My Best Zucchini Bread Recipe - Food.com (2024)

69

photo by Sharlene~W

1. What can you use instead of applesauce as substitute?

   Mary Tess S.

Reviews

1. i picked this recipe to try to use up some of my overgrown zucchini from the garden and it is very delicious. i like the cinnamon and nutmeg and vanilla. the crust comes out nice and sticky and good. i think that some zucchini bread recipes don't have enough flavor, but this one definately does. the bread is perfectly dense and moist. very very good.

   gwenrk

2. This was my first time baking bread and it turned out great! Deliciously light and cakey, not very sweet. I substituted allspice for the nutmeg as I did not have any of the latter. I definitely would make this again!

   Jean33

3. My very picky eight year old daughter tried this zucchini bread and declared that, "It's delicious!" I agree. This recipe was very easy to follow, and I will definitely make it again.

   Jennifer

4. Even better than my Mom's recipe!

   K-Jay

5. Perfect!

   See Also

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   Linda Permann

see 64 more reviews

Tweaks

1. I added more nutmeg & cinnamon; used smaller pans and cupcake pans to save 40 - 50 minutes of baking time.

   stabley1

2. I didn't have any orange juice or citrus juice, but I did have lemon juice concentrate in the refrigerator, so I just added some of it to water and it worked great.

   Candy Rose

3. I Altered this a bit. I had some almond meal left from making macaroons so I used 1 c of almond meal with 2cups flour. I also used about 3/4c of coconut oil instead of veg oil and uses 3/4c drk brown sugar and 3/4c sugar in the raw. I made them as muffins... Didn't get the tops but boy are they good!

   JodiShephard

4. This is a wonderful recipe! I have made it twice now and it's been a raging success! The first time I doubled the recipe because of the amount of zucchini I had on hand, but it ended up being too much batter for my professional kitchen aide mixer to handle, so I kept the recipe single the second time. I added 1/2 cup mini chocolate chips instead of walnuts for those who were nut-allergic and because I like chocolate. I also substituted 1 cup whole wheat flour for 1 cup of all purpose flour. I did muffins with half the batter the first time and all of it the second time. The mini muffins were done in 13-14 minutes. The regular muffins were done in 22 minutes. This recipe is a keeper!

   cmr1120

5. Yum, this came out good. I made a couple small changes: instead of 2 cups of white sugar, I used 1 cup of white and 1/2 cup of brown, and I used 1/2 cup butter and 1/2 cup corn oil instead of one cup oil. I didn't have any nutmeg so I added 1/2 teaspoon extra of cinnamon. With only 1 bread pan, I poured half the batter and just kept the rest in the fridge and baked it when the first was done. It took 50 minutes to bake. I couldn't stop at one piece. It's delicious. I don't think I'll be able to freeze the second one as planned.

   trixiefaux

see 1 more tweaks

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