Zucchini Bread

An easy recipe to make that yields a great moist bread. The ultimate in comfort food. Yum!

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This beautiful recipe yields a beautiful bounty of bread! I used jumbo muffin containers and, like most reviewers here, subbed half the oil with applesauce, used pumpkin pie spice, and cut the sugar a bit. They rose up nicely and smelled wonderful while baking. My youngest son refuses virtually all veggies, but he was hanging around the kitchen the whole time I made these--he couldn't wait to taste them. Thanks for a great post; I'll use it all summer until all the zucchini in my garden is gone! :)

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Well this was my first time ever making zucchini bread, and I made it with my first home grown zucchini, so I was really wanting it to turn out good. Your recipe did not disappoint, I think the suggestion of squeezing out the liquid may have made the recipe as I was really surprised at how much liquid came out. I followed another reviewers suggestion and used 1/2 cup unsweetened applesauce and 1/2 cup oil and it worked - the bread was tender and moist. I also reduced the sugar to one cup as I do not like real sweet stuff, and I thought it came out perfect. Thank you HappyBunny, this will be my go to recipe and I am sure I will be using it many more times, as I have tons of zucchini already.

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This is my first review here and I've been a member for years, but this bread was so delicious that I had to share how much we loved this recipe. My 2yo dd just interrupted my review to ask for another piece! I used extra virgin coconut oil (melted) for the oil, whole wheat flour, 1 cup white sugar and 3/4 cup brown sugar as I was almost out of white sugar. I sprinkled a pinch of white sugar across the top as other reviewers suggested. Also left out the nuts for my 2 yo. The crust was crisp and it was moist inside. It was finished to perfection in 45 mins. Thank you for sharing this recipe!

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Wow ! I just took this bread out of the oven , & I had a VERY hard time letting it cool. I did and boy was it well worth the wait. This is the BEST zucchini bread I have had...ever! Very moist and full of flavor, I did squeeze the zucchini in a tea towel to remove some of the liquid and it works wonderfully. The only thing I will try next time is cutting the oil by 1/2 and use unsweetened applesauce. Thank you!!

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This was a really great recipe for Zucchini Bread, it tastes more like cake than like bread! In the future I will add a little more zucchini, but I will definitely make this again!

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My husband just can't get enough of this stuff. He's been eating it every day and get this he tops it with vanilla ice cream

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I love this recipe, it is one of my go to recipes. There's only one change that I make that I find lends to a moister and more flavorful bread. Instead of 1 cup oil, I use 1/2 cup applesauce w/ 1/2 cup crushed pineapple drained OR 1/4 cup oil w/ 3/4 cup crushed pineapple drained.

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Oh so yummy and moist! Love it!

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Great zucchini bread. So moist and delicious. We all just loved it. Will be making it many more times.

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Every time I make this, it gets rave reviews from family and friends. I almost never have a chance to freeze the second loaf! Hands down, the best zucchini bread recipe I have ever used>

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I made muffins for this recipe,it made 16.I baked them for 20-25 minutes and they turned out beautifully!Like many others I made a few changes:half whole wheat flour & half all purpose,1/4 cup flaxseed,1/4 cup wheat germ,1/2 cup melted butter,1/2 cup oil,1 tsp pumpkin pie spice and just 1 1/4 cup sugar.They are very moist and you can even reduce the sugar to 1 cup and I think it would be plenty.Great recipe!

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super easy and yummy. I cut the sugar in half for the kiddos.

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Very tasty! Also worked in muffin tins with a shorter cooking time. Thanks for sharing!

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This was fabulous! I had to immediately wrap up the second loaf and freeze before the family devoured that one too. Thanks Happy Bunny!

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This recipe was easy to follow and turned out fantastic! Plenty moist and sweet. I may try and reduce the fat nex time by incorporating some unsweetened applesause and reducing the oil and/or reducing the sugar as suggested by Sandy in Dayton. I only had one loaf pan so I decided to use the remaining batter with my cupcake pan. I have already eaten 3 of the cupcakes!! Thanks for the great post HappyBunny.

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I absolutely love this recipe!!! I like easy and delicious and this zucchini bread recipe meets and exceeds those requirements!!! YUM-O!!!

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This is a great zucchini bread! Everyone I served it to said it was fantastic. The only reason I am docking it one star is because it is really quite oily. While this does make it very moist, it also ups the fat content quite a bit and I wish it were a bit healthier. Next time I will try making it with 1/2 the oil and substitute applesauce for the other 1/2, as one reviewer suggested. Still, when you're craving an authentic zucchini bread, this definitely fits the bill. I'll be making it again.

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Delicious, easy to make and tastes great nice and moist. I added a lemon glaze (lemon juice and powdered sugar) and it gave it a nice little zing but the bread can stand alone and be just as good!

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In a word.... WOW! This is an excellent zucchini bread recipe. The flavor, the texture, the ease are all reasons to try this. The only change I made was to sub half the oil with unsweetened applesauce. I Also, I dusted the pans with powdered sugar rather than flour and it worked really well. I pulled it out of the oven in exactly 45 minutes and it was perfectly done. This recipe will definitely be my "go to" zucchini bread recipe.

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