Mom's Zucchini Bread

Just a note to reviewers Draining zucchini . DON'T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium speed and the bread is moist and good

This is a great recipe. I will keep this recipe in my file box in the kitchen for many future uses. This is the kind of recipe that I would make copies of to share with friends. Really delicious. As always I prepare the recipes exactly as they are submitted. I believe this is the only fair way to offer a review. If a cook adds or subtracts from the original then they are not preparing the recipe as written and really should not base there opinion on the end result. I usually just ignore the reviews that say "I added this or added that"! I am a big supporter of preparing the dish as written and then reviewing that result. I don't dabble with the recipe until after I have prepared it properly as submitted. This is one of the few recipes that I would give 5 stars to.

You guys are gonna think I'm crazy but this recipe makes really great cookies! I made one loaf of bread and quickly realized that I didn't have a second pan so I dropped spoonfuls on a foil lined cookie sheet. They came out so good! They were crisp on the outside and moist and chewy on the inside. Just don't overbake them. I sprinkled a little powdered sugar on the top and they were wonderful. Thanks for sharing this recipe...it's one of my favorites!

This is a 3rd generation recipie for our family. We also pour 1 cup oil in the blender, and fill up to the 3 cup measure with sliced zucchini. Grate together, puree actually, and then pour into baggies etc. and freeze. Keeps very well for months. When ready to make bread, thaw and use.

This is the third zucchini bread recipe I have tried this summer. So far it is the best. Added raisins. A keeper for sure.

I had a large zucchini so I doubled the recipe. I used 1 1/2 C oil and 3 1/2 C sugar. I though the result was good, but not fantastic. Next time, I will try the chocolate zucchini bread versions.

I don't understand why this recipe has such great reviews. The only modification I made was adding chocolate chips, but the zucchini bread itself was bland and too sweet. All I can taste is sugar. Of course, after the fact I went back to read reviews and many people give this recipe 5 stars but change the entire recipe! Well then, you aren't rating this recipe, you are rating your own recipe!

Excellent recipe. Like others, I substituted WW flour for white flour and brown sugar for white sugar. I also cut the oil in half by using a 1/2 cup of oil and a 1/2 cup of applesauce. Finally, like others, I used 3.5 cups of zucchini. For ease in packing lunches, I like making muffins. The batter amount was perfect for 24 muffins. I kept the oven temperature the same, and they were done in 20 minutes. Excellent recipe!!

~WOW~~~~~This is absolutely WONDERFUL bread! A little high on the cal/fat side...but super-tasty! Minor changes: 2cups sugar. Extra cinnamon. 1loaf with walnuts, 1loaf with choco-chips. Both were absolutely delicious!! Next time I will try lower cal/fat...but for now, this is the best!! (FYI: 2cups zucchini is about 1.5 zucchinis for people like me who didn't know, prior to purchasing) THANK YOU "MOM" !!!

Unbelievably moist and delicious! Amazing! The original recipe is great, but when I baked this bread the second time, I did the following changes: -I added 1 more tsp of cinnamon because I found the batter a little bland. -I used 3 cups of zucchini - I used half whole wheat and half white flour, no one knew! -I used half brown sugar and half white sugar for a richer taste YUM!

A baker, I am not but this recipe is fool proof it you follow the directions exactly. However the recipe says to beat flour mixture into creamed mixture. Don't do this because it will create "tunnels" and add to much air to your batter making it less dense as bread should be. Instead stir with wooden spoon just until blended. Also, as many others did, I used half applesauce and half oil; half white sugar and half brown sugar. I omitted the nuts (only because I don't like them). Also, I use coconut oil for preparing pans on all my baking. This helps keep the sides of the bread from getting too brown. Thanks for the recipe!

This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!

The best zucchini bread I've ever made. SO good. The cinnamon taste is perfect, and not at all overwhelming. I made two minor changes. I don't like nuts, so I used chocolate chips instead. And I baked in a 13x9 inch casserole dish instead of two loaf pans. Turned out perfectly. I brought it in to work and had TONS of requests for the recipe. A tip: Don't "drain" or try to dry out your zucchini. The zucchini is what gives this bread a lot of moistness. Thanks for the recipe, this one is a KEEPER!

Ok, I accidentally perfected it! I have made this twice before and loved it. This recipie as/is is great, but this time on accident I meant to put the 3 tsp of cinnamon and instead I did 1 1/2 TBSP. (I thought my 1/2 tbsp was a tsp) Well, it turned out great. Also this time instead I was making it for my husband and he isn't a big nut lover so I replaced the walnuts for 1 1/2 cups of oatmeal to give it texture. Yum!!! I did a struessel on top to stick with the oats theme and that was the perfect way to "top it off"!(topping 2c. oats, 3/4c. flour, 1c. brown sugar, 1tsp cinnamon, 3/4 c. butter and mix)

AWESOME! I substituted applesauce for the oil, 2 cups of wheat for the white and I did not sift the flour. It turned out incredibly moist and delicious. I didn't put any topping on it; the bread as directed creates a wonderful crispy crust. I cannot believe how easy, delicious and healthy this bread is!

The given baking temperature is unrealistic. It took 1 hr and 20 minutes for the loaves to get done. I definitely recommend using 350 degrees.

I have made this several times and it is always a hit. I followed the recipe exactly as written except I substituted 1 cup of dark brown sugar. I found it was much easier to mix the shredded zucchini into the wet ingredients before adding the dry ingredients. Otherwise the batter is so stiff you can't even stir it.

4,688 reviews and 5 stars? for reals. YES for reals. super deeeilsh bread. I took "the most helpful review" and followed this sage advice- half the oil with applesauce, increase zucc to 3 cups and reduce sugar to two cups (1 white sugar, 1 brown sugar). it will take all your self control to not eat the whole loaf.

This recipe is the best zucchini bread recipe you will find. I use 1 cup of white sugar and 1 cup of brown sugar instead of 1-1/4 all white. The brown sugar adds a little extra unique flavor that makes it special. 2 cups total is plenty sweet. I also use 3 cups of zucchini instead of 2 and 1/2 cup sour cream and 1 cup of mini chocolate chips. Make note of a tip: dust your chocolate chips in flour before adding them to the batter. This gives them a light coating that makes them float and mix more even through the bread instead of sinking to the bottom. . These slight twists make this bread moist and incredible. This freezes well when wrapped in parchment or wax paper and then in foil. Then I slide it in a ziplock bag. It defrosts moist and almost as perfect as fresh. My family inhales this stuff!!! Sometimes I have to sneek a couple loaves into the freezer just to make it last!

Our new family favorite! This was absolutely fabulous! I did substitute 1/2 cup of apple sauce for 1/2 of the oil and I used the crumb topping another reviewer suggested (melt 4T butter, mix in 1/2 cup brown sugar and 1/2 cup flour crumble over loaves before baking).

This bread is awesome! I combined the advice of several different reviewers and used 1/2 whole wheat flour + 1/2 white, I added 1 tsp nutmeg (mmm!), substituted 1/2 cup applesauce for 1/2 of the oil, used 1 cup white sugar and 1 cup brown sugar (though I might try to decrease the white sugar to 1/2 cup since it was still very sweet), and added 3+ cups grated zucchini. It took between 50-60 minutes to bake. It was very moist inside and crispy outside, and incredibly tasty! Thanks!

This was the worst bread ever. I followed the reviews, added in a little more zucchini, didn't drain it as suggested. The bread never got done after more than 90 min.still paste. I wasted a lot of great ingredients. Never again!

I like to turn these into muffins for my one year old. Put them in for about twelve minutes.

This is a great recipe as-is, and a recipe that will stand up to reasonable "tweaking" to suit individual tastes. Be aware that your batter will almost resemble a dough before you add the zucchini. Since the zucchini isn't drained prior to adding it, it will contain all the moisture you need. No additional water, milk, eggs, etc., are necessary. If you can't stir the zucchini in by hand it's OK to use the mixer and in fact will give you more of a batter-like consistency by helping to release some of the moisture. Also, if you add additional zucchini, crushed pineapple, shredded carrots, etc., you must anticipate a longer bake time due to the added ingredients which contain even more moisture. If the tops of your loaves are becoming too brown spray the underside of foil with cooking spray and loosely cover the loaves until they are baked through.

This was a simple recipe, but a wonderful bread, The second time I made this,I too did half oil and half applesauce, still very moist, I also shredded a carrot, increased the walnuts to 3/4 cup and added raisins to one loaf it's just wonderful, look no further this is the ultimate zucchini bread recipe!!!

Yum! Nice and moist :) To make it a bit healthier, I used 2 cups whole wheat flour and 1 cup ap flour, subbed 1/2 cup applesauce for 1/2 cup of the oil, used 1 cup brown sugar and 1 cup white sugar, increased the shredded zucchini to 4 cups(lightly packed), decreased the cinnamon to 2 tsp, and added 2 tsp of pumpkin pie spice! I also left out the nuts. The top was a bit too moist, so next time I'll make sure my baking soda and powder aren't too old (as I heard that can contribute to the problem), and will be sure not to over-mix the wet and dry ingredients. I think it's best to mix the wet ingredients well with a electric mixer and then stir together the wet and dry by hand. Overall, a great recipe! LOTS of flavor! I think I could even use all applesauce and reduce the sugar by another 1/2 cup and it would still be great! Thanks for an awesome recipe!

This is really, really good! After reading other reviews, I decided on the following changes. I replaced 1/2 of the oil with a 1/2 c. of mashed banana. I used 1 c. white and 1 c. brown sugar and 3 c. zucchini. This is by far the tastiest bread I have ever had. Try it and you'll agree!

Excellent Recipe. I replaced oil with applesauce and added 1/2 tsp nutmeg. Starbucks has discontinued their Zucchini Bread so I was pretty much forced to find a recipe for my husband. He absolutely loves it. It has become a favorite in our household!

Awesome recipe!!! Used 3-4 cups of zucchini, 2 Cups sugar (one white, one brown), 1 cup whole wheat flour and 2 White flour, Just a few modifications as other suggested. Also used a dash of pumpkin pie spice in addition to the cinnamon. Thank you for the wonderful recipe!

Great basic recipe. Used half oil and half applesauce as suggested, and only a cup of white sugar, and (almost) a cup of brown sugar and it was plenty sweet! Used 4 cups of zucchini (3 zucchinis) and it was perfectly moist!

Amazing bread! My boyfriends grandma used to make zucchini bread that he loved so I tried to find a recipe. To quote him "couldn't eat it fast enough"...this is coming from someone who is a pretty picky eater and does not like many vegetables. One question I had upon finding this recipe was if the zucchini should be peeled before grating and the answer is NO! It adds a nice texture and you can't really tell once it's cooked.

VERY GOOD BREAD!!! I did modify the following after others suggestions: used only whole wheat flour, 1/2 oil - 1/2 unsweetened applesauce, 1/2 white 1/2 brown sugar, reduced total amount of sugar, increased the amount of zuchinni to double. Important DO NOT FORGET TO SIFT DRY INGREDIENTS!!! I did in my second batch and the difference in the texture is NOTICEABLE. Also, I had to let them bake 10 to 20 minutes longer than called for.

This bread is good, but it can use some changes. - more zucchini - less sugar - less cinnamon These didn't seem to have enough zucchini for me so I actually doubled the amount and it was perfect. I want to taste the key ingredient in my breads (banana, zuchinni, etc.) and a sweet bread detracts from that flavor I'm seeking. I used 1.5 c brown sugar - brown sugar adds another element to this bread. As for cinnamon, it threw me off because I'm not used to tasting it in a zucchini bread. I'll add less next time. I also tried one of the suggestions I read in other review and added some apple sauce with the 1 c oil. It did make them moist. That's actually something I usually do when I make bread or cake.

This Zucchini Bread was delicious! I omitted the walnuts and baked in a rectangular 9x13 baking dish. This one's a keeper and great for those get-togethers at home or at work or anywhere you like! Thank you for sharing v monte! I'll will make this again and again!

Best Zucchini bread I have ever had! I followed others suggestions and used brown sugar with the white and only 2 cups. Also added the crumb topping, which made it even better :) I didn't squeeze out the zucchini and the bread came out so moist and perfect. Will definitely be making this again!

I have made this recipe twice today exactly the way the recipe reads and both times the 8 x 4 loaf pans overflowed and did not cook right. I have never had any problems with any recipes from this site. Is it possible that the recipe on this site is incorrect or is it a problem with the fact that I am in Colorado with high altitude? Any help would be appreciated.

Perfect!

This was a big hit with my family. I omitted the walnuts and sprinkled sesame seeds on top.

This is a family favorite I've been making for years. I always use whole wheat flour, decrease the sugar to 1 cup, and use half applesauce/half canola oil. You can always throw in an extra handful of grated zucchini! Lately, I've been experimenting with various combinations of other fruits/vegetables. Our very favorite variation is 1 cup grated zucchini, 1 cup grated yellow squash, 1/2 cup grated carrot, and 1/2 cup grated apple (peel it first). I like to throw in a handful of sunflower seeds for some extra protein. These are absolutely delicious!

I was looking for a zucchini bread recipe and I found this one. It is absolutely scrumptious! I'll keep this and always make this recipe. It was moist and easy to make and went down real good! I've made it several times but it always falls in the middle..still good..any suggestions?

I've made this bread twice; once as directed, and a second time with applesauce in place of 2/3 of the oil, and egg substitute for part of the eggs called for. It was very moist the first time, a little more spongy the second, but after the low-fat bread sat for a day, it was more moist. Very Delicious!!!

Awesome bread! However, I recommend adding more zucchini! It's a must! I used at least three cups. Also, instead of using all vegetable oil, I used 1/4 cup of unsalted butter and 1/4 cup of oil. Made one loaf with chocolate chips. Both loaves were topped with my streusel concoction for more texture! I wouldn't skimp on the fat... but maybe lower the sugar to around 1 1/2 cups.

This recipe is NOT zucchini bread. My mom makes the best zucchini bread and it takes nothing like this one. It was sweet bread with some green in it. I guess everyone else liked it but I thought it was really gross and threw both away after they came out.

This bread ROCKS. Tasty and simple. I tried adding brown sugar instead of white, and it was a bad idea. But adding raisins gave it an even better flava.

absolutely delicious! i used 1/2 cup vegetable oil and 1/2 cup applesauce. could always use more than 2 cups of zucchini and i believe the recipe would still be fine. i used 1 cup of white sugar and 1 cup of brown sugar. i think i'll try decreasing the sugar by 1/2 cup next time. lovely recipe! thank you!

This recipe is so delicious! Everyone loved it so much I ended up making this zucchini bread 4 nights in a row!

This was a great recipe for all the zucchini that keeps popping out of the garden! I even made a batch and added drained, crushed pineapple to it! I prefer to use 3 slightly smaller bread pans for the recipe. So easy that I've decided to freeze my shredded zucchini in premeasured quantities for next time!

I changed a few things in the original recipe. I definitly did not want all those calories with a cup of oil, so I subsituted 1/2 butter and 1/2 applesauce. The texture of the bread didn't suffer at all. I also used 3 plus cups of zucchini, and cut the sugar down to a cup and a half. I made 8 loaves and each one was perfect.

My 12 year old daughter and I LOVE this recipe!! We use it for more than just zucchini bread, too! We use it for banana nut & apple raisin. We also bake more than just bread with it! We take our large muffin tin, greased - no papers, and put in 1/4 scoop batter for yummy muffins! Banana muffins generally bake for 20 minutes at the suggested 325 degrees, but I start checking them @ 15 minutes for that golden brown top. Apple Raisin takes closer to 30 minutes as muffins because the apples are so moist (like zucchini). I bake the banana nut breads for the same time and degrees as the zucchini recipe calls for, but the apple raisin bread cooks for the full 60 minutes, or until toothpick comes out clean :) We always use half the oil, as many others have suggested/done, 1 cup white sugar and only 3/4 cup brown sugar (Instead of the recipes calling for 2 cups white sugar). When we turn this into banana nut bread, we use 5 bananas and as many crushed nuts as we desire. When we make apple raisin bread I have cut up 5 large Jonathon or early golden delicious apples sliced small, plus 1 cup raisins. When/if you try the apple raisin bread, the batter seems VERY dry before you add the apples. Do not despair, adding the apples DOES make the batter more pliable ;) This recipe is a MUST TRY!!!!! :)

Having read all the reviews decided to make this and added a drained cup of crushed pinapple. When I tested the bread after the maximum baking time the tester came out clean from several places. After the loafs cooled completely sliced one but the texture looked still on the raw side. Put it back into the oven for another 15 minutes but still doesnt have a cooked crumb. What did I do wrong??? Appreciate any help before I try to make it again! Thanks!

I get a lot of my recipes off of Allrecipes and this is the first recipe that forced me to write a review! Excellent bread (although it's more like a cake... not sure why no other reviewer has made this comment). I have made this cake about ten times this summer and keep getting requests for it! Everyone loves it. I have never made it with the nuts yet, I like the cake by itself. I put 1 3/4c sugar and next time I make it I will try 1/2c oil and 1/2c unsweetened applesauce. This is the best recipe I have ever tried and it doesn't last very long.

This is great! I use it time and time again, making many batches to share at work, and even as gifts to neighbors. Be sure to check periodically with a toothpick & pull it out at just the right moment, before it get's too dry.

I've upped the zucchini to 4 cups as a highly rated commenter suggests and it is way too moist, like it isn't cooked all the way. So 2-3 cups is my max. I will try using 4 cups again sometime but squeezing it out first (I'd like the fiber and nutrients from the zucchini, just not as much moisture). I will also try swapping butter for the oil since it will solidify when cooled and won't add to the moist sensation.

It's tasty...but, it seems a bit ridiculous that the amount of sugar is nearly equal to the amount of flour. Id encourage you to be creative and create a healthier version for your family: white whole wheat flour, applesauce, decreased sugar (maybe sugar substitute if not serving to kids)....

So glad I read the reviews before making this, with some changes it came out SO good! I used about 3 1/2c. grated organic zucchini, 2c. whole wheat flour & 1c. AP flour, for the sugar I used 1c. lightly packed brown sugar like someone suggested & 3/4c. organic blue agave nectar, 2 eggs instead of 3, and since we don't use veg. oil, I put in 3/4c. melted butter. Everything else was like the recipe called for and it's delicious! Not too bad for my first time making zucchini bread. :)

only change is to cut the oil in half and use applesauce. Bread is moist and tasty. I bake in mini loaf pans because I feel that they bake more evenly and quicker. This is my favorite zucchini bread recipe.

Everyone loved this bread! I omitted the nuts, but besides that, I followed the recipe exactly and loved the results. Definitely a keeper!

I was a little concerned at first, before I added the zucchini, the "batter" was doughy, but the moisture from the zucchini loosened it up and it was wonderful, I also used white lily flour, I'm not much of a baker but I had heard good things about this flour, so I don't know if it was the flour or your fantastic recipe, but this taste mmmmmmmmmmmmm good!, Thanks for sharing it!!

This is a fabulous recipe...... moist and easy to make. Also, no running to the store to get any crazy ingredients. Just a simple and delicious recipe.

My mom came to visit last Sunday and brought me a huge zucchini from her garden and I had no idea what to do with it. So I checked out this website and decided to make this bread. This recipe is really good and easy! I cut the oil down to 3/4 cup. I also made one loaf of bread and about 8 really big muffins! I will make this again soon.

Perfectly moist. Wow. Following other user's suggestions, I used almost 3 cups of zucchini (it was going to go bad anyway), I used half unsweetened applesauce and half oil, and I used just under 2 cups of sugar (half white, half brown) because we don't like really sweet zucchini bread. The formula is dead on, and I've never made a better loaf. Wonderful recipe.

For a healthier version, replace half the flour with whole wheat flour. Also, replace half the vegetable oil with applesauce. I also added a little allspice to the batter. Really a great recipe!!

I made this exactly as the recipe says and it was terrific. (I did substitute applesauce for half the oil, just to lower the calories a bit.) I made 1 loaf with chocolate chips, for variety. Everyone who tried it loved it! I'll definitely make this one again.

It's true. This is the best zucchini bread recipe out there. I keep trying other recipes, and thinking "hey, this is pretty good", then I make Mom's Zucchini Bread again and realize that's it's just that much better. I guess I should stop making other recipes and just stick with this one, because it truly is the best.

The earlier comments are excellent. This is a good starter recipe if you are a good cook, but maybe you should keep looking if you never made zucchini bread before. Too much oil. I use 1 stick butter and half cup of applesauce. more flavor less grease. Of course this reduces moistness a little, so I use 1 cup of brown sugar. More moisture and flavor. TOO MUCH SUGAR, I reduce the overall sugar amount by 3/4 cup. You'll like it better less sweet. Now, with more real flavors in the recipe, you can reduce some of the cinnamon. 3 teaspoons? too much! but a bit of applepie spices gives it fuller flavor though. I bake it in muffin papers, now I have a perfect breakfast muffin. (Baking about 25 min.) And the guy who said, "don't drain the zucchini"? Pick the freshest one you can, grate it, stir it in the thin batter (before flour) and let it weap to get the additional moisture. Then add flour and nuts. I also top mine w/ cinnamon sugar and chopped nuts for that final touch (before baking.) The problem with cooks? We all think our way is better :) I'm sure your new way will be better.

I have probably made this recipe at least 30 times over the past couple of years. It comes out perfect every time. We usually eat one loaf and freeze the other, and it is just as good out of the freezer. Definitely 5 stars.

This was very moist & yummy too. I tried them in muffin tins and my 11 year old son fed all of the nieghborhood boys with them! I doubled it and then cut the oil to 1 1/2 cups. Delish! Thanks V.

Wow! I've never made anything with zucchini, but I had a friend give me a ton for free...so here I am! And this was delicious, I didn't change a thing. I made it exactly as described and it was a HUGE hit with my husband and my teenage boys. I made some with nuts, some without. I hope it freezes well because I think I know what to do with all this zucchini. Thanks for the recipe!

Excellent. A keeper for sure. Reduced sugar to 2 cups and increased zucchini to 4 cups and it is delish and smells fantastic.

My grandma gave me her zucchini bread recipe years ago, and it's the only one I've ever used, but somehow it's come up missing recently. I looked everywhere for a recipe that was as close to hers as possible, and this is it. Nobody knew it wasn't the same one I'd always used, it's that good!!

I made it twice. I listened to other people's advice and increased zucchini amount and didn't squeeze it dry. Both times, I baked it for hours and it still never baked through! The outside would bake and the inside remained raw. I ended up cutting it up and then trying to bake slices in the oven. That didn't help much, though. The taste wasn't bad, but there's a difference between "moist" and "raw". Sorry, can't give any more than one star. Though, to be honest, my one start is not for the original recipe, but for all the "advice" in the reviews I listened to. Maybe, I should have stuck to the actual posted recipe...

The best zucchini bread recipe I've found! I like adding chocolate chips if I don't have walnuts or instead of the walnuts.

Excellent. A cup of oil is a lot, but these muffins sure taste good! Especially when I made them into muffins using chocolate chips and walnuts. Yum!

I couldn't believe this was zucchini. Took a loaf to work and had to share the recipe.

I didn't care for this at all! It tasted like a nice, moist, and way too sweet cake. There wasn't enought zucchini to make it taste significantly like zucchini bread.

Great recipe... Its real sweet so my kids love it and my husband. I high recommend it to anyone who loves zucchini.

I can't review the outcome of this exact recipe because I only used it as a guideline. I had lot of zucchini to use up and couldn't find my usual recipe. I was mainly looking for ingredient ratios. This recipe has potential, but to the experienced eye, there are several changes that immediately need to be made. That is way too much sugar and way too much salt. For a good traditional taste, try just 1 cup of BROWN sugar and 1/2 tsp. of salt. Use 3 cups of zucchini. Do not drain it, do not peel it, do not seed it. Cut off the ends and grate it. If you must use that much oil, use oil that tastes like something; melted butter and/or coconut oil. I like to use 1/2 c. butter and 1/2 c. applesauce. The batter will be ridiculously thick until you add the zucchini. Fold it in, wait 5 minutes, stir again. It will be thick but workable. Bake until it is done (until toothpick comes out clean). Due to differences in moisture levels in the zucchini you use, that may be the time stated, it may be way longer. Expect 60-90 minutes for a loaf. Pecans complement zucchini far more than walnuts, IMO. With those changes but otherwise following the recipe, I got wonderful results.

Used 3 cups zucchini and 1/2 cup walnuts, best recipe! 60 mins and the bread was moist and delicious!

Excellent as is. I cut back on the nuts so my family would eat it but it would be perfect just the way it is written. Don't change anything!

This recipe is really good. I added raisins (soaked) to mine and took out the nuts. I cooked them like muffins for about 25 minutes until the edges started turning a bit brown. they were really yummy..kids loved them too

The best zucchini bread recipe...I use pecans instead of walnuts, and have gotten many compliments.

Excellent! I omitted walnuts and substituted 2 small bananas for 1/4 cup of oil -- a very subtle banana taste and extra moist. Delicious, and can't wait to make again!

Great recipe for zucchini bread- it's basic, simple, and delicious. You can sub applesauce for some oil, or wheat flour for some white, or even some brown sugar for white sugar. But this time I followed the recipe pretty exact and it turned out deeeeelicous. The batter is very thick until you stir in the zucchini, which adds lots of moisture.

This recipe is absolutely fabulous. So simple and easy and tastes wonderful - you must try it! I make it as is - no substitutions.

Very tasty! I followed the recipe exactly, and the only complaint I have is that it was a bit too sweet (and I'm not usually one to complain about that). Next time, I will cut down the sugar.

This was really great and easy to make. I didn't have any applesauce and I didn't want to put a full cup of oil in. I searched my pantry and fridge and I had some vanilla yogurt. Bam! It worked great. Half oil, half yogurt, and it came out great tasting. I am storing the bread in the fridge because I did use yogurt, but just thought I would share that with the rest. Thanks for the recipe!

FANTASTIC!!! my 1st attempt at zucchini bread. The only thing I did was substitute 1 cup brown sugar for one of the cups of white, and I added the oat topping that some suggested about 20 min. into cooking time. Oh and I also used about 3 cups of zucchini (3 cups was 1 large zucchini grated, in case anyone was wondering) It was so delicious! I love that it makes 2 loaves, because I can give one away to a neighbor and it really blesses them! A great way to use up the abundance of summer zucchini. Grate it all up, and freeze what you don't use so you can make this bread any time of the year. Thanks for the post! I may try adding chocolate chips sometime for fun.

This was great I followed thee other suggestions 1/2c oil, 1/2 apple sauce 1c white 1c brown sugar-then I added my own changes and it was delicious!! I added 1t nutmeg and for the top I spinkeled candied ginger minced very small, raw sugar, and sliced almonds. I made this for alot of my coworkers and all of them asked me to make them their own loaf-it was a hit thanks for the suggestions and the recipe

Yum! And yum again! I combined a few different suggestions and it was VERY moist and delicious! If you prefer it not so moist maybe stick to the 2 cups, but my family loves it! I used 3 cups of zucchini (not squeezed or drained), 1 cup white sugar and 1 cup brown sugar, 1/2 cup oil and 1/2 cup applesauce and then put the crumb topping (1/2 cup regular oats, 1/2 cup brown sugar, 1/4 cup flour, 1/4 teas. cinnamon and 1/4 cup butter) on after about 20 minutes of cooking. Delish! Will be making this one again!

Lost my old zucchini bread recipe and I'm glad. This one is lighter and more moist than the old one. I added an extra cup of grated zucchini and 3/4 cup of plumped golden raisins. Absolutely delicious.

MMMMMM! Best zucchini bread I've ever tasted! I've already made it twice in two days. I gave a loaf to my brother and he loved it. This bread was sooo moist and delicious...I couldn't stop eating it.

This is very similar to my great grandmother's recipe. Her recipe calls for less sugar. I have also modified it to reduce the amount of oil. I use 1/4 cup vegetable oil and 3/4 cup unsweetened applesauce. I also use this base recipe for banana bread as well. Yummy!

This was exactly what I was looking for! I made just a couple of changes. 1)I used 2 cups regular flour 1cup whole wheat flour. 2)I used just one cup white sugar and one cup brown. 3) I added in addition to cinnamon,1/2tsp-1tsp estimated ginger, clove, nutmeg,and cardamom seed powder( this gave the bread a warm spice and amazing aromatics.4)I used 1/2cup veg oil 1/2cup natural unsweetened apple sauce 5) Finally, I put in 4 slightly drained cups of zucchini. Purrrfect! I recommend toasted with a lot of butter.

After making banana bread for 20 years using various recipes, I will never make another basic sweet bread from ANY other recipe...my whole family agreed! I had zucchini and three over-ripe bananas so I split the batter in two and added the mashed bananas to one half and the zucchini (1 cup) to the other half. Two wonderful perfect loaves. Fantastic! Thank you!

Perfect! I made in 4 smaller bread pans rather than 2 large, and I followed another reviewers advice and added a crumb topping about 15 minutes into baking. (Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.)

You can always trust a recipe that starts with "Mom's" or "Grandma's." I was a little worried about this recipe because so many of the reviewers were lessening the sugar and adding brown sugar, or lessening the oil and adding applesauce. I made the recipe as is and it is nothing short of amazingly perfect. I added about 1/2 cup of grated carrot which doesn't seem like a lot, but it adds a bit of color and brightness to each slice. When I make another batch of this zucchini bread, I might try it with the aforementioned variations, but I'm glad I made it as is because it was exactly what I was expecting!

I doubled the recipe and froze the extra. Don't need to worry about freezer burn because they won't be in there long. This recipe turns out very moist and delicious. Perfect as a snack with a cup of coffee.

Lots of fun to make with my 2 year old! I read a bunch of reviews before making it... took modifications of a few people and adjusted recipe. Used 1/2 cup oil with 1/2 cup applesauce; only 2 cups of sugar, 1.5 tsp cinnamon and 1.5 tsp. nutmeg, added zuke to wet ingredients BEFORE...then made well in dry ingredients and added all wet to center of dry. Folded in with rubber spatula for awhile then did a quick couple of mixes with wooden spoon at end. Added about 1/2 cup regular choc chips to one bread batter, left other batter alone. Cooked for about 50-60 minutes... timed initially for 30 minutes, then checked bread every 10 minutes thereafter, rotating pans each check... Bread was delicious... a recipe worth keeping in my box! Thanks Alot!

Worked very well for me. My changes: 1) 4 c coarse(Cuisinart) grated zucchini (1 extra large zucchini) , 2) 1 c brown sugar Splenda blend + 3/4 c white sugar, 3) 1/2 c oil (more zucchini keeps it moist) 4) Used 4 "mini" loaf pans (Chicago Metallics) sprayed with misto oil spray. 5) Baked 65 minutes (because of more zucchini) After cooling for 15 minutes, these slipped out of the pans so easily. Very moist, and delicious!