Zucchini Bread

Zucchini Bread

Bake this zucchini bread spiced with cinnamon when zucchini is plentiful in the garden.

20 min. prep time
24 servings
40540 Ratings


3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups sugar
1 cup Land O Lakes® Butter, softened
1 tablespoon vanilla
2 medium (2 cups) zucchini, shredded
1/2 cup chopped walnuts


Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.

Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in bowl; set aside.

Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour mixture; beat at low speed until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.

Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.

Nutrition Facts (1 serving)

Calories: 220

Fat: 10g

Cholesterol: 45mg

Sodium: 220mg

Carbohydrates: 30g

Dietary Fiber: <1g

Protein: 3g

Recipe #11959©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Like I said in an earlier post I wasn't much of a baker and wasn't sure if I need to peel the zucchini. Thanks to Mallory she said it didn't matter. I went with leaving the peel on because it seemed easier. It turned out soooo good. I plan on making another batch to share with some of those I know who aren't able to get out too much. I am sure they will love it as much as I did.
I am not a barker but I would like to give this a try. I am confused on the shredded zucchini. My question is do you peel the zucchini before shredding or leave the skin on?
Test Kitchen Comment


Hi Dave, you can peel the zucchini or leave the skin on. Leaving the skin on adds some nice green flecks to the bread. Hope this helps!
Posted January 13, 2016
Mine is in the oven now but it smells delish! I used 2 c whole wheat flour and 1 c regular white flour. I used 1/2 c brown sugar, 1/2 c sugar substitute, and added 2 very ripe smashed bananas. I increased the amount of zucchini because I wanted to use all of it up. I did use only 1/2 c of butter to reduce the amount of fat. It's baking in a large silicone loaf pan, which requires no greasing of the pan.
Should I use Unsalted or Salted Land O Lakes? Jeanne
Test Kitchen Comment


Hi Jeanne, it all comes down to personal preference. You can use the two interchangeably with whatever you have on hand. Happy baking!
Posted October 20, 2015
It was good, it takes at least 3 cups of zuccini, and I took advice of using 1 cup of brown sugar and of the other. Not too sweet. I set my oven at 325 and it only took 42 min.
Used melted butter and mixed by hand. Combined dry ingredients with whisk; stirred wet ingredients just till eggs disappear; used 1 c white sugar, 1 c brown. Made a well in center of dry ingredients, added wet ingredients and stirred by hand lightly till mixed. Stirred in zucchini just till blended and baked in a buttered and floured tube pan for 55 min. Moist and delicious! Love butter instead of oil!
I prefer it over versions that use oil instead of butter. The texture of the bread is much better. I use slightly less cinnamon than it calls for and I omit the cloves because I do not like them. I also do half brown sugar and half white sugar. When I half the recipe I still use two cups of zucchini which works quite well. So for the regular recipe I would use a minimum of three cups. Also, for others who want to half the recipe to make a single loaf, 2 eggs are fine. Don't worry about trying to estimate one and a half eggs! The only reason I gave it four stars is because of the modifications I made and would be unsure how it would taste in the original version with less zucchini and no brown sugar.
Absolutely the best zucchini bread recipe ever...
Excellent recipe!! I followed what another person did and added an extra cup of zucchini and also changed the sugar to one cup of brown sugar and one cup of granulated sugar!! Today I'm adding some mini chocolate chips!!!
This recipe is the very best of all zucchini breads. As for getting the loaf from the pan, lightly spray the sides with cooking spray and lay a piece of parchment at the bottom. The cutting measurements do not even have to be exact; and after about seven minutes, the bread pops right out.
I just took the two pans out if the oven waited for them to cool and guess what?! ! They would not come out if the pans, I shook and shook them to see if they soul loosen up , even tried loosening them from around the sides of the pans . not working . I would advise greasing the whole pan and not just the bottom.
Test Kitchen Comment


Hi Lucy, sorry to hear you had some issues with the loaves sticking to the pans. Sometimes if you let quick breads cool in the pan for longer than the stated 10 minutes, it can cause them to stick to the sides of the pan. We'd recommend removing from the pan right at the 10 minute mark.
Posted July 08, 2015
I have made this recipe numerous times now and have tried any number of variations with applesauce, with pineapple, with carrots, with raisins, with nuts or without, even with pumpkin pie spice mix instead of cinnamon, white sugar or brown sugar or a mix of both and the variations go on. The butter is the only thing that I will not substitute, it is what makes the difference in this zucchini bread recipe. It is always moist never gummy, crust always browns evenly. Let your imagination create your own version and leave the oil in the kitchen cabinet.
Good recipe. I followed another reviewer's lead and used only 1 1/2 cups of sugar and replaced 1/2 cup butter with 1/2 cup of Apple sauce for a lighter version. Very moist and spicy. Kids ask for it all the time.
I have used this recipe 3 times now and love it. I substitute 1 cup white whole wheat flour and use 1 cup brown sugar. Today, I used 1 cup grated zucchini and 1 cup grated apple. It is excellent. This recipe calls for 1 T. cinnamon and 1 T. vanilla plus other spices and gives the bread rich, deep flavors.
This was delicious!!! I made it my own by adding mini chocolate chips and a struesal topping.
Love this recipe. The butter makes all the difference. I always use extra zucchini in my bread, so it's extra moist. This recipe bakes evenly, with a golden crust and no scorching, burnt edges or dryness. Thank you!
Yummy recipe. Quite tasty!
This is my go-to recipe for zucchini bread. I usually add about another full zucchini, and do half brown sugar and half white sugar. The top is always baked to a delicious crust, while the inside stays moist. My friends and coworkers just love it!
I added 1 cup of carrots, 1 cup of crushed pineapple (drained). I also used only 1/12 cup sugar and 2 cups of flour with 1 cup of ground flax.
I am making this recipe with green butter. Hopefully it comes out awesome! I will update when done.
This is the best recipe I've ever had for this. People LOVE my bread and ask for the recipe.Thank you for this GREAT recipe
Since I have a large summer garden I have made my share of zucchini breads...this is the best recipe I have tried and will probably stick with this one. Not sure why so many people found it a little dry, I think it's perfectly moist and not at all gummy. I did omit the cloves, but used butter and prefer it to recipes with oil. I made one loaf with walnuts and one without walnuts at the request of my grandson! He gave it two thumbs up!!
Great results! I had never made zucchini bread before. I know land o lakes is a name that I could trust!

you can also make this as muffins, just bake then for 18-22 minutes or untill toothpick come out clean .
Perfect! My kids and I loved it! WIll make again & again!
I have used this recipe for a few years. I add mini chocolate chips to make it more appealing for kids (and myself). It is the best zucchini bread recipe I have ever made! I even freeze the extra loaves for later and they are always still delicious.
I only have one bread pan, so I just put all the batter into it and baked for about an hour and a half. This is one big, delicious loaf of zucchini bread.
MMMmmmm Goood!
This is the best zucchini bread I have ever made or eaten. Please keep this Recipe on your site . I keep losing My printed copy... This Zucchini bread is the BEST..
Very moist and delicious....even the young ones will ask for more!
My dad gave me 2 huge zucchinis at my last visit and I was looking for recipes. This is a really easy to make and very tasty bread. My husband and my 3 year old loved it so I made some to freeze for "after" zucchini season. I tried it with brown sugar as well, tastes great too.
Turned out really well. Great flavor . I even made extra to freeze.
This recipe was great! So easy to make. I had two huge zucchinis and made 6 loaves of bread. I used two for a dinner party and froze the rest. They were a big hit each time!
Instead of using 1 cup of butter I used 1/2 cup and used 1/2 cup of applesauce to make it moist. I don't like the taste of cloves so I used 1/2 teaspoon of nutmeg instead. Everyone loved it.
Bread had great flavor but very dry
I wanted to bake a zucchini bread after finding some huge zucchini in my garden today. I didn't have any vegetable oil and opted for a butter recipe. I found this one online, and LOVED it!! It makes enough for everyone, and it's so moist and delicious!!! I will make it everytime! Thanks
This is the best recipe ever . This my
husband number 1 pick of any breads. I make
it in to a cake. And then i put your cream
cheese frosting on it with coconut in the
frosting. This what he wants every year for
his birthday & any other time i cook it.
It was awesome. My family & friends love it when I make it in the Fall with "fresh" zucchini.
This bread was drier than I like, but definitely tastey.
Delicious just plain with a cup of tea or coffee!
This was THE best zucchini bread I've ever tried!! It was extremely moist without being "oily". I made several mini loaves to test in the freezer(also thaws well) and it was a great hit all around. I think I will add more walnuts in the next batch! Thanks for a great recipie!!
Excellent...easy...a winner!
Excellent bread recipe, not greasy as some of the recipes with vegetable oil tend to be. I add extra walnuts, as my husband loves nuts in breads. Makes 2 nice size loaves to share with others. This helps get them to take your abundance of zucchini!

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