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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 12 Zucchini Bread
Ingredients Ingredient Checklist Nonstick cooking spray 1 large zucchini 1 cup packed light-brown sugar 2 tablespoons granulated sugar 2/3 cup vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4 teaspoon salt
Cook’s Notes If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 12 Zucchini Bread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 12
Recipe Summary
prep: 15 mins total: 1 hr 10 mins
Servings: 12
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Servings: 12
12
Zucchini Bread
Zucchini Bread
Ingredients
Ingredients
- Nonstick cooking spray 1 large zucchini 1 cup packed light-brown sugar 2 tablespoons granulated sugar 2/3 cup vegetable oil 2 teaspoons vanilla extract 2 large eggs 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 3/4 teaspoon salt
Directions
Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Cook’s Notes If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.
Cook’s Notes
If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.
Reviews (55)
Add Rating & Review 836 Ratings 5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
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Reviews (55)
Add Rating & Review 836 Ratings 5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
Add Rating & Review
836 Ratings 5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
836 Ratings 5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
836 Ratings 5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
5 star values: 165 4 star values: 238 3 star values: 256 2 star values: 144 1 star values: 33
Martha Stewart Member Rating: 5 stars 12/28/2018 I followed the written recipe, not the video, and this bread turned out amazing! It made my house smell so good for the holidays. I split the batter into 4 mini loaf pans instead of one large loaf so that I could give them as gifts. I also added one extra TBS of granulated sugar because I thought it wasn't quite sweet enough on its own. I only had to bake them for 30-35 minutes instead of 45 - 55. This is my new favorite bread. It is really quick and easy to make. I give it 5 stars! Thanks for sharing! Martha Stewart Member Rating: 4 stars 05/16/2018 In video she says 3/4 cup oil but in written recipe it calls for 2/3 cup oil........quite a bit of difference, can this be corrected please, no need to go to trouble making the bread if it isn't going to be perfect! Thank you..... Martha Stewart Member Rating: Unrated 08/05/2017 How much zucchini by weight? Martha Stewart Member Rating: 5 stars 09/05/2016 Made this recipe today and it turned out amazing. It is so moist and delicious. I would definitely make this again! Martha Stewart Member Rating: Unrated 05/15/2016 Wondering can you use butter in stead of oil and would it be the same amount? Martha Stewart Member Rating: Unrated 04/22/2016 The bread was good. And to get my boyfriend to eat veggies this is a sneaky way I can do it. I loved the spice to the bread and how moist it was. The only change in made is I added raisins to it and I did not have any ginger at the time so still making it it turn out very good, so now that I do it the same way all the time. Martha Stewart Member Rating: 5 stars 10/11/2015 I have made this recipe many times and people always ask for the recipe! You can't even taste the zucchini and it is so buttery and rich! Martha Stewart Member Rating: Unrated 07/23/2015 I made this but used apple sauce and coconut oil instead of the vegetable oil. I also added some caramel crunchy things on top. Super delicious. Martha Stewart Member Rating: Unrated 08/19/2014 Forgot to mention: to make this recipe into muffins, I adjusted the baking time to about 25 minutes. Martha Stewart Member Rating: Unrated 08/17/2014 I made these into muffins (used a standard 12 muffin pan). Otherwise I followed the recipe exactly... and they turned out great!! Martha Stewart Member Rating: Unrated 08/14/2014 Instead of brown and granulated sugar can I substitute with honey and/or apple sauce in making quick breads? Will the dough still rise? I try to stay away from cane sugar as much as possible. Thanks Martha Stewart Member Rating: Unrated 08/11/2014 Has anyone tried this recipe using a non-wheat flour? What worked (or didn't) for you? Martha Stewart Member Rating: Unrated 08/11/2014 Large zucchini means what. Shouldn't you use how many cups? I have had zucchini up to 16 or so inches. That would be way too much for that amount of flour. Martha Stewart Member Rating: 5 stars 07/14/2014 Fabulous recipe and easy to make. Planned to take the zucchini bread on a weekend away. Cooled it, wrapped it up and put it in a Ziplock bag just as a previous reviewer suggested. It turned out delicious! Will definitely make again. Martha Stewart Member Rating: Unrated 07/11/2014 This recipe is wonderful! Martha Stewart Member Rating: 5 stars 09/23/2013 My family loves this bread! I personally like that you can really taste the sweetness of the brown sugar and just the right dose of it. My older son doesn't like zucchini much, or veggies, for that matter. So, this is a good way to get him to eat veggies - whatever works and being tasty is a definite plus. Martha Stewart Member Rating: Unrated 08/27/2013 This recipe is awesome! It's best if you cool it and place it in a ziplock bag overnight and slice the following day! Super moist! Martha Stewart Member Rating: 5 stars 08/11/2013 This turned out very well. I am trying not to use vegetable oil these days so I substituted it with coconut oil which was great! I recommend this recipe for sure. Martha Stewart Member Rating: 5 stars 08/01/2013 I have modified this recipe to make it healthier. I use only 1/2 cup of brown sugar. 1/4 cup of oil plus 1/3 unsweetened applesauce. I use 3/4 cup of flour and add 1/4 cup ground flax seed meal. I increased the spices but that is a personal taste. Bake as directed. I find that using a 9 by 3 pan only takes 45 minutes. I store the cooled cake in the refrigerator and it stays moist and delicious. Martha Stewart Member Rating: Unrated 07/14/2013 I will never use another recipe again! Moist and delicious with the perfect amount of spice. Easy recipe; my five year old daughter enjoyed helping me bake it and enjoyed eating it even more! Martha Stewart Member Rating: Unrated 09/17/2012 I made this over the weekend for some friends: we all loved it! It was so yummy! We especially loved the flavour of the spices. The bread is quite moist, so I'd deffo suggest using a very fresh courgette/zucchini (as over-ripe ones get quite watery). We sliced the bread and put it under the broiler/oven grill just to toast it up a bit -- and served with butter! Martha Stewart Member Rating: Unrated 08/11/2012 Please... Who are these people who keep pointing out that this is a dessert, and NOT a vegetable dish? Really?... I wouldn't have guessed. Just enjoy this delicious recipe and stop raining on everyone's parade! You probably also feel the need to point out that an orange Popsicle does not equal a serving of fruit. Martha Stewart Member Rating: 5 stars 07/14/2012 The most amazing zucchini bread recipe ever. all other ones are bland in comparison. BTW, add walnuts - it's naked without them. Martha Stewart Member Rating: 4 stars 12/21/2011 Also, I made this with many variations, so I think it's foolproof! I'm visiting Turkey, and they don't have brown sugar here, so I just used half a cup of white. I had no vanilla on hand, so I added some lemon zest. I cut down on the oil a bit, and because I didn't have a loaf pan, I baked mine in a small casserole dish for about 25 minutes, and it was perfect! Also, I've noticed people commenting that they used Bisquix for a fluffier loaf. Instead of that, I just upped my baking powder to 1tspn Martha Stewart Member Rating: 4 stars 12/20/2011 Please people, please! It's been noted before, but I'll repeat: this is a TREAT! Just because there is a vegetable in the contents, does not mean you can pat yourselves on the back for eating your greens! Check out the carbs, fat and sugar, and remember, this is a sweet indulgence, not your daily serving of fresh veg! Martha Stewart Member Rating: 5 stars 09/30/2011 Love this recipe! My family loved it so much that another loaf was quickly made while we were devouring the first! I used all whole wheat flour, all coconut oil, and half the sugar ratio ~ turned out wonderfully moist and full of spiced flavor. Especially good with cream cheese spread on top of slices! Martha Stewart Member Rating: Unrated 08/31/2011 Wow! So delicious and moist and the spices are perfect. I used coconut oil instead of veg oil and substituted 1/2 cup of whole wheat cake and pastry flour for 1/2 of the a.p. I have also added about 1/2 a cup of walnuts which was great. Martha Stewart Member Rating: Unrated 08/28/2011 I also used applesauce instead of oil, added 1/2 cup walnuts, and raisins. It was a winner today at my house. Martha Stewart Member Rating: Unrated 08/28/2011 Delicious and oh so moist! The spice flavors are "deep" reminded me of my grandmas when I was little. Will definitely make again and again.:) Martha Stewart Member Rating: Unrated 08/05/2011 Delicious! But keep an eye on the zucchini--as pp noted, one "large" zucchini can easily yield 3+ cups. So grate 1.75 cups as indicated in the recipe so bread isn't overly moist. Martha Stewart Member Rating: Unrated 07/30/2011 Perfect way to use overgrown zucchini. One LARGE zucchini made 2 loaves. A vegetable dish that the whole family loves! Martha Stewart Member Rating: Unrated 02/13/2011 Under directions....#1. 1 large zucchini yields approx. 1 3/4 cups. Martha Stewart Member Rating: Unrated 01/29/2011 I made several of these breads in the mini size to give as holiday gifts....it is a wonderful bread and the spices add great flavor. I also used canola oil instead of the veggie oil. I still have one more in the freezer to enjoy with my coffee some morning soon. Martha Stewart Member Rating: Unrated 10/14/2010 This is a great way to use up extra summer squash, especially the big ones that friends bring you! I used a little extra zucchini and replaced the oil with applesauce and it was delicious! Whole family loved it and is asking for it for the holidays already. Nice, easy recipe! Martha Stewart Member Rating: Unrated 08/17/2010 Please be more accurate in measurements with your recipes. 1 large zucchini does not give any specific amount and is subjective to the persons's eye. Martha Stewart Member Rating: Unrated 08/05/2010 Patti asked about an oil substitute: applesauce works great! Your breads and muffins will be very moist, and might take a few minutes longer to cook, but I actually think they taste better and have a nicer texture than using the oil. A friend has always used Splenda in place of the sugar, and she says it works fine. Martha Stewart Member Rating: Unrated 03/23/2010 Betsy, That's why we put a crouton on our sundae. It makes it a salad..... LOL Martha Stewart Member Rating: Unrated 01/30/2010 Can you use frozen shredded zuchinni? I have so much of it in my freezer. Martha Stewart Member Rating: Unrated 10/08/2009 Delicious! I used four smallish zucchinis and added 1/2 cup raisins. Martha Stewart Member Rating: Unrated 02/07/2009 Tasty- yes. But, please, people...don't kid yourself. Eating 1/12th of a large zucchini is not really sneaking any significant amount of veggies into anyone's diet. And the sugar and fat, offset any minor benefit of that little bite of zucchini. I'm not saying this bread is a bad thing- but don't fool yourself- it's essentially a dessert when it includes a cup of sugar. Martha Stewart Member Rating: Unrated 01/07/2009 Yummie- i add 1/2 c of walnuts (chopped), I have been making this for a year and my son who is now 5 cant get enough of this bread. Martha Stewart Member Rating: Unrated 09/23/2008 Does anyone have the nutritional info on this recipe? It's generally located in the back of the magazine. My son has Diabetes and we need the carb counts for his meals. This is a great snack (veggies) for kids. Since I liked the recope, I tore it from the mag (to save space). Much thanks! Martha Stewart Member Rating: Unrated 09/08/2008 I've made this several times and add mini chocolate chips. It's a great recipe. Martha Stewart Member Rating: Unrated 08/29/2008 Made it, loved it! I think it would be delish with some cream cheese frosting too...mmmmmm. Martha Stewart Member Rating: Unrated 08/27/2008 I've made this twice now, first time I used way too much zucchini and it was too moist. This time I kept the zucchini content at approximately 2 cups, and it came out perfect! Martha Stewart Member Rating: Unrated 08/19/2008 Try substituting apple sauce for the oil. Keeps the moisture you need without the fat and calories! Martha Stewart Member Rating: Unrated 08/19/2008 I'm munching on a piece of this delicious loaf as I type, still warm, with just a touch of butter (well, lactose free margarine!)......first time making this one, delighted with the smooth texture Martha Stewart Member Rating: Unrated 08/19/2008 I tried it again, this time I added 1 medium sized grated carrot. I think it made it sweeter and added some color too. A truly easy bread to make. I wish there was a substitute for using so much oil though! This seems unhealthy. Martha Stewart Member Rating: Unrated 08/15/2008 This is a great recipe - easy to make and very popular in my house! To giddygirl30... the recipe calls for 1 3/4 cups shredded zucchini. Enjoy :) Martha Stewart Member Rating: Unrated 08/08/2008 what is a Large zucchini? I have big and then I have bigger! is there an estimated amount?? Martha Stewart Member Rating: Unrated 07/30/2008 I make this recipe all the time! It is perfect and great to make now with all the fresh zucchinis in the garden Martha Stewart Member Rating: Unrated 07/30/2008 This bread turns out moist, springy and delicious. Instead of cloves I used allspice. I added 1/2 cup of milk chocolate chips and 1/2 cup of raisins (didn't adjust the sugars), and it was very good! Martha Stewart Member Rating: Unrated 07/12/2008 I have been making this bread every summer since it made an apperance in the Everyday Foods Mag. I love it! i cut the sugar by a third and add dark chocolate chips to the recipe. TDF! Martha Stewart Member Rating: Unrated 06/10/2008 Very easy to follow. I added chocolate chips and chopped pecans/nuts for added flavour. And a dash of All-Spice. Thank goodness I did as I found it to be pretty plain overall for my tough tasters at home! I also added some chocolate chips and nuts to the top before cooking for a nicer appearance. Great way to sneak in zucchini into your diet. A great bread. Martha Stewart Member Rating: Unrated 01/03/2008 The best recipe for Zucchini Bread I have ever tried. The recipe was super easy to follow, and comes out delicious every time I've made it, which is about 20 times since November. I made small breads and gave them away as holiday gifts to friends and family, and only received praise from the recipients. I added chopped pecans and the recipe was still delicious. The bread is a great way to get vegetables into my young nieces and nephews!Martha Stewart Member
Rating: 5 stars 12/28/2018
I followed the written recipe, not the video, and this bread turned out amazing! It made my house smell so good for the holidays. I split the batter into 4 mini loaf pans instead of one large loaf so that I could give them as gifts. I also added one extra TBS of granulated sugar because I thought it wasn’t quite sweet enough on its own. I only had to bake them for 30-35 minutes instead of 45 - 55. This is my new favorite bread. It is really quick and easy to make. I give it 5 stars! Thanks for sharing!
Rating: 5 stars
Rating: 4 stars 05/16/2018
In video she says 3/4 cup oil but in written recipe it calls for 2/3 cup oil……..quite a bit of difference, can this be corrected please, no need to go to trouble making the bread if it isn’t going to be perfect! Thank you…..
Rating: 4 stars
Rating: Unrated 08/05/2017
How much zucchini by weight?
Rating: Unrated
Rating: 5 stars 09/05/2016
Made this recipe today and it turned out amazing. It is so moist and delicious. I would definitely make this again!
Rating: Unrated 05/15/2016
Wondering can you use butter in stead of oil and would it be the same amount?
Rating: Unrated 04/22/2016
The bread was good. And to get my boyfriend to eat veggies this is a sneaky way I can do it. I loved the spice to the bread and how moist it was. The only change in made is I added raisins to it and I did not have any ginger at the time so still making it it turn out very good, so now that I do it the same way all the time.
Rating: 5 stars 10/11/2015
I have made this recipe many times and people always ask for the recipe! You can’t even taste the zucchini and it is so buttery and rich!
Rating: Unrated 07/23/2015
I made this but used apple sauce and coconut oil instead of the vegetable oil. I also added some caramel crunchy things on top. Super delicious.
Rating: Unrated 08/19/2014
Forgot to mention: to make this recipe into muffins, I adjusted the baking time to about 25 minutes.
Rating: Unrated 08/17/2014
I made these into muffins (used a standard 12 muffin pan). Otherwise I followed the recipe exactly… and they turned out great!!
Rating: Unrated 08/14/2014
Instead of brown and granulated sugar can I substitute with honey and/or apple sauce in making quick breads? Will the dough still rise? I try to stay away from cane sugar as much as possible. Thanks
Rating: Unrated 08/11/2014
Has anyone tried this recipe using a non-wheat flour? What worked (or didn’t) for you?
Large zucchini means what. Shouldn’t you use how many cups? I have had zucchini up to 16 or so inches. That would be way too much for that amount of flour.
Rating: 5 stars 07/14/2014
Fabulous recipe and easy to make. Planned to take the zucchini bread on a weekend away. Cooled it, wrapped it up and put it in a Ziplock bag just as a previous reviewer suggested. It turned out delicious! Will definitely make again.
Rating: Unrated 07/11/2014
This recipe is wonderful!
Rating: 5 stars 09/23/2013
My family loves this bread! I personally like that you can really taste the sweetness of the brown sugar and just the right dose of it. My older son doesn’t like zucchini much, or veggies, for that matter. So, this is a good way to get him to eat veggies - whatever works and being tasty is a definite plus.
Rating: Unrated 08/27/2013
This recipe is awesome! It’s best if you cool it and place it in a ziplock bag overnight and slice the following day! Super moist!
Rating: 5 stars 08/11/2013
This turned out very well. I am trying not to use vegetable oil these days so I substituted it with coconut oil which was great! I recommend this recipe for sure.
Rating: 5 stars 08/01/2013
I have modified this recipe to make it healthier. I use only 1/2 cup of brown sugar. 1/4 cup of oil plus 1/3 unsweetened applesauce. I use 3/4 cup of flour and add 1/4 cup ground flax seed meal. I increased the spices but that is a personal taste. Bake as directed. I find that using a 9 by 3 pan only takes 45 minutes. I store the cooled cake in the refrigerator and it stays moist and delicious.
Rating: Unrated 07/14/2013
I will never use another recipe again! Moist and delicious with the perfect amount of spice. Easy recipe; my five year old daughter enjoyed helping me bake it and enjoyed eating it even more!
Rating: Unrated 09/17/2012
I made this over the weekend for some friends: we all loved it! It was so yummy! We especially loved the flavour of the spices. The bread is quite moist, so I’d deffo suggest using a very fresh courgette/zucchini (as over-ripe ones get quite watery). We sliced the bread and put it under the broiler/oven grill just to toast it up a bit – and served with butter!
Rating: Unrated 08/11/2012
Please… Who are these people who keep pointing out that this is a dessert, and NOT a vegetable dish? Really?… I wouldn’t have guessed. Just enjoy this delicious recipe and stop raining on everyone’s parade! You probably also feel the need to point out that an orange Popsicle does not equal a serving of fruit.
Rating: 5 stars 07/14/2012
The most amazing zucchini bread recipe ever. all other ones are bland in comparison. BTW, add walnuts - it’s naked without them.
Rating: 4 stars 12/21/2011
Also, I made this with many variations, so I think it’s foolproof! I’m visiting Turkey, and they don’t have brown sugar here, so I just used half a cup of white. I had no vanilla on hand, so I added some lemon zest. I cut down on the oil a bit, and because I didn’t have a loaf pan, I baked mine in a small casserole dish for about 25 minutes, and it was perfect! Also, I’ve noticed people commenting that they used Bisquix for a fluffier loaf. Instead of that, I just upped my baking powder to 1tspn
Rating: 4 stars 12/20/2011
Please people, please! It’s been noted before, but I’ll repeat: this is a TREAT! Just because there is a vegetable in the contents, does not mean you can pat yourselves on the back for eating your greens! Check out the carbs, fat and sugar, and remember, this is a sweet indulgence, not your daily serving of fresh veg!
Rating: 5 stars 09/30/2011
Love this recipe! My family loved it so much that another loaf was quickly made while we were devouring the first! I used all whole wheat flour, all coconut oil, and half the sugar ratio ~ turned out wonderfully moist and full of spiced flavor. Especially good with cream cheese spread on top of slices!
Rating: Unrated 08/31/2011
Wow! So delicious and moist and the spices are perfect. I used coconut oil instead of veg oil and substituted 1/2 cup of whole wheat cake and pastry flour for 1/2 of the a.p. I have also added about 1/2 a cup of walnuts which was great.
Rating: Unrated 08/28/2011
I also used applesauce instead of oil, added 1/2 cup walnuts, and raisins. It was a winner today at my house.
Delicious and oh so moist! The spice flavors are “deep” reminded me of my grandmas when I was little. Will definitely make again and again.:)
Rating: Unrated 08/05/2011
Delicious! But keep an eye on the zucchini–as pp noted, one “large” zucchini can easily yield 3+ cups. So grate 1.75 cups as indicated in the recipe so bread isn’t overly moist.
Rating: Unrated 07/30/2011
Perfect way to use overgrown zucchini. One LARGE zucchini made 2 loaves. A vegetable dish that the whole family loves!
Rating: Unrated 02/13/2011
Under directions….#1. 1 large zucchini yields approx. 1 3/4 cups.
Rating: Unrated 01/29/2011
I made several of these breads in the mini size to give as holiday gifts….it is a wonderful bread and the spices add great flavor. I also used canola oil instead of the veggie oil. I still have one more in the freezer to enjoy with my coffee some morning soon.
Rating: Unrated 10/14/2010
This is a great way to use up extra summer squash, especially the big ones that friends bring you! I used a little extra zucchini and replaced the oil with applesauce and it was delicious! Whole family loved it and is asking for it for the holidays already. Nice, easy recipe!
Rating: Unrated 08/17/2010
Please be more accurate in measurements with your recipes. 1 large zucchini does not give any specific amount and is subjective to the persons’s eye.
Rating: Unrated 08/05/2010
Patti asked about an oil substitute: applesauce works great! Your breads and muffins will be very moist, and might take a few minutes longer to cook, but I actually think they taste better and have a nicer texture than using the oil. A friend has always used Splenda in place of the sugar, and she says it works fine.
Rating: Unrated 03/23/2010
Betsy, That’s why we put a crouton on our sundae. It makes it a salad….. LOL
Rating: Unrated 01/30/2010
Can you use frozen shredded zuchinni? I have so much of it in my freezer.
Rating: Unrated 10/08/2009
Delicious! I used four smallish zucchinis and added 1/2 cup raisins.
Rating: Unrated 02/07/2009
Tasty- yes. But, please, people…don’t kid yourself. Eating 1/12th of a large zucchini is not really sneaking any significant amount of veggies into anyone’s diet. And the sugar and fat, offset any minor benefit of that little bite of zucchini. I’m not saying this bread is a bad thing- but don’t fool yourself- it’s essentially a dessert when it includes a cup of sugar.
Rating: Unrated 01/07/2009
Yummie- i add 1/2 c of walnuts (chopped), I have been making this for a year and my son who is now 5 cant get enough of this bread.
Rating: Unrated 09/23/2008
Does anyone have the nutritional info on this recipe? It’s generally located in the back of the magazine. My son has Diabetes and we need the carb counts for his meals. This is a great snack (veggies) for kids. Since I liked the recope, I tore it from the mag (to save space). Much thanks!
Rating: Unrated 09/08/2008
I’ve made this several times and add mini chocolate chips. It’s a great recipe.
Rating: Unrated 08/29/2008
Made it, loved it! I think it would be delish with some cream cheese frosting too…mmmmmm.
Rating: Unrated 08/27/2008
I’ve made this twice now, first time I used way too much zucchini and it was too moist. This time I kept the zucchini content at approximately 2 cups, and it came out perfect!
Rating: Unrated 08/19/2008
Try substituting apple sauce for the oil. Keeps the moisture you need without the fat and calories!
I’m munching on a piece of this delicious loaf as I type, still warm, with just a touch of butter (well, lactose free margarine!)……first time making this one, delighted with the smooth texture
I tried it again, this time I added 1 medium sized grated carrot. I think it made it sweeter and added some color too. A truly easy bread to make. I wish there was a substitute for using so much oil though! This seems unhealthy.
Rating: Unrated 08/15/2008
This is a great recipe - easy to make and very popular in my house! To giddygirl30… the recipe calls for 1 3/4 cups shredded zucchini. Enjoy :)
Rating: Unrated 08/08/2008
what is a Large zucchini? I have big and then I have bigger! is there an estimated amount??
Rating: Unrated 07/30/2008
I make this recipe all the time! It is perfect and great to make now with all the fresh zucchinis in the garden
This bread turns out moist, springy and delicious. Instead of cloves I used allspice. I added 1/2 cup of milk chocolate chips and 1/2 cup of raisins (didn’t adjust the sugars), and it was very good!
Rating: Unrated 07/12/2008
I have been making this bread every summer since it made an apperance in the Everyday Foods Mag. I love it! i cut the sugar by a third and add dark chocolate chips to the recipe. TDF!
Rating: Unrated 06/10/2008
Very easy to follow. I added chocolate chips and chopped pecans/nuts for added flavour. And a dash of All-Spice. Thank goodness I did as I found it to be pretty plain overall for my tough tasters at home! I also added some chocolate chips and nuts to the top before cooking for a nicer appearance. Great way to sneak in zucchini into your diet. A great bread.
Rating: Unrated 01/03/2008
The best recipe for Zucchini Bread I have ever tried. The recipe was super easy to follow, and comes out delicious every time I’ve made it, which is about 20 times since November. I made small breads and gave them away as holiday gifts to friends and family, and only received praise from the recipients. I added chopped pecans and the recipe was still delicious. The bread is a great way to get vegetables into my young nieces and nephews!
All Reviews for Zucchini Spice Bread
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All Reviews for Zucchini Spice Bread
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
