Super soft and moist zucchini bread. A wonderfully soft, no yeast loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake! This is a lovely easy recipe and one which is made frequently in my home! I often make 2 and freeze one loaf so I've always got a supply of zucchini bread. It's a great bread to have with a cup of tea or take in your lunch box, after-school snack or indeed any time!
This Zucchini Bread recipe is a sweet bread, with a soft, fluffy cake texture. You could also add a glaze on the top if you wished, however, I think it works perfectly exactly as it is. I've also added raisins to the batter before, dried cranberries and also on some occasions, chopped walnuts.
If you're looking for a flexible recipe, then look no further because this zucchini bread recipe is very adaptable!
This delicious recipe has been generously shared by one of our Lovefoodies supporters, Kathy Parent. Kathy loves to bake, and has loads of tasty recipes up her sleeve! Here, Kathy has made delicious moist zucchini bread, and often Kathy will make several in one go as they're so popular with her family.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
This is a moist, soft loaf/pound cake, and incredibly easy to make. They freeze very well, so always handy if you have unexpected visitors for coffee time! So let's see how Kathy makes this wonderful bread.
Recipe by Kathy Parent
Prep Time
5 - 10 minutes
Cook Time
1 - 1 ¼ hrs
Yield
Makes 2 loaves using two 9-inch loaf pans
Ingredients you'll need
- 3 eggs
- 2 cups sugar
- 1 cup oil *** See notes below
- 2 cups shredded zucchini
- 1 cup black walnuts, optional
- 3 cups flour
- ½ tsp baking soda
- 1 tsp baking powder
NOTES about the ingredients
- If you wish to reduce the fat content, one of our foodie friends, Bonnie Wisdorf has tried this recipe using ½ cup of oil and ½ cup mashed ripe banana (about 1 to 1-½ bananas). Bonnie says it turned out great!
- If you wish to make only ONE loaf, halve all the ingredients apart from the eggs. Make the eggs 2 and not 3.
Instructions
1. In a mixer, add eggs, sugar, oil, and zucchini and mix for 5 minutes.
2. In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.
3. Pour the batter into the two greased 9-inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.
The loaves you see below were made by one of our Lovefoodies friends. Cathy made 3 mini loaves out of the batter ingredients and omitted the sugar and added bacon! See our Bacon, Cheddar, and Zucchini Bread recipe for how to make this!
Enjoy!
We'd love to hear from you and what you thought of our zucchini bread recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Zucchini Bread
Super Moist Zucchini Bread. A wonderfully soft, loaf cake perfect with a cup of tea! and a great way to hide vegetables in cake!
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil *** See notes below
- 2 cups shredded zucchini
- 1 cup black walnuts, optional
- 3 cups flour
- ½ tsp baking soda
- 1 tsp baking powder
Instructions
- In a mixer, add eggs, sugar, oil and zucchini and mix for 5 minutes .
- In a separate bowl, mix together flour baking soda and baking powder then add that slowly to the wet mix and combine well.
- Pour the batter into the two greased 9 inch bread pans and bake at 300 F for 1 hour - 1 hour 15 minutes.
Notes
- If you wish to reduce the fat content, one of our foodie friends, Bonnie Wisdorf has tried this recipe using ½ cup of oil and ½ cup mashed ripe banana (about 1 to 1-½ bananas). Bonnie says it turned out great!
- If you wish to make only ONE loaf, halve all the ingredients apart from the eggs. Make the eggs 2 and not 3.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 35mgSodium: 85mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 6g
Nutrition information isn’t always accurate
Delicious Recipes Using Zucchini
Here's a selection of delicious zucchini recipes, both savory and sweet
Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!
Double Chocolate Zucchini Bread.
A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake
Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe
Bacon, Cheddar, Zucchini Muffins, great for parties, pot lucks and also freezer friendly too!
Zucchini and Mushroom Kebabs. A perfect side dish to any BBQ, easy to make with a simple balsamic marinade. Full of flavor, juicy vegetables on a kebab
Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe
Chinese Chicken Stir fry, a quick easy recipe with tender chicken pieces, vegetables and cashew nuts cooked in a delicious Cantonese sauce. Serve with fragrant steamed rice!
Easy Chicken Skillet Dinner is made from scratch using fresh ingredients, a whole meal all cooked in one pan. Juicy chicken and fresh vegetables make a perfect dinner
sandra appleby
says:Hi can you use no sugar or apples to sweeten?
Does sugar need to be in it for texture or to help it stay together or for taste. Thanks
lovefoodies
says:Hi Sandra,
It’s no problem at all to make this a savoury bread. I have done that myself and just added a teaspoon of sugar and kept the rest of the recipe exactly the same and it turned out lovely! So go ahead, it will be delicious.
I also have another zucchini bread based on this recipe, called Bacon, Cheese & Zucchini Bread, which is also very delicious if you would like to take a look also. https://lovefoodies.com/bacon–cheddar-zucchini-bread.html#.VCHP3_mSzhQ
Happy Baking!
sandra appleby
says:Great thanks I will try both
Lyn Swafford
says:Love this savory version. It is so easy. I used coconut oil but everything the same. Love it!
lovefoodies
says:Hi Lyn,
so happy you liked it! Please do check out the other zucchini recipes I have, Bacon, Cheddar & Zucchini Bread https://lovefoodies.com/bacon–cheddar-zucchini-bread.html
and Chocolate Zucchini Bread https://lovefoodies.com/moist-chocolate-zucchini-bread.html
I’m pretty sure you will enjoy these and also, the recipes are strong enough for you to swap or add other ingredients such as nuts, fruits etc if you wish!
Happy baking and thanks very much for your feedback!
Jackie Blaise Theisen
says:See no way to print recipe even tried high lighting & wont even allow that. are we not suppose to print recipe’s on here?
lovefoodies
says:Hi Jackie, There are 3 options available to print this recipe,
1. at the very end of the page, the recipe is typed out and you will see it in a ‘box’ and at the top right of the box is ‘Print Recipe’
2. On the far left of the page is a vertical set of icons, click the RED plus icon, then select Print option and
3. Above the ingredients, there is a RED ‘Share’ icon, click that, and again, select the Print option.
I hope this helps!
Thank you,
vix
says:Great recipe that you can grow with! I substituted the flour for 1.5c whole wheat, 1/2c Almond meal & 1c oat bran; an extra 1/2c zucchini; I used sunflower oil (will try next time with applesauce to get the fat content down some); added 1t of Kosher salt; 3t each of cinnamon & vanilla. All 3 kids LOVED it!! I am very excited about this recipe…you can load it up with carrots, chia seeds, flax meal, even some mini chocolate chips :) – yummy. A healthy snack that will definitely be a staple in our home.
lovefoodies
says:Hi Vix, FABULOUS! I love to hear everyone’s different ideas on variations. Now, here’s one to have you think ‘outside the box’… it’s my savoury version, and of course, you can play around with the ingredients to suit your family’s taste. It really has very few boundaries, just make sure none of your other ingredients are ‘sloppy’ as that will of course affect the texture and firmness. This is my bacon, cheddar & Zucchini Bread. People have used turkey bacon, jalapenos, cooked mushrooms (patted dry on kitchen paper).. really, the sky’s the limit, so get your thinking cap on and I’ll look forward to what you come up with! Happy cooking! Here’s the recipe for you to see. https://lovefoodies.com/bacon–cheddar-zucchini-bread.html#.U_IeoPmSzhR
vix
says:mmmm….with savory fresh herbs too!
Thanks for the reply and the ideas.
lovefoodies
says:You’re welcome!
Diane
says:I must say I have been making zucchini loaf for about 30 years and this is the best recipe for zucchini loaf I have ever made. Sooooo moist and delish. ..I now know what I did different I put in a tsp. of cinnamon .
lovefoodies
says:Hi Diane, I’m so glad you worked out what the cause was!! I was still thinking about it this morning and have it on my list to try and Google to investigate why it would go brown!! I’m so happy now!!
If you enjoyed the recipe, I would love for you to take a look at this chocolate one of mine, and also, I made a wonderful Savoury Bacon, Cheddar & Zucchini Loaf, which is going crazy in popularity right now. Here are the recipes if you would like to take a look, I would love your feedback should you try them!
Chocolate Zucchini Loaf https://lovefoodies.com/moist-chocolate-zucchini-bread.html
Bacon, Cheddar Zucchini Loaf https://lovefoodies.com/bacon–cheddar-zucchini-bread.html
Thanks for clearing up the mystery with the cinnamon!!
Diane
says:I followed the recipe for zucchini bread exactly !! Why did mine not look like the picture ?? My loaf is brown inside.
lovefoodies
says:Hi Diane, oh gosh, I don’t know how you would get a brown color inside the loaf? as there is nothing in the ingredients which would make it brown. Even if you overcooked it, to a burned stage, it still should not be brown inside! The only thing I can think of is if you used brown flour instead of white flour, as that will make the color different.
What does it taste like Diane? Does it taste good, or do you taste anything ‘strange’ ? I wonder if any of the ingredients may not have been fresh, like if you got a bad egg in there? but I still don’t see even that should make it brown inside. Please do get back to me and let me know how it tasted. You have me puzzled!
barbara
says:What is the nutritional content please?
lovefoodies
says:Hi Barbara, we don’t have a nutritional counter on our website, mainly because they vary so much in the information displayed, given the variety of ingredients people use throughout the world. Different brands and products really do vary so much even down to vitamin, mineral and fat content, so I would advise you look up an online nutritional calculator where you will be able to enter in the brand and products you will use for the ingredients. That way, it will be more accurate for you.
Thank you
Julie Ann
says:What is the best way to shred zucchini? I’m thinking the cuisinart? Also, do you think I can use coconut oil for the oil that is listed in the ingredients?
lovefoodies
says:Hi Julie, I just used a normal hand grater to shred my zucchini, I used the large holes in the cheese grater, as it was only 1 zucchini, but if you wanted to use a machine you could of course! It didn’t take long to hand grate.
As for using coconut oil, I’m sure you could, obviously the flavor will be different, but I say give it a go!
Happy Baking!
Nancy White
says:Do you think I could use applesauce instead of or for half of the oil?
lovefoodies
says:Hi Nancy, I haven’t tried this recipe using apple sauce, but if you are used to using it in replacement of the fat in the ingredients I would say give it a go! I’m sure it will taste lovely!
Wendy Bright
says:Can this recipe be made gluten free?
lovefoodies
says:Hi Wendy, I haven’t tried this recipe for Gluten Free, but if you are used to using GF Flour in baking, I would say give it a go! There is baking powder etc in the ingredients already so I don’t see you will have any problems with the rise. Just treat it as you would bake a regular cake when you use GF products. Please do let me know how you get on and I can update the recipe with any suggestions you make for other GF users!
Thank you and happy baking!
Janet Cusumano
says:I like to add 1 1/2 tsp of cinnamon to mine.
lovefoodies
says:That sounds delicious Janet!
Jessica Villa
says:hi there could I use the recipe to make cupcakes? and if so how many degress and for how long? thanks
lovefoodies
says:Hi Jessica, I haven’t tried them as cupcakes but I certainly think they will come out fine. I would bake for around 12 – 18 minutes (check after 12 minutes, as this is approximate) and at 180 C / 350 F.
Please do let me know once you’ve made them the timing you ended up baking for exactly and then I can add it to our recipe to help others too!
sherri
says:has any one half this recipe ?
lovefoodies
says:Hi Sherri, yes, you can halve this recipe no problem. Just do all the ingredients by half except the eggs. Make the eggs 2 and not 3. The photo you see in the recipe is where I made half the recipe and it comes out just as perfect!
Happy Baking!
Brenda B
says:I have made this for 1 loaf and it was fantastic!!! Great recipe!!! 😋😋😋
joyce
says:Can the sugar be made only one cup? Tks
lovefoodies
says:Hi Joyce, I have used less sugar in this before and it didn’t affect the overall cake other than it was not as sweet, so yes, you should be able to halve the sugar. Please note, this recipe is to make TWO loaves, (in case you were thinking that was a lot of sugar for 1 cake!)
Happy Baking!
Andrea Ring
says:Love this recipe. I did a few tweaks with the ingredients though. I upped the zucchini to 3 cups. Also, I used 1 cup white sugar and 1 cup light brown sugar; also, I added 2 teaspoons cinnamon, 1 teaspoon ginger and 1 teaspoon salt.
lovefoodies
says:Hi Andrea, that sounds super! Hopefully you got to use all of your gigantic zucchini too!!! The additions sound really wonderful and I can imagine the smells and flavour were excellent!
Thanks so much for your feedback :)
Andrea Ring
says:Mary, my house smelled divine AND the bread came out beautifully. About 65 minutes baking and placing the rack in the lower half of the oven.
lovefoodies
says:Perfect!
Michael Sandi Salfen
says:one part of this recipe states 2 cups zucchini and the recipe under the first one says one cup zucchini, so which is correct
lovefoodies
says:my apologies Michael, it is 2 cups! It was a typo error so many thanks for spotting it! I have amended accordingly now.
Baby Blue Eyes
says:I put vanilla flavoring and cinnamon in mine. I also add sour cream.
It is delicious….
lovefoodies
says:Sounds wonderful Baby Blue Eyes!I’m glad you enjoyed it!