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.
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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.
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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
Genna
says:I just took these out of the oven so I haven’t tried them yet. However, I’m just wondering what makes the sugary looking tops in the pictures above. Is there a step missing? Mine came out flat on top, not crinkly/crunchy like in the pictures. The picture was one of the reasons I tried the recipe, so I’m disappointed that they don’t look like the picture.
Mary
says:I made this recipe andbi added 2med carrots to it and substituted brown sugar because I had no regular sugar, so now I wait to see how it turns out fingers crossed 🤞 it’s good 😊.
Nancy
says:This was one if the best bread recipes ever!
Joanne
says:Hello, I made your zucchini bread for the first time and it turned out great. I have a question about how it is supposed to look by seeing your pics from the finished product. Mine doesn’t have that crumbly-kind of topping on it like yours looks. Is it a cinnamon topping with flour and butter???? Mine doesn’t have the same look. thank you.
Lovefoodies
says:Hi Joanne, glad you enjoyed the recipe.
The photos you see are exactly as the recipe, so the top is purely the crust formed when baking. If you look, it’s also on the sides (and base but you can’t see that in the photos)
It could be that my oven is a little hotter?
If you wanted a streusel type topping you could do that too. It sounds like a great idea!
Sharon
says:I used coconut oil to grease my pans and used chopped pecans. I cut back on the sugar. They came out great and the taste is wonderful. Thank you for your receipt
Lovefoodies
says:Hi Sharon! The sound of those pecans added sounds really good! I think I’ll be trying that too!
Thank you for your feedback 😃
Glenda
says:Would coconut oil be okay to substitute in part or whole?
Lovefoodies
says:Hi Glenda, I haven’t tried this recipe with coconut oil so I’m not able to say. However, if you’re used to using it, give it a try as you would with any other recipe you’ve substituted for and do let us know!
Linda
says:When making the zucchini bread do you squeeze the water out of the zucchini after shredding?
Lovefoodies
says:Hi Linda, for this recipe you don’t need to squeeze any water out of the grated zucchini.
Sarah
says:I do not like oil. can we substitute for applesauce. ?Need to have answer today please. 5-17-21.
Lovefoodies
says:Hi Sarah, I haven’t had any reports back of anyone trying this recipe using apple sauce so I’m afraid I can’t tell you if it would work. If you do try, please come back and let us know!
Sorry I can’t be of much help with that!
Wendy
says:Not able to print the recipe. Clicking PRINT at the top of the recipe box takes me to the top of the web page.
Lovefoodies
says:Hi Wendy, thanks so much for bringing this to my attention. I’ve passed the issue on to our technical team who will look and see what the problem is and have it fixed.
Hopefully it will be resolved soon!
Thanks once again!
Terry Paul
says:Thanks this was good but lacked cinnamon my daughter says. I omited nuts and did half apple sauce half oil.
Jeanne
says:I made my zucchini bread my first two loaves I made it exactly the way the recipe called for and the temperature of 300 Degrees cooked OK but there was no color to it it wasn’t brown enough for me the second batch I made I cooked on 350 and it came out really good I included cinnamon nutmeg and vanilla it was very very delicious
Ashley W
says:Instead of 2 loafs of bread I did one loaf and than muffins. I added a little salt and cinnamon, they turned out so good. Muffins i baked for about 25 minutes. Will make again and play with add ins. Defentily worth trying.