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Bake this zucchini bread spiced with cinnamon when zucchini is plentiful in the garden.
Dietary Fiber: <1g
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.
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.
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 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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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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