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Zucchini Bread Recipe - Moist and Yummy

Updated on August 15, 2018

A Great Recipe for Zucchini Bread

I have many old recipe cards in my collection, but none have become as discolored, ripped and worn as the Zucchini Bread Recipe. This recipe has been used over and over and over; for holidays, gifts, visitors, dinner parties and art shows. When I lived in New York, I would make an abundance of zucchini bread for my annual open studio art show. Visitors could always count on the opportunity of munching on moist and yummy zucchini bread while viewing the artwork.

I love this recipe and I love playing with it. Over the years I have changed the ingredient list somewhat, using it for muffins, apple bread, carrot bread, peach bread, banana bread and more. It has never failed me and I am happy to share it here with you.

The Original Zucchini Bread Recipe

Here's the original recipe for the Zucchini Bread.

3 eggs

2 cups sugar

1 cup oil

2 cups zucchini (coarsely grated)

2 ½ cups flour

1 T. cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1 cup chopped nuts

Beat eggs till frothy. Add sugar and oil. Beat mixture till thick and lemon colored.

Stir in zucchini. Combine remaining ingredients. Pour in 2 greased loaf pans. Bake at 350 degrees for 1 hour.

Revised Zucchini Bread Recipe

Over the years, I have changed the recipe ingredients somewhat to make it a bit more tailored to my healthier eating habits. I wanted to share the original recipe (above) and the recipe which I use today. In this revision of the original Zucchini Bread recipe, I use less oil and replace the 2 cups of sugar with 1 cup of maple syrup and/or xylitol. I also use whole wheat pastry flour rather then the white flour I had used in the past.

3 eggs

1 cup maple syrup or xylitol

¾ cup oil

2 cups zucchini (coarsely grated)

2 ½ cups whole wheat pastry flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1 cup chopped nuts

Beat eggs till frothy. Add maple syrup and oil. Beat mixture till thick and lemon colored.

Stir in zucchini. Combine remaining ingredients. Pour in 2 greased loaf pans. Bake at 350 degrees for 1 hour.

(NOTE: there is only a tsp. of cinnamon in this recipe because I am not partial to cinnamon. Those who enjoy the flavor may want to add the full Tablespoon as in the original recipe.)

How Do You Know When the Zucchini Bread is Done?

It's time to take the bread or muffins out of the oven when you can press on the top and it seems to bounce back. If it stays indented, it needs more time in the oven.

Zucchini Muffins - This recipe is great for muffins as well.

I have found that I am able to make 12 good sized muffins with this recipe. Most of the time I make one loaf of zucchini bread and use the rest of the batter for muffins. You don't have to wait as long to eat the muffins. The muffins take 25 to 30 minutes to bake. (The bread takes close to an hour.)

You can easily convert this recipe to make apple bread, banana bread or pumpkin bread. Just replace the 2 cups of grated zucchini with 2 cups of grated apple, mashed banana or pumpkin puree.

Apple Muffins

Apple Muffins
Apple Muffins

Xylitol - An All Natural Sweetener

Xylitol is a great sugar substitute. It's not only a low calorie sweetener, it's very low on the glycemic index, making it a good choice for diabetics. Xylitol has anti-bacterial properties and is recommended by dentists because it inhibits the ability of bacteria to build-up on teeth.

In recipes, it can be used to replace sugar, using the same measurements (although I always use less than called for). When making the zucchini bread recipe, I use one cup of xylitol and sometimes add 2 Tablespoons of maple syrup for the added flavor.

Try it and see what you think.

(NOTE: Although xylitol is safe for humans, it is dangerous for dogs to eat it.)

Did You Know?

Most of the nutrients in a zucchini are found in the skin. So, keep the peel on.

Trying Out Other Ingredients

I love adding new ingredients to my zucchini bread recipe. Sometimes I just add a teaspoon of vanilla but more frequently I like to use either a teaspoon of Kahlua, bourbon, or brandy. I have also included a half cup of applesauce or even some yogurt. When I add applesauce, I cut down on the amount of oil used. It's easy to combine two fruits or vegetables to make up a new flavor. Just use a cup of each.

It seems that no matter how I change this recipe, it always provides me with great results.

Did You Know?

Zucchinis have more potassium than bananas.

Links to other Zucchini Bread Recipes

There are many recipes for zucchini bread. Here are some other recipes to try so you can decide which is your favorite.

Chocolate Chip Zucchini Bread - from Clean and Delicious

Zucchini Bread French Toast

With Maple Bourbon Butter

WOW!!! Zucchini bread french toast with maple bourbon butter?!!!! I found this recipe at the Food and Wine website. I never would have thought of making french toast with zucchini bread. In case you'd like to try it, just click here to find the recipe. If you use this recipe, post your comments below to share what you thought of it. I''d love to know. Happy Cooking.

Did You Know?

If you want more flavorful zucchinis, choose the small to medium size. The larger zucchinis are NOT the better ones.

Pumpkin Bread

Using the same recipe, I replaced the zucchini with 1-1/2 cups of pumpkin puree and it worked out well. Moist and Yummy. This is a mini loaf of pumpkin bread. I love to have extra small loaves in the freezer so I can take it out at any time.

Did You Know?

The largest zucchini on record measured 69.5 inches long and weighed 65 pounds. (according to the Food Channel)

Banana Nut Bread

I found the recipe for this very yummy banana bread at Best Ever Banana Bread Recipe Lens. Check it out and give it a try. Note: I added walnuts to the recipe.

Zucchini Bread in a Bread Machine

Did you know that zucchini bread can be made in a bread making machine? There are a number of recipes that can be found online to do just that.

Do You Have a Recipe to Share?

Do you have another favorite bread recipe? Have you tried this recipe? Let me know what you think and what changes you made to the recipe.

Zucchini Bread Comments - Share your thoughts. Do you love zucchini bread?

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    • WendyArts profile imageAUTHOR


      6 years ago

      @Squirt2Squidoo: Thanks!! So glad you stopped by and enjoyed the zucchini facts. Appreciate it!!

    • Squirt2Squidoo profile image


      6 years ago

      I love Zucchini Bread it is sooo good! I enjoyed your facts, I'm always learning something new. Nice lens!

    • Whatsittoyou profile image


      6 years ago from Canada

      Yes, I love it. When my sister makes it for us, I always put in a request to have chocolate chipits added into mine.

    • WendyArts profile imageAUTHOR


      6 years ago

      @Adventuretravels: Hi Adventuretravelshop!! Thank you for visiting and liking this page. About adding vegetables to a bread: First of all, it is my impression that the bread machines are designed to make breads with yeast and this is not a yeast bread. Second: I just found some recipes you might consider and I've added a list of links to zucchini recipes for a bread machine. If you try any of them leave a comment to let us all know how it works out. Good luck.

    • Adventuretravels profile image


      6 years ago from UK

      Hi you have made me so hungry. I love zucchini and your muffins look delicious! thanks - I've never thought of adding vegetables to bread. My husband makes bread each week, we have an electric bread making machine, do you do know whether we could bake this bread in a machine?

    • reflectionhaiku profile image

      HubLens Admin 

      9 years ago

      Thanks for sharing your zucchini bread recipe. Every summer, we plant zucchini so this lens will surely come in handy.

    • TreasuresBrenda profile image

      Treasures By Brenda 

      9 years ago from Canada

      Very nicely done and yes, I love zucchini bread.

    • junecampbell profile image

      June Campbell 

      9 years ago from North Vancouver, BC, Canada

      For sure, I will be making this recipe before the week is over. I will use pumpkin rather than zucchini. I think I will use the maple floured syrup that is low calorie and artificially sweetened. Thanks for the tip.


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