Classic Zucchini Bread Recipe (2024)

Made the recipe as written, with 3 medium zucchinis, squeezed well. There was enough batter for 12 regular sized muffins and 24 mini muffins (lightly greased all muffin wells with softened butter). Baked the mini muffins for 14 minutes at 350, and the regular sized muffins for about 22 minutes at 350. Nice crown, nice crumb, nice color, and excellent flavor. Thank you for the great recipe!

This recipe was wonderful! Used 2 small zucchinis and halved the ingredients to make a single loaf. Substituted the brown sugar with a little less of standard sugar. It was so good we were only able to eat 3 slices before our dog could not resist, jumped on the counter and ate it all. Now I wish I made 2 loaves.

I use lemon zest instead of cinnamon. It really brightens the taste and makes less run of the mill. About a tablespoon.

A couple of other things learned from making this great recipe...When squeezing zucchini to remove excess juice, rather than squeezing into the sink and discarding, save and strain this excess juice...It tastes very much like cantaloupe, and, if your zucchini has been refrigerated, it yields a cold glass of delicious, fresh green juice.

Turned out well. Great use of Zucchini in the garden. But please let us know how many cups of zucchini this translates too. No 2 zucchini are alike! Also, OK to use the Cuisinart instead of hand grating.

Chose over "traditional" versions due to the lesser of amount of sugar compared to other recipes. Followed recipe using 3/4 cup of white sugar and 1 tablespoon of brown. Grated one large zucchini (the point of making this bread; $1 at the Farmer's Market); squeezed the moisture out for about 3 cups to put in the mix. Loafs baked to good height and the crumb was pleasantly lighter than expected. Taste and texture were delightful when fresh and suffered none from being frozen.

I didn't have any cinnamon or nutmeg and I didn't want to risk the grocery store due to the pandemic, so I emptied a packet of chai tea into the mix and the bread turned out stunning! Otherwise made as written. It was even better the next day!

Be warned that while this recipe specifies "kosher salt," it doesn't specify a brand (the reason this matters is because different brands produce their salt with different methods, affecting the size of the crystals). After making the recipe, my guess is that it was formulated using Diamond kosher salt. I used Morton, and even with scant measurements, found the zucchini bread to be noticeably salty. If you try this recipe with Morton's, be sure to halve the listed measurement.

... Also, after grating and squeezing zucchini for recipe, I have ended up with excess squash. This shredded zucch. is delicious quick sauteed in a little olive oil, garlic, onion, butter, and browns up and cooks really quickly. It is a great breakfast substitution for hash-browned potatoes. I prepare it in my cast iron skillet, then cook two eggs easy-over next to squash after browned. Piling squash on plates, then chopping eggs on top make a yummy, less caloric breakfast than potatoes.

I cut the sugar down by a third and it still came out delicious! I think the key is the brown butter. I also used half regular flour and half whole wheat to give it a nuttier flavor. It gets better with age 2!

I used gluten free flour - 2 cups brown rice flour, 1 cup Bob’s Red Mill gluten free all purpose and 1/2 cup almond. I also put it into a single Bundt cake. Turned out GREAT!

I've made this recipe as loaves, muffins, and Bundt style. It works every time and is easy to modify. Add citrus zest, grated ginger, and/or nuts for variety.

I like to bloom the spices to the brown butter while it's still hot, rather than adding to the dry ingredients. Maybe it doesn't make a difference in the finished product, but I sure love to treat my nose to the combination of brown butter and spice (swoon!). Great recipe!

We had an overgrown zucchini from the garden, so I made this. It was perfect! I love my zucchini bread without too many add-ins (nuts, dried fruit, chocolate, etc.) Though, I did add some ground cardamom and vanilla extract. Just perfect!

Just tried a slice, delicious! I made the alteration of coconut oil instead of canola because i didn't have any canola, worked great. Honestly i was sloppy with the measurements and this still came out great. For a topping i mixed oats, brown sugar and coconut oil and crumbled it on top, worked out really well! i did have to do the full 60 mins in the oven :) I used one GIANT zucchini and I wouldn't stress too much about the amount as long as the water is strained well.

This makes a truly wonderful tasting bread. The recipe made one large loaf, one mini loaf, 12 cupcakes and, with the leftover batter, some amazing tasting zucchini pancakes (only had enough batter for 3 small ones). Chopped pecans were added to half the batter which gave the bread a nice texture. As a professional baker, I always use coconut oil in my baked goods. I also added 2 teaspoons vanilla extract. The recipe, as written, is perfect, however. I was just experimenting a bit.

Orange zest and a dash of Triple Sec.

Used coconut oil instead of canola because that was all I had in my pantry. The batter was enough for one loaf that I made for my aging parents (they don’t eat much but love when I make them breads such as these) and twelve muffins. I think the best part of this was the crust that formed on the top so you end up with a bite of soft with crunch with every mouthful. Chef’s kiss!

4 mini loaf pans and 12 muffins

Very forgiving recipe. My substitutions based on what I had: 2 c einkorn stone-ground flour (Lani's farm) for 2 c of the reg flour. Cut sugar by 1/2 c. Cut butter down to 3 T and added a handful of coarse chopped hazelnuts and all browned together. Came out flavorful, good texture and still quite sweet. I did wring my zucchini and drank the green water as someone suggested and I already feel like Popeye or at least Olive Oyl.

I had a large zucchini languishing in the fridge and a long holiday coming up so I had to get perishables out. I made this to quickly deal with the veg, and everyone loved it. I thought browning the butter would be a bridge too far but its so simple and really amps up the flavor. I also ran out of normal oil so I used peanut oil and peanut butter and it tasted great. Next time I'll make it with regular neutral oil.

Used one 8x8 square pan instead of two loaf pans and it came out great! I can’t wait to make this during the holidays when I have lots of family and visitors to feed.

For some reason, mine came out dry. I probably could have used more butter or not squeezed the liquid out of the zucchini for a more moist loaf. That, or less baking powder? Disappointing as I now have two loaves that I’m not excited about. At least I added chocolate chips into one..

I would triple the cinnamon... it is undetectable in the final product. I followed the recipe exactly, and it's pretty good, but it would be better with more spice for interest.

10/14/23A simple fast delicious bread to whip up. I decided to see how it would taste if I added 3 cups all- purpose and a half cup whole wheat. Added 1 cup brown sugar and omitted the white sugar. Results were great. Didn’t drain or squeeze any moisture out of the zucchini. Not necessary.

Kind of dry, there are better zucchini bread recipes out there.

Very easy recipe and delicious option for all that late season zucchini coming from the garden. I added a little extra nutmeg b/c it adds such a nice fall flavor.

Made as muffins cooked about 18 min. Put chopped almonds on top before putting oven. Very good.

I use a salad spinner to take the liquid out of the squash. Works great!

Great recipe! I’ve made about 8 loaves this season with garden zucchini. Spinning the grated zucchini in a salad spinner is a quick way to dry it out.