine with all organic, non-gmo ingredients. Today I added 2 carrots to the recipe, and it tastes like heaven!!

  • Sree

    Elise, can you substitute dried cherries for the cranberry?

  • Judy Llewellyn

    Just make put my zucchini bread in the oven! but I used fresh cranberry? I hope that is okay.

    • Elise Bauer

      Instead of dried sweetened cranberries? Fresh cranberries are very tart. They don’t work well in a recipe like this unless you balance them with adding more sugar.

  • Franny

    Turned out aweful. Couldn’t find my normal receipt. And not sure but this is missing something

  • Catherine Newell

    Hi, I would like to know please…..are you supposed to peel the zucchini and then grate it, or can you just grate it. Thank you for your attention on this. Sincerely, Cathy

    • Elise Bauer

      Hi Catherine, you don’t need to peel the zucchini first, just grate it as is.

  • Kayliee

    I’m baking this now, I hope I didnt mess it up! I used about 1 c brown sugar instead of white and also added applesauce, a little less butter than was called for and no egg or vanilla. Fingers crossed that it’s not a wreck! I will have to update later tonight.

  • Rebecca

    Wow! This is positively a nice and moist zucchini bread recipe! I added cashews and pomegranate seeds, to make it a little more festive for the upcoming Holidays! And yum! yum! Thanks for sharing the recipe! This is a keeper!


  • Debra Smith

    I made this to freeze for Thanksgiving. I was short Vanilla ext so subbed 1/2 Maple extract. Of course I needed to taste so cut a sliver before wrapping in parchment paper, foil and freezer bag. Fabulous. Not heavy at all. Had added tiny raisins and walnuts. Very light and moist. I think the Maple Extract added a subtle dimension.


    • Elise Bauer

      Oh, I like the idea of using maple extract, that would give it a lovely flavor. Thanks Debra!

  • Marshall

    Why do people write things like,”substituted the butter for apple sauce” when the recipe doesn’t even call for butter except to grease the pan. I used pam baking spray instead of the butter. but otherwise, the recipe is amazing. Thank you for sharing.

    • Megan

      There is butter in the recipe…

  • Samantha Biss

    Just had a slice of this bread. It was honestly my first time ever trying it, let alone making it. The batter was very wet I was afraid it was going to be a soup rather than a bread. But it came out great! The walnuts really complimented the bread.

  • Adele

    Very tasty! I replaced the butter with apple sauce and just a little oil, and then reduced the sugar. Also used seeds (sunflower and pumpkin) instead of walnuts but they are just as good.

  • Jennifer Curtis

    Wow! Thanks for sharing your grandmothers recipe with us. This is the best zucchini bread recipe I have tried yet; Like you Elise, this is also a childhood favourite of mine. Flavourful, and moist. My kids and husband loved it.

  • Louise

    LOVED, LOVED ! LOVED IT !, Thanks for sharing your recipe !


  • Yvonne Spiller

    I tried this recipe. Looking for a healthier version also, because I love Zucchini Bread. I used the powder Stevie Extract. It was a disaster. Iike you said “good luck trying to find a way using sugar substitutes. I had to throw everything away. To bad I read your comment after the fact. I will definitely try this recipe again !

  • Tina L. Seymour Markowski

    Add applesauce and cut the butter by 1/3 and the sugar to 1 cup. Better to add homemade applesauce with low sugar. It will be very moist and just sweet enough.

  • Elizabeth Smith

    I followed your recipe except left out the nuts and and cranberries but added two cups of blue berries . Came out delicious. This is a great recipe.

  • Bridget Vernon

    I just made this and it’s so good! I left out the nuts and berries and ginger I used the four cups of zucchini and I will be making it again. We loved it! We finished almost a whole loaf off already. A warm slice with some butter is yummy and I loved how moist it turned out. Thanks for a great recipe!

  • Rosemary Bettermann

    Hello, I want to try this recipe but I was wondering if I need to add anything for an extra moist bread? Thanks Rosemary

    • Elise Bauer

      Hi Rosemary, if you want it extra moist, you could increase the sugar by 1/4 cup. Or just carefully monitor it when you bake it so that it isn’t overbaked, and make sure to let it cool completely before cutting into it.

  • Dave/Katie

    How to make healthier zucchini bread? My analysis (assuming 28 slices) is calories: 213; total fat: 10g; sugars: 13g. Any tested ideas on how to reduce calories a little, fat in half, and sugars in half while maintaining great taste and texture?


    • Elise Bauer

      Hi Dave and Katie, good luck with that! Seriously. I tried several times to make a zucchini bread with less sugar. The lowest I got was 1 1/4 cups for 3 cups of flour on this lemon rosemary zucchini bread: http://www.simplyrecipes.com/recipes/lemon_rosemary_zucchini_bread/. I was aiming for a more savory loaf but the zucchini without the sweetness just didn’t taste good. Some people use sugar substitutes when they bake. I do not so I don’t know what to tell you about that. If you find a combination that works for you, please let us know!

    • Brenda

      You could try replacing the oil with unsweetened applesauce. This will cut the fat and since even unsweetened applesause does have some sweetness from the apples natural sugars you might be able to cut down on the sugar added. You could also add honey to cut some sugar, but be careful as you may through off the balance of wet to dry ingredients. If the batter looks too loose maybe add some extra flour or rolled oats. In addition due to adding applesause you will get a more dense bread to compensate for this you might consider sifting the dry ingredients to incorporate a little more air. Hope this helps.

  • Mary Jo

    I was very disappointed in the results. I followed the directions to a tee. My zucchini bread was dry ….perhaps I drained the zucchini too much. It was not moist as most zucchini breads are. I’ll try again. Thanks for asking for comments

    • Elise Bauer

      Hi Mary Jo, so sorry it didn’t work for you! If it was dry, perhaps the zucchini drained too much or perhaps you needed less cooking time for your particular oven set up.

    • Christy

      I didn’t bother to drain my zucchini… I just pressed it with a paper towel a few times. I was worried it was too wet, but the bread turned out to be AMAZING!!!!

  • Heidi

    Wonderful recipe! I left the nuts and dried fruit out and it still had great flavor. I accidently dumped a bit too much nutmeg in there so could really taste it but besides that, it was a super good and easy recipe. Melting the butter just makes life so much easier and it came together so quickly. I made this twice. First time I used loaf pans and 2nd time I made muffins which had a beautiful high dome on them. Make sure you get most of the extra moisture out of the grated zucchini. I let it sit in a colondar but I also.pressed down on it while it sat in the colondar using a paper towel which also absorbed a lot of extra moisture.

  • 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 Bauer

      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 Bauer

      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 Bauer

      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!!

  • 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 Bauer

      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 Bauer

      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 Bauer

      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 Bauer

      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 Bauer

      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 Bauer

      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.

  • 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 =)

  • 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

    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

  • 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

  • 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

  • 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.

  • 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!

  • 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!!!

  • 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.

  • 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.

  • 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

  • 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.

  • 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!

  • 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

  • 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!