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Zucchini Bread IV

"This is the best zucchini bread I have made! I have other recipes, but this is the best! Thanks to my mother!"
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1 h 25 m servings 231 cals
Original recipe yields 24 servings (2 - 8x4 inch loaves)


  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

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 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 936
  1. 1122 Ratings

Most helpful positive review

This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which ...

Most helpful critical review

Well, I have to be the spoil sport, but I wonder what folks are used to with zucchini bread? For me it *should be* one of the more moist and darker in color of all the quick breads. The recipe I...

Most helpful
Most positive
Least positive

This is a great recipe! I've made a few additions to make it phenomenal. I used the base recipe but added 1/2 teaspoon of nutmeg and an extra cup of zucchini. I also added a crunchy crust which ...

Sorry Mom - I'm replacing your recipe, the one that I grew up eating, the one that I've been making for 20 years, the one that I though couldn't get any bette, with this one! For the first ...

I love this recipe! I read the reviews and altered the recipe like MaryKlaire by adding a studel -like topping in a similar matter. However, I made a crumb topping of 3/4 cup brown sugar, 1/2 c...

This will be my zucchini bread recipe from now on, it's very good. However I did change it up a bit according to other reviewers' suggestions, so I cannot rate the original recipe. I rated the...

My family & I absolutely loved it! I used only 1/2 of the oil and used 1/2 a cug of plain yogurt. I added 1/2 a cup of golden raisens, fabulous! I chopped the zucchini & then placed on paperto...

Very tasty! I added a cup of raisins and covered the loaf pans after an hour to prevent browning while the inside set, and loved the outcome! Excellent recipe, not very time-consuming or diffi...

My first attempt at zucchini bread and it turned out great. I changed a few thing's. Grating wasn't working too well for me so I shredded and squeezed out the excess juice, but not too dry. I u...

Super zucchini bread recipe! I had lost my old recipe, so decided to try this one. I'm glad I did. I've made 4 loaves and everyone has loved it.

I've now made this several times and have frozen several loaves. Whether fresh or "thawed", it's always a hit. Thanks for sharing!