I love baking and sharing my mom's old recipes for everyone to enjoy.
The Best Zucchini Bread Ever
My mother has been making this moist zucchini bread for as long as I can remember.
We used to have a garden where my mom grew her own zucchini. However, where the zucchini comes from is not particularly important, but fresh and local is my recommendation.
Zucchini Bread Recipe
I can't tell you how old this recipe is or where my mom originally got it, but I can tell you that it's written in a notebook that is older than I am. I can also say that until someone copies and pastes this as their own, you won't find it anywhere else. My mom gets many compliments on it, and I'm happy to share the recipe here.
Note: I edited the original article to reduce the amount of oil. One cup is the correct amount. My sincere apologies for not catching this sooner. Feel free to substitute in applesauce for some of the oil. Readers have left helpful comments on their experiences.
Update (7/20/20): I originally wrote this over 10 years ago, long before I had my own garden and was regularly making this zucchini bread in my own home. I cringe a bit at the youth in my writing voice and I’m tempted to update it. For now, what is above are the words of a young 20-something that wanted to share what is still one of my favorite memories of my childhood. My mother passed on a few years ago after a long battle with appendix cancer, and every time this bread rises in the oven and the smell fills the room, wonderful memories flood back. I am so happy to see so many people enjoy this recipe. I am sure after all these years it’s been copied and shared elsewhere on the internet, and I think that’s also wonderful.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
2 loaves of bread
- 3 eggs, beaten
- 2 cups sugar
- 1 cup Wesson oil (vegetable oil)
- 2 teaspoons vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 teaspoons cinnamon
- Nuts and/or raisins (optional)
- Preheat the oven to 350 degrees.
- Use a potato peeler to remove outer layer of zucchini, then cut into 1-inch chunks for grating. Use a food processor to grate into small slivers.
- Add grated zucchini and all other ingredients into a bowl. Use a mixer until well blended.
- Pour into 2 greased and floured bread pans.
- Bake about an hour at 350 degrees. Use a toothpick to determine if bread is fully cooked. Remove from oven.
- Once cooled, flip bread onto saran wrap to finish cooling.
- Whipped or softened unsalted butter makes the best topping.
- Do not spread on until ready to eat.
What'd You Think?
Keep It Moist and Fresh
This is how my mom keeps her zucchini bread moist and fresh-tasting for months:
- When bread is fully cooled, wrap in foil if eating within the week.
- Or place into food saver bags and seal. It can be frozen for up to six months.
- Do not leave out or place in a plastic bag.
Always use foil if it will be eaten within the week, or food saver bags sealed for freezing.
Barb on August 25, 2020:
Not sure where you all see 2 cups oil. It only says 1 cup oil !
BridgetSR on July 31, 2020:
The recipe above that I am reading says 1 cup Wesson oil! What are you reading?
Heather on July 30, 2020:
I love this recipe! I've made it at least 5 times and everyone always loves it even my husband who doesn't like sweets. I use i stick melted margarine, 1/2 cup applesauce and the rest vegetable oil to make 2 cups "fat". So yummy and keeps really well in tinfoil for days.
Jessica on July 16, 2020:
Man! I wish I read the comments before making this. Lol I made it as the recipe says, with 2 cups oil. And as I'm measuring, I had to re-read it a half dozen times to make sure i was using the correct amount. The flavor is good! But it definitely is quite oily. I love the suggestion of substituting with unsweetened applesauce. I will absolutely be doing that next time!
Amy merkle on June 28, 2020:
Have made this several times and it has been delicious every time. I followed directions to a tee. I’ll try to sub applesauce next time.
Megmor98 on May 01, 2020:
I‘ve been making zucchini bread for years now and I like trying new recipes. I read the reviews- but I made the recipe as it was written with 2 cups of oil. I have to agree with some of the reviewers regarding the oil- it was way too much oil. I could not eat it .. I was very disappointed because the batter looked, smelled, and tasted so good! However, If you press on the load of bread you can see the grease/ oil oozing out.
Pam Tyndall on November 21, 2019:
If I make this recipe again. I will use 1 cup of oil two cups ruined the bread it was so gross. Too much oil... Or I wouldn’t mind trying the applesauce substitute...
Angie Kay on September 14, 2019:
For those of you commenting that there is too much oil, I have never even made it with oil. I substitute unsweetened applesauce and its amazing EVERY time! It's a 1:1 conversion so it's super easy. 2 cups of applesauce in place of the 2 cups of oil.
Claire Lockwood on July 24, 2019:
I made this recipe today , the original one , it turned out great, thank you willl definetly make again
email@example.com on July 20, 2019:
I've been using this recipe for the last 2 yrs.. exactly as written.. with our own garden fresh Zucchini. It turns out perfect EVERY time!
firstname.lastname@example.org on June 22, 2019:
Please tell me what size pans you use when you say this makes two loaves.
Jenn Latona on November 30, 2018:
I don't know how some reviews say that their bread was "swimming in oil"....I just baked a loaf and it's perfect. I'm rather timid baking anything and usually opt to buying my pastries, breads ans cakes....but this recipe was easy to follow and returned the best results!!
Betty on September 27, 2018:
Made this and it was delicious. I used one cup of oil and one stick of butter that was suggested in the comment section. The next time I would use a little more oil and not the whole stick of butter. But otherwise ti was very good and I received a lot of compliments. Thanks
Angela on September 23, 2018:
I substituted greek yogurt for the oil, however it's not a 1:1 conversion. It's 3/4 cups of Greek yogurt for every 1 cup of oil. Turned out awesome, everyone loved from my 5 yr. old to my coworkers. Making another 2 loaves tomorrow! For those saying they wish it were sweeter 1 bag if milk chocolate chips does the trick.
Betty on September 07, 2018:
I will certainly be trying your bread recipe. Thank you for sharing.
Just a simple baker from Arkansas
Katherine on July 02, 2018:
I have used this recipe many times I recently made 40 loaves of bread I switch out the ingredients from zucchini to carrots two apples sometimes I throw chocolate chips and raisins in it and it comes out awesome love it and still making more
Angela Lemmons on June 26, 2018:
This is the only zucchini bread recipe I use. I’ve made 4 loaves in the past 2 days. I follow the recipe as written and mix very, very well with my stand mixer. I’ve never had a problem with the oil so the only thing I can think of is that mixing really well is key.
Katherine on November 30, 2017:
Anyone tried these as muffins? Wondering cook time?
Lori Binetti on November 28, 2017:
Thank You for updating this recipe! I have made this so many times because it is requested not just on the Holidays! I give this as a Gift to friends and family for any special occasion.. The one thing I do to change the recipe up for a more sweeter taste, is sprinkle some brown sugar on the batter before baking. Or an occasion instead of coating the pan or glass with shortening then a dusting of flour, I will use butter instead of shortening and then coat the pan or glass with brown sugar. Let the pan cool before inverting onto a cooling rack to finish cooling...completely.... FYI, it is my experience that this recipe comes out better if I separate the dry ingredients then add gradually to the wet ingredients. I end end up baking approximately one hour and fifteen to twenty minutes in two glass loaf pans. (5x9 glass loaf baking dish.. 1.5 qt.)
Loves2Shop4Ever on November 22, 2017:
Made 2 Loafs for tomorrow for Our Thanksgiving Dinner. It came out so moist and baked perfectly. I'm sure I will be making this again for Christmas Cookie Platters.
bobbie on August 16, 2017:
Just made it and tried it with butter hot out of oven. Perfect with a cup of tea!!! I added just a dash more cinnamon and added a dash of gingerbread spice. I will make more and freeze it if my family doesn't eat it first!!! Thank your mother for a great recipe!!
Marcy on July 31, 2017:
I made this yesterday, 7/30/17, and I love it. It's moist and taste fantastic. I took it to work and it didn't last very long. Thank you for sharing this amazing recipe.
Karine Taylor on July 15, 2017:
Very good, my husband loved it!
Cindy on July 02, 2017:
I just made the bread and it is very moist. I cooked it for 65 minutes. I made 2 loaves, but I think I could have made 3 shorter loaves. I substituted 1 cup of oil with 1 cup of plain greek yogurt. No difference in flavor. The smell as it was cooking was wonderful. The bread tastes very good, but I do wish it was a little sweeter. I will definitely make this again.
Ms. Kitty on June 24, 2017:
I was in a rush and was not paying attention to the fact that this recipe should be divided into two loaves! I poured it all into one glass loaf pan and put it in the oven before I realized my mistake.
Has anyone make this mistake before?!?!
Any suggestions on cooking time or temp?
I'm sure it's too late now but maybe someone else will need your wisdom.
I'll let you know how it turns out. Wish me luck! LOL!!!
Pat Sargent on May 26, 2017:
Try adding small can of crushed pineapple to this. You won't be sorry.
Jessica on May 05, 2017:
This recipe is DELICIOUS and I have made tons of zucchini bread and other breads and bake a lot. I live in New Mexico at the base of the Sandias where it's high altitude so I use a stock recipe the first time and then make changes the second time around. The oil is fine. Coconut oil makes the bread a tad bit greasier..i.e. You can see the napkin stained from the bread and the texture is changed a bit. Using real oil makes the bread richer. Only change I make is adding more cinnamon. Great recipe thanks! Family goes nuts for it around Easter, I make egg shaped loaves! And thanks for the foil tip!!
Tonya DeGuilio on February 12, 2017:
This is one of the best zucchini breads I have ever made. I cut down the sugar to 3/4 cup and add 1/2 cup chocolate chips. Not sure if the recipes says but i also add 1/2 cups of walnuts. We love it.
Tabitha Payne on February 09, 2017:
Awesome recipe. I use the exact recipe and put my own twist to it. Freezes very also.
`Michelle on December 11, 2016:
Used this recipe last year with fresh zucchini & it turned out great. Now I'm using it again with frozen zucchini came out just as great. Made recipe as wrote and it made 8 = Mini loaves. Cooling & freezing for the holiday & winter! A must keep recipe. Thank You!
Lexxe on October 05, 2016:
I have had this recipe for years and everyone loves it. My neighbors little boy asked me for this for Christmas rather than a gift. Speaks volumes..
Sandy on September 25, 2016:
The recipe says to pour batter into the pan, it should say pans. Mine is in the oven now and taking forever to bake in the middle. I had to dump it into a 9×13 cake pan. Hopefully it will still taste good.
Rhonda on September 25, 2016:
I have made this recipe several times. It is my go to for Zucchini bread- very good!
peggy handley on September 21, 2016:
way to much oil i wad drowning in 1 cup of oil
Debbie on September 18, 2016:
Just made mine. I had a feeling to cut back on sugar and oil. I hope it comes out.
Eve on September 14, 2016:
Anyone use olive oil? Just wondering if that worked as well as regular oil?
Stacey on September 09, 2016:
I am a bit confused. How many loaves does this make???
Kandi Bayne on September 03, 2016:
Has anyone ever used slivered almonds instead of pecans or walnuts? I don't have those but I do have almonds.
Tina on September 01, 2016:
Just made this. Love it
Thanks for sharing. This is the first zucchini bread I have ever made . Turn out pretty good :)
Patty on August 31, 2016:
In one loaf, I added chopped walnuts. This does alter the taste big-time, compared to the plain zucchini bread. It also gets a big boost of flavor with Duncan Hines cream cheese frosting, it is otherwise very plain on its own. Otherwise, happy with the moist consistency. Used 3\4 c unsw. Applesauce & 1 c oil. Could be a tad more sweeter, but better w/ frosting!!
Patty on August 29, 2016:
Have you tried to make your mom's recipe by yourself? I believe your mom's zucchini bread is the best around, but Just surprises me that someone can post a recipe, but never made it all by themself. Are you absolutely sure about the 2 cups oil? I tried it out for myself today, but used 1 c oil and 1 cup unsweetened applesauce. I'll know how it turns out in 45 minutes. So far, the batter tasted great, so hopefully that's a good sign the finished product will be even better.
Cathy on August 27, 2016:
Hi again. Posted 3 days ago. Just sayin' ........ That recipe made 5 small loaves and one large. It's all gone! Making it again!
Peggy Morgan on August 26, 2016:
I just did this lucious moist bread. When it was baking in my oven it smell so good. I use mini bread loaves. Plus I had enough for I more loaf. Thanks so much in sharing your mom recipe. My husband said its really moist.
Lori M on August 23, 2016:
I made the recipe exactly how it was written and it was loved by all- both my parents and my kids (5 and 7) asked for seconds! Thank you for sharing something so delicious with us
Cathy on August 23, 2016:
Love it! So does my husband. I used 1 cup oil and 1/2 cup apple sauce. Also 1 1/2 C. Sugar rather than 2 C. And.......I added chocolate chips to the recipe. It's wonderful. Also......try sprinkling sugar on top of the batter in each loaf pan before you bake it. It makes a nice sweet, textured top. So yes. Thank you for sharing!!! It's an amazing recipe, and fun to tweak it how you want!
Rhonda on August 16, 2016:
I made this last week and it was the best recipe that I have ever made. Do you happen to have a good banana bread recipe?
Karen on August 14, 2016:
LOVE....LOVE....LOVE it!!! The whole family thanks you!!!
Kerri on August 13, 2016:
I have mine in the oven right now. It smells amazing and I can't wait to try this. Thank you so much for sharing!
Dixie on August 13, 2016:
Thank you for sharing your mother's recipe with us.
Kathy mackley on August 07, 2016:
I have almost the same recipe. I only use 1 cup of oil and 1 2/3 cup white sugar 1/3 Brown sugar. Great bread!
Renee Holland on August 05, 2016:
I made a few changes: used 1 cup brown sugar,
1 cup white sugar: 1/2 cup applesauce /1 cup oil
2 types nuts walnuts/pecans
Loaves took less than 45min to cook.
Gina on August 03, 2016:
Have made this before and making it now... So good. Thanx for sharing!
Mel on August 02, 2016:
I followed the reciepe and mine didn't turn out brown, it was more of whitish color. Ithe was kind of bland as well.
sharon on July 31, 2016:
Going to make this for a second time, as the first time, the breads were both eaten in a couple days! Very moist and delicious! Many older recipes use a lot more oil than we do, but I went ahead with the original recipe and didn't regret it. Enjoy!
Wenddie Mikulcik on July 30, 2016:
I followed the recipe and made muffins instead, personally I thought they were bland and tasteless. They smelled good baking kids thought I made oatmeal cookies. Disappointed sorry.
Tara on July 29, 2016:
I just used a cheese grater for the zucchini and it turned out awesome!
Eddie on July 28, 2016:
Suggestions on how to grate the zucchini if you don't have a food processor.
Darwat on July 28, 2016:
Similar to one we used back in my childhood. Since I'm watching carbs, will substitute 1 cup of oil for 1 cup of applesauce. Also we didn't peel the zucchini, didn't want to losee all those nutrients. Will have to make some soon.
Patricia June on July 26, 2016:
Recipe says to peel zuccine but in the pic of it , iits diffently not peeled
Patricia June on July 26, 2016:
I will try it with cold pressed coconut oil & add some coconut it should really be good , thank you for recipe
Herbie10 on July 26, 2016:
This is great for my restaurant because the bread doesn't dry out.
Chris on July 22, 2016:
I wondered if anyone used coconut oil.
Lynette on July 20, 2016:
Cream cheese frosting is SO good on it. I have also whipped butter and cream cheese together and used for a sread. SO good!
Teri kitley on July 17, 2016:
this is my go to recipe when zucchini is ready to go from the garden it is supper good and moist and freezes awesome for the winter does not lose flavor from freezing as soon as its thawed out on a cold day we warm it and put butter on it YUMMY
Marion on July 14, 2016:
Trying this recipe tonight!!
jennifer on July 14, 2016:
gonna try today, will it be dry if I add less oil?
Susan on July 13, 2016:
Update...the bread didn't only come out perfect, but it TASTES fabulous too! I'm stoked, will be using this again and again.
Susan on July 13, 2016:
Just pulled these out of the oven, they are perfect. I usually don't have much luck baking breads...overdone and dry. The only thing I did different was bake at 325 since I had dark pans. Baked for approx 1 hour and 10 minutes. Thanks for sharing!
Keena Reed on July 09, 2016:
I made this yesterday with fresh zucchini and it was AMAZING. Now my grandpa and my step mom and my dad and the neighbors want me to make some with this recipe, thank you so much
Lori on July 06, 2016:
Gwen Platz on June 24, 2016:
I baked 6 loaves today with zucchini fresh from my garden. My family loves it! This recipe made it into my recipe box! Thanks so much.
Elisa on May 31, 2016:
I use this recipe every time.. I made it for my father and he said it reminds him of his mother's. That's a compliment, because she is deceased and I always wanted her recipe. Thank you for sharing!
Mason on May 29, 2016:
Made this in the morning in a little over two hours and it pretty much came out perfect! We did add our own extra things in it like 2 tsp of this spicy honey from a local market, 6 cups of zucchini instead of 2, diced walnuts, and some organic plain Greek yogart. The only complaint is that it is very hard to handle which I assume is because of the large amount of oil. All in all it is great! :)
Alicia on May 07, 2016:
Melissa Forti on April 29, 2016:
Made this last night and it was delicious! Didn't realize it made two batches but was happy there was lots to go around. Thanks for the recipe!