"This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips." — Lynnsthings
Watch video tips and tricks
1 1/2 cups
whole wheat flour
1 3/4 cups
light brown sugar
eggs, lightly beaten
shredded zucchini, squeezed dry
I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.
This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.
I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out of this that were on the big side. 350 for a little over 20 minutes and they were just right. Mine came out a little dry, so next time, I'll add a touch more liquid (a quarter cup or so) and see if that dosen't help. I'll also add a little more nutmeg and cinnamon and to make it lighter, I'll substitute unsweetened applesauce for half the butter and one of the eggs. The kids and I really liked this recipe. Out of twelve muffins, the kids ate over half on their own.
This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce for 1/2 of the oil and see how it turns out. All the kids loved it! :)
This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!
This one started out to be a throw away. I couldn't wait so I cut a piece while it was still warm. The first thing I noticed was a strong taste of zucchini followed bysomething really weird. That was the whole wheat flouur. On my way to give this one a one star rating with a review to match I got distracted. I had wrapped both loaves in foil and put them in zip lock bags. The next day I was really needing a sugar fix and decided I could handle the other tastes and got another piece. WOW!!!!!!! It was fantastic. The only changes I'm going to make is to increase the temp and work on the cook time and throw out the whole wheat flour. I'm not a big fan of whole wheat any way. As is I had to increase the time by 15 minutes to get it fully cooked. By then I had a hard crust around the top edge. Over night in the zip lock bag took care of that.
Made the recipe exactly as written. Very good. A keeper.
It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it you will not be disappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
My Kid's Favorite Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 93
This bread is moist and delicious—great for a snack or dessert.
See how to make this sensational five-star quick bread.
See how to make a cinnamon-spicy, slightly sweet zucchini bread.