Zucchini Bread

Zucchini Bread
424
42 Reviews
Bake this zucchini bread spiced with cinnamon when zucchini is plentiful in the garden.
20 min
Prep Time
1:45
Total Time
24 servings (2 loaves)

Ingredients

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
3
large Land O Lakes® Eggs
1 tablespoon
vanilla
2 medium (2 cups)
zucchini, shredded
1/2 cup
chopped walnuts

Directions

  1. Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
  2. Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in bowl; set aside.
  3. 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.
  4. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
220
Cholesterol
45mg
Carbohydrates
30g
Protein
3g
Fat
10g
Sodium
220mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

This is the best Zucchini bread I have every made! I will never use a different recipe. Love the butter instead of oil, it does not have that oily feel when you cut into it. I make the recipe as is, it doesn't need any revisions

Rating

Patrick, we would like to assure you that we post both positive and negative reviews and thank you for taking the time to share your results. This recipe is a long-time favorite of many consumers and we are sorry to learn of your experience. We do not typically recommend greasing the sides of the pan for quick breads. By leaving the sides ungreased, the batter clings to sides of the pan and rises. After 10 minutes of cooling, the sides should easily release. We’d be happy to talk with you further about your results. Please give our Consumer Affairs team a call at 1-800-382-4155 M-F business hours. Thanks, again, for writing.

Rating

Most god awful recipe I have ever come across. I'm a retired pastry chef so indeed I have seen/made many recipes. This is basically a dry cinnamon bread. You get 1 star because cinnamon is healthy. What's wrong: too much cinnamon, not enough zucchini, too much butter, too much sugar, cooking time too long, and what's about NOT greasing the sides of the pan??? Result: dry cake; Since it cooks so long and contains so much sugar it forms a hard crust. Like Lucy I had problems getting the cake out of the pan. With a batter being that thick there is no way to get a moist result. I'm reading your comment about submissions being screened for appropriate content. I suppose you will never publish mine then since it's telling the truth. I believe most reviews are fake, written by your staff or others.

Test Kitchen Comment
From: Mallory
Patrick, we would like to assure you that we post both positive and negative reviews and thank you for taking the time to share your results. This recipe is a long-time favorite of many consumers and we are sorry to learn of your experience. We do not typically recommend greasing the sides of the pan for quick breads. By leaving the sides ungreased, the batter clings to sides of the pan and rises. After 10 minutes of cooling, the sides should easily release. We’d be happy to talk with you further about your results. Please give our Consumer Affairs team a call at 1-800-382-4155 M-F business hours. Thanks, again, for writing.
Posted June 28, 2016

Rating

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.

Rating

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!

Rating

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
From: mallory
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

Rating

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.

Rating

Hi Jeanne, it all comes down to personal preference. You can use the two interchangeably with whatever you have on hand. Happy baking!

Rating

Should I use Unsalted or Salted Land O Lakes? Jeanne

Test Kitchen Comment
From: mallory
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

Rating

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.

Rating

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!

Rating

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.

Rating

Absolutely the best zucchini bread recipe ever...

Rating

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!!!

Rating

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.

Rating

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.

Rating

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
From: mallory
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

Rating

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.

Rating

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.

Rating

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.

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