ultimate zucchini bread

I have a few complaints about zucchini bread and I bet you cannot wait to hear them. I bet you were thinking “I was hoping to hear more complaining today than I usually do.” Or, “Wow, Deb is really going hard on the zucchini content this summer, isn’t she?” It’s all fair — and true. But if you, like me, couldn’t help but notice that a lot of zucchini bread recipes could be better, well, pull up a chair, you’re among friends.

what you'll needanother way to grate ita whole lot of zucchihnipile in the eggs, oil, sugars, vanilla, saltwet batter, one-bowladd the flourfork-mixedready to bake

The first thing that I’ve never understood about 90% of zucchini bread recipes out there — including my own earlier one — is why they make two loaves, but two squat ones. Why do we settle for this when we’d rather have one great one? Can’t we decide for our own selves when the time is right to scale it up to two? I like loaf cakes that are filled out and domed; I like craggy, crunchy tops you have to constantly swat hands away from picking off in bark-like flecks, usually failing, but who can really blame anyone.

I’ve never understood why zucchini bread doesn’t have more zucchini in it. Is it because “cake with a few disparate flecks of zucchini in it” is less intimidating? Is it because “cake with a substantial amount of vegetables inside” doesn’t rally the base? My goal was never to replace my salad quota with zucchini bread, but the presence of zucchini actually makes for a better, more tender, cake. We should embrace it.

ultimate zucchini bread

Some recipes tell you to grate zucchini just to wring it out, which, to me, is a monstrous extra step. This style of cake is called a quickbread; I take the “quick” to heart, and I see no reason to dry out your zucchini when the moisture within it is what makes zucchini bread great. Also, every recipe that tells you to grate “one zucchini” should be cancelled. Zucchini can range from a few ounces to a couple pounds and I doubt any recipe could use both interchangeably.

I like one-bowl cakes. I don’t think anyone making zucchini bread is hoping to get all fancy with it. What if you could just mix it with an electric mixer, no wait, a whisk, no wait, a fork? I want want more fork-mixed cakes. It’s homey food; it should be hurdle-free.

ultimate zucchini bread

Finally, every single recipe, including my earlier one, lies to you when it fails to tell you that the best time to eat zucchini bread is one day after you make it. While this is true for many cakes, for zucchini bread, the difference is so significant, it should be nonnegotiable. I also think we need to talk about how to wrap it so it’s not compromised in any way when you eat it tomorrow. I hope you’re ready for this: we’re not going to. If you wrap it, you lose the crisp top — why achieve it just to give it up? I have not found the moisture of zucchini bread to be notably compromised by keeping it unwrapped on top, especially not with this recipe. But I do leave it in the pan; this is all the protection it needs.

The result, the one you see here, the one I’ve been tweaking now for two summers and am finally happy enough to share it with you, is my zucchini bread best-in-show, is my zucchini bread mic-drop. It’s clutter-free — you can schmear chocolate or sweetened cream cheese or salted butter on top, where it has the most impact. It’s tall, so crunchy you can rap on it like a loaf of bread, and epic, with two full cups of packed zucchini inside. I hope it’s the last zucchini bread recipe you ever need.

ultimate zucchini bread

Elsewhere: In the NYT this week, I talking about meal planning strategies for real life and they sent a photographer over to take pictures of my sous-chefs and I cooking dinner. I’m a little biased, but it was pretty cute.


One year ago: Marbled Raspberry Pound Cake
Two years ago: German Chocolate Cake + A Wedding Cake
Three years ago: Blueberry Bread and Butter Pudding
Four years ago: Takeout-Style Sesame Noodles with Cucumber
Five years ago: Three-Ingredient Summertime Salsa and Blueberry Crumb Cake
Six years ago: Banana Nutella and Salted Pistachio Popsicles
Seven years ago: Zucchini Bread Pancakes and Zucchini, Tomato and Rice Gratin
Eight years ago: Corn Buttermilk and Chive Popovers
Nine years ago: Nectarine Brown Butter Buckle and Sweet and Smoky Oven Spare Ribs
Ten years ago: Peach and Creme Fraiche Pie
Eleven years ago: Asparagus with Chorizo and Croutons and Sour Cherry Slab Pie
Twelve years ago: Herbed Summer Squash and Potato Torte and Garlic Mustard Glazed Skewers
Thirteen years ago: Pearl Couscous with Olives and Roasted Tomatoes

And for the other side of the world:
Six Months Ago: Salted Peanut Tart
1.5 Years Ago: Luxe Butterscotch Pudding
2.5 Years Ago: Pomegranate Grapefruit Paloma and Butterscotch Pie
3.5 Years Ago: Everyday Meatballs and Roasted Yams with Chickpeas and Yogurt
4.5 Years Ago:

Ultimate Zucchini Bread

  • Servings: 8 to 10
  • Source: Smitten Kitchen
  • Print

  • 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
  • 2 large eggs
  • 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
  • 1/2 cup (95 grams) packed dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea or table salt
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground or freshly grated nutmeg
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups (260 grams) all-purpose flour
  • 2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

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448 comments on ultimate zucchini bread

    1. Chelsea

      Well crap, I just made your other one this morning before I saw this! Guess I’ll have to make another batch with my next zucchini!

          1. Julia

            I made these as muffins and they were amazing! My 3yo requested rainbo sprinkles on top which served as our raw/turbinado sugar – work with what you got, right?! :)

      1. Lynn Starr

        This is so good. I added fresh blueberries and baked it in my Pampered Chef (4) mini loaf pan. Everyone wanted their own little loaf! Thank you for sharing!

  1. SallyT

    I can’t wait to make this!! I have an enormous zucchini from my garden that has been asking to be made into zucchini bread.

  2. Lindsay

    This looks delicious! My garden has an abundance of zucchini and I’m trying to find ways to preserve it. Do you think that this bread would be good if you froze it in slices and thawed in the oven at a later date?

      1. Bess

        Thanks! Since I always weigh my flour in a separate bowl, I think I’ll just combine the leaveners with the flour at that point

      2. Sandy

        I lived in New Hampshire Nd learned there to grate it and freeze it. Then slightly squeeze out excess liquids before using in bread.

    1. Jessica

      You can freeze the zucchini! My mom always grates it and then freezes it in smaller amount (whatever her recipe calls for) so then she can just take out a bag and defrost. We would have zucchini bread all winter long!

      1. This really never works for me…..does she use the juices from the bag when it thaws? Maybe that is what I’m doing wrong as I usually thaw it in a colander and it is SOOO dry!

        1. the Viking Diva

          Thaw in the bag and toss it all in, don’t drain it! the moisture is important for the texture of the cake (“bread”).

    2. Rhonda Rogers

      I have frozen whole loaves of sliced zucchini bread many times — it works beautifully! You can just set it out to thaw on the counter the night before. No need to thaw in the oven; that would likely dry it out!

    3. susan

      I freeze Smitten’s other zucchini bread all the time. I slice it, wrap each piece in wax paper, and stick it in a freezer bag. Then take a piece out and toast it (my toaster has a defrost setting). Delicious.

    4. Skyetop

      Yes! I do it all the time, mainly to keep myself to a slice at a time. You know, unwrapping, defrosting, schmearing with cream cheese takes time and effort. Try thawing in the toaster but only if your slices are thick enough.

    5. Lindsey

      I froze leftover bread from thanksgiving and my son loves it for breakfast he asks for thanksgiving bread all the time. I defrost a little then warm on a pan with a little butter to toast slightly

  3. Renee

    This recipe sounds and looks delicious. I will definitely try it with the zucchini I bought to try your fritters. Sorry, there’s no contest when choosing bread vs fritters! Any reason I s/chouldn’t add walnuts? We do like the crunch plus they’re good for you.

    1. Lori Strand

      I’m making it now. The dude asked for walnuts so I added. He’s a recent illness survivor. Doing it fir a favor for his brother. Batter is scrumptious. I’ll let u know!

  4. Trying this this weekend! One question: Does letting it cool in the pan compromise the height of the loaf at all? I made a lemon-zucchini bread last weekend and it looked beautiful coming out of the oven but totally flattened when I accidentally left it in the pan instead of cooling on a rack and ended up unpleasantly dense. Thanks!

    1. deb

      No. I find the opposite. That removing loaf cakes from the pan before they’re cool can let them collapse a little. They’re tall and the crumb isn’t really set yet.

        1. Laura P.

          Jeanette, I don’t know if Deb has one, but if not, I have found Alton Brown’s “Free Range Fruitcake” (recipe easily found by googling that) is amazing and delicious, and converts non-fruitcake lovers. I have been making it yearly for over ten years now!

  5. Bess Simons

    It looks great and I want to try this recipe, but I am wondering why you don’t combine the baking powder and baking soda with the flour.

  6. Francesca

    Zucchini bread was already on my list to make this weekend – you made deciding on a recipe much easier!
    Do you think it would be ok to add chocolate chips to the batter?

      1. Francesca

        Yes, worked perfectly! Though I had to cook it for a little more than 60 minutes. Still very delicious – best zucchini bread that I have made. Thanks!

      2. Carin

        Excited to try this with the zucchini’s that arrived in our imperfect produce box. We only have light brown sugar – and this isn’t the time to run out to the store. Any suggestions? Don’t think we have molasses either. I can’t imagine lighter brown sugar is awful- but figured I’d check.

    1. Leslie

      I made them as muffins today and they turned out great! I reduced the cook time…I made 12 muffins pretty full to the brim and mine were done in 35mins. I also did not have any white sugar so I doubled the brown sugar…which is probably not what I was supposed to do but they turned out amazing! Thanks for the recipe!

  7. Jennifer

    Would this method of leaving the bread in the pan pan also work for your pumpkin bread? Love the crunchy top there too but get ruined if I store it in a dome.
    Optional solution: slicing off the top for me to eat. :).

    1. deb

      I … I think it does. I haven’t made it in a while but I use this a lot. I think only the banana bread risks cementing itself to the pan, but I use a nonstick and if I’m worried, I’ll put a rectangle of parchment in the bottom.

  8. Nancy

    YES! One-bowl recipes mixed with a fork is THE BEST way to go. I am an avid baker and my friends know that I am but are shocked when I throw the steps out the window to make a recipe one-bowl and when I mix with some random fork in the drawer (or dish-rack) rather than some fancy whisk or electric mixer. Glad to add another recipe to my list.

      1. Ingrid

        Hey MP! From my own experience I tend to do half all purpose and roughly half whole wheat–and I substitute 3/4 cup of whole wheat flour for every 1 cup all purpose flour. This method has worked pretty well for me when I’m making quick breads–hopefully it will help you too!

  9. How many pounds will I gain. Love your description of the cooking. I really want to break off that crispy top. Does it matter that I live in LA? I want it. I think I’ll make it for my husband who does not eat anything green. Won’t tell him what’s in it. I’ll just break off the top. YUM 😋

  10. Alexis

    Will this work in a glass loaf pan or is aluminum preferred? I read that for glass you generally lower the temperature by 25 degrees.

    1. Barbara

      I just made this at 350 in my Pyrex glass bread pan and it came out perfect!! The same pan I have used for years always at 350, never knew otherwise! Took 55 minutes!!

    1. Jen

      Those ingredients definitely do not swap 1 for 1 with wheat flour. If your concern is gluten, it would be simpler to try a gluten free baking mix that is labelled for 1:1 substitution. Switching for coconut or almond flour would require a fair amount of experimentation around other ingredient amounts.

  11. Jen

    Deb can you comment on zucchini size/a rough number of zucchini to yield the recipe amount? I find the larger ones just have more and more water, but maybe an excessively small zucchini wouldn’t hit the right amount of moisture for this recipe.

    1. deb

      I can’t — the sizes are all over the place. I’d buy just over 1 pound (maybe 17 ounces) to make sure that you have 13 ounces once trimmed.

  12. Nicole Muller

    I sorta feel like you just told me to give up my most favorite blanket in favor of something new. Not sure I can leave the original recipe of yours that has me squeeze the 1 1/2 lb. grated zuchinni. This posting made me panic to be sure I had your old one printed in case you delete it forever. Because I deeply love your other one. Not so sugar filled that I feel horrible eating piece after piece, and so full of veggies I very superior and healthy with my snack choice.

    Deb, you are simply the best. Been following for YEARS. Please, keep cooking.

  13. Emily

    This is in the oven now. But the chance that I let it sit in the pan overnight is hovering around 0%. Do I really have to??

      1. Jenny

        I’m in the same boat- and three young children hovering around the delicious smell coming from my oven will make it impossible. I have a hard enough time keeping them from burning their mouths off let alone cooling it, 24 hours forget about it. Sorry Deb, that last step stinks.

        1. I was in the same situation: I made a loaf and NO WAY could I let it sit. I had one shabby piece left over the next morning (I shared with a book group). Perhaps next time I’ll do a double batch, so I can have instant gratification AND a properly-aged loaf.

          1. Sara

            I increased the recipe by 1/3 so I could make one loaf to rest until tomorrow for breakfast with company, and a smaller version in a round cake pan to snack on in the meantime :)

    1. deb

      I don’t find it here. I find when I try to take down the sugar or oil much, it just gets dry. The oil and sugar amounts might sound high, but this is a much bigger than usual loaf.

      1. lp

        Hi Deb! I’m seriously interested in using carrots, having successfully made this with zucchini several times. I appreciate your providing some info.

        I’m curious as to why less moisture from carrots would lead to a lower quantity included.

        Many of the carrot bread recipes I’ve looked at have similar ratio to your suggestion…I’m just trying to learn more about how you reached that quantity, to hone my baking and substitution skills.

        Thanks for any info you can provide!

        1. deb

          Again, I haven’t made the swap, haven’t tested it, so I cannot say for sure how it will work. My best guess is that the moisture might be an issue, but give it a spin and see how it goes.

      2. M

        This is the second time I’ve made it. I added ginger and pinch of allspice. The big change I made was to wisk all the dry ingredients together before adding to wet ingredients. A big improvement. No baking soda bursts of well, I guess unincorporated baking soda. A lovely recipe that I will make agsin.

        1. lp

          I made it with carrots and it was delish! I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well.

          I did reduce the granulated sugar by half a cup – since the organic carrots tend to be so sweet. And it was perfect.

          I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor.

          I’ll definitely be doing this again. It’s not better than the zucchini, just different.

  14. Caroline

    This looks amazing. You have probably considered this, but I wanted to mention it: I used to love a towering loaf of quick bread, but I often struggled with a mushy interior and an over cooked crust. So I started baking large quick breads (those with 2 c. + flour) in square baking dishes (like a deep 8×8 Pyrex dish), and I find this works out so much better, not just because the interior and exterior cook more evenly, but because you I get more of the crunchy crust on each piece.

    1. Bridgit

      Agreed! I have a note in my zucchini recipe that I added blueberries and walnuts and baked it in a 9 inch round pan to serve for brunch. It’s a very fancy. And there was lots of crunchy top.

      1. JP

        Also agreed! I pretty much always make Deb’s marbled banana bread in a square pan! It’s great that way. I have the zucchini loaf in the oven now – if only I’d thought of this before I put it in!

    2. ClippyZ

      This is really helpful and I might try this next time. I’ve made this at least 5 times now (garden of abundance!) and I’ve had really inconsistent results. The first time was nirvana and the next four… underbaked, even in for 1 hr 20 minutes!

      I’ve also found the weights and measure of the zucchini to vary widely. Sometimes 2 c = 370 g, sometimes 250! The water content in the zucchini obviously varied widely and I’m trying to figure out how to account for this.

  15. Maureen O’Reilly

    Zucchini thoughts: I have a nearly identical recipe I acquired from a professional family cook in the 80’s- it’s delightful, just as your looks. My alternate choice for a zucchini bread is from Food and Wine, called Yogurt-Zucchini Bread With Walnuts. It’s really wonderful, too, especially if you use those tiny diced walnuts some nut producers sell. It’s less sweet that your recipe, perfect for adults who want to drink sweet tea, a cola, or sweet iced coffee with it. Best of all, my smarter, older sister gave me a zucchini cake recipe using cocoa powder and ground cloves. It makes people frown, trying to figure out where the flavors come from, and then they smile while asking for a second, bigger slice.

    1. Smart. I’m gonna look for that ground cloves and cocoa recipe!

      I once tricked my friend (who notoriously hates veggies) into eating beets by shredding it (raw!) into a chocolate muffin recipe! He was stunned, and after that, actually started to eat his veggies! Now he voluntarily blends veggie shakes!

  16. lauriewendy

    Amen to your approach to meal-planning. It’s really similar to my own. I’m a SAHM to three under 5. I feel a lot better about our nutrition and finances when I cook our meals, but I know that I get burnt out if I try to cook ALL of them. I start by looking at my husband’s work schedule (retail, so inconsistent) and then plan things that will be good for the nights we all get to sit down together and for nights when he’ll be eating later. On his days off, we usually do family fun things or I plan for Dad to grill. Making the grocery list and summoning the energy to cook is SO much easier if I’ve planned.
    Also, can’t wait to make this bread. :)

  17. Catherine

    I just took this out of the oven, and the heavenly smell, combined with the knowledge that I have to wait until tomorrow to try it, is KILLING ME. Oh well, I trust you, Deb. I’ll try to wait.

  18. Becky

    It’s 110 degrees outside, but for a crunchy top I’m willing to turn on the oven. I even made a special trip to the grocery store for zucchini and raw sugar.

    The crunchy top will not make it until tomorrow. Of this I am certain.

  19. Gail White

    Wow, where to start! I could write you a book, but I won’t. I create recipes too, and I teach occasional cooking classes. I weigh just about everything in my recipes, which is how I I teach and how I prefer to cook. It drives me wild to see recipes that call for “1 zucchini” or “2 carrots” (particularly when baking), but without listing the weight of the item.
    Thanks so much for doing it right. I have zucchini producing in my backyard as I write, I will be giving your version a spin on our next cool Victoria, B.C. day.
    I will report in! Thanks again,
    Gail White

  20. Erin

    Made this today because I grew zucchini in my garden and have it coming out of my ears. Couldn’t wait 24 hours to eat it though. It’s so wonderfully delicious! Tried it with Nutella too…heaven! My loaf looked just like the loaf in your picture. Love how easy it was to make and that I only had one bowl to clean. I’m going to make a few more tomorrow to share with neighbors. Thank you!

    1. Hannah

      So excited to bake zucchini bread for the first time with some beauties from our CSA haul this week. Quick question: must it be all zucchini for this recipe to work or can there be some yellow summer squash in there as well?

      1. Jordana

        I made it with all yellow squash and it was tasty. I like it for a variation and would make it this way again. I did use half olive oil and half canola oil and wish I used part butter. My spices are fresh from Penzeys but I felt like something was a little lacking and maybe using butter would help.

  21. Laura

    I literally just made your previous zucchini bread yesterday. Good thing I have a couple more zucchini ready in the garden so I can try this recipe and compare!

    1. JP

      I agree wholeheartedly, such a waste of nutrients and effort to wring out zukes. Lots of recipes in Cook’s Illustrated insist, but so glad that this recipe does not and I will certainly be trying it because I haven’t found any recipe that really is particularly great for zucchini bread. Let’s hope this one really is the ultimate! Thanks, Deb!

  22. R

    Holy COW, is Jacob really almost as tall as you, Deb?! I saw that Anna was on a stool but Jacob seemed to tower on his own lol! In any case, thanks for sharing your article, it’s always a pleasure reading your work~!

    1. lauren

      I had the same “whaaaat?” reaction to seeing Jacob in that photo. Somehow when he is alone, or in a photo with Anna, that new “young man” thing doesn’t resonate as much. Can you make him sleep in some kind of vise contraption so he doesn’t keep growing like this? So mature looking. Egads! we are all getting older with him too, DANG!

  23. Beth Walsh

    I have never made zucchini bread. I don’t eat breakfast (I know, just saying) and I don’t bake because I’m lazy and I prefer savory (vs. sweet) as a rule. I mentioned the lazy part yes?

    I am going to Bed Bath Beyond tomorrow, buying a loaf pan, the ingredients, and making this.

        1. Joycelyn

          What’s important is enjoying Deb’s latest blog entry. What’s NOT important is commenters whining about Deb using I or Me correctly.

      1. Nancy

        Seriously, wouldn’t it have been more appropriate to send a private message advising Deb of her minor grammatical error? Discussion of this great recipe should be the focus, not a reader making editorial comments.

    1. suzanprincess

      I would try subbing about 1/3 cup cocoa for the same quantity of flour. Chocolate chips optional, but likely good too.

      1. Joycelyn

        Both dark and light have baked up the same for me. If I’m out of one, I use the other until shopping day. Only minor different is, as you mentioned, the intensity of the molasses flavour will be weaker in the light brown sugar.

      2. deb

        Probably the darker is slightly more moist. I used dark here because I find darker zucchini breads more appealing, although a whole lot of the color actually comes from cinnamon.

    1. Bridgit

      Depends on the size. Above Deb alludes to the fact that she starts out w about 16-17oz in order to get the requisite 13ish oz needed. I weighed a zucchini from my garden yesterday at 3.5 lbs. it’s not large, it’s jumbo. Using sizing on zukes is tough because there is SUCH a wide range.

  24. Sarahb1313

    This is why I have never made zucchini bread!! And my carrot cake always generously measures carrots!!
    My question, though, is by how much do you feel I could cut the sugar? For all my sweet tooth eating, “breads” and muffins are often more sweet than I care for.
    I am thinking down to only 2/3-3/4 cup? Would all brown sugar keep the moisture high enough?
    Thanks for thoughts!

  25. Amelia

    I’ve been wondering about doing a zucchini bread variant with eggplant instead of zucchini. Any suggestions? I was planning on just substituting 1:1 (zucchini: eggplant) with this recipe to start.

  26. Barb

    You are such a radical nervy woman, Deb! Our zucchini thank you. My also radical grandmother (born 1892) taught me to omit some of the brown sugar in a banana bread recipe and add it to about 1/4 of the batter that you smear on the top. Does the same crunchy thing and makes a quick bread even more exciting.

  27. elisabethwarcher

    I usually cut the sugar in my recipes by one third or one half. Is this bread very sweet? or have you already adjusted the sugar?

    1. Kelly Langston

      @Elisabethwarcher & @SaraB1313 — So….this is sitting on a cooling rack on my counter. I reduced the white sugar to 75 g and the brown sugar to 65 g. I know that’s not a lot, but I didn’t want to go half….yet. I also made other modifications (wheat flour added….flax meal…I just can’t leave a recipe alone! LOL!). I prob won’t wait until tomorrow to try it, hahaha! But I will wait for it to cool completely, and will let you all know about sweetness. It looks AMAZING. Just like the picture. My go-to banana-bread recipe is from the King Arthur site (Sorry, Deb!), and I literally reduce the sugar in that recipe by 1/2 or more. So….report coming in a few hours on sweetness!

    2. deb

      I have adjusted it. You could maybe go down a few tablespoons, but it’s truly not, to me, overly sweet. There’s a lot of zucchini and flour in there.

    3. Sarahb1313

      E- I made the bread and only dropped the sugar by 25grams. I did find it sweet. Can’t say if I had sweet zucchinis? They were farmers market fresh picked :-)
      But I will make it again, and given the sugar on top, and the excellent moisture from the zucchini, will cut by 50%. It is definitely like cake, and I think it’s delicious, but I also would like it less sweet. When decreasing sugar, I worry about the moisture but that is definitely not a problem with this moist bread. Full disclosure I tend to go over with the fruit additions so there was likely about an extra 1/2 cup (about 60grams) of zucchini which obviously will add to moisture as well.

  28. maggie

    When I read this recipe this morning, I knew I had to make it. I made my way to our local Farmer’s Market where freshly harvested zucchinis were waiting for me. It’s just out of the oven, it’s beautiful and smells delicious. I pray that God will give me the strength to wait till 4:30 pm tomorrow to devour a great big slice. Thanks again Deb for giving your all – all of the time.

  29. Laurine

    I just made this recipe, putting it into a dozen muffin tins and a 4×4” ramekin. They took 30 min to bake. The aroma coming out of the oven was intoxicating! The somewhat unintentional mods were: very grassy olive oil and about 1/2t of grated nutmeg, and sanding sugar for the tops. We sampled the bread from the ramekin after it cooled about an hour. Heavenly! I will wait til tomorrow to have a muffin. So delicious, Deb!

    1. Trisha

      I also made 12 muffins plus a ramekin. i liked the look of the ramekin, it might be fun to use a variety of small dishes. I baked them for a least half an hour.

  30. I like zucchini bread and will definitely try this recipe. I was just in Edinburgh to visit my sister and brother-in-law, who live there and love to cook. Your first cookbook was on their bookshelf so I leafed through. I am regular follower here and have bookmarked a dozen of your recipes. We talked about how much we all enjoy not just your recipes but your sense of humor and how to realistically cook tasty food. We appreciate your generous sharing of what works in the kitchen and what you’ve tried that doesn’t. Thank you. I’m going this week to my favorite bookstore to buy one of your cookbooks.

  31. Claire

    That was truly great Zucchini bread, thank you! I followed the directions EXACTLY, even that insanely painful part of WAITING A FULL DAY BEFORE EATING – Whoa! That crust is worth preserving!

  32. Alison eitel

    Made this yesterday and just dug in! -But for some reason My bread is rather crumbly and not as moist as it ought to be- any reason this could be? Followed the recipe exactly!

      1. Sara U

        Made with 1/3while wheat flour and 2/3 AP, and turned out great! My only concern is that there is SO much sugar in it, it’s definitely more like a cake. Also, I only had Demerara sugar and the top is crusty but not craggy. So there must be a big difference between turbinado and Demerara.

  33. Kaver

    My fridge has been freezing some of my fresh vegetables lately (ugh!), and this morning I had two sad, half frozen zucchinis that we’re just begging to be made into bread. I have to say, this is the best zucchini bread I have ever made! I didn’t have any turbinado sugar…so I ended up sprinkling some thinly sliced almonds on top. Served it up warm with a little butter and a drizzle of honey! YUM. I’m putting your cookbook on my Christmas list!!

  34. I made 3 of these. I loved the crunchy top, the bread is very tender for a quick bread. This recipe uses less oil than the recipe I had been using. Next time I will add a dash of cloves as I like a little more spice in my zucchini bread. It was delicious.

  35. Denise

    OK you are correct this IS the best zucchini bread/cake EVER!!!! Love the crunch and the texture/moistness! It is DIVINE………have to stop myself from eating the entire loaf……….with or without delicious salted butter! Thank you so much for the easy and delicious recipe!

  36. marcella

    Well, shoot. This did not work at all for me. I have no idea what I did wrong. I measured carefully, I weighted the zucchini even! It just rose to the level of the pan but flat – not the beautiful dome yours made. I know my leavenings work as I go through them quickly and the muffins I made for breakfast this morning since we weren’t getting zucchini bread looked perfect. It tested done at just over an hour. But when I sliced into it, the top half looked ok-ish but the bottom half was eraser. Just rubbery, gluey yuck.

    Glad so many are finding zucchini nirvana. Maybe another try another time.

    Oh, and my usual recipe from my sister is one of those two loaf recipes. However, they aren’t squat loaves because the two loaf recipe is for two 8×4 pans. I think that’s an issue with a lot of recipes. They just say loaf pan and that’s become 9 x 5 these days and the difference is significant.

    1. Scargosun

      I cooked mine in a ceramic loaf pan it it took a much longer time. Instead of a toothpick to test, I use a wooden kabob skewer so it gets all the way to the bottom of the pan when you have a high rising loaf. I’d give it another go.

  37. Vickie Koz

    Wish I could post a picture of the massive zucchini that came out of my garden yesterday…because it turned into 4 loaves of this bread! I cut back the cinnamon by about 1/4 (my Ukrainian husband and half-English/half-Ukrainian kids are not cinnamon fans!), and reduced the sugars by a (figurative not literal) smidge.

    Not sure it will wait until tomorrow to be eaten…we can’t wait!

  38. Anna

    I made this yesterday and couldn’t wait 24 hours to try it, but I promise I made it more than 12. Last weekend I had a mishap with my favorite zucchini baked good, Bernard Clayton’s zucchini basil muffins. I was glad to have no similar difficulties with this. The recipe worked perfectly for me. But I wish the flavor was more zucchini. I made the SK summer squash pizza this week, and it is so intensely zucchini. The Bernard Clayton muffins are similarly very zucchini-tasting. The zucchini I used for this recipe was pretty big–one supplied all 370g. Maybe smaller zucchinis would give more flavor. I’m totally willing to try again! Even without a super intense zucchini flavor, this is a very tasty quickbread and I love the simplicity of this recipe.

    1. Leah

      The larger the zucchini, the higher the water content; IME, bigger zucchinis actually taste *less* like zucchini than smaller ones. Maybe retry with a few small ones next time? It could also be that the basil acts a complement/enhancer to the zucchini flavor in the Clayton recipe, much the way that Ina Garten argues that a little bit of coffee in a chocolate recipe makes the chocolate taste more like, well…chocolate. Based on your comment, I’m going to toss in a handful of chopped basil when I make this – I’m a zucchini and basil fanatic and find it utterly unfair that most of the you have to wait until lunch to enjoy them together ;)

  39. Kelly Langston

    I made this. I didn’t wait until tomorrow to try it, but did wait until it was fully cooled. DELICIOUS! I made a few modifications, including using part whole wheat white flour and adding some flax meal. Used 1 stick of melted butter and then oil to make 2/3 C. I also used 75 g white sugar, 65 g brown sugar and it is plenty sweet with that. I didn’t miss the extra 50 g of sugar that I left out. I will definitely make this again! It’s very moist and just super yummy!

    1. Sarahb1313

      Oh I wish I had read this first! I really wanted to cut back the sugar but didn’t go below 175g total.
      In the oven now.
      No way i will wait till tomorrow though!! Just one little piece ;-)

    2. ilona

      me too! i cut the white sugar by half (only put 50 grams) and kept the brown sugar as is b/c I wanted to make sure the bread stays as moist as possible. It was plenty sweet, very moist and absolutely DELICIOUS! Making it again this weekend!

  40. Made this twice in 2 days. The first time I forgot to add the eggs, so added them at the end and then probably overmixed —but it didn’t seem to hurt anything. Very forgiving recipe! I also increased the amount of zucchini to 3 cups — also didn’t seem to hurt! Such an easy recipe — it didn’t last until day 2. Yum!

  41. Annie

    Excellent NYT article btw – with a 1 and 3 yr old at home I’m all about splitting meals into bowls for everyone to choose their own combinations.

  42. Courtney Witter

    I didn’t get the rise you did, so not pretty picture for you…but damn – it was (note the past tense) so good!
    I would like to make this in smaller pans or even muffins or mini muffins.
    How long would I bake them in a standard muffin tin?
    In a 5.75 x 3 in. pan?


    1. deb

      I don’t have baking times until I try it but I bet people will pipe up with what they found. I’d check the muffins at 22 minutes but they might take as long as 30. It will depend on how much you fill them (I’d fill them 3/4).

        1. Brook M.

          My kids are literally dying to slice into these beauties!
          I told them they had to wait until tomorrow because Deb said so!!
          I also cant wait to eat it.
          One I baked with mini chocolate chips and it turned out beautiful like the regular ones!!
          Thanks Deb!

  43. tiff

    this was so fun! thank you! mine didn’t rise much (think I didn’t put enough baking soda? my fault) and the crust was too moist to become crunchy sadly (waited overnight 12 hours – should I have waited more? or is it possible the weather was too hot/humid in the kitchen?) – shared that batch w colleagues lol and excited to try again w less sugar and more zucc tonight!

  44. Mary Lou Sinzinger

    I am excited to try this. I have been having dry Z bread and it is driving me crazy since I have been using the same recipe for years. I will try today!!

  45. Amy Graham

    I’ve made your Jacked-up zucchini bread many, many times, and have no complaints! I wonder how this one compares in your eyes….?

    1. Amy Graham

      Actually, I just realized the jacked up recipe I’m talking about is banana bread! I have also used your previous zucchini bread recipe many times though, mostly as muffins. I am about to try this one now! Thanks, Deb! I love all your recipes.

  46. jmecannon

    Made this the day the recipe was posted. It’s super good! My only thought/comment: leaving a loaf of a baked good uncovered, in my house, means a cat will eat it (yes, really). I could never quite keep the sugar coating as the wonderful crisp layer it initially cooled to. I don’t know how best to store this to avoid that happening, but maybe there is a technique I don’t know? Stick it in a bag with another piece of bread?? Silica gel packets pilfered from my mailed goods and purses? Haha, kidding, well, unless it works… :)

    1. Lindsey

      In our 3 (mischievous) cat household, if we want to leave food out and kitten free, we store it in the microwave! If the item is still cooling, we leave the microwave door slightly ajar, otherwise we close it for extra security!

    2. Yes, any food is liable for “counter surfing” from the Golden thief. I can’t leave out bread, anything on the counter is fair game. Microwave AKA “food safe” is the solution.

    3. Lisa

      I’m using those mesh covers like you would use at a picnic to keep the bugs off. Allows for air circulation but keeps the food safe from critters.

  47. Amy Klinger

    I suppose, technically, half of the zucchini bread I made today will rest 24 hours… It’s hard for me to believe the flavor benefits of next-day zucchini bread outweigh those of still warm, freshly-baked zucchini bread, but I’d love to hear your perspective on it. But I will say, it’s definitely a recipe that knocks the others out of the running.

    1. deb

      The longer it settles, the better the crumb gets. The first day, it aways tastes more loose and dry to me. The second and third days, it’s perfect.

  48. Naomi

    This recipe looks awesome and I can’t wait to make it. Would it be helpful or detrimental to put some parchment in the pan before greasing with spray?
    Also, I just wanted to say that I read your NYT meal planning piece and it was EXACTLY what I needed to calm my nerves as I prepare to return to work after a wonderful 2-year maternity leave. I loved reading that it’s ok to serve frozen tortellini with broccoli! Also, your one pan farro is in my regular rotation. I serve it with spinach (either mixed in, or as a bed for the farro), and topped with a fried sunny egg. We all love it.

    1. deb

      First, thank you. And yes, you can totally do a parchment sling for ease, but no need to do it and spray. Either/or. Just spray the sides that are bare.

  49. Gina

    I don’t usually post comments here, but I feel like I have to come back and say how amazing this zucchini bread is! So quick and easy to throw together, and it tastes ridiculously delicious. So moist and so flavorful, while not overly sweet. And that crust on the top is just to die for. Definitely the last zucchini bread recipe I’ll ever use! Thanks, Deb!

  50. Frances

    very tasty. i substituted 1 cup of the white flour with 1 cup of farro flour with success- nice nutty flavor and not overly dense. thank you!

  51. Hannah

    I’ve been making your other zucchini bread for years and it is my go-to! I usually make it half whole wheat and sub out half the oil for apple sauce. And add chocolate chips on request. Thoughts on whether this recipe will lend itself to those tweeks?

  52. L

    I bought a bunch of zucchini last week (before realizing I don’t really like zucchini…) Turns out this is an amazing way to use them up! I followed the recipe almost exactly, opting for canola oil as the fat, and sprinkling brown sugar on the top. I had the crunchy end slice with some unsalted butter about 10 hours after it came out, and another slice this morning. Both yesterday’s and today’s maintained a nice crunchy exterior but perfectly moist insides. In a crazy turn of events, I may go back to the market for some more zukes, if only to make this bread again.

  53. Sheila Zompa

    My ultimate Zucchini Bread recipe is Jane Brody’s Grate Zucchini Bread. It has minimal sugar, less oil plus whole wheat flour. It is delicious! Perhaps you could modify your recipe to align with hers. It would be infinitely healthier.

    1. Christine

      Holy cow! If you already love the other one then just use that. Don’t ask Deb to change her own unique recipe just to be like someone else.

    2. cy

      I’m so shocked by comment I don’t know what to write. Unless you were trying to be funny? I’m making this tomorrow Deb. Your recipes never fail me!

    3. Rebecca F

      Sheila, that was a ridiculous comment. The JB recipe is for a much smaller bread- it has less flour, so of course uses less sugar, oil, etc. Deb’s recipe is for a LARGER BREAD, so has more of most ingredients it takes to make it. If you want to use WW flour, less oil, sugar, etc, then go for it! But telling Deb to use someone else’s recipe is insulting.

  54. Trista

    This was the BEST zucchini bread I’ve ever made. I subbed half the flour with some locally milled sonora wheat and it was still so moist. Thank you Deb for making it a one bowl recipe and truly a quick bread!

  55. susan

    I made it today and my husband and I enjoyed it greatly! We couldn’t wait the 24 hours to cut into it, and the results were just lovely – crackly lid, tender crumb, and fragrant with cinnamon and nutmeg. Such a wonderful summertime treat and one of the only reasons I’d turn my oven on at 12 PM on a 90+ degree day.

  56. CC PharmD

    It’s funny that you posted this recipe the day that I thought about venturing to make zucchini bread. I’ve been wanting to make a savory veggie-based bread for my almost-one year old who needs to eat more veggies. So I made this WITHOUT any sugar, and used one cup of whole wheat flour and one cup of oat flour. I primarily made it into a loaf but tested some of the batter into muffins. The muffins were done in about 30 minutes and the loaf, done in 55 minutes. Needless to say, the baby loved it! :)

  57. I made this in a small bundt pan, it fit perfectly. And since it is Summer, we don’t use the oven in our house, I used my new “Foodi” on bake. It worked perfectly. Great recipe, and this new kitchen gadget is great.

  58. lotte

    Takes longer for the oven to preheat than mixing the batter :D
    Swapped 60g of almonds for the same weight of flour – tasted great!

  59. Lisa Donahue

    Excellent! I made it with coconut oil and it is delicious. The hardest part was waiting until the next day to try it :)

  60. Erica B

    Made this last night and cut into today (~14 hrs post bake). Made as written. The spices are lovely and the sugar on top is tasty but not as crunchy as shown here and it did not rise as much (used veg oil + weighed all ingredients). Will try again with fresher baking powder & soda perhaps.

  61. I seriously think your previous Zucchini Bread recipe is the greatest….but OK…I’ll try this one. We have a front yard farm and OODLES of zukes. I just made EIGHT!!! loaves the other day and boy were the neighbors happy!

  62. Leah

    What I’m most excited about is how low the sugar is here. I love the natural sweetness of zucchini, and so many bread recipes just drown it out with so much excess sweetener (which, as you point out, isn’t even as necessary here for moisture, given the high water content of the veggies). Can’t wait to try this!

  63. Jennifer

    Deb, this is the truly the ultimate zucchini bread recipe! I had given up after my last attempt several years ago. So happy to use my garden zucchini here. Perfect blend of flavors, and the cinnamon and nutmeg really add a nice twist. I’m pretty sure a slice of bread equals a daily serving of veggies! 😂

  64. BUZIBU

    Turned out great with 1.75 cups of white whole wheat flour and 0.8 cups mixed sugars. Fat was coconut oil mixed with canola and some ground flaxseed. 12 muffins baked 30 min.

  65. I added 1 more cup of zucchini, flour and more egg. Not sure what happened but it turn into zucchini bread pudding. It was good but not what I expected. What should I have done?

    1. Rebecca

      Followed the recipe? I don’t understand people who post on a cooking blog saying they changed critical elements of the recipe and it didn’t work then question the author. Baking is not like cooking, the portions of each ingredient are important

    2. deb

      The recipe was written for 2 cups; 3 cups is too big of a change for it to handle. Probably needed every other ingredient scaled up by 1.5x to ensure it worked. It would then be too big for a single loaf, however.

  66. Deb

    Deb, I just told my brother that your recipes always come out exactly the way you say they will and this is no exception, right down to the crispy sugar cap–my loaf looks identical to yours and your clear precise recipe gets all the credit. Same with the Crispy Oven Puled Pork which I also made–so thanks for providing the most dependable, consistent recipes I have ever tried. Aloha!

  67. Rhea

    My two year old and I mixed this up. We then shared with her daycare providers and my husband brought two slices to the movies with his friend. Everyone we shared it with was so happy. Thank you for another great recipe. I love this blog.

  68. Babs

    Made this just like the recipe indicated (ok, I accidentally added a wee bit too much nutmeg because I wasn’t paying attention, didn’t make a difference) and it’s the best zucchini bread I’ve ever made. It’s actually somewhat annoying to look back at all the salting, draining and wringing of this vegetable I’ve done with previous recipes. I used a large yellow zucchini, worked just fine. Stayed moist for several days and the crispy top was fantastic.

  69. Michele

    Made this yesterday- literally only 10 minutes to throw together and only one bowl to throw in the dishwasher :). It is fabulous! Will definitely make again ( and again )

  70. Cheyenne Jones

    Hi Deb! So excited to make this today! Any reason I can’t use the grater attachment on my Cuisinart rather than the box grater? The holes are the same size…

      1. Cheyenne Jones

        Hi Abby, Yes! I did. It worked beautifully. I just weighed the zucchini out to 13 oz., as Deb suggested. This bread is DELICIOUS!

    1. deb

      You can but then weigh the shreds, make sure you have 13 ounces. My Cuisinart makes larger, thicker shreds (well, sometimes) so the cups might end up lighter otherwise. The only way to ensure everyones cup measurements work the same as mine did is by indicating the grater used (box) and size (large).

  71. Nicole H.

    This was exceptional. Perfectly balanced flavor, tender and not dry, crispy top made it extra special. Loved that it’s not overly sweet as well. Definitely a keeper!

  72. Linda Dewlaney

    Oh my — I totally understand how Jacob could possibly be nine years old, as I met him (and Alex!) in San Francisco when you were on the book tour for Every Day — but I am gobsmacked that Anna can already be four! What a lovely family you have, Deb!

    The NYTimes article is fabulous, those Braised Ginger Meatballs in Coconut Broth are on the menu for this weekend!! I am going to give the zucchini bread recipe a try, using a 1-to-1 gluten-free flour product, and I’ll let you know how it turns out!

  73. Rachel

    My boyfriend declared this the best baked good he’d ever eaten. I don’t think he’s wrong. If you’re thinking “meh, zucchini bread,” you’re wrong! Make this!! Thank you, Deb!

  74. Mary

    Don’t know why I did not double this recipe, but will do the next time I make this! This has got to be the best zucchini bread I’ve ever made, my family and I enjoyed it. I love the crunchy top and soft inside, definitely worth waiting 24 hours!

  75. Erica Goldsmith

    Gluten Free Option!! For those needing GF – I made this gluten free substituting the flour for 1/2 Trader Joe’s almond meal (by weight) and half Cup to Cup GF flour (by weight) and it turned out perfect. Added bonus, more protein!

    Thanks Deb as always for the awesomeness.

  76. Scargosun

    YAAASSS! I made this as soon as you posted it! Here are my notes for myself. First, Deb is 100% correct that it is best a day or even two days later and it is excelllent even further out. Second, when I do that 10 extra stirs, look for little clumps of baking powder and/or soda and smash them. They like to hide. Third, I literally left this on my counter in the loaf pan. I may or may not have been able to get out BUT it also was just fine and kept the nice crispy top for days.
    I looked forward to this in my lunch every day this week with my afternoon coffee. Will definitely be making again this weekend.

  77. Diana

    I made this today. It came together in a snap and is DELICIOUS! I used melted unrefined coconut oil, but it didn’t impart much flavor that I can tell. I threw in toasted chopped pecans, and both light and dark choco chips. It is so, so good. Next time I might experiment with cardamom and/or orange zest. I loved not wringing the zucchini!
    Diana (marian’s daughter :))

  78. Maureen Lombard

    Beautiful and delicious- words I’m surprised to use to describe zucchini bread. Thank you for this great simple recipe. Mine came out with the beautifully crusty top and it’s so delicious!

  79. What sorcery caused this to make my house smell so good?? How does a quick bread’s crust stay this crispy not one, not two, but four days after making it (and previously sliced!!)? How did this have flavor that wasn’t just, well.. sweet?

    This was easy, delicious, beguiling. The name is appropriate; if I ever make a different zucchini bread, it will be held to this standard.

    P.s. I did half whole wheat, half white flour, plus some flax. It needed 5 more minutes of baking time. The recipe took to those alterations with ease.

  80. Golda

    I made this last night, and because I dutifully followed Deb’s directions (as hard as it was!), I won’t get to taste the deliciousness until tonight. However, I did have to resort to using a whisk in place of a fork at the end; I needed something to break up the brown sugar lumps that the fork couldn’t manage, but a few pesky zucchini strands did get sacrificed to the whisk crevices. Perhaps the answer to this problem is to not have lumpy brown sugar, but I am an imperfect person :)

  81. Emilyrose

    Outstanding recipe! Thank you for making one bowl, so much easier. Also the tips on storage were great and helped keep the bread moist but the top crunchy.

  82. Abby

    I made these gluten free and they came out great! I used Jovial brand whole grain gluten free pastry flour (sorghum, teff, millet, brown rice, xantham gum, tara gum). I used slightly more flour than the recipe called for (it seemed a little wet so I sprinkled on some extra but didn’t measure). They didn’t rise too much but they had a good texture and were yummy.
    Other minor changes I made:
    – doubled the recipe but only put slightly more baking soda and baking powder
    – made half of it muffins and the other half in a loaf pan
    – reduced the sugar slightly and added chocolate chips

  83. I free-styled zucchini bread last summer- just about exactly this recipe- it’s fantastic. I made it a couple days ahead and shared with the group I was camping with. I quadrupled this recipe ( if I remember correctly), baked in several 9″ spring form cake pans lined with parchment, like a panettone.

    I added lemon zest, which I think helped bring a little somethin’ extra.

  84. Hannah

    This was the perfect solution for the giant overgrown garden zucchini! I’ve already made the OTHER SK zucchini bread recipe twice this summer, so enjoyed trying something new. It basically came out just like the pictures (yay!) And the crack bark was awesome. I did miss having two squatty loaves (one to keep, one to share) so I don’t think I’ll be abandoning the other entirely. But this was a little showier :-)

  85. Angela

    Don’t you post weekly? Weren’t you meant to post yesterday? I read a NYTimes article about how you do this all yourself… maybe you should get a bit better about delegating if you’re finding it hard to post ONE cake recipe a week on your blog *SMH*

    1. SallyT

      I really hope this is meant tongue in cheek. You know, this is FREE content – take it or leave it, but no one owes you anything.

    2. deb

      I’m flattered I was missed! I aim for a new recipe a week. Sometimes the recipe isn’t ready. Quality over quantity, always. (Or at least since 2006.)

  86. Eli

    Been eyeing this since it was posted and finally got around to making it, thanks to a good haul of zucchini from the market. Turned out really well! Excellent texture and now I’m just trying to properly ration the rest of it because it’s currently tempting me. Great recipe!

  87. Anne Oliver

    I made this bread yesterday afternoon. It was as easy as it looks, followed the recipe exactly (except for the addition of a few chopped walnuts) and it turned out PERFECTLY!

    I am now going to try to make a vegan version using flax eggs rather than regular eggs. I have so many vegan friends that would love this!

      1. Elizabeth

        I made it into muffins with flax eggs! Baked them about 27 minutes but they probably needed a little longer—the knife came out clean but some were still a little gummy on the bottom, maybe because of the flax goo. The texture of most of them was good though and they tasted great!

  88. Brigitte Goodman

    I made this zucchini bread today. This definitely is THE BEST zucchini bread recipe I have used. It is super easy and fast to make. The bread turned out nice and moist. I used a 9 x 5 pan and baked it for about 40 minutes and it was done. It is a keeper!

  89. jenniferchambers

    Hi Deb! I just had to tell you that a) I lovelovelove zucchini bread, especially this one; and most importantly (for me) I have been able to make this recipe gluten free. Long sentence there but I feel my enthusiasm is warranted. I’ve used both my own gf flour blend & Bobs all purpose 1-to1 baking flour, which is readily available where I live. I’ve also occasionally added cocoa powder (1/4-1-2c) to the delight of my children. Thanks so very much for this recipe!

  90. Kelli

    It’s been 12 hours since I took mine out of the oven; it is taking every ounce of willpower I have to wait to slice and try! The 24 hour waiting period might possibly be the only difficult part about this recipe…

  91. Dyan

    I like my bread zucchini-heavy anyway, just packing the wet veg into the cup with no problem, but this time my bread seemed quite oily. Also, I know you’re keeping it pure and simple, Deb, but I missed having my usual rubbly texture of chopped walnuts. I did love the crunchy sugar top though, and the recipe is simplicity itself.

  92. Dew

    Trying hard to reduce sugar while not using fake sugars, wondering whether I can add a mashed overripe banana in place of some of the sugar; anyone tried this with success (or crashing failure)?

  93. Allison Fraser

    Just wanted to report back that I made this gluten free by substituting King Arthur gluten free flour 1:1. I otherwise followed the recipe exactly (other than using regular sugar on top since I didn’t have turbinado), including letting it sit overnight. It was exceptional. I did have to bake about 7 minutes longer than your recipe but that might be my oven. So don’t hesitate to make this GF!

  94. Kate

    Commenting so everyone can benefit- made a spread of cream cheese mixed with lemon zest, lemon juice, ground ginger, and powdered sugar and it was divine on this!

  95. Elley

    This really is the Zucchini Bread That Was Promised. So simple and easy, I’ve already made it twice, even with two kids running around. Both times I got distracted (child mayhem) and dumped all the ingredients in at once instead of wet and then dry, and it still came out perfect. The clean up doesn’t make me cry. Thank you!

  96. Nicola

    Flavour is great and passed the 6 year old’s approval as a snack in lunch box. Mine turned out quite dense and did not reach the lofty heights that I was hoping for. I definitely did not overmix. Re-reading the recipe enlightened me in that I forgot the 1/2 c gran sugar. Would that change the crumb result? Also your wet mixture looks runnier than mine, which had more the thick batter consistent of your double chocolate banana bread. Love your recipes.

  97. Jessica Andrade

    Yum! Not too sweet, so tasty! I put a little maldon sea salt on the top with the sugar-just a couple of pinches. Made for a crunchy salty sweet top. No way I was waiting 24 hours to eat…

  98. Holly

    I just made this bread a few nights ago, and I had a couple of ripe bananas to get rid of and in the spirit of experimenting I threw those in as well. I kept everything else the same on the recipe. It is fantastic, and a great thing to get us through lunch time at our jobs! Another benefit, the smell of cinnamon/spice filled the house and made everyone ask me.. “are you BAKING something?” It’s a winner in our house and we will be making this often! Thank you for your creation, we love it!

  99. Heather E.

    Followed directions exactly and my loaf looks nearly identical to yours. I did need to cook for 75 minutes for a batter free tooth pick under the dome. For some reason, where the top lifted up, it took a long time to cook fully underneath. I’m going to make my family wait the full 24 hours.

    1. Heather E.

      I only waited 22 hours….This is really the Ultimate Zucchini Bread! It is not too sweet and the texture is amazing. Thanks Deb!

  100. Abigail

    I made this last night and it is absolutely delicious perfection. I adjusted the recipe for altitude (I live around 5300ft in Denver) so I thought I’d share what I changed for any other mountain bakers out there! Add one egg white, add an extra tbsp of oil, subtract 1 1/2 tsp of each sugar, reduce baking soda by 1/8 tsp, reduce baking powder by 1/8 tsp, add 2 tbsp of extra flour, increase baking temp by 25 degrees (to 375), and bake for around 45-50 minutes. :D

  101. HeirloomTomato

    This recipe worked fine. I only used half a cup of sugar though because 1 cup of sugar is way too much. I don’t want cloying bread.

  102. Brittany W.

    Hi, this looks great. Did Anna get a special cake for her birthday this year? I always love seeing them, so I’m just curious. Thanks!

  103. Tricia

    Yes please! I really love when you post improved recipes, and all of the improved versions lately have been spectacular. We have puffy pancakes regularly now with the simpler recipe, not just once per year. I’m pretty sure this zucchini bread will also go into rotation – I’ve got plans to try it this afternoon!

  104. I used the food processor to grate the zucchini, and weighed it – worked quite well.

    I did mix the dry ingredients, its easy to quickly was a flour bowl, and I was nervous about the leavens not getting distributed.

    I didn’t want to heat up the house, so took the toaster oven (which is big) outside, Alas, a portion of the crunchy top burned, but I just called it “caramelized” and everyone loved it!

    Quick and easy!

  105. thepacifier

    Made this on Friday night as I was hosting house guests and everyone loved it for breakfast the next morning. Perfect with coffee, and my toddler was a big fan as well! Followed the recipe exactly and it came out beautifully – the crunchy top was amazing.

  106. HilaMeansHalo

    The reports are in and the kids love this! My 2 teens returned today from 4 weeks away at camp and I wanted to have something baked and delicious ready for them at home. I had made a ratatouille and has 2 massive zucchini left over which I wanted to use up. The bread smells delicious and tastes even better! Thanks for a super easy, one bowl, mix with a fork (no mixer needed!), straight into the oven full-proof recipe Deb!

  107. findingmykd

    I made this in the 8×4-ish glass pyrex loaf pans, since they’re all I have. They burbled over with oil just a bit (I was glad I had a pan underneath them!) — but ended up turning out very tasty, if not as rounded on top as expected. At 350, they also took about 65 minutes, so a bit longer. I’d definitely use 9x5s if you have them, but if you have 8x4s, put them on a tray and go for it–the final product was delightful!

    Also, for those who have a glut of zucchini, the amount to make one recipe fits exactly perfectly in a freezer-safe 16-ounce/US pint wide-mouth canning jar. Your future self will thank you.

  108. This is super good! I made this sunday and took it to work on monday and got tons of compliments on it. I subbed half whole wheat for the ap flour, to delude myself into thinking it’s better for me and I had no issues.

  109. Danielle

    I made this the other day and it’s fantastic. Definitely listen to Deb – DO NOT skimp on the raw sugar you put on top. It will seem like too much but it’s so amazing once baked.

  110. I turned this into muffins, for ease of freezing and doling out to kiddos, and they turned out excellent. The only problem was that they didn’t turn out crisp on top – perhaps the shorter cook time prevented the moisture from evaporating. In any case, the taste and texture are excellent and I will definitely try this recipe again. Next time – loaf!

  111. This was SO good. I was given a calabacitas and was told it’s basically Mexican zucchini. The shape was quite different – it’s much rounder – and the one I had was almost 700 grams, but I ran it along a box grater on all the sides and just as I was getting down to the seedy core, I hit the grams needed for this recipe.

    I had only one small piece left after my book group fell on it. Thanks for the recipe!

  112. Lisa

    Love SK and so appreciate Deb’s recipes. This one was fun to make but really was so sweet at the end… I know she says it’s a larger than usual loaf, but for me at least this one really tasted like it had a lot of sugar in it, too. Would definitely experiment with lower amounts if making it again!

  113. Kat

    Just a note to say I didn’t have a loaf pan, but made it in an 8″ square pan and it was perfect in 55 minutes. Didn’t last the 4 – 5 days, and making batch #2 tonight!

  114. Alicia

    Reporting on Day 4–still delicious, and the crust is still intact! I subbed 1/4 of the flour with whole wheat and added about 1 tablespoon of ground flax seed because my former (note the use of that word!) favorite zucchini bread called for those, and I liked the nutty texture and flavor they added. My husband really liked the fact that this bread was a little less cloyingly sweet compared to others.

    I have a request: is it possible to provide the weights for the liquid ingredients you use as well? Being inherently lazy about cleanup, I use my kitchen scale for almost all ingredients. I know that milliliters=grams for liquids like water and milk, but oils are less dense and syrups are more dense, so it would be a huge help to have all of the weights listed in the recipe. Thanks!

  115. Deborah Rauch

    Sounds delicious. Have lots of organic blueberries on hand and wondering about adding them to this recipe and maybe some lemon zest. Do you think that would work

  116. Linda Martin

    Deb, I made this the other day. I had it all ready to go into the oven (the bowl was soaking, etc) and I noticed my Pyrex 1 cup measuring cup filled with oil on the counter. Oy….so I (and I wouldn’t recommend anyone doing it this way because it’s very messy!) poured it on top of the uncooked bread and messily mixed it in. Added another 2 T of sugar to the top and baked it (and hoped for the best). Gotta say….it’s pretty amazing. It came out great. It’s super moist, flavorful and is a hit here. I will make it the ‘right’ way next time ;)

  117. Susan

    Well, I am sorry to report I thought this was a major disappointment. Followed recipe to a “t”. Bland, not good enough that even my granddaughters, who had been waiting all day to devour it, didn’t even want to finish their servings.

    I normally appreciate SK recipes, this is a pass.

  118. Sharon

    I made this and it was wonderful. The zucchini bread recipe I have used for the last few years was from this site and it was my favorite. This one is better, moist and sweet and crunchy. One bowl and the grater-really easy to make.

  119. Reena

    I have made this bread twice this zucchini season. The first time I followed the recipe quite closely, with the exception of reducing the sugars a small amount and replacing one cup of the AP for whole wheat. The loaf was almost too moist and sweet for me. So the second time I replaced all of the AP flour with 240g of whole wheat. I also used 1/2 cup of maple syrup instead of the sugars in the bread. And because I was adding liquid with the maple syrup, I reduced the oil to 1/2 cup. And this time, I loved it! It was not very sweet and still moist, which I really liked. I think the next time, I will also up the spices in the bread as some other commenters have suggested.

  120. Sara Dankert

    I skipped the crunchy top (I know, I’m a monster) but still let it “set” overnight. I also used whole wheat flour. Delicious. Mine was done in 50 minutes. 🙂

  121. Rebecca

    Is there any reason this would not work with yellow summer squash (patty pan squash)? My patty pan squash is far more prolific then my zucchini this year. I know it wouldn’t have the visually appealing green specs but it otherwise seems to me it should be similar. Just wanted to check if anyone had tried it.

    1. Hannah

      Ah, this is why I made sure to review all the comments before posting the same question! Rebecca, did you end up using the yellow summer squash and if so, did it turn out alright?

      1. Rebecca

        Hannah, Yes I did and it worked great! Other then the visual difference the taste seemed identical to me. I hope it works out well for you!

  122. Peggy

    I see the NYT photographer fell in love with Anna. Can’t imagine why! Also, Deb, if you are 35 or over and born in the US why aren’t you running for president?

  123. Roxy

    The crunchy top is exquisite! My zucchini hating family loves it! My only change was that I whisked together the oil, eggs, spices, sugars and leavening in a medium bowl. Then I added to the zucchini and had no problem mixing together. I know this dirties another bowl but since I’m just putting them in the dishwasher anyway, who cares if it makes the mixing easier. The resulting loaf is great. Thanks for another memorable recipe!

  124. Anna

    I made this two days ago with half grated yellow zucchini and half grated apple, since I’m awash in both these days. Yumm! And so easy! I managed to protect it in the pan over night, but once I made the first cut at breakfast my teenagers polished off the rest of the loaf within 2 hours. LOL – I’m betting no one will complain if I make it again (so much zucchini, so many apples). FYI, I used walnut oil which I think added a quiet richness to the flavor. I sprinkled about a tablespoon of regular granulated sugar across the top because I didn’t have any fancy sugar, and still got a great crunchy crust.

  125. Alex Smith

    I made this and it was perfect. I’ve never made zucchini bread before and I just so happened to have some extra zucchini from my weekly produce box when this was posted. This was remarkably easy to pull together. I especially appreciated the emphasis at the critical juncture to give it “10 extra stirs”. I have to admit, it felt odd to leave it out and uncovered for so long, but I’m an instruction follower. I took this to a bridal brunch and it was adored by all. I saw some of the attendees a few days after the event and they were still raving. The only disappointment I had was that my sugar encrusted peak didn’t rise nearly as high as the photo here. Of course, no one knew but me, but I’m curious about where I may have gone wrong. I’d recommend this to anyone, and will be personally be passing along to friends (and to one in particular who has coincidentally been lamenting the lack of good zucchini bread).

  126. Caterina

    I just demolished two large pieces of this for breakfast. Best zucchini bread ever. I followed the recipe exactly except for reducing the sugar a tiny bit. Made this last night and left it uncovered on the counter, as instructed. One bowl and a fork is all you need to prepare this which is much appreciated. Perfection. Will be making this again.

  127. Barbara Miller

    Fantastic bread, my third time loaf is in the oven. Our garden is prolific in zucchini, and this was the perfect was to use some, thanks for sharing this!! have a wonderful day!

  128. Lynn

    This is the Zucchini bread of my dreams. No wringing, high volume of zucchini, customizable. I made 2 loaves. First was made with white-whole wheat/AP flor mixture, ½ coconut oil, ½ coconut sugar, and added 2T seed blend of chia, flax, and hemp. Second had (all of the above, plus) added dried cherries and slivered almonds. They rose so high and are perfectly moist even on day 3!!
    Will be tucking some of these in the freezer although I know that crusty lid will suffer.

  129. Anne Rose

    We made this with whole wheat pastry flour which worked great- I LOVE how fast it goes together & this is my favorite version after years of zucchini bread making! But I didn’t have a loaf pan so I made a dozen muffins & a little cake ( where I added chocolate chips & nuts- definitely a plus in my book) & we couldn’t resist trying a muffin each the first day & then putting away the rest. Have to say, the consensus was that they tasted equally good, but perhaps that was cause they were only a couple of inches deep? Have since bought a loaf pan & will try again. Thanks for all your work – you are my whole family’s favorite (only?) recipe source!

  130. Jason

    I made it exactly as written and as many others have noted, it was bland. I also didn’t like the texture. My loaf required an a 65 minute bake and ended up quite claggy. I love so many of your recipes, but this is not one of them.

    1. Barry

      Not ‘many others’. Just one other person said it was bland. Dozens and dozens of others have said how delicious this is. And I agree with them. So so good and so so easy. Thank you hugely Deb from the UK

  131. Holy cow. This was too insanely good! I initially didn’t wait and ate a piece right out if the oven. It was good but not the crazy deliciousness it developed the next day (and got better each day afterwards). Yum!! I used olive oil.

  132. Kristen

    Absolutely delicious and very forgiving recipe. I spilled a little butter, used almost a cup too much zucchini, subbed cardamon for nutmeg, and had some sugar mix ups and it still came out perfect. YUM.

  133. Maxine Catalano

    So easy and 1 bowl, does it get any better? Mine came out of the oven domed, really excited about that, and tho it will be difficult, will wait to taste. Once again, Deb makes life easier and baking for those who are put-off by baking, a no brainer.

  134. Alice K.

    My zucchini bread took FOREVER to bake, and I still ended up with what seemed like uncooked areas, primarily on the bottom of the loaf. My son loved even the “uncooked” bottoms, but I didn’t. I think it was because I used 2 cups of thawed frozen shredded zucchini and didn’t drain enough of the water out of it. My son insists I make the same zucchini bread again, and I will, but next time I’ll drain the thawed zucchini shreds more. I have lots of frozen zucchini as many of us do this time of year. Oh, and I should add, the parts of the bread that were cooked well were fabulous. Best zucchini bread, and I have always used Deb’s recipe (older one) for zucchini bread. I will go with this one from now on

  135. Alice K.

    Has anyone made this with thawed frozen zucchini shreds? Did you drain out some of the liquid? or all? or none? I used thawed frozen zucchini shreds, drained out some of the liquid, and the resulting loaf took forever to cook and still had some unbaked soggy bottom parts (which my son still loved, but I didn’t). I want to make this again and I need to know how to proceed.

    1. deb

      I haven’t worked with them but my hunch would be to substitute by weight (you want 13 ounces of them), no need to thaw (just give it more baking time if needed) and do not wring out.

    2. Jess

      I’m puzzled as well about how much liquid to drain out of frozen zucchini to use in baked goods. The discussions I’ve found about it online seem to disagree with one another about whether to use all the liquid that collects from drained, frozen zucchini, or some or none. I don’t know if I’m organized enough to test out different methods on the same recipe, but I hope I’ll find someone else who is at some point to settle the matter!

  136. Anne

    I made this but substituted the eggs with flax eggs to make it vegan. Turned out great! Maybe it was a bit more dense than in the picture but still very delicious.

  137. bswnyca

    Today is the 3rd time I made this. First time was following the recipe except I only buy and use unsalted butter and didn’t add any salt. Loved it. 2nd time, I made it vegan for my friends using flax egg – they loved it. I was impressed. Today I made it again and having read all the comments, I added a pinch of salt. I will notate not to use any salt. I didn’t think it enhanced it and I didn’t like tasting the salt over the bread -maybe in 24 hours I’ll have a different take and will comment if that’s the case. [I’m not much of a salt user tho on choc chip cookies some maldon salt flakes rock. Salt aside, it’s easy and delicious and up there with the easy jacked-up banana bread.

  138. Diana

    Made this as written with a baby underfoot, baked it while she napped, but could only manage to wait an hour before I HAD to slice and eat. So good. The baby loves it too.

  139. Sarah M.

    This was absolutely phenomenal! Super easy to throw together, held up well for days, and gave me a new creative way to use up my MIL’s extra yellow squash from her garden. Definitely will keep this recipe in my back pocket for summertime!

  140. Nice and moist without being overly dense and had a crispy top. Thinking the sugar on top adds a dimension to the crust because I did not have any to put up there and therefore missed the final crunch bit. Used an 8×4 pan instead, so had enough for a mini loaf/cake round that didn’t make it a day cooling (not sorry). The other one is still in pan and looks beautiful. Thanks for the new recipe! And super thanks to how easy it is to prep and clean up. Wondering what using some apple sauce instead of oil might do to it. Thoughts?

  141. Paula

    Delicious cake. My friend from Boston brought me a loaf, and even though she had to wrap it, it was still great. Wish your website allowed for “print recipe” so I didn’t have to hand copy or print all the ads and commentary.

  142. Christi

    I made this but didn’t have quite enough zucchini and found the final result a bit dry and saltier than I’d like…so don’t skimp on the zucchini and consider toning down the salt if our make this. My old faithful recipe calls for the inclusion of ginger and cloves and I missed them here but I am a creature of habit/tastes.

  143. Debby Lee

    Id have to agree, you talked me into it once it was mentioned no wringing required. Waited overnight, per recommendations. So moist and tasty with crunchy top still intact. Definitely a go-to. I ended up having to bake it for about 30minutes extra (I think the loaf tin was a bit too skinny). Thank you!

  144. Dor

    Wow, yum. This really was the ultimate zucchini bread. The combination of the crusty lid with the super soft inside was incredible. We **may** have dropped in a couple handfuls of chocolate chips into the batter too. Love that everything comes in weights. Makes baking with the kids easier!

  145. Laura

    Yummy! I made this as a loaf (which my friend proclaimed was the best zucchini bread he’s ever had) and as muffins. The muffins took 30 minutes to cook through and I added chocolate chips to those. One recipe made 17 muffins. Fun activity to make these with kids!

  146. Tanya

    Sorry if this has been asked — but I have a ginormous zucchini (weighing in at 4 lbs) that my neighbor gifted me. Would it be ok to use this recipe for a more “mature” zuke without draining the shreds? I heard larger zukes contain a lot more water, so I didn’t want to ruin what sounds like a great recipe! TIA

    1. Barry

      Hi Tanya
      I have successfully used giant zucchini-or courgettes as we quaintly call them here in the UK in deference to our French neighbours! I sliced them into 3 or 4 inch chunks and only grated the outer third or so. In other words used the firm flesh and skin and left the watery core and seeds for the compost heap. Hope that’s helpful.

    2. Emily

      made this with a zucchini the size of a small child that had been forgotten in the garden… scraped out the super mushy core and giant seeds and just grated the outer part. turned out beautifully! and the one zucchini gave me enough for a double batch :)

  147. robyn

    OMG!! Just made three loaves from one giant zucchini…..they look amazing, smell amazing and will soon find out how amazing they taste!! Thanks Deb, there has not been one recipe that has not been…..wait for it…….AMAZING…. since I’ve been following you all these years!! You’re the best!

  148. Baked this using the butter and it is exquisite. You can taste the butter, vanilla and spices and the top crunched up perfectly. It is a scootch sweet for my taste as a breakfast bread, but with a little whipped cream it is the perfect dessert. My bake time was 1:15… I think my oven needs recalibrated.
    For some reason, I have struggled with quick breads lately so it was so nice to have a “win”. Definitely try baking this with the melted butter as your fat. You will not regret it.

  149. Wendy

    Have been making the same zucchini bread recipe for decades, but this looked so good, I had to try it. I couldn’t persuade my husband not to try it right away, but he said he really liked it as is. More than the original. I did add 1/2 cup chopped walnuts and raisins. It was very easy to make – love the one bowl cleanup. I grated the zucchini in the food processor and grated enough for three more loaves – I’m going to try freezing it in 2 cup portions to use when I don’t have fresh from the garden. Has anyone done that successfully?

  150. I religiously follow this site, and have made many of the recipes, with universal success. This is the best zucchini bread I have ever had. I took the loaf camping, and maybe it was the Mount Adams view, or the crisp mornings in front of the campfire, but the bread was moist and spicy and everything good.
    I’m making my son’s wedding cake next month (2.5 weeks!) and have been scouring the site for tips/recipes. Thank you!!!

  151. Katie

    I just finished round 3 of this recipe since I found it! After the first batch, I realized the importance of actually following the instruction of mixing the baking powder and soda into the wet mix BEFORE the flour – the next two batches rose way better. I added 1.5 cups fresh blueberries to the loaf I made last night (they were sitting on my counter while I mixed the dough, so I thought why not!) with no other changes and it worked great. Thanks, Deb!

  152. Allison

    I made this last night and loved that you had to leave it in the pan overnight. My pet peeve of weeknight baking is letting it cool in the pan for a few minutes, taking it out of the pan, then having to wrap it in something which also requires waiting until it is cool enough and doesn’t steam itself soggy! Delicious recipe and something to look forward to this morning.

  153. Sara Kupchella

    I’ve made this like 4 times already this summer….. grandkids love it! No nuts, raisins, or pineapple to work around… and yes, I got that crunchy top! I do it exactly as written… let cool, unwrapped… stays 4 days on the counter! Winner for sure!

  154. Aislinn M

    I’ve made this quite a few times since our zucchini harvest has been coming in, and I didn’t realize until now that it was a recently published recipe since I found it through Googling “Smitten Kitchen Zucchini Bread”! I love how fast and easy it is to make, and the flavor and moisture is perfect. It tends to take 5-10 minutes longer than written for me. I do get the rise, but the whole cake tends to sink a bit as it cools and seems a bit compressed toward the bottom when sliced the next day. I love it, and everyone I’ve served it to loves it too.

  155. Emily

    I’ve made a lot of zucchini bread, and this is hands down the best I’ve ever had. Thank you!

    I made a few minor alterations to baking temp / leavening since I live at ~8000 ft (cut the leavening in half and baked at 375), and it turned out beautifully.

  156. TinaD

    I made muffins from this recipe today, and they’re very good. I had 2 10” zucchini on the way to meet their maker in the fridge; they grated down to just under 2 1/4 cups. 12-cavity standard muffin pan, light brown sugar vice dark and plain granulated vice raw (pantry cleaning), baked for 38 minutes. Eaten warm the cinnamon comes through nicely; I imagine when cold and if I ramped up to dark brown sugar they’d be stronger flavored still. 👍🏻

  157. lp

    I made a single recipe with unsalted butter and baked it in 3 cardboard mini “gift” loaf pans that were 2.5x7x1.8 and put 1 tsp of turbinado on top of each loaf.

    I wanted to post in case anyone else wants to make minis of this size.

    They’re baking and almost ready – I’ll post again when we get the chance to eat them!

    1. lp

      The 3 mini loaves mentioned above took 32 minutes to bake (my thermometer said the oven was right at 350).

      We were able to wait a whole 14 hours before succumbing – there was a bit of a crust, but it’s possible that part of the issue is weather (it’s been rather humid).

      The loaf we cut into is delicious!

      To speak to those folks who say it’s bland – I looked through a bunch of other recipes and it looks like the spices in this recipe are scaled way back. My preference is for less warming spices, but perhaps others are so used to overpowering spice that this felt bland?

  158. Thank you Deb, for simplifying things for the rest of us. Perfect for the massive late summer zucchini from a friend’s garden. I made two loaves of this – doing about 40% whole wheat flour and 60% regular flour. I loved the crunchy sweet crust but I thought the cake overall was a bit too sweet- will reduce sugar next time.

  159. lp

    I adore this recipe. It’s delicious. I made it as written, using unsalted butter as the fat.

    While I greatly appreciate the attempt to keep the recipe to one bowl, I have made this twice and found it’s much less fussy if I mix the dry ingredients together, and separately mix the liquids together without the zucchini. Then mix the two, and then add zucchini.

    It was easier to avoid pockets of flour and other ingredients, and washing 1 extra bowl was totally worth it.

    Also: thanks Deb for the zucchini quesadilla recipe, which we used for the leftover shredded zucchini!

  160. Em

    This tasted great! I made a couple edits (Bob’s Red Mill 1-1 gluten free flour, 1/3c of each sugar) and found it to be too moist even after baking an extra 10 minutes or so. Next time I might try wringing out the zucchini just a bit, but it almost seemed like it was a fat moisture issue. I used 80ml olive oil and 80ml butter. After cutting into it two days after baking to serve and still finding it wet, I ended up putting the slices on a baking sheet and back into the oven at 400 to dry out a bit. I’m new to baking with gluten free flour so I’d be curious if I would have had better results with regular flour, or if increasing the GF flour amount would improve.

  161. Louisa Barash

    Great recipe! I made it exactly as specified, then made one with blueberries in it and a sprinkling of crystallized ginger, then a batch of muffins with the blueberries and crystallized ginger. Making another batch of the muffins (trying to keep up with the zucchini!)

  162. This turned out beautifully. I made this as is (with unsalted butter as my oil) and added three quarters of a cup of dark chocolate chips. I brought it to a family gathering and served it with soft salted butter. It disappeared in about fifteen minutes. It was so flavorful. It didn’t even need the salted butter on top but it certainly didn’t hurt. I’m excited to make it again. So easy! Thank you Deb!

  163. Alyssa Leal

    I can’t stop making this recipe!!! My husband loves it, my 2 year old son cried for it for three days after we ate the last loaf, and I can buy a huge zucchini for 49 cents at Trader Joe’s right now! I’ve used up all my brown sugar making it three times in the last three weeks. Thank you for this recipe!!

    1. lp

      I did! I used the large-grater disc on my food processor and it was incredibly fast. I grated enough for 2 loaves and it took less time than it took me to actually clean up the food processor! It worked great.

      I’m actually considering freezing some grated zucchini soon, to be used for bread and/or salads and/or quesadillas.

  164. i’ve made this twice so far. once as written (it was delicious) and once subbing some of the oil for applesauce. i put a snack pack size container of applesauce in my measuring cup and then filled it with oil until it hit 2/3. it ended up being about a 1/2 cup of apple sauce. the texture was a little different but still very delicious.

    i also froze half of each loaf. i defrosted at room temp when i was ready to eat them and it worked out great.

  165. Michelle Engmann

    Deb- I’m 30 weeks pregnant and I’ve been baking your old version of this since back at 8 weeks when I couldn’t so much as look at a vegetable, carbs were my only friend and this was my way of “integrating more vegetables into my diet”. I always increased the zucchini ratio like this new version does (because it’s “healthier” of course). I’ve probably made at least 15 loaves/batches of muffins since then for breakfast, snacks and dessert, and can confidently say it has been my #1 pregnancy craving/staple. So just wanted to say thanks for being on this journey with me :)

  166. Laura P.

    Hi Deb! I came home from vacation to a HECKIN’ MONSTAH zucchini in my garden, and decided I wanted to make zucchini bread! I have heard that these gentle giants can be more watery than their younger brothers. Since that’s the case, would you recommend giving my grated zucchini a bit of a wring for this recipe, or should I just scrape out the middle bit with the seeds which is usually the most watery? (This thing is bigger than my not-that-small upper arm, so I think I will still have enough.)

    1. Laura P.

      I just have to come back and say that to my delight, that giant zucchini provided enough for FOUR recipes of this bread! I baked three in regular loaf pans (and topped one with walnuts because I meant to mix them in but forgot), and then the last batch I made into four mini-loaves. It’s utterly delicious! My husband loves a slice as a quick pick-me-up before going for a morning run, and my office-mates devoured a loaf in short order.

  167. JP

    I took a tip from a prior poster and have a banana/zucchini mix in the oven. I thought a change would be interesting after making the zucchini-only version several times this summer. I used 1 cup of each. It smells great so far. Here’s hoping!

    1. JP

      The zucchini/banana mix was wonderful! Today’s mash up – zucchini and coconut lime! I am going to mix / match Deb’s ultimate zucchini and her awesome coconut bread (with addition of lime juice and cardamom) recipes and see how this turns out!

      1. JP

        The coconut/zucchini mash up turned out well, but even with 1/2 a lime juiced in and some zest the lime was lost. A good try, though! Now I’m thinking of trying to marble the zucchini bread a la Deb’s marbled banana bread recipe, where you divide the batter pre-flour and replace the flour with cocoa powder in one half. Has anyone already tried this?

  168. Deb, this is a wonderful recipe. I have made it several times. I needed to make it gluten free and followed the recipe precisely only substituting the flour. I used Steves gluten free Cake Flour ( 290 grams instead of 260 (from experience) and we tasted both recipes side by side and they were the same and both excellent. The gluten free version a little lighter in texture. I did kill my ancient Cuisinart food processor recently, and I wonder if you use the current 14 cup Cuisinart food processor? Last comment for those who have the room the grow zucchini. Costata Romanesco summer squash ( is so nutty and firm and bar-b-ques and cooks up so well. It is great raw in salads also. Thanks Deb.

  169. Jackie

    I made this last night and was fretting for most of the ~60 minutes it was in the oven. I know you told us not to wring out the grated zucchini, Deb, but the second half of the on-the-larger-side-but-not-monstrous zucchini I used contained quite a bit of water (somehow, puzzlingly, more than the first half). So while the first cup of grated zuke was normal-looking, the second cup looked quite wet. But I did not wring. Once everything was mixed and in the bowl, it looked soupy. I came back to your recipe and consulted the pictures to confirm that yours also looked a bit soupy when you poured it into the pan. Even so, I fretted. But at the end of one hour, it came out of the oven tall and golden and a tester came out (mostly) clean. I left it to cool overnight and brought it in to work to share with my colleagues. That crispy lid was GREAT (you’re right, shouldn’t skimp on the raw sugar!) and the middle of the loaf was a teensy bit wet but nothing significant. The rest was so moist and tender, MM! I think I know exactly what to look for now in terms of water content for the shredded zucchini. It’s a super solid recipe and I’ll def be making it again. Thank you, Deb!

  170. WT

    We are egg free due to allergy and I made this using the chickpea juice substitute. It came out delicious but did not rise as much. This recipe is a keeper!

  171. lp

    (Please forgive the dupe post – I wanted this to also show up in the “I made this” section.)

    I made this recipe with carrots and it was delish!

    I used 2 cups of carrots, honestly because I forgot that I planned to use less, and it worked out well.

    I did reduce the granulated sugar by quarter of a cup – since the organic carrots tend to be so sweet. And it was perfect.

    I used un-peeled organic white, purple, and orange carrots from a local farmer, and grated them in the food processor.

    I’ll definitely be doing this again. It’s not better than the zucchini, just different.

  172. Batter came together SO FAST it was beautiful. I underbaked it – heartbroken to see that it sunk – so I just started eating the half-raw loaf straight from the pan with a fork. DELICIOUS just make sure you bake it long enough. I didn’t have any toothpicks or skewers but will buy some before I try this again

  173. nygirl56

    I made this last night to eat this morning as suggested. The is the best zucchini bread I have ever eaten in my life. My sister and I devoured half the loaf by ourselves. It is incredibly moist with just the right amount of sweetness. I only had light brown sugar and used that. Otherwise, I made it exactly as written. Just amazing.

    Thank you so much for this wonderful quick bread. I love reading your comments as much as I love trying your recipes. Keep them both coming!!!

  174. Julia Librone

    I just made your Zucchini Bread. I used 1/4 whole wheat flour, 1/4 GF flour and 1/2 APF. It is absolutely delicious. Moist and not too sweet. Sooo easy too, I will make it again. Thanks.

  175. tea

    It’s a really great tasting and easy dessert to make! I highly recommend it. Not sure I need a crunchy crust that much, but added the raw sugar anyway.

  176. Lauren

    I made it for friends and they raved about it–even better with 3/4 c. chocolate chips. I also made it for a gluten-free friend, using the King Arthur one-to-one mix and olive oil–she absolutely loved it, and thought it didn’t taste like gluten-free. Another excellent recipe from Deb!

  177. SJ

    I’ve been on the hunt for zucchini bread that I can add some extra brown bananas too- they seem to multiply in squares. Any suggestions? I mean I guess I could add it and see how it goes- haha!

  178. Dori Lacroix

    Deb, made this version of zucchini bread this weekend at it’s a real winner!
    The top crusty part is worth the whole thing and I had trouble waiting to dig in. But, dig in we did and it was wonderful. Thanks for giving us a truly worthwhile, single large, one pan cake/bread that will stay in my permanent collection.

  179. Mia

    Thanks for this recipe. I doubled and made 2 loaves anyway. Crunchy top is so yummy – I mean, sugar, what’s not to like.
    Added raisins and nuts which made it taste a bit like fruitcake in a good way!

  180. STACY

    i’m a long time baker, graduated in culinary arts almost 2 decades ago now and finally, now, a seasonal cook at home for my family. This is by far the best zucchini bread recipe in every sense – word for word – conduct the recipe as written with instructions. Thank you so much!!!

  181. Corrie- Onagoodday

    Can I (omit 1/2 sugar 1/2 dark brown sugar)and make it 1C sugar & add 2tbls Molasses if I don’t own dark brown sugar? Thx. Long time fan❤️

  182. Amy

    Deb, I can’t believe how good this recipe is. I’ve made it a few times now. I typically make two at a time and give one away to some lucky friend or family member. It’s incredibly moist and delicious! Thank you!!

  183. THANK YOU for making a recipe easy, the way it should be. I love a simple, delicious recipe that is unfussy, but still a winner. I’ve made this bread twice and I will continue to in the future. You’ve solved everything I found annoying about making zucchini bread in one go!

  184. Judy

    I made this bread twice. The first time I followed the instructions exactly. It was fine. The second time I added much more sugar on the top, which increased the crunchiness; added 1/8 tsp of cloves because I found the bread rather bland; and did NOT let it sit overnight before slicing and eating. The second bread was much tastier, and I didn’t see any difference in letting it rest overnight. So happy to have a one-bowl zucchini recipe that I can mix with a fork! Thank you!

  185. Alicia

    Would this work with pureed zucchini? I have a ton frozen over from the summer that I need to use.

    What about adding frozen blueberries?

  186. Julie

    Excellent! My zucchini-hating five year old devoured it. Based on prior reviews, I decreased the white sugar to 1/4 c and used 1/2 whole wheat flour.

  187. Karen Nelson

    Love this recipe.
    SUPER easy, all in one bowl and tastes amazing.
    I used all olive oil. I always add extra cinnamon and vanilla to any and every recipe. I also added some extra zucchini.
    *I made this with flax eggs because my son has an egg allergy and the loaves still came out perfect.

  188. Femke

    This recipe is absolutely amazing! It tastes great and I’ve made it multiple times in order to use up the courgettes from my vegetable garden. I’ve been tweaking it a bit so I can eat this for breakfast, by reducing the sugar and fat content, and by adding whole weat flour instead of all purpose. Delicious!

  189. Linda Crow

    It IS the ultimate zucchini bread! Everyone loved it and I’m making more now, a week later. The bread was moist, crunchy and very favorable. Thank you. I will stop my search for the ultimate bread recipe.

  190. Just made this and it’s absolutely the best zucchini bread ever. Thank you for making this recipe better than all the other stupid ones out there. Hip hip hooray!

  191. Erica

    For anyone looking for possible substitutions right now: I replaced the brown sugar with a little more than 1/3rd of a cup of honey, the vanilla extract with an equal amount of maple syrup, and used regular white sugar on top of the cake. It still turned out phenomenal!
    Deb, this recipe is so amazing. Thank you for giving us something so wonderful to make during a pandemic!!

  192. Ruthie

    Can some of the sugar be left out? And can I replace any of the flour for whole wheat? Dying for zucchini bread but have to watch sugar and carb w type 2 diabetes. Thank you!

    1. DV

      I used less sugar (25%) and it was still sweet enough (for us). I also used white whole wheat flour (that’s what I had). It was delicious.

  193. Maddy Morgan

    I used frozen shredded zucchini to make this – I microwaved the 2-cup portion for a few minutes until it was just thawed enough to break apart, then did everything else as written. I had to bake it for almost half an hour extra, with tin foil on top for the last 20 minutes or so.

    I’m so glad this worked, since I have lots of zucchini that I shredded, portioned out, and froze for just this purpose!

  194. danitaday

    Turned out wonderful. I shredded all of my CSA zucchini and made this bread plus some zucchini fritters. The bread raised nicely and has a very crunchy top as I was generous with the raw sugar as suggested. Followed the instructions as is. Nice to not have to spend time ridding the zucchini of excess moisture.

  195. This recipe makes excellent french toast! Just set out a few slices to dry out the night before. Some of the best french toast I’ve ever made.

    1. sange

      well….you’re a genius. I can’t wait to try this. zucchini french toast would never have occurred to me and sounds amazing.

  196. DV

    5 stars. Definitely delicious! Not sure why the instructions recommend waiting 24 hours to enjoy! It was equally delicious last night (2 hours after baking) as it is today. The ‘lid’ sadly didn’t stay crisp (left it uncovered in loaf pan) but it’s incredibly tasty and so easy to make. I love that it’s sweet enough but not overly sweet, is so quick to put together without fuss or special equipment – you only need 1 bowl, 1 spoon, 1 grater.

  197. I doubled the recipe and used two Pyrex loaf pans. It baked for one hour and twenty minutes before the knife that I inserted came out batter free. I’m hoping it isn’t too dry. Can’t wait to taste!

  198. Made this yesterday and it was the best loaf ever! Used coconut oil for the oil. Don’t know why we were to leave it overnight, it was delicious 15 minutes out of the oven! Next I’ll try a vegan version with some flax and water for the eggs.

  199. Lili

    Exactly what I wanted! Left it uncovered too and no drying out! I had to share my weird partial sub. I didn’t have enough zucchini so I grated some broccoli stalks and guess what? Totally works :) Also used mostly whole wheat flour and the bread was still moist and crumbly. You’re recipes never let down, thanks for your diligence!

  200. Hi there ~ not only has this recipe granted me great results, but I really appreciate the way you have it laid out: when ingredients in the list are grouped according to the order they should be added in, the logic centers of my brain (not to mention, the nervous / newbie / easily-overwhelmed baker that I am) breathe a sigh of relief… it helps me get a better sense for the science of how it all comes together so, thanks for the thoughtfulness you put into your recipes. * Cheers *

  201. Amy

    Well, I have found my favorite zucchini bread recipe. Perfection! My husband despises zucchini but loves this. We added 3/4 cup total of dark chocolate chips and mini semisweet chips. This loaf will not last long!!!! We will gobble it up straightaway,

  202. vivian

    both the ultimate zucchini(with olive oil) + ultimate banana(with butter) are hands down – gold-standard recipes in both ease + results.
    the one tip i would offer is to grate the zucchini only to the core – using only the firmer part helps keep the moisture in check + produces a juicier loaf with a more concentrated zucchini flecks + flavour.
    thank you for inspiring a non baker to bake + gift killer edible love !

  203. Ann Moore

    I made this yesterday with zucchinis I got through a farm share–I hate zucchini, and zucchini bread is the only way I’ll consider eating it. This recipe is delicious, moist and the best part is you can’t even taste the zucchini! Thanks again, Smitten Kitchen, for nailing it!

  204. Kasey

    The old zucchini bread is my go-to recipe and it’s much loved, but I made the Ultimate Zucchini Bread recipe and it is lovely. But why did the spices get halved in the case of cinnamon and vanilla? Is it a bad idea if I mash up the two recipes to get the Pinnacle Zucchini Bread for my tummy?

  205. alessia

    I made this and it was the best I’ve ever had. Now, I have an abundance of carrots and I know they don’t have the same water content, but could this recipe be used with them? Thanks!!

  206. Marianne Porter

    I can’t honestly say I was happy. I baked it 37 minutes and the toothpick seemed clean, but with the not-sqooze-out zucchini, it was just damp and stodgy, especially in the lower depths.

  207. Pamela

    Your recipe is almost like the one I have been baking for years! YUM!
    As a matter of fact the photo of yours is exactly like the one I took out of my oven a couple weeks ago. Was your photographer in my kitchen?