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Seriously…this IS the Best Zucchini Bread Ever!

The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!


A few weeks ago, my husband Jack returned from a business trip singing the praises of some delicious zucchini bread that one of his co-workers named Troy had brought to the meeting to share with everyone. It was a homemade zucchini bread baked by Troy’s wife Lannette – and Jack said it was the Best Zucchini Bread Ever!

Seriously – Jack would not stop talking about this zucchini bread! For days, he talked about how moist and delicious it was, and that it was perfectly sweet and spicy. And for days, Jack pestered Troy for the recipe so we could make it at home and possibly share it here on A Family Feast.

The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!

So I was thrilled when I was introduced to Lannette – and she graciously allowed us to share the recipe with all of you. Scroll below to our recipe card to watch a video showing how it’s made.


This really is the best zucchini bread ever! It is super moist and almost cake-like thanks to a generous amount of shredded zucchini in the batter (we actually used a combination of zucchini and summer squash – which is why you see a little bit of yellow in our bread photos) as well as some applesauce! This bread is perfectly seasoned with cinnamon, and a generous amount of chopped pecans add crunch and texture.

Great recipe Lannette and thanks again for sharing! 🙂

You may like these other zucchini recipes:

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Best Zucchini Bread Ever

  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 2 loaves


  • Butter and flour for preparing baking pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 2¼ cups granulated sugar
  • 4 teaspoons vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
  2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
  3. Shred zucchini, lightly packing it down as you measure it.
  4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
  6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
  7. Pour half of the batter into each prepared pan.
  8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
  9. Remove from the pans and cool on wire racks.

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The Best Zucchini Bread Ever! This is the recipe you've been waiting for! Moist and delicious!

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  • Margaret Cramer wrote:

    Any idea on calorie count. I used less sugar and part of sugar was brown sugar. Also used white whole wheat flour. Turned out great.

    • Martha wrote:


      I just ran the recipe through an on line calculator and assuming you get ten slices for each of the two loaves (20 total), the calories would be 131 per slice.

      Good luck

  • Bob wrote:

    I doubled the recipe, using 5 cups zucchini, 3 cups chopped apples. I also used a cup of a mock applesauce I created using zucchini as the base. Forgot to add the nuts, but next time I’ll add walnuts instead of Pecans. Reduced the sugar to 2 cups regular and 2 cups monk fruit based, and used 4 cups regular flour and 2 cups almond flour. It sank a little as it cooled (all my quick breads seem to do that) so need to play with ratios again, but taste great!

    • Martha wrote:

      Thanks for sharing Bob. Quick breads sometimes/often sink when the center is still a little undercooked. I know – it’s always a fine balance between over cooking the outside and undercooking the center – you could try baking the loaves a little longer. Hope that helps!

  • Christina wrote:

    Ive made this recipe several times now. It really is fantastic! The only thing I change is I use butter instead of the applesauce…I’m old school when it comes to baking, I don’t like lightening recipes, lol. I also make a batch of cream cheese frosting to spread on it, and sprinkle a few pecans on top. Perfection! Thank you so much for sharing this wonderful recipe 😀

    • Martha wrote:

      Thanks Christina! Glad you enjoyed the recipe!

  • Kathy Tsilimos wrote:

    This is the best zucchini bread ever! I’ve tried many recipes which were all good but this is the best! I made no variations except I did not have any Pecans so I left them out. I made two loaves and there are only three in our family and both loaves were gone within three days! Thanks for the recipe!

    • Martha wrote:

      You’re welcome Kathy! So glad you enjoy the recipe as much as we do!

  • Irene wrote:

    Thank you for sharing this wonderful recipe. Have a bountiful garden this year with zucchini and squash picked every morning so much in fact that I am giving it away to neighbors because the 2 of us cannot possibly eat what is picked on a daily basis. I have cooked the zucchini about 15 different ways but was never in a bread form. When I saw your recipe I had a feeling this was going to be worth the time and effort and girl so glad I DID. Came out of the oven with 2 beautiful loaves, waited patiently for them to cool and all I can say is 1 slice turned into 2 and had same reaction from my friends.. This recipe is a keeper and will be used and shared. Thanks again.

    • Martha wrote:

      You’re very welcome Irene – so glad you enjoyed the recipe!

  • Allie wrote:

    Really nice recipe, everyone enjoyed it! I added about 1/4 to 1/3 less sugar and it still tasted sweet and good.

    • Martha wrote:

      Thanks Allie!

  • J. Ray wrote:

    Theeeeee best! I reduced the sugar to a little under 2 cups and added powdered ginger and nutmeg maybe about a tbsp each as well as a tbsp of almond extract. Takes it to another level!

    • Martha wrote:

      Great suggestion!

  • Samantha wrote:

    Love the recipe turned out amazing my go to recipe my question is what is the best way to store is it ok to put in fridge in ziplock bag or is supposed to be left out on counter in a container

    • Martha wrote:

      Hi Samantha – We wrap it in plastic wrap (a ziplock bag is fine, just try to squeeze out as much air as possible) and keep it in the refrigerator.

  • Kristina wrote:

    How would I adjust the baking time for mini loaf pans? I love this recipe but I’m wanting to make smaller loaves and freeze them.



    • Martha wrote:

      Thanks Cynthia – glad you enjoyed the recipe!

  • Jessie Smith wrote:

    Very delicious recipe, however I did make adjustments to use less sugar, vanilla, cinnamon and salt. It still turned out great and I think next time I may try to reduce the amount of sugar even more and perhaps substitute some honey. While it is very scrumptious, the amount of sugar seems a little excessive. Still VERY GOOD.

    • Martha wrote:

      Thanks for letting us know about your recipe adaptations Jessie!

  • Joanna wrote:

    We LOVE this recipe! I make it frequently as muffins to grab easily for breakfast, throw into the kid’s lunches, and easy snacks on the go. I often switch out the applesauce for bananas as I keep them in the freezer and it comes out just about the same. We also like to switch it up sometimes and add craisins, which add a touch of tartness that compliments the flavors so well and adds another fruit, and chocolate chips.

    • Martha wrote:

      Great ideas Joanna! Thank you!

  • Karen wrote:

    It seriously is the best zucchini bread ever! YUM

    • Martha wrote:

      Thanks Karen!

  • Emma Steiger Johnston wrote:

    Hello Martha and your husband too!! I wish to THANK YOU for you for the most WONDERFUL Zucchini Bread/Cake I have ever had. What a Great Recipe. I made up a Cream Cheese Spread to go on it and if you would like to have it, it is so good with your recipe. Let me know and I will give it to you. I also Wish to THANK YOU and your husband for the Excellent job you do in Making up Recipes and Sharing with members. It is people like you two that make our lives so much easier especially for working parents. I REALL APPRECIATE ALL that you and your husband do for me inSharing such wonderful recipes.
    Soft Regards, Mrs. Emma Steiger Johnston

    • Martha wrote:

      Thank you Emma – we’d love your cream cheese spread recipe! So glad you are enjoying the recipes – we love sharing them with our readers! 🙂

  • Susan Campbell wrote:

    Oh my goodness this was excellent. I only made one change…I used 1 cup of white sugar, 1 cup of maple sugar, and 1/4 cup of coconut sugar. I only did this because I first ran out of white sugar…and then out of maple sugar! However, it added a beautiful taste to the bread. Thank you for the recipe, we all really enjoyed it!

  • Melinda wrote:

    I got a4×8,5×9, and 6 muffins out of this recipe. A lot more than stated, I am definitely not complaining, they turned out fantastic, I did use 1/2 white sugar and 1/2 brown, ran out of white and did not want to go to store. I am sure my friends and family will love this bread!!!

    • Martha wrote:

      Glad you enjoyed the recipe Melinda! (It freezes well too!)

  • Christy Godwin wrote:

    I have saved, shared, posted, and loved this recipe since I found it. My family, friends, and neighbors love it and it’s been a Christmas tradition in my house since it freezes so well! I was wondering if you have an nutrition facts for it. Thanks for sharing your wonderful recipe with the world!! ❤️❤️

    • Martha wrote:

      Hi Christy – So glad you enjoyed the recipe. We don’t calculate the nutritional information for our recipes – we aren’t nutritionists and haven’t found a tool that is consistently accurate. Sorry we can’t help you with that.

  • Connie wrote:

    I made this today but used only a little under two cups of sugar, the batter was still really sweet and I was concerned it was going to be too sweet, but it turned out perfect. I made one regular loaf pan, one mini and six mini So yummy!!!

    • Martha wrote:

      Thanks Connie – glad to know the bread tastes just as good prepared with less sugar!

  • Brook wrote:

    This is absolute best zucchini bread recipe that I have ever made!!!

    • Martha wrote:

      Glad you liked it Brook!

  • Jenn wrote:

    This was my 1st attempt at zucchini bread and it was a huge hit! I almost didn’t share, lol! Thank you for this amazing recipe…(I didn’t change a thing).

    • Martha wrote:

      You’re welcome Jenn – So glad the recipe was a hit!

  • Bree T. wrote:

    Love, love, love this recipe!! Just curious if anyone has ever substituted bananas in place of the zucchini? The base of this recipe is so delicious so I’m curious if it would make a delicious banana bread as well…

    • Martha wrote:

      Hi Bree – I don’t know! Hopefully another reader who has tried will see your question. And if you try it – please let us know how it comes out!

  • LeAnn Morrison wrote:

    This is the best zucchini bread recipe ever. Thanks for sharing. I wont use any other recipe again.

    • Martha wrote:

      You’re very welcome LeAnn – so glad you liked the recipe!

  • BR wrote:

    I added 1 cup of Chocolate Chips in place of the Pecans and it was delicious! It is the Best Zucchini Bread Ever!

    • Martha wrote:

      Thank you – love the addition of the chocolate chips!

  • KEM wrote:

    Added homemade applesauce to this awesome Zucchini Bread! Love it, will definitely make it again!!

    • Martha wrote:

      Thank you!

  • Carol snyder wrote:

    Could you make these into muff

    • Martha wrote:

      Hi Carol – We haven’t made this recipe into muffins ourselves but I believe a few of our readers left comments telling that they did so and it worked out for them. I’m sure the baking time will vary from what is listed as the baking time for a loaf. Let us know how it comes out!

  • Marcie wrote:

    So so moist and delicious!!

    • Martha wrote:

      Thanks Marcie!

  • Karen Forte wrote:

    Yes, this is the best zuccini Bread recipe I’ve made. My husband cannot stop eating it. Perfect, Thank You.

    • Martha wrote:

      You’re welcome Karen! (Sounds like our house….) 🙂

  • Linda wrote:

    This is by far the best zucchini bread I ever tasted. Typically easy to make for a quick bread recipe. I like the nuts but would also be good with apple chunks and/or raisins.

    • Martha wrote:

      Thank you Linda!!

  • Rach wrote:

    I’m allergic to nuts can I omit them?

    • Martha wrote:

      Yes – of course Rach!

  • Elissa wrote:


    • Martha wrote:

      Thanks Elissa!

  • Julie wrote:

    How would you change the oven temp and bake time for zuchinni cupcakes instead id a loaf?

    • Martha wrote:

      Hi Julie – I’ve never tried baking these as muffins so I’m just guessing here without doing some recipe testing ourselves. Using our Morning Glory Muffin recipe as a general guide (it has similarly thick and dense batter), I think you can keep it at the same 350 degrees F, and I’d suggest checking it after 15-20 minutes, but it would likely take closer to 25-30 minutes. If you try it, please let us know how it comes out! (

  • Dana wrote:

    Made this about 2 hours ago and OMGOSH its delicious!!!! Thank you for providing this for everyone!!

    • Martha wrote:

      You’re welcome Dana! So glad you liked the recipe!

  • Julie wrote:

    I have made this recipe twice this past week and new batch in oven as I type! This recipe is great!! The entire family loves it!!!

    • Martha wrote:

      Thanks Julie – so glad you like it!

  • Lisa Kaderabek wrote:

    This was my first time making zucchini bread but I will definitely use 2-2.5 cups of zucchini next time (which after some research, most recipes call for). I used 3.5-4 cups and the bread took 60 minutes to bake in a convection oven. The ends and bottom were overbaked but the center was still gooey. Still tasted pretty good though. I’ll have to give it another try so with less zucchini so it bakes more evenly.

    • Martha wrote:

      Thanks you taking the time to share your feedback Lisa – I’d also suggest just using the regular bake setting on your oven to see if that helps avoid the over baked ends and bottom as well.

  • Alysha wrote:

    This IS the best recipe I have found!! Thank you for the share! Everyone loves it!! It comes out perfect every time!!

    • Martha wrote:

      Thank you Alysha! Glad the recipe is a hit!

  • Lauren wrote:

    Hi there,

    Quick question, if I don’t add pecans does any part of the recipe need to be altered?

    • Martha wrote:

      Hi Lauren – No – you can just leave the nuts out of the recipe.

  • Judy wrote:

    I also use apple sauce in banana nut bread it makes it really moist. Your zuccini bread recipe is delicious

    • Martha wrote:

      Thanks Judy! Using apple sauce in baked goods is definitely a great trick!

  • Erin wrote:

    Is it best to leave the skin on the zucchini?

    • Martha wrote:

      Hi Erin – We don’t peel the zucchini before grating, but if you prefer to do so, you can – either way will work!

  • Jenny wrote:

    Thank you Lynnette, this zucchini bread is delicious. I have tried other recipes, but none were this moist. I think the applesauce, along with the cinnamon gives your recipe the perfect moistness, and spice flavor. This bread is awesome. I made it last night, and bringing one loaf to our Church 4th/ of July dinner tomorrow evening. I know your recipe will be a big hit with my Church Sister’s. Thank you Lynnette, God Bless.

    • Martha wrote:

      Thanks for taking the time to write to us Jenny – I’ll make sure Lannette gets your message!

  • Amanda wrote:

    I made this today! I was nervous because it was my first time making any type of bread but it turned out amazing! Reminds me of when my grandma used to make it for me, thanks for the awesome recipe:)

    • Martha wrote:

      Awww…you’re very welcome Amanda! We’re always very happy when our recipes remind our readers of an old family recipe. 🙂 So glad the recipe was a success!

  • Lenora wrote:

    Oh my word… this is the BEST!

    • Martha wrote:

      Thanks Lenora!

  • Carolyn Clarke wrote:

    I used this recipe last squash season. The best of several I tried. I planted zucchini squash just for making this recipe. So excited to make this for the first time this season. Made yesterday. After it was in the oven,noticed grated zucchini was still on counter. Still delicious. Had a good laugh at myself.

    • Martha wrote:

      Oh no Carolyn!! LOL – I hate to admit, I’ve done something similar with another recipe… I guess now you’ll just have to bake another batch of bread? 🙂

  • Susan Knapp wrote:

    I made this recipe as described, as well as in a 13X9 baked for 37-1/2 minutes, and jumbo muffins baked for 25 minutes.

    • Martha wrote:

      Thank you so much Susan! We sometimes get questions like that – so helpful to know! Thanks again for taking the time to share that additional information.

  • cindy pierson wrote:

    My whole family loves this recipe! I will be adding to my zucchini relish recipe cards. Thank you for sharing!

    • Martha wrote:

      You’re very welcome Cindy! So glad you all enjoy the recipe!

  • Erin wrote:

    Excellent recipe!!! Lots of compliments! Turned out great! Very moist!

    • Martha wrote:

      Thanks! So glad you enjoyed the recipe!

  • stacey wrote:

    Mine are in the oven and smell amazing. I put cherry infused cranberries in one loaf. The batter tasted so good. Thank you for this recipe

    • Martha wrote:

      Sounds delicious Stacey!

  • Kelly Sweet wrote:

    I just made this zucchini bread recipe and made Ben was hard on the top and not moist like the picture. The inside is good but I am just wondering if I did something wrong. I bake it for 50 mins, and because I did not have enough sugar for the 2 1/4 cups I used 1 1/4 cup of sugar and the rest I used stevia. Help😊

    • Martha wrote:

      Hi Kelly – Sounds like the Stevia was the culprit for the problems you described. It been a while since I baked with Stevia but from what I remember, it isn’t a 1 to 1 equal swap so that is likely the cause of your problems.

  • Mariah Adams wrote:

    I just tried this. It’s very good! When I saw the amount of cinnamon in the recipe it seemed like a lot, but it’s just right. I didn’t add nuts because I didn’t have any, but it still tastes great.

    • Martha wrote:

      Thanks Mariah – so glad you enjoyed the recipe!

  • Anie wrote:

    Is it ok if i don’t put an apple sauce for this zucchini bread? Or any alternatives that i can use. Thanks

    • Martha wrote:

      Hi Anie – Yes – applesauce is often added to baked goods in place of oil. If you leave out the applesauce, I’d increase the amount of oil by the same amount.

  • Sue Cramer wrote:

    Can coconut oil be used instead of vegetable oil

    • Martha wrote:

      Hi Sue – We haven’t tried subbing coconut oil ourselves so I can’t say for sure from our own experience. However, if you scroll through the most recent comments, we did have one reader who told us that she increased the applesauce and reduced the amount of oil, swapping in coconut oil. Sounds like it worked for her!

    • Martha wrote:

      Hi Sue – We haven’t tried it ourselves. Any oil can be used but the coconut oil will add flavor while the vegetable oil is more of a neutral flavor. If that doesn’t bother you, it should work.

  • Marcia wrote:

    Some people peel off the peeling. Do you use it all, and do you seed it? Thank you. My friend peels hers, takes out seeds and cooks it. Then mashes it down to measure. Never heard of anyone else doing it that way, but it tastes good.

    • Martha wrote:

      Hi Marcia – We remove any large seeds. We don’t peel our zucchini or pre-cook and mash it for this recipe – just shred the zucchini and put it right in the batter. Hope that helps!

  • Imelda wrote:

    I made this recipe. I added raisins and cut half of the sugar. I love it and so does my husband. Thanks for sharing. This will be my favorite recipe for zucchini bread.

    • Martha wrote:

      Thanks Imelda! So glad you enjoyed the recipe!

  • Janet wrote:

    I have tried many Zucchini bread recipes over the years and this is by far the best one! Passed it around to all my family members!

    • Martha wrote:

      Thanks Janet!

  • diana wrote:

    Hello, excited to try out this recipe… Just curious to know what elevation you are at when you made this. I know how to modify for high altitude. Thanks

    • Martha wrote:

      Hi Diana – We are in Massachusetts (elevation 187 feet) – hope that helps!

      • diana wrote:

        Thank you, I’m over 5k feet so I modified for high altitude:
        I decreased the baking powder to 3/4t, decreased the sugar to 1 3/4 c, I increased the oven to 375, and it cooked in about 50 minutes. Other modifications I made: increased the applesauce to 3/4c and decreased the oil to 1/4 c (used coconut oil), I used 1Tbl pumpkin pie spice vs 4. I increased nuts (used walnuts) to 1 1/2 cups. I also used 3 chia eggs (1Tbl chia seeds: 2.5Tbl water=1 egg). Turned out amazing! Thank you!

        • Martha wrote:

          Thanks so much for sharing the details for making this recipe at a higher altitude Diana! So glad it worked out for you!

  • Jeanette wrote:

    Okay I just make this recipe and I just pulled it out the other this has got to be the best zucchini bread I have ever had thank you so much for the recipe!

    • Martha wrote:

      You are very welcome Jeanette – so glad you enjoyed the recipe!

  • Joyce wrote:

    Made this yesterday, sooo yummy. Hubby and the kids devoured the 1st one in a day. I used 4 cups of zucchini, can’t overload on the veggies. Would definitely recommend this recipe.

    • Martha wrote:

      Thanks Joyce! So glad the recipe was a hit!

  • Stacey wrote:

    VERY moist and delicious! I added 1/2 tsp nutmeg and only 2 C (1 white, 1 brown) of sugar, but it was still a bit too sweet so next time I will only use 1 1/2 C of sugar. But this recipe is a keeper, everyone loved it!!!

    • Martha wrote:

      Thanks Stacey! Definitely feel free to adjust the sweetness level if you’d like.

  • Anne wrote:

    Best recipe!!!!!

    • Martha wrote:

      Thanks Anne!

  • Tammy Craft wrote:

    I just made this today, for the first time. It is amazing. It came out perfect. And so so delicious 😊

    • Martha wrote:

      Thank you Tammy! So glad you enjoyed the recipe! 🙂

  • Mary wrote:

    I had the very best revipe for zucchini bread but lost in when I moved. I have tried several other recipes with no satisfaction, so hoping this recipe is as good as the comments I’ve read here. Thanks for sharing.

    • Martha wrote:

      Fingers crossed for you Mary – I hope our recipe is as good as your lost recipe! (I had a similar experience with an apple crisp recipe – which I eventually found and it’s now here on our blog. But for years…none of the other recipes I tried could compare!)

  • Marie b wrote:

    This looks yummy. Have you made it with frozen zucchini, if so I assume you drain it? Thanks, marie from Canada

    • Martha wrote:

      Hi Marie – As long as it’s just the liquid from the zucchini, you really don’t have to drain it – just stir it in! Hope you love the recipe!

  • June wrote:

    Looking for a calarie number for this bread. Has anyone ever crunched the numbers?

    • Martha wrote:

      I don’t know June! There are some free online calorie calculators such as MyFitnessPal that you could use.

  • Angelita wrote:

    Made it! Love it! A bit with the family! Can’t get enough of it!

    • Martha wrote:

      Thanks Angelita! So glad you enjoyed the zucchini bread!

  • Jude wrote:

    IT Is the best Zucchini Bread Ever!!!!
    Easy and a big hit!

    • Martha wrote:

      Thanks Jude!

  • jeanne wrote:

    great taste and texture. i used shortening instead of oil. i am back a second time this week to make more. i have so many zucchinis from the garden and these are great to freeze. thanks

    • Martha wrote:

      You’re very welcome Jeanne – so glad you are enjoying the recipe!

  • Rita wrote:

    I’d like to make this in 3×5 pans…how many pans will it make and what is the baking time?
    Thank you . Rita

    • Martha wrote:

      Hi Rita – I’m guessing it will make 4-5 of the small loafs depending on how deep your pans are. I haven’t tried making this in that size so I’d only be guessing at the baking time – it will definitely be less.

  • Maggie wrote:

    This bread is incredible!! Perfect crispy carmelized crust and moist inside. This is being added to my favorite recipes!

    • Martha wrote:

      Thanks Maggie! We’re so glad you enjoyed the recipe!

  • Noella wrote:

    Thank You for sharing zucchini bread recipe. It’s the Best!!

    • Martha wrote:

      You’re very welcome Noella – so glad you enjoyed it!

  • Judi wrote:

    Best recipe that I have ever tried.

    • Martha wrote:

      Wow Judi! Thank you! So glad you enjoyed the zucchini bread!

  • Sherry wrote:

    Does it matter how big the zucchini is I have a very large one is it still okay to use or do I have to use medium size ?

    • Martha wrote:

      Hi Sherry – A large zucchini is fine to use. I’d suggest scooping out the seeds before you shred the zucchini.

  • Nancy Tetro wrote:

    easy recipe that taste great and easy to make.

    • Martha wrote:

      Thanks Nancy!

  • Shannon wrote:

    Do you peel the zucchini before grating?

    • Martha wrote:

      Hi Shannon – No, we shredded the zucchini without peeling it first.

  • Laura wrote:

    This was a total fail for me. After 30 minutes of baking, it was like soup.
    Was I supposed to put apple sauce in place of oil? I’ve never seen to use both.

    • Martha wrote:

      I’m sorry to hear that you had problems with the recipe Laura – yes, you’ll use both – exactly as written. If it was still like soup after baking, it sounds like you might have mis-measured an ingredient along the way or your oven might not have been working correctly? Hard to tell…

  • Ami wrote:

    What can i use in substitute for eggs?

    • Martha wrote:

      Hi Ami – We’ve never tried making this bread using an egg substitute so I can’t say for sure what will work. Sorry I can be more help!

    • diana wrote:

      Use chia seeds with water. Just search chia seeds egg substitute to get the proper ratio. 🙂

  • Joanne |No Plate Like Home wrote:

    I’m making this now with frozen grated zucchini from last years garden. I’m draining it as there is a lot of moisture in it.

    I’m adding chocolate chips so I took out 3/4 cup of sugar. I’m still putting in some pecans.

    I also replaced one tsp of cinnamon with nutmeg.

    Hope my frozen zucchini doesn’t ruin it.
    Thanks for a great recipe!

    • Martha wrote:

      Hope you loved the recipe Joanne!

      • Joanne |No Plate Like Home wrote:

        It turned out great. The drained frozen zucchini worked well. This is a great site.

  • Christina wrote:

    Love this recipe! I like to add more spices to mine like cloves, nutmeg, and allspice. My husband and son love them!! (I also like to add Liv fit superfood blend with protein and it’s awesome!) Was wondering where I could find the nutrition facts for these?

    • Martha wrote:

      Hi Christina – Sounds like you’ve made some great adaptations to the recipe! We unfortunately don’t include nutritional facts for our recipes at this time, but I’ve found that MyFitnessPal is a good, free app that you could use to do the calculations. Hope that helps!

  • Rosa L Thomas wrote:

    Love this recipe. The best zucchini bread ever.

    • Martha wrote:

      Thanks Rosa! I agree!

  • Stacy wrote:

    Delicious! I made this bread today, thank u!!

    • Martha wrote:

      You’re very welcome Stacy! Glad you enjoyed the recipe!

  • Jessica wrote:

    Can you sub brown sugar for reg sugar?

    • Martha wrote:

      Hi Jessica – I haven’t tried substituting brown sugar. If you try – please let us know how it comes out!

  • Staranne Maxson wrote:

    I’ve made this twice and it turned out just like the picture and tasted just as good. This is the best zucchini bread I’ve ever tasted. I used fresh zucchini out of the garden both times. At summer’s end I still had zucchini so I froze some in the amounts I would need for this recipe. When I took them out of the freezer and let them thaw, there was a LOT of water in the bag which leaked out as it thawed. I still have all the water/juice as I had set it inside a bowl to thaw. Has anyone tried this with frozen zucchini?

    • Jack wrote:

      Hmmm, not sure. Freezing anything, especially a high water content vegetable like zucchini is going to change the finished product. Let’s see if anyone else has tried this. Sorry, wish I had a better answer.

  • Hilary J wrote:

    Just shared on our FBpage cause this is my new favorite zucchini bread recipe. Thank you for sharing

    The first batch I made a couple months ago about 8 loaves. Wrapped (plastic wrap and freezer paper) after cooling and put them in the freezer for around the year. Got one out yesterday and still delish!

    • Martha wrote:

      Thanks so much Hilary!

  • Kirill wrote:

    This recipe is outstanding. Made it twice in one week. Thank you for sharing it.

    • Martha wrote:

      Thanks Kirill! So glad you enjoyed it!

  • Angela wrote:

    This zucchini bread recipe is good, though not spectacular, very similar to anything else I have found off the internet. I like the fact that it has apple sauce in it, so you use less oil. I cut the sugar down to 1.5 cups, as over one cup of sugar per loaf sounded like a lot, and sure enough it is plenty sweet with the reduced sugar amount. Honesty I am getting a little weary of all these gushing recipes that make it sound like you have stumbled across the best thing ever. Certainly worth trying, but I would HIGHLY recommend cutting back significantly on the sugar unless you want your teeth to ache every time you take a bite.

    • Martha wrote:

      I’m glad you found an adaptation of the recipe that works for you Angela!

  • Kristen wrote:

    Hi Martha! Can you tell me what a serving size of this would be?


    • Martha wrote:

      Hi Kristen – The recipe makes two 8-inch loaves so you can vary the serving size depending on how thickly you slices each loaf. I’d estimate that you can get 8 generous slices or 10-12 thinner slices from each loaf.

  • Camerin wrote:

    Stupid question but how do you store it? Counter top? Fridge? Freezer?! I just made it and it is amazing. My non veg eating husband even gave me
    Props on how good our house smells. 🙂

    • Martha wrote:

      Hi Camerin – Not a stupid question at all. My answer is ‘all of the above’. We made some ourselves this weekend – gave one away and the other we’ve wrapped in plastic and it has been on our kitchen counter for the last two days. I will probably put it in the fridge later today just to keep it from getting stale. It can also be frozen – just be sure to wrap it well to avoid freezer burn. Hope that helps and we’re very glad you both enjoyed the recipe!

  • Debbie wrote:

    Hi, I’m going to try your recipe I’m wondering if I need to adjust for high altitude? This look really good so I’m anxious to try it! Thank you

    • Martha wrote:

      Hi Debbie – I have to admit, I’m not an expert at all on high altitude baking and knowing when adjustments are necessary. Sorry I can’t be more help!

  • boulianne wrote:

    Bonjour je suie ton bée a amour avec tout les recettes et le lin de la fête en familles c’est toute un vie dertre heureux avec seurt que on aime merci merci merci de Céline

    • Martha wrote:

      Thank you Celine! Merci! 🙂

  • Hermelinda Gutierrez wrote:

    Thank you for this recipe i love zucchini bread. I have not try to bake one but I’m going to give it a try. Sounds so like mmmmmm. Hope the one i bake will be as good as it looks.

    • Martha wrote:

      We hope you love it as much as we do Hermelinda!

  • claudia cox wrote:

    This bread IS delicious, however, I am following the Weight Watcher plan; any suggestions on how to modify this recipe to a healthier choice (lessen sugar/oils)…or can you give me the points for one think slice 1/2 in thick?

    • Martha wrote:

      Hi Claudia – I think your best bet would be to search on the Weight Watchers site for a zucchini bread recipe as an alternative to ours. Without a fair amount of recipe testing, I would only be guessing about what changes you could make to the recipe to have it fit the program.

    • Niccole wrote:

      Hi Claudia,

      I made mine with Stevia instead of sugar and I used EVOO instead of vegetable oil. I kept the amounts the same. I also did half regular flour and half whole wheat flour. It still came out great. You could probably try some honey or agave but they are wet so might have to try adjusting other ingredients. Good luck!

      • Martha wrote:

        Thanks for the suggestions Niccole!

  • Nicole wrote:

    My family always relies on the old-fashioned recipes. When I mentioned this recipe and gave it a shot, everyone loved it! It’s a big hit! This will definitely stay in our household.

    • Martha wrote:

      Thanks Nicole – So glad everyone loved the recipe!

  • Rennea wrote:

    Hi. Is there any way to use honey instead of all that sugar?

    • Martha wrote:

      Hi Rennea – We haven’t tried swapping in honey ourselves so I can’t say for sure. It will add a lot more moisture to the recipe so I’d only be guessing without actually making a test batch. Sorry I can’t be more help!

      • Rennea wrote:

        Hi thank you for your response. It’s hard finding a recipe that doesn’t use sugar.

      • Rachel wrote:

        I used half honey half sugar and it turned out delicious!

        • Martha wrote:

          Thanks Rachel!

  • Janet M Pohl wrote:

    I must have a dozen zucchini bread recipes, but this one is by far the best! Now I have to confess that I made one change that was unintentional. I did not have any applesauce, so I substituted strawberry jam!! I know it sounds weird, and I thought so, too, but it was really really good. Of course I cut way back on the sugar as the jam was really sweet. Next time I will make it with applesauce and I know it will be even better. This is a great recipe.

    • Martha wrote:

      Thank you so much Janet!

  • Melody Lunsford wrote:

    I just made this today and didn’t have any applesauce. I replaced with crushed pineapple. Turned out perfect. My grandmother used pineapple and I loved it. Thanks for sharing

    • Martha wrote:

      You’re very welcome Melody – and thanks for letting us know about a substitution that works just as well for the applesauce.

  • Danielle Johnson wrote:

    Wow that you so so much for posting this!! I just shared it on my Facebook. Sooooo good. I made 2 loaves and 9 muffins. Great recipe.

    • Martha wrote:

      Thanks so much Danielle!

  • Ashley wrote:

    What a great recipe! So moist with tons of flavor. I had to improvise a bit as I did not have any applesauce. I substituted with canned pumpkin and a tablespoon of honey. I also used fresh duck eggs in place of regular eggs as that is what I had on the counter at the moment and they tend to be better in baked goods anyway. This is a keeper.

    • Martha wrote:

      Thanks Ashley! So glad you enjoyed the recipe!

  • Shala wrote:

    Thanks for the recipe! I cut the recipe in half — 1 egg + 1 egg white, used half a cup of raw cane sugar + 2-3 tablespoons of honey, coconut oil and walnuts. Next time I’ll try 2 parts white flour and 1 part whole wheat. My bread came out perfectly at 50 minutes.

    • Martha wrote:

      You’re very welcome Shala!

  • Marla wrote:

    Can I bake this as mini loaves? Do you know about how many mini loaves it would bake and about how long they would bake? Thanks!! This looks absolutely delicious–I know I’ll want to share it with some neighbors!

    • Martha wrote:

      Hi Marla – I’ve only made this recipe in the full-size loaf pans so I’m not sure how it will convert (might depend on the size of your mini’s) or the baking time. But this article looks to have some good suggestions: (Hope this helps!)

    • Amanda wrote:

      I only had one loaf pan and two mini. So I used the minis and they turned out great! I’m sure four mini pans would work maybe even five!

      • Martha wrote:

        Thanks Amanda! So glad it worked out well for you!

  • Corinne Bailey wrote:

    Great recipe, family lived it.

    • Martha wrote:

      Thanks Corinne!

  • Leslie wrote:

    Could you bake this in a 9×13 pan instead of loaf pans and if so how long would you need to bake it?

    • Martha wrote:

      Hi Leslie – We’ve only made this ourselves in the loaf pans. If you give it a try in the 9×13 pan – please let us know how it comes out!

  • Amanda wrote:

    So I made this last week and even my picky mother in law loved it. She actually has requested more. Good thing the garden is doing well

    • Martha wrote:

      Wow Amand – thanks! We always love hearing when picky eaters enjoy our recipes! 🙂 Thanks for taking the time to write to us today!

  • Dalila marin wrote:

    Delicious recipe. I made it an it was awesome! I changed it a little though, I used half carrot half zuchinni and it was delicious!

    • Martha wrote:

      Sounds great Dalila – I’ll have to try that!

  • Beverly wrote:

    I’ve had a Zuchini surplus this year. Just made 4 loaves! This bread is yummy and moist and the recipe was very easy to follow. Headed to my son’s house in AZ with 2 of them. Boy, will they be happy!

    • Martha wrote:

      So glad you enjoyed the recipe Beverly!

  • Natalie wrote:

    Hello! I’ve made this once before and it was simply amazing!! I’m trying to stay healthy so do you think if I used a wheat flour it would make much of a difference?

    • Martha wrote:

      Hi Natalie – I think whole wheat flour will work fine! The texture will probably be a little more dense but still delicious.

  • Katie wrote:

    Just popped this out of the oven and wow…this really is the best recipe I’ve tried yet. It did take me much longer to cook (1 hour & 10 min) but it was worth it. Very yummy and not too sweet even with all those ingredients. Perfect. Definitely a keeper. Thank you for this recipe!

    • Martha wrote:

      So glad you enjoyed the recipe Katie! Thanks for taking the time to write to us today!

  • Izzy wrote:

    I had the opposite problem. My top and sides were perfect, but the bottom just would not cook fully and it got very dense, gooey, and heavy in the bottom. It didn’t rise up as much as expected or as it appears in your photos. Overall it tasted amazing, but any tips for a less dense/heavy result?

    • Martha wrote:

      It’s hard to say what went wrong Izzy! I’m wondering if all of the ingredients were mixed thoroughly? (Maybe more of the zucchini shreds were near the bottom of the loaf pan when it baked?) Also – were both your baking soda and baking powder fresh? I’m sorry you had problems with the recipe!

  • Susan wrote:

    Hi. I love zucchini bread and glad I found this recipe. I tried it today and it was delicious. Only problem is that the sides came out a little crisp, the middle was moist. How can I avoid the crispness?

    • Martha wrote:

      Hi Susan – Glad you enjoyed the recipe. Hard to give you exact advice without knowing more – but you could try a different baking pan (not sure if you used a glass or metal loaf pan?) or maybe wrapping some foil around the outer top edges to prevent it from crisping up too much. If the bottom and sides were just generally overcooked – it sounds like your oven might run hotter than ours and reducing the total baking might help. Hope those ideas are helpful!

  • Rirett wrote:

    I did the recipe and is just simple amazing. Thank you for sharing.

    • Martha wrote:

      You’re very welcome – so glad you enjoyed the bread as much as we do!

  • Julie wrote:

    This looks amazing! Has anyone used a different oil instead of vegetable oil?

    • Martha wrote:

      Thanks Julie – I don’t know!

    • Charity wrote:

      Hi Julie–I used 1/3 C coconut oil. I also increased my applesauce to just shy of 1 C and reduced the sugar to 1.5 C. I also decreased the cinnamon to 1 T and added 1 tsp Allspice and 1/4 tsp cloves. Thbread came out absolutely fabulous!
      Thank you to Martha for sharing your recipe.

      • Martha wrote:

        Sounds like some great adaptations Charity! Thanks for sharing!

  • Leah wrote:

    Thank you! This recipe looks great. I’ve never made any type of zucchini baked goods myself, so sorry if this is a silly question, but does it matter how thick or fine you grate the zucchini and what would you recommend? Also, has anyone tried freezing this to eat later? I have been gifted a lot of zucchini. 🙂

    • Martha wrote:

      Hi Leah – I used the largest grate size on a box grater – but a smaller grate will work too. We have frozen some of this bread ourselves and it thaws beautifully! Just be sure to wrap it well to avoid any freezer burn. Hope you enjoy the recipe!

  • Isabel Perugini wrote:

    please provide me wit recipe for Glazed Lemon Zuchinni Bread.

    • Martha wrote:

      Hi Isabel – We don’t have a Glazed Lemon Zucchini Bread recipe on our site! Sorry!

  • Isabel Perugini wrote:

    Would you please let me know where I can find your recipe for Glazed Lemon Zuchinni


  • Erin wrote:

    Hi! Going to a farmer’s market this weekend and really want to try to make this bread! About how many zucchini’s should I get? 3?

    • Martha wrote:

      Hi Erin – It depends on the size of the zucchini! 🙂 If they are small – probably 3-4 will definitely be enough. If they are huge – you might get away with just one. Enjoy!

  • Abbe Jo wrote:

    Thank you for sharing this recipe. It came out just as stated, moist and extremely tasty. Not to mention, it made my house and car smell great as I took it to work after baking it that morning. Everyone loved it and told me next time I won’t make it out of the parking lot with the loaves in my hand (if they know I’m coming with it). 🙂 Thank you again, this is definitely the BEST Zucchini bread

    • Martha wrote:

      You’re very welcome Abbe Jo!

  • Mary wrote:

    this is the recipe EXACTLY that I’ve made for almost 40 years EXCEPT, what they did was lower the oil from 1c to 1/2 plus 1/2 applesauce (making it slightly healthier) and do not add more than 2c sugar. 2 1/4 is over kill unless you are going to add that incredible amount of zucchini, it’s usually 2-3c zucchini. Just saying.

    • Martha wrote:

      Thanks so much for sharing more about the background of this recipe Mary. If you’ve been making it for 40 years – it must be the best around!

  • Elisabeth wrote:

    Hi! When you shred and pack the zucchini do you drain any of the moisture out first, or does it all go in? this looks like a yummy recipe!

    • Martha wrote:

      Hi Elizabeth – It all went in! I suppose if you are using the full 4 cups and it seems extremely wet, you could drain it a bit – but otherwise, just shred it and put it in the batter! Hope you enjoy the recipe!

  • Veronica wrote:

    Hi, is the apple sauce sweet or unsweetened? Thanks

    • Martha wrote:

      We used unsweetened- but either will work!

  • Nutmeg Nanny wrote:

    Zucchini bread is my favorite thing about summer. We made loaf after loaf growing up and I would always toast it up and slather it with butter. Now I have a big time craving!

  • Susan wrote:

    Summer really isn’t completely until a slice of zucchini bread is consumed. This version does look perfect and the more zucchini the better!

  • Lauren Kelly Nutrition wrote:

    I adore zucchini bread! I can’t wait to make this I have so much zucchini now!

  • Cookin Canuck wrote:

    I’ve been a sucker for zucchini bread every since I tasted my mother-in-law’s when I first met my husband. Your version looks very similar to hers – and, believe me, that’s a very good thing! 🙂

  • Kim Beaulieu wrote:

    I am loving this recipe, it looks so moist (I know, I know, we all hate that word, lol) and yummy. So amazing, nothing like fresh bread!!!

  • foodwanderings wrote:

    Lannette’s zucchini bread looks to die for. I must confess the couple times I attempted it I failed. I will try this version. I am sure I won’t be disappointed!

  • Aly ~ Aloha Flavor wrote:

    This is a fabulous zucchini bread recipe – Lannette has some serious baking skills. I’m going to have to check out her blog! Your photos, as always, perfection!

    • Martha wrote:

      Thanks Aly! (And yes – please visit Lannette’s blog!) 🙂

  • Heather @ The Spicy Apron wrote:

    This zucchini bread is probably the only way half my family will eat zucchini! Thanks to Lannette from Awesome Family Food for passing it on!

  • I love when other bloggers share each others fantastic recipes! You introduced us to a new blog and she gave this awesome recipe to share!

  • Stephanie wrote:

    Mmmmm it really does look amazing! I love zucchini bread!

  • Lannette Gerbrick wrote:

    I’m so glad you liked my recipe and thank you for the shout out! A Family Feast is so well done I can only hope my Blog can be half as good as yours.

    • Martha wrote:

      Hi Lannette! (Ooops – I just corrected the spelling of your name!) Thank YOU so much for sharing your recipe with us! It is fantastic!

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