Zucchini Plum Bread

Zucchini Plum Bread

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KayB 0

"This delicious bread is a great way to use late summer produce and a big hit with the whole family. It can also be made into a lower sugar version by replacing the white sugar with a bake-able sugar substitute."
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1 h 25 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 bread pans with parchment paper or spray with cooking spray.
  2. Whisk zucchini, oil, 1 cup white sugar, brown sugar, eggs, and vanilla extract together in a bowl until well mixed. Combine all-purpose flour, whole wheat flour, baking soda, salt, 1 teaspoon cinnamon, and baking powder together in a separate bowl. Gradually stir flour mixture into zucchini mixture until batter is just combined; fold in plums. Pour batter into the prepared pans.
  3. Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.



I made it exactly like the recipe and we are delighted with the results. This is my new go-to recipe for zucchini bread. I was skeptical of all the sugar, but with 3 cups of flour, it makes 2 ...

I added 1/2 a teaspoon of nutmeg to the flour and 1/8 to the crumble topping and substituted applesauce for the oil and this is OUTSTANDING! Trying a lot of different recipes due to an overach...

I'm not gonna lie, I was a little wary of this combo (plum & zucchini) but this bread blew my mind. The plum adds a nice sweetness without being overwhelming, and it's extremely moist and delici...

A great, moist quick bread. Great for using up plums from our tree and zucchini from the garden.

This is such an easy and delicious way to finish up the harvest. Love it!

This is delicious, the plums give it a surprisingly mildly sweet and moist flavour. Perfect to use up those plums and zucchini from the garden. The zucchini blends in so well the batter is so fl...

Best zucchini bread I've ever made.

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