Zucchini Bread Recipe (VIDEO)
This homemade Zucchini Bread is loaded with zucchini and it’s delicious any time of day. It’s perfectly soft and sweet with a cozy hint of cinnamon. This bread is so tasty when served warm from the oven but it also stays moist and tender for days.
Our Banana Bread recipe has become a favorite for many of our readers and I think you will love this one just as much. This tried and true recipe is the best zucchini bread recipe out there.
![An easy Zucchini Bread recipe loaded with fresh zucchini that stays soft and moist for days! You'll be making this Zucchini Bread on repeat. Sliced zucchini bread](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-6.jpg)
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Best Zucchini Bread Recipe
If your garden is producing more zucchini than you know what to do with this summer and you’ve already made Zucchini Fritters 587 times, this zucchini bread is a smart way to use up those extra vegetables. Plus, it’s a great way to sneak in vegetables for little ones or picky eaters. Even though the recipe has a pound of zucchini in it, you can hardly taste the zucchini – it’s amazing!
Enjoy the bread now, bring a loaf to your neighbors as a gift, or freeze a loaf for later in the year when your garden stops producing (details below).
Need to serve a crowd? This recipe makes two loaves or can be divided into 24 zucchini muffins, which would be great for breakfast on the run, a grab-and-go class treat, church coffee hour, or any other gathering.
Zucchini Bread Video
Watch Natasha make this Zucchini Bread recipe. Head out to the garden and pick a zucchini or two, or buy them at the store (they’re very inexpensive during the summer months) and in just over an hour you will have a delicious treat ready to eat! P.S. I highly recommend serving this with our whipped Honey Butter – wow!
![A moist and easy-to-make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is perfectly sweet with a cozy hint of cinnamon. A slice of zucchini bread with nuts and grated zucchini](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-5.jpg)
Ingredients
The natural moisture in the zucchini keeps this bread moist for days, and somehow it tastes even better the following day.
- Flour – All-purpose, or gluten-free will work
- Baking powder and baking soda – Act as leavening agents to make the loaf rise
- Sea salt – Balances the sweetness
- Cinnamon – Adds a wonderful, cozy spice flavor to this bread
- Oil – Olive, canola, or vegetable oil- your choice. Using oil instead of butter creates a super moist breadcrumb
- Eggs – Provide structure and helps bind the batter together
- Sugar – Adds the perfect amount of sweetness to complement the vegetable and spice ingredients
- Vanilla extract – Use our homemade vanilla recipe for the best flavor
- Grated zucchini – Adds moisture to keep the bread tender and has a subtle flavor that complements the sweetness and cinnamon spice
![Ingredients for making zucchini bread Ingredients to make zucchini bread, flour, sugar, eggs, vanilla, cinnamon, pecans](https://natashaskitchen.com/wp-content/uploads/2023/07/Zucchinni-Bread-8.jpg)
Pro Tip: If you store your zucchini in the refrigerator, set it on the counter for a few hours before using it to bring it to room temperature. Your zucchini bread will rise better this way.
Variations
Zucchini adds great moisture to the bread, and this is a recipe with so many opportunities to customize the flavor to your taste or your dietary needs with add-ins. We usually do 1 cup of add-ins, whether it’s just one or a combination of things. Here are a few of our favorite variations that help make this the best zucchini bread recipe:
- Nuts – Chopped walnuts, pecans, or both
- Semi-sweet chocolate chips (If adding chocolate, you can reduce sugar to 1 cup if desired)
- Raisins or Golden raisins
- Dried cranberries
- Orange zest
The Best Zucchini for Zucchini Bread
Whether you are growing your own in the garden, or shopping at the grocery store or farm stand, the best zucchini for this recipe are small to medium in size. When they are this size, the skin is thin, they are full of moisture, and the seeds are small enough to disappear into the batter.
You can grate them without peeling, seeding, or chopping them. If you miss one in the garden and it’s so big you think your only option is to use it as a baseball bat, you can still use it. You would just need to cut the zucchini in half and scoop the seeds out with a spoon.
Pro Tip: If you have an abundance of zucchini in your garden, or can purchase summer produce inexpensively, consider freezing your grated zucchini in one-cup portions in freezer bags to have on hand later in the year.
How to Grate Zucchini
Using a box grater over a bowl or plate, use the side with the largest holes, and run the zucchini in a downward motion against the grates until you have 3 cups shredded. Be sure not to squeeze or pack the grated zucchini in your measuring cup too tightly. You can also use the grating attachment on a food processor.
![The perfect zucchini for baking zucchini bread Grated zucchini on a plate with a box grater](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread.jpg)
Instructions
- Prepare your pans – Butter two 8×4-inch loaf pans and line them with parchment paper.
- Dry Ingredients – In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. *If making this recipe gluten-free, be sure to use GF flour and baking powder.
- Wet Ingredients – In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended.
- Combine – Add the flour mixture to the wet ingredients and stir with a whisk until well combined and smooth.
- Grate – Grate the zucchini in the large holes of a box grater. Add zucchini to the batter along with nuts (or any optional add-ins that you are using), and fold until well incorporated.
- Bake – Pour the batter into your prepared pans and bake at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in pans for 15 minutes.
![How to make zucchini bread step-by-step Steps to make zucchini bread with grated zucchini](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-9.jpg)
Common Questions
There is no need to peel the zucchini before grating them. The skin is thin enough to eat, so peeling does not change the taste or texture either way. I like to see the bits of shredded zucchini show up in each slice.
Nope. Just shred the zucchini and add it right to the mixture. The natural moisture is what gives this bread such a great texture and keeps it moist for days.
This recipe is so simple to make, and can easily be doubled.
Zucchini bread can be relatively healthy compared to other baked goods. Zucchini is low in calories and adds nutritional value and fiber to the recipe. The optional add-ins can be customized to suit your nutritional goals.
Serve with
This zucchini bread is sweet enough on its own, but it’s also great topped with:
- Salted butter (stir in a pinch of nutmeg for the perfect blend of sweet and savory)
- Honey Butter
- Sweetened cream cheese
- A dusting of powdered sugar
![An easy Zucchini Bread recipe loaded with fresh zucchini that stays soft and moist for days! You'll be making this Zucchini Bread on repeat. Sliced loaf of zucchini bread](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-7.jpg)
How to Store Zucchini Bread
This recipe makes two loaves which you’ll love because it keeps really well at room temperature and is freezer friendly so you can enjoy your zucchini long after your summer harvest.
- Room Temperature: Wrap cooled bread in plastic wrap or store it in an airtight container and keep it at room temperature for 2-3 days. If you are in an area with high humidity, store it in the refrigerator instead.
- To Refrigerate: Wrap in plastic wrap or place in a gallon-sized zipped storage bag after cooling and refrigerate for up to a week.
- Freezing: After your bread has completely cooled, wrap it in several layers of plastic wrap and one layer of aluminum foil or a freezer storage bag. Store in the freezer for up to 3 months.
Pro Tip: Be sure to wait until your bread has cooled completely before covering or wrapping it. Storing it before it is at room temperature will cause condensation to build up and affect the texture of the bread.
![A moist and easy-to-make zucchini bread recipe, loaded with fresh zucchini. Zucchini Bread is perfectly sweet with a cozy hint of cinnamon. Loaf of zucchini bread in loaf pan with parchment paper](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-4.jpg)
This Zucchini bread is a treasure of a recipe – make it once and you’ll make it over and over. After watching the video tutorial, I hope you feel inspired to start baking. It’s so easy to make, is kid-friendly, and does not require any fancy kitchen tools.
More Zucchini Recipes to try
If you love zucchini and are looking for more ways to use your summer bounty, then you won’t want to miss these other tempting zucchini recipes.
- Easy Zucchini Fritters
- Pasta Primavera
- Grilled Moroccan Vegetable Skewers
- Fried Zucchini Bites with Dipping Sauce
- Cheesy Zucchini Casserole
- Zucchini Muffins
Zucchini Bread Recipe (VIDEO)
![Zucchini bread loaf, sliced](https://natashaskitchen.com/wp-content/uploads/2012/09/Zucchinni-Bread-SQ-150x150.jpg)
Ingredients
- 3 cups all-purpose flour, or use gluten-free flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1 cup extra light olive oil, or canola or vegetable oil
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini*, from 1 lb or 2 medium zucchini
- 1 cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper for easier lifting.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large mixing bowl, add eggs, oil, sugar, and vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and whisk until well combined and smooth.
- Grate the zucchini using the large holes of a box grater. Add zucchini to the batter along with nuts (if using) and fold until well incorporated.
- Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10-15 minutes then transfer to a wire rack and cool completely to room temperature.
Notes
**Nutrition label does not include nuts or optional add-ins.
I made your banana bread with chocolate chips, a plain banana bread, 2 zuccinhi loaves and the cranberry loaf today. I host a cookie walk for my family (about 20 people) for Christmas. I bake and make candy and treats and they bring their containers and take what they want. Still have 6 more loaves to do so will be checking out other recipes tomorrow. This old great grandma is tired tonight
These old
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That’s nice! Rest well and thanks for this review. I’m sure your family will enjoy the bread the you made for them.
Can’t wait to try this recipe. Wondering if I can sub out part or all of the granulated sugar fir brown sugar, please?
Hi Lisa! I think it could work but it would likely affect the texture and be more dense, darker in color and alter the taste a little bit too.
I wasn’t expecting too much from this loaf but it turned out perfectly and my family and I enjoyed it a lot.
That’s wonderful, Linda! I’m so glad to hear that.
Looks so good. I do not have the smaller baking pans. Do you think I can make it in a 9×5 pan and just adjust the time? I would like to use up the abundance of zucchini I have now.
Hi Patricia. I haven’t tested other size pans to know how to adjust the recipe or baking time exactly. It can work, you’ll just have to experiment with it. You don’t want to overwhelm the pan with too much batter though, as it can take very long to bake and may even be raw in the middle.
Well I’m using the 9×5 pan, making sure not to overfill it. The rest of the batter are going to be made into a jumbo muffin tin. I’m crossing my fingers.😊 The batter tasted pretty good.
This bread is amazing! I have made it twice exactly as written. I would like to try and add bananas. If I do, should I reduce the amount of zucchini? Thank you! Love watching your videos/tutorials.
Hi Annette, I haven’t tried that in this recipe, but I bet it could work. Here’s what one of my readers wrote: “I just put a modified recipe in the oven – I used the two cups of zucchini and also mashed up three large ripe bananas, and then doubled almost all other ingredients except I quadrupled the cranberries to two cups. The batter tastes wonderful – hopefully it will be just as good out of the oven!
What a nightmare! This recipe doesn’t work. I wish I read the comments before starting the recipe. I had the exact same results I couldn’t mix and had to add milk.
Hi Nori! The batter would be too thick if there is too much flour or your ratios are off. We’ve had great results with this, and many others have tried the recipe. I recommend watching my tutorial on how to measure ingredients. Also- do not strain the juices from the zucchini. It’s needed for moisture.
Tried this recipe twice didn’t turned out well, fellowed the exact recipe batter is not moist it’s too thick I had to add milk to be able to mix it.
Hi Rita. It sounds like your ratios are off. It shouldn’t be that thick. Be sure to use the liquid from the zucchini (don’t drain it), and do not measure your flour by scoping it out of the container with the measuring cup or you’ll get up to 25% more flour then needed. I’ve attached my tutorial on How to measure ingredients to help.
Miam ,j’ai même pas eu le temps de le mettre au frigo lol vraiment délicieux Merci pour tes magnifiques recettes .T’es ma meilleur
I’m so happy you enjoyed that. Thank you for sharing that with us, Johanne!
I added chopped dates it was amazing!! So moist and easy to make I make it for my kids and grands they love it! And it mailed beautifully and arrived in tact lol. I will make again and again.
That’s wonderful, Cathy! I’m glad it was a hit.
Hi Natasha. This bread is amazing!!!!!! I have been making it on repeat. Everyone has to try it. I have a quick question. How long does it stay good after baking?
Thanks, Sophia. You may check this part in the written recipe “How to Store Zucchini Bread” for your question.
Absolutely delicious as are all your recipes. Had a slice of this bread with cream cheese and honey goes well with it too. Every one of your recipes I have made – and I have made dozens of them – has been a winner. Thank you.
I’m so happy to hear that, Vivienne! Thank you for your lovely comment & review!
Ok I tried this recipe today and used gluten free flour and Splenda and my batter wasn’t batter it was crumbly. Any idea what I did wrong? I made this last year no problem. Thoroughly confused. Thanks for any help
Hi Sharon. My thought would be that you possibly used too much flour. I’ve attached my tutorial on How to measure ingredients . Also, do not strain the zucchini juice. I hope that helps.
Thank you so much for your help. I did try again and I cut the flour in half to 1 1/2 cups. Maybe it’s different for the gluten free I am using. Waiting with 🤞keep the recipes coming we love them!!
We’d love to know how it goes!
I’m trying this again, I used your guide on measuring and did every measurement exact. It was a pretty thick batter and when I added the zucchini I had to mix by hand. It made it a little more workable but still thick that I had to spoon it in to the pans. It wasn’t portable. In the oven now. I will not quit haha thank you for your advice
This recipe was so easy to follow and so delicious! We immediately enjoyed one warm loaf and I froze the other loaf to enjoy later! Love your video too! Thank you Natasha!
Hi Kathy! You’re very welcome. I’m glad you enjoyed the recipe. Thank you for the feedback.
Yum!! I used one of those “oops I didn’t see it and it was a mini baseball bat before I picked it” zucchinis, and scooped the seeds out as suggested. I know my oven runs hot so I took it out at 50 minutes and it was perfect. Definitely a recipe I’ll make again!
Hi Kim! I’m glad you loved the recipe!
Hey, this looks terrific! some this weekend, and then I will rate it. Meanwhile, I have a great use for grated zucchini. Add it in with a creamy pasta sauce, like your chicken pesto alfredo. Put the zucchini in in place of asparagus, right before you add the pasta so the zucchini doesn’t shed too much water.
Also, for the reader who asked for a sugar substitute, why not try Monkfruit Erythritol? It has less of that annoying cooling mouth effect than the other sugar substitutes.
Slava Ukraini!
Hi there-
What can I use to substitute for granulated sugar? I don’t want to use Stevia. Can I just use bananas, Monkfruit sugar, dark molasses?
Thank you
Anita
Hi Anita, the sugar adds the perfect amount of sweetness to complement the vegetable and spice ingredients, it will definitely be missed in this recipe. One of my readers mentioned they used splenda in place of sugar. Here’s what they said: “Being a diabetic I substituted the sugar for Splenda. Turned out great. My granddaughter who is picked loves it minus the nuts.” I hope this helps.
I recommend monkfruit erythritol, as it doesn’t have the annoying, cooling mouthfeel that Stevia has.
It substitutes 1:1 for sugar, and behaves similarly in recipes.
Can I make this zucchini bread in a 9 cup bundt pan? I am making it for a benefit for my nephew who has cancer for a bake sale this weekend.
Hi Linda, I think this could work in a bundt pan, but haven’t tested it myself to advise on baking time adjustments. Let us know how it turns out.
I’m looking for the scales that you used. I don’t see it in your notes.
Hi Tina! You can find it here in my Amazon Affiliate Shop with all my other favorite tools.
I made this the other day and have gotten so many compliments. I now have made this 3 more times. Being a diabetic I substituted the sugar for Splenda. Turned out great. My granddaughter who is picked loves it minus the nuts.
That’s great to know, Mia! Thank you for sharing your experience with the recipe.
Hi Natasha,
First of all, I’d like to say I’ve made at least 15 recipes from your website to date, and all of them have turned out perfectly, which is why I’m still going to give this one 5 stars and assume I did something wrong this time. My youngest son complained that the bread was both sour and salty, and it turns out he was right. My assumption is that either my baking soda or baking power (or both) were too old, even though neither were expired. Have you ever run into this issue when baking? I’m determined to get this recipe right, so I’m probably going to try it again this weekend. Thanks!
Hi Kevin! I have not had that issue before. I wonder if possibly something was measured incorrectly. The leaving agents can affect the taste, so using fresh may help but be sure to watch my tutorial on how to measure your ingredients correctly. I hope you have better results the next time.
Ok! So I seem to remember the batter being a bit thicker than in your video. I may have measured one or two of the cups of flour incorrectly, and a thicker batter made it much harder to mix the ingredients well, to include the leavening agents. Thank you, and I’ll let you know how it turns out the next time.
You’re welcome, Kevin!
The flavor profile was delicious….however the texture and density was not. But that is entirely my fault for not reading all the directions clearly. Amd not the fault of the recipe. I’m admitting this so no one else makes my mistake. Though they probably wouldn’t. Two things yall, do not over mix your batter! And do not remove the water from the zucchini. I did these things and my loaf was dense and dry. Dont be like me.
Hi Brie. Thank you for sharing that. I hope you get to make this again and hope you have great results.
Thanks so much for the zucchini bread recipe. It’s moist and delicious. I followed your recipe exactly. I used gluten free flour. It came out PERFECT.
No one knew it was gluten free
Waiting for your cookbook to try more GREAT recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us, Irene!
Made this today, was easy and it turned out perfectly. I followed the recipe to a T. Thanks for sharing, it’s delicious
I’m so glad you enjoyed it!
I made this recipe today, oh so good. I did add chopped pecans and chopped dates. I even used the parchment paper and weighed the pans to make sure they baked evenly. Also learned to use a serrated knife to cut through the bread. Such great tips and ideas to incorporate into my baking learning journey. Thank you Mrs. Natasha
Thank you so much for sharing that with me, Cherie!
I made the zucchini bread today. It didn’t rise very much. Great flavor.
Hi Mary! Did you use a larger size pan by chance? If so, it would be flatter.
Also- make sure your baking powder is not expired. If it’s been open for several months, it might not be good anymore either. We used both baking powder and baking soda in this recipe.
Wondering if you can use white whole wheat flour instead of all purpose flour?
I haven’t tested it myself but feel free to experiment with it. Here is a helpful guide on how to make those substitutions from King Arthur Baking.
I made this bread this week. The end result was pretty good though just a bit less moist and sweet than we like. Also, there is no way one can whisk the dry and wet ingredients together as it was the consistency of cookie dough before adding the zucchini. Used a silicone spatula. Our stand by recipe is the same with an increase in the sugar to 1 3/4 Cups.
Hi Val! The consistency is thick, but not quite that thick. Is it possible that you used too much flour? Be sure to not scoop it out of the container. Watch my tutorial here on How to measure ingredients for some helpful tips.
You could be right. I stir to lighten, then scoop. I didn’t read your tutorial, so this is on me. Actually, weighing ingredients is my favorite method. Some recipes offer weights. I’ll try this again using you suggestion and let you know.
Followed the recipe exactly, and had very juicy zucchini. Adding 3 eggs and a cup of oil was not enough to get the flour completely moist. Even with the minimum amount of bake time, it was still dry. But with that said, I love Natasha’s recipes and always to there first when I want something that I know will turn out perfectly!
I’m sorry to hear that it didn’t turn out for you. If you followed the recipe as written (prior to your modifications) then it’s likely that too much flour was used. Be sure to watch my tutorial on how to measure ingredients . Often times, you can use up to 25% more flour by not following these steps.
I hope that helps because we have had excellent results with this recipe as written. It’s very moist.
Hi Natasha,
I followed this recipe exactly and it turned out Wonderful, I added chocolate chips and also some chopped walnuts. It is so moist but it didn’t last one day at my house:)
I saw Sharky take a piece of zucchini bread, he was pretty hungry!!!! Love You & Your Recipes
Those are 2 of my favorite add-ins and the combination of them is the best! Thanks for sharing your lovely review and I’m glad you spotted Sharky!
Hi, how long do I bake if I want to make this recipe into muffins?, Would the oven temp remain the same?. I’m not the best baker but this looks easy and delicious to try.
You can follow the instructions from my Zucchini muffins recipe.
Can I use glass loaf pans for this recipe as I don’t have metal ones?
Hi Peter, I haven’t tried baking this in glass pan to advise. I have read that a glass pan can cause uneven rising. If you try baking this in a glass pan, I’d love to know how you like it.
I used glass loaf pans for this recipie and it turned out perfectly! Baked for just over 50 mins with both pans next to each other in the center rack of the oven. I didn’t line the pans with parchment, though, only greased them with butter.
Thanks for sharing that, Jay!
This zucchini bread recipe is delicious. The sweetness is perfectly subtle. It is moist, yet has that discernible bread dryness that makes it balance nicely. It’s dense, yet light with each bite. Next time that I make it, I might try something I tried years ago with either zucchini bread or a banana bread, I can’t recall which one I made at the time. I made a light brown sugar crumble and put on top of the bread. It was quite tasty. I really enjoy your recipes.
I’m so glad that you loved it! Thank you for your great comments and feedback, James.
I have grated zucchini in my freezer. How can I use it to make zucchini bread. I know i need to thaw it out but its watery from being frozen, do I need to strain it first so there won’t be to much liquid in the batter. Do I use the same amount called for in the recipe
Hi Debbie! You can use the same amount of frozen zucchini. I’ve see recipes that strain it and others that don’t. The liquid is important for providing moisture, but too much liquid could affect the overall result. I would do a quick strain, to remove excessive liquid but don’t squeeze it out. Let us know know it turns out!
Thank you, Natasha, I am looking forward to trying this recipe out.
You’re welcome! Enjoy!
Hello Natasha Love your recipe
Can I make this Zucchini recipe in a bundt pan ?
Valia
Hi Valentina! I think you could, but haven’t tested it myself to advise on baking time adjustments. Let us know how it turns out.
I would like to make just one loaf , have you halved the recipe?
HI Mary, I experimented with this because I wanted to make 12 muffins rather than 24 so if you wanted to make just 1 loaf, follow the recipe for our zucchini muffins which is very similar but accounts for the weird egg measurement when the recipe is halved and replaces it with a little milk. I hope you love the zucchini bread recipe!
Okay thanks so much , love all your recipes. The newest quick chicken soup recipe is a big hit! Very delicious.
You’re very welcome, Mary! So glad you’re loving it!
This zucchini bread is so delicious and easy to make! My family and I really enjoyed it and can’t wait to make it again!
That’s wonderful Olivia! So glad it was a hit. Thank you for sharing!
This is just like my Mothers recipe and it is delicious. I make my version 1 cup of whole wheat flour and 1/2 cup of ground flax seed, has more fiber and is a bit healthier, still good.
What a great idea to make it in a healthier version. Thanks so much for sharing.
This zucchini bread is so soft & moist!! We make it all the time. It’s one of those breads that we eat year round & makes a delicious gift!
The most moist and tender bread, and the absolute best way to use up extra summer zucchinis!
I absolutely agree, Maryann! It’s a wonderful way to use up the garden zucchini!
Hi do i need to add anything for high.altitude? Im over 6500.
Thank you!
Hi Susan! I’m sorry, I don’t have any experience with high altitude baking. I would reference a high altitude baking guide for tips. I hope that helps.
Natasha, I think the combination of cinnamon and nuts make this zucchini bread recipe a keeper! Love watching your videos to be sure I’m doing things correctly! You are a hoot to watch on this perfect, use all my zucchini day! Trying the cheesy zucchini rice recipe for dinner!
Aww, thank you, Lynette! I appreciate the kind words. We love this recipe. I hope you’re able to give it a try too.
This is the time of year when I’m frantic to find ways to put zucchini in everything.
I have a chocolate zucchini bread that I make that’s similar, but it’s very chocolate with a tiny hint of cinnamon. I even use that as my chocolate cake recipe, freeze them, and pull them out for birthdays or guests. (NO ONE KNOWS IT’S ZUCCHINI, HA).
Desperation for zucchini recipes is real, because they grow like gangbusters.
It sounds like we’re in the same boat, Julie! Thank you so much for sharing that with me!
Hey Nat..that was awesome watching you make the Zucchini Bread earlier! I think I might have to try making the honey butter recipe to go with it also , have never had it yet either..Thanks for the recipes and have an awesome weekend ! Take care!
Hi Lydia! Thanh you so much. I know you’ll love this, especially with the honey butter- DELICIOUS!
Very good. I think next time I will add some cinnamon spice. I used all purpose flour as that is what I had and it was done at 55 minutes. Very moist. Another time I might try some lemon zest w/o the cinnamon.
I made the recipe EXACTLY as you said, and it was Wonderful! I’ve made MANY zucchini breads in my lifetime. This recipe is a keeper!
So glad you loved this recipe, Catherine! 🙂
I just put a modified recipe in the oven – I used the two cups of zucchini and also mashed up three large ripe bananas, and then doubled almost all other ingredients except I quadrupled the cranberries to two cups. The batter tastes wonderful – hopefully it will be just as good out of the oven!
Please update us on how it goes, we’d love to know too.
It came out really well – I checked after 55 minutes and it seemed pretty much done so I took it out after another 5, and I’m quite happy with it. My ten-year-old was going crazy about how good it smelled and had a little piece of it while it was still hot and pretty much impossible to slice
Love it! Thanks for sharing your experience with this recipe, good to know that your family enjoyed it too!
I made this zucchini bread for the first time tonight and it was absolutely amazing!! I’m definitely going to try more of your recipes. I love your show!
I hope you’ll love them all! Thank you so much for sharing that with us.
Do I need to peel the zucchini? What about the seeds? I am just not sure. Probably a silly question. I did not see it in the comments.
Hi Barbara. You can if you’d like to but no, that is not necessary.
Help me please I don’t have better for bread flour, can I use All purpose flour instead?
Hi Margo! I haven’t tried with all-purpose because the bread flour works so well, but I’m sure others might have the same question. One of my readers wrote: “i made it today with regular all purpose and it worked really well! it came out very yummy and i added lemon zest like others said” I hope this helps!
Can I use wheat flour instead of “better than bread” flour?
Hi Kate, I honestly haven’t tried using wheat flour to advise. If you do an experiment, please share with us how it goes.
Delicious recipe! Perfect texture and flavor. Whole family loves it! Great way to use up extra zucchini from the garden. Thanks for another wonderful recipe!
Yum! The best way to use up fresh zucchini! I’m so glad you enjoyed it!
Recipe looks so good. Quick question, can white sugar be substituted with the brown one? Thank you 🙂
Hi Kseniya, I haven’t tried this with brown sugar to advise on the outcome. If you experiment, let me know how you liked the recipe.
Can someone please tell me how to make this a chocolate zucchini bread?
Hi Josie, I haven’t tried making this in chocolate to advise.
This recipe is amazing! This bread is so moist. The only thing I did different was to use all purpose flour because that’s all I had on hand. And I also bake them in the smaller loaf pans, so bake them for last time. Soooooo good! And I love watching your videos.
I’m so glad you enjoyed that Linda! Thank you for that great review!
Hi Natasha!
I just recently discovered you and I’m so happy that I did. I have spent hours watching your videos. This recipe is so easy and delish!
P.S. I think you are just adorable!
You’re so nice! Thank you for that wonderful compliment!
I love this, it was sooooooo yummy! Easy to make and I especially like that you can use bread flour, which is what I keep on hand. And I have to use up all my garden zucchini somehow! I substituted walnuts for the cranberries, as I like a nutty bread! Definitely will make this again!
I’m so happy you enjoyed that Angela! Thank you for that great feedback!
So good!!
I’m so happy you enjoyed that, Elena!
Thanks for a great recipe. I used this as my base and added frozen black current and frozen cranberries. I also put it in a 9×13 pan and it baked in 30 mins cut it into bars. Yummy 😋. Thanks!!!
You’re welcome! I’m happy you enjoyed that, Diana!
What size of loaf pan are you using?
Hi Katherine, I suggest using a bread loaf pan thats 9.25 long x 5.25 wide x 2.75 deep (Amazon affiliate link)
I made this zucchini bread for the first time tonight and it was absolutely amazing!! I’m definitely going to try more of your recipes. I love your videos!
Thanks for watching my videos, Belinda. I hope you’ll love all the recipes that you will try!
My families all time favorite zucchini bread! Thank you Natasha for this amazing recipe!
You’re welcome Lena! I’m glad you love the recipe. Thanks for sharing your great review!
Oh my, this zucchini bread is one of a kind! I made a few substitutions, just because it was a last minute decision so I ended up using what I had on hand. I used avocado oil because I was out of butter, raisins instead of cranberries, and regular all purpose flour. I also only needed to bake it for 50 minutes, could be because I used a glass bread pan or maybe my oven is a little too warm. About 30 minutes into Baking time I had to shield the top with aluminum foil to prevent overbrowning. It really is th best zucchini bread I’ve ever had! Thanks for another wonderful recipe!
You’re welcome Karina! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review!
What can I say… it is more then just delicious… I will rate this recipe as 5+++.
I made this loaf 30 min ago and really enjoyed with cup of good green tea. My husband liked as well. By the way one slice of this loaf wasn’t enough for me, had to grab one more slice to satisfy my taste… oh can’t wait for tomorrow morning to have it with cup of coffee…
Definitely, I will make this loaf one more time…
Thank you
I’m so happy you enjoyed it!! 🙂
im waiting for the oven bell to go ‘ding’. i used zucchini & carrots coz i had no cranberries handy. some of the carrots were the ‘heritage’ variety they were very small but – get this – they are purple!
il hashtag you when its finished natasha 🙂
How awesome!! I can’t wait to see it!
Made this zucchini bread last night and added some walnuts to it, it was a hit! Thank you so much for what you do! You make cooking fun and easy 🙂
Kristina, thank you for the great review and you are very welcome :).
delicious! my husband devoured it while I was at work. thanks natash!
That’s so great! Thanks for a great review 🙂
just wanted to let you and others know, i made it today with regular all purpose and it worked really well! it came out very yummy and i added lemon zest like others said
I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂
Thank you so much for sharing your tip! I haven’t tried with all purpose because the bread flour works so well, but I’m sure others might have the same question. Thank you Nina!! 🙂
This cake is really good with walnuts instead of cranberries 🙂 love adding a scoop of vanilla ice cream on top
I’m so glad you commented on this. I think I know what I’m baking tomorrow! Thanks for the tip. Ice cream does sound so so good!
I made this and it was real good. I just added carrots. 1/2 c zucchini and 1/2c carrots. =) Love your blog. love your recipes. Thank you!
Oh I bet carrots would taste great in there. Thanks for the tip!
Thank you so much, Natasha, it turned out very good! I added lemon zest instead of cranberries and topped with lemon glaze after it was baked…delicious! I love the way you explain everything, its sooooo easy to follow up 🙂 Great job! Stay that way and be blessed!
Thank you so much Olga :). I like your twist on using lemon zest and glaze.
Lemon glaze recipe pleeeese!
Thx!
Rory
Thank you for that suggestion!
I had left over zucchini and bananas. I decided to make a Zucchini/Banana bread! I also added cranberries and walnuts. Can’t wait to try it! 🙂
Oh yumm I bet the cranberries and walnuts will taste amazing!
Natasha, thank you so much for this recipe! We absolutely love this and zucchini fritters!!! I’ve made both many times, always doubling the recipe since both bread and fritters go so fast. God bless you and your family!
I wish zucchini grew all year long! 🙂 Thank you Svetlana!
Ah anything you bake with zucchini is so moist and fluffy and delicious! Im definitely gonna try this recipe. I made 4 chocolate zucchini cakes last week for parties and it was a huge hit! Super delicious!
Can you tell me how you made it a chocolate zucchini bread? I love anything chocolate!
I haven’t tried making this in chocolate but I hope Oksana can share and give some tips!
Oh ok! I’m actually getting your recipe for the peach galette right now…my mom fell in love with it and asked me to make 2 today! Thanks for all your AMAZING recipes…God bless!
That’s sweet that your mom likes it so much 🙂 that makes me happy
I baked it yesterday. How delicious it tastes, Natasha!
Reminds me of Stolichnii cake from Russian store.
Served to my unexpected quests with tea. No one could tell that it is made is zucinni:)
I am so thankful that I found.your website!
Blessings:-)
Wow that’s a very good review. Thank you 🙂
Hi natasha!
So I was reviewing the instructions and on step 4 it says both baking powder and baking soda is needed but up in the ingredients it says only baking powder…is it only the b. powder or both??
BTW I love all your detailed step by step instructions, they are soo helpful!
Tnx for letting me know Snezhana, I just got it fixed. Recipe calls for baking soda and baking powder.
What a perfect combination! Enjoy!
wawwww… looks yummm! n healthy, also 🙂 think i’m gonna make it for my son. Thank you so much, Natasha, for sharing this idea 🙂
You’re welcome Estie. I hope your son loves it!
I just stopped by to check for something new and easy to bake.. And for sure, you had another great recipe! Thanks!
Hope you love it 🙂 You’re welcome Liana. Hey, I was just thinking about your tea the other day. I’m gonna make myself a nice big cup before I go to work tonight. Sounds so perfect.
Love the banana bread so I think I’ll love the zucchini bread as well. Looking forward to trying out this recipe. Thank you for sharing such creative recipes with us!
I’m so glad you enjoyed the banana bread! We make it all the time 🙂 let me know what you think of the zucchini bread.
Zucchini bread sound so good. And I have all the ingredients for it. Will try it tomorrow. I am up posting manti “Манты” recipe now. My son keeping me up, his nap was too long:)
I will have to check out your manti once you will have it posted 🙂
Thank you for sharing, Natasha!
I apreciate that you take your time and always post some new delicious dishes, so we can make our families happy by preparing something yummy.
God bless!
You are very welcome, it’s my pleasure 😀