Mom's Soft and Moist Zucchini Bread Recipe

Updated on July 15, 2017

My mother has been making the yummiest moist zucchini bread for as long as I can remember. The name sounds like some health food bread meant for those that like to eat all things yucky. Zucchini bread, however, is nothing like what it sounds. It tastes like a dessert bread. Think banana bread, only better!

We used to have a garden where my mom grew her own zucchini but she and my dad no longer had time to manage the garden. Now she gets them from grandma. However, where the zucchini comes from is unimportant. Buying from a local farmer will get you the freshest ones, but really its the combination of ingredients that makes this one a favorite.

Mom's Recipe

I can't tell you how old this recipe is, 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: Original posting edited to reduce the amount of oil. Feel free to substitute in applesauce for some of the oil. Readers have left helpful comments on their experiences.

What'd You Think?

3.1 stars from 1117 ratings of Mom's Zucchini Bread

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 2 loaves of bread
Zucchini Bread Ingredients
Zucchini Bread Ingredients

Ingredients

  • 3 eggs, beaten
  • 2 cups sugar
  • 2 cups Wesson oil, (vegetable oil)
  • 2 tsps vanilla
  • 2 cups zucchini, grated
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 tsp cinnamon
  • Optional Nuts and/or raisins, if desired

Instructions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Add grated zucchini and all other ingredients into a bowl. Use a mixer until well blended.
  4. Pour into greased and floured bread pan.
  5. Bake about an hour at 350 degrees. Use a toothpick to determine if bread is fully cooked. Remove from oven.
  6. Once cooled, flip bread onto saran wrap to finish cooling.

Topping Ideas

  • Whipped or softened unsalted butter makes the best topping.
  • Do not spread on until ready to eat.

Bon appetit!

Step 1: Prepare the Zucchini

Shredded zucchini ready to be mixed with other ingredients.
Shredded zucchini ready to be mixed with other ingredients.

Step 2. Mix All Ingredients

Standing mixer with all bread ingredients.
Standing mixer with all bread ingredients.

Step 3. Bake for One Hour (Until Toothpick Comes Out Mostly Clean — Not Gooey)

Let cool afterwards on wire rack.
Let cool afterwards on wire rack.

Step 4. Spread with Butter and Enjoy!

Room temp or whipped butter makes an excellent topping.
Room temp or whipped butter makes an excellent topping.

Step 5. Wrap and Save for Later

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.

Comments

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    • profile image

      Angie Kay 

      2 months ago

      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.

    • profile image

      Claire Lockwood 

      3 months ago

      I made this recipe today , the original one , it turned out great, thank you willl definetly make again

    • profile image

      khooper11@yahoo.com 

      4 months ago

      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!

    • profile image

      jams55@msn.com 

      5 months ago

      Please tell me what size pans you use when you say this makes two loaves.

    • profile image

      Jenn Latona 

      11 months ago

      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!!

    • profile image

      Margie 

      11 months ago

      I wish I would have read these reviews before making this. I agree with the way too much oil.

    • profile image

      Beck 

      13 months ago

      Wayyyy too much oil. 1 c would be fine.

    • profile image

      Niki 

      13 months ago

      Mine turned out really oily

    • profile image

      Betty 

      13 months ago

      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

    • profile image

      Angela 

      14 months ago

      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.

    • profile image

      Betty 

      14 months ago

      I will certainly be trying your bread recipe. Thank you for sharing.

      Just a simple baker from Arkansas

    • profile image

      Katherine 

      16 months ago

      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

    • profile image

      Angela Lemmons 

      17 months ago

      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.

    • profile image

      Rebecca L 

      17 months ago

      2 cups of oil is too much. I should have followed my gut and only gone with one.

    • profile image

      ElisaMW01 

      19 months ago

      For those making this recipe, I have a few edits. I use a kitchen aide stand mixer.

      I put my eggs in first, then add my vanilla.

      Instead of using 2 cups of oil, I use 1 cup of oil & 1 stick of salted butter.

      I add in my butter & oil to the egg/vanilla mixture. I put my mixer on the 2nd notch, and I forget about it for a while (usually 3-5 minutes).

      While this is going, I sift the flour, soda, powder. I do not add salt because i use SALTED butter. :-)

      With this recipe, you can use zucchini like it says OR you can use bananas :) . If I use bananas I make sure they have quite a few brown spots, and usually 4-5 of them ran through a food processor.

      I also use the food processor for the zucchini.

      Anyways. Add the bananas/succhini before you add the dry mix.

      Add the dry mix.

      mix.

      Bake.

      Better.

    • profile image

      Dee 

      20 months ago

      Do you have a banana bread recipe?

    • profile image

      Blanche 

      21 months ago

      It seems everyone has good reviews. I made 2 loaves and they both came out swimming in oil. Don’t know if the 2 cups of oil is in error or where I went wrong.

    • profile image

      Katherine 

      24 months ago

      Anyone tried these as muffins? Wondering cook time?

    • profile image

      Lori Binetti 

      24 months ago

      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.)

    • profile image

      Loves2Shop4Ever 

      24 months ago

      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.

    • profile image

      bobbie 

      2 years ago

      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!!

    • profile image

      Marcy 

      2 years ago

      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.

    • profile image

      Karine Taylor 

      2 years ago

      Very good, my husband loved it!

    • profile image

      Cindy 

      2 years ago

      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.

      Thank you

    • profile image

      Ms. Kitty 

      2 years ago

      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!!!

    • profile image

      Pat Sargent 

      2 years ago

      Try adding small can of crushed pineapple to this. You won't be sorry.

    • profile image

      Jessica 

      2 years ago

      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!!

    • profile image

      Tonya DeGuilio 

      2 years ago

      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.

    • profile image

      Tabitha Payne 

      2 years ago

      Awesome recipe. I use the exact recipe and put my own twist to it. Freezes very also.

    • profile image

      `Michelle 

      2 years ago

      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!

    • profile image

      Anne 

      3 years ago

      Delicious! I used 1/2 oil 1/2 unsweetened applesauce....you'd never know the difference!

    • profile image

      Lexxe 

      3 years ago

      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..

    • profile image

      Sandy 

      3 years ago

      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.

    • profile image

      Rhonda 

      3 years ago

      I have made this recipe several times. It is my go to for Zucchini bread- very good!

    • profile image

      peggy handley 

      3 years ago

      way to much oil i wad drowning in 1 cup of oil

    • profile image

      Debbie 

      3 years ago

      Just made mine. I had a feeling to cut back on sugar and oil. I hope it comes out.

    • profile image

      Eve 

      3 years ago

      Anyone use olive oil? Just wondering if that worked as well as regular oil?

    • profile image

      Stacey 

      3 years ago

      I am a bit confused. How many loaves does this make???

    • profile image

      Kandi Bayne 

      3 years ago

      Has anyone ever used slivered almonds instead of pecans or walnuts? I don't have those but I do have almonds.

    • profile image

      Tina 

      3 years ago

      Just made this. Love it

      Thanks for sharing. This is the first zucchini bread I have ever made . Turn out pretty good :)

    • profile image

      Patty 

      3 years ago

      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!!

    • profile image

      Patty 

      3 years ago

      Dear Sunstreaks,

      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.

    • profile image

      Diane 

      3 years ago

      My recipe is similar, but the only difference is1 Cup of vegetable oil, 1 cup of granulated sugar and 1 Cup of Brown sugar...

    • profile image

      Cathy 

      3 years ago

      Hi again. Posted 3 days ago. Just sayin' ........ That recipe made 5 small loaves and one large. It's all gone! Making it again!

    • profile image

      Peggy Morgan 

      3 years ago

      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.

    • profile image

      Lori M 

      3 years ago

      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

    • profile image

      Cathy 

      3 years ago

      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!

    • profile image

      Rhonda 

      3 years ago

      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?

    • profile image

      Karen 

      3 years ago

      LOVE....LOVE....LOVE it!!! The whole family thanks you!!!

    • profile image

      Kerri 

      3 years ago

      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!

    • profile image

      Dixie 

      3 years ago

      Fabulous recipe.

      Thank you for sharing your mother's recipe with us.

    • profile image

      sarah 

      3 years ago

      omg the oil is so overpowering???? if you've ever had sautéed zucchini, that's what the first loaf tasted like. weird! and flat and hardly brown. hopeful for the second loaf but not expecting much. what a waste of ingredients.

    • profile image

      Kathy mackley 

      3 years ago

      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!

    • profile image

      Renee Holland 

      3 years ago

      Great Bread!

      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.

    • profile image

      Gina 

      3 years ago

      Have made this before and making it now... So good. Thanx for sharing!

    • profile image

      Mel 

      3 years ago

      I followed the reciepe and mine didn't turn out brown, it was more of whitish color. Ithe was kind of bland as well.

    • profile image

      April 

      3 years ago

      I also doubled the recipe and cut the oil by 2 cups. I added Chia seed and it was awesome.

    • profile image

      sharon 

      3 years ago

      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!

    • profile image

      Wenddie Mikulcik 

      3 years ago

      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.

    • profile image

      Tara 

      3 years ago

      I just used a cheese grater for the zucchini and it turned out awesome!

    • profile image

      Eddie 

      3 years ago

      Suggestions on how to grate the zucchini if you don't have a food processor.

    • profile image

      Darwat 

      3 years ago

      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.

    • profile image

      Patricia June 

      3 years ago

      Recipe says to peel zuccine but in the pic of it , iits diffently not peeled

    • profile image

      Patricia June 

      3 years ago

      I will try it with cold pressed coconut oil & add some coconut it should really be good , thank you for recipe

    • profile image

      Herbie10 

      3 years ago

      This is great for my restaurant because the bread doesn't dry out.

    • profile image

      Marie 

      3 years ago

      I was looking for a different recipe than the one I have from my mother. Turns out your recipe is the same as my mothers except hers is 1 cup oil!! I also add crushed pineapple (drained). I guess I'll stick with this one!!

    • profile image

      Chris 

      3 years ago

      I wondered if anyone used coconut oil.

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      What to do 

      3 years ago

      Why such concern with the amount of oil. I'm thinking of making this and sounds like it has turned out great using the exact recipe... Should I try this recipe?

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      Lynette 

      3 years ago

      Cream cheese frosting is SO good on it. I have also whipped butter and cream cheese together and used for a sread. SO good!

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      Teri kitley 

      3 years ago

      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

    • profile image

      Marion 

      3 years ago

      Trying this recipe tonight!!

    • profile image

      jennifer 

      3 years ago

      gonna try today, will it be dry if I add less oil?

    • profile image

      Susan 

      3 years ago

      Update...the bread didn't only come out perfect, but it TASTES fabulous too! I'm stoked, will be using this again and again.

    • profile image

      Susan 

      3 years ago

      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!

    • profile image

      Keena Reed 

      3 years ago

      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

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      Bev 

      3 years ago

      Made these today, I did cut back the oil (1 1/4 cups, I can't take to much oil) I just want to thank you for the recipe. I always want recipes used by our mothers and grandmothers, and if they don't turn out I know it is not the recipe but the way I made it. I only wish people would realize you do not have to share, you do it out of the goodness of your heart. I hope they learn to appreciate your kindness, if they don't want that much oil cut back! As for how long to bake, I made 3 different size pans, small (I call them personal size) , Medium (aluminum regular) Large (the larger size metal or glass) Small 46 minutes, medium and large 65 minutes, this will also depend on your stove, hope this helps.

    • profile image

      Lori 

      3 years ago

      Delish!!

    • profile image

      Mary 

      3 years ago

      It sounds much like my zucchini recipe. Only 1 cup oil and less sugar. I also add a little cloves to the mix. And yes I make 6 loves at a time too. I usually make about 24 loves. Easy to take out when unexpected company arrives.

    • profile image

      robin 

      3 years ago

      The oil is not a big deal, it turns out great! I have also used apple sauce instead which also is yummy.

    • profile image

      Gwen Platz 

      3 years ago

      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.

    • profile image

      Deb Stein 

      3 years ago

      How long does it bake, I just put in the oven.

    • profile image

      Elisa 

      3 years ago

      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!

    • profile image

      Mason 

      3 years ago

      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! :)

    • profile image

      Alicia 

      3 years ago

      Delicious!

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      Melissa Forti 

      3 years ago

      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!

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