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My Kid's Favorite Zucchini Bread

Rated as 4.77 out of 5 Stars

"This recipe is delicious, moist and a great way to use up all the zucchini that your garden produces. Enjoy! Shred the zucchini first and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use left over shredded zucchini to make fritters. Optional additions include pecans, walnuts, dried cherries, raisins, or chocolate chips."
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1 h 45 m servings 224
Original recipe yields 24 servings (2 loaves)


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  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Mix the whole wheat flour, all-purpose flour, nutmeg, cinnamon, salt, baking soda, white sugar, and light brown sugar together in a large bowl. Fold the vanilla extract, eggs, vegetable oil, lemon juice, and zucchini into the flour mixture one ingredient at a time with a rubber spatula; divide the mixture between 2 loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 224 calories; 10.3 30.6 3.2 31 218 Full nutrition

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Read all reviews 40
  1. 48 Ratings

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Most helpful positive review

This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!

Most helpful critical review

I altered a lot of the ingredients and it came out amazing.

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This is excellent! Instead of the oil I used 1/2 cup lowfat vanilla yogurt and 1/2 cup applesauce. I didn't drain the zucchini. This came out perfectly delicious and moist!

I love this recipe.....the zucchini bread is so tasty and moist! My kids Love it just as much as i do. Thanks for an excellent recipe and i had to make ZERO alterations.

This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moistu...

I cut this recipe in half. I used a teaspoon each of baking soda and baking powder and I also used melted butter instead of vegetable oil. I made muffins out of this recipe--I got 12 muffins out...

Delicious. I made this two ways. One loaf with the full amount of oil and the second loaf with 1/2 c. applesauce and 1/2 c. yogurt. They are both yummy. The yogurt one is smaller and more de...

This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce...

It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it y...

Amazing zucchini bread! I did not drain my zucchini and really didn't see the need for it. My batter was very dry and needed the liquid from the zucchini to make it moist after baking. I high...

Made the recipe exactly as written. Very good. A keeper.