This BEST EVER ZUCCHINI BREAD recipe comes from my grandma, so naturally there isn’t a better zucchini bread recipe out there.
This Best Ever Zucchini Bread is simple, delicious, and perfect for the early holiday season! It’s so easy to make and is a great addition to any gift for a family or friend! I love baking it on a cold fall day, with a nice cup of tea you can cozy right up!
This BEST EVER ZUCCHINI BREAD is a family recipe. In my life the best ever type of recipes have come from one of two people, my Grandma Gillan or my Grandma Sorency. They make some of the best things I have ever tasted from this BEST EVER ZUCCHINI BREAD {Gillan}, spaghetti & meatballs {Sorency}, peanut brittle {Gillan}, salad dressing {Sorency}, cinnamon rolls {Gillan}, mac & cheese {Gillan} and Santa Claus Cookies {Sorency}.
I am lucky to come from a line of bakers. And I am lucky that I grew up eating this BEST EVER ZUCCHINI BREAD. This recipe is the entire reason I have planted like 8 zucchini plants every year. I am a bit sad that since we moved and my garden is significantly smaller, I will only be plating two this year but I am praying they’re plentiful.
If not I will be begging for some zucchini, as store bought zucchini are just so dang small. Why is that? I love the large zucchini, they are just so beautiful. I love seeing a garden full of zucchini and pumpkins. Another reason I love fall.
But I am loving that it’s near summer time and soon I will have a plethora of zucchini in my garden and freezer resulting in this BEST EVER ZUCCHINI BREAD all year long.
TIP – to get the best texture out of the zucchini I use a food processor instead of a grater. This seems to do the best when it comes to baking the bread. And when baking this bread not only do we love to add either chocolate chips or walnuts to this but also I prefer to bake in a 9×5 loaf pans. Either way this is my grandma’s recipe and it is the best.
Blessed that I have both of my grandma’s still in my life, Grandma Gillan just turning 93 this year and Grandma Sorency celebrating her 80th birthday this month. Would love to hear what recipe your grandma makes in the comments below that you still love and bake to this day.
Looking for some other fun ways to use zucchini? Here are my favorite: Lemon Zucchini Cake, Italian Stuffed Zucchini Boats and Pumpkin Zucchini Cake. Enjoy friends from my family’s recipe box to yours. XOXO San
How do you make easy zucchini bread?
Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
Mix all ingredients together until well combined.
Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
Time may vary depending on oven; insert toothpick to make sure bread is done.
Serve immediately.
How do you store zucchini bread?
To maximize the shelf life of zucchini bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out.
Properly stored, freshly baked zucchini bread will last for about 1 to 2 days at normal room temperature.
To further extend its life, wrap the bread tightly and enclose in an airtight freezer bag to extend the life to 1-2 months.
My favorite kitchen items I used to make this BEST EVER ZUCCHINI BREAD.
This post may contain affiliate links. See my Full Disclosure for further details.
Bread Loaf Pan – I use a large one of these to freeze and serve my ice cream in. I have a few of these on hand and use them for more than just baking.
Kitchen Aid Mixer: I love my Kitchenaid mixer and use it almost daily. For cookies, breads, sauces, frostings and dough – I find many recipes that I can use my KitchenAid to reduce prep time. I have two that I couldn’t live without.
Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.
Don’t forget to pin this BEST EVER ZUCCHINI CAKE recipe to your favorite Pinterest board for later.
This BEST EVER ZUCCHINI BREAD recipe comes from my grandma, so naturally there isn't a better zucchini bread recipe out there.
- 3 eggs
- 2 cups sugar
- 1 cup oil canola or vegetable
- 4 cups fresh zucchini grated
- 2 teaspoons vanilla extract
- 3 cups + 3 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts optional, we don't do this
-
Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
-
Mix all ingredients together until well combined.
-
Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
-
Time may vary depending on oven; insert toothpick to make sure bread is done
If you are using frozen zucchini - it will measure out to 2 cups when you bag 4 cups freshly grated zucchini.
This posted was recently updated, the original post was published in August 2014.
Save
That looks like a wonderful loaf indeed!
Best recipe ever tried the half sugar and half brown sugar affected the taste. Did not like as well!!
I made this today and I have to say it is the Best Ever! Thanks for the recipe 🙂
I agree and this is my 2nd time making it now and my family and coworkers love it!
Looks pretty healthy. Never made anything like it, I think I`m going to try this one. Thanks http://fabifabu.wordpress.com/
Oh, I can’t wait for you to try it. xo San
When you use frozen zucchini do you drain it after you thaw?
Yes, Darlene I do.
I love recipes with less than ten real food ingredients! Pinning.
Thanks Suzy! xo San
Your Zucchini Bread looks so moist and delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
This looks wonderful! Thanks for sharing the recipe!
Oh my goodness. San brought over a loaf of this to my house and I HAD to visit the blog for the recipe. I may request this for my birthday cake next year, not kidding. I couldn’t even bring myself to save any for my husband! I don’t think I can ever look at baked goods the same way again.
Oh I just love you! xo San
I have been looking for a good zucchini bread recipe and this one looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!
This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!
This is the best zucchini bread ever! But I was wondering why you only use 2 cups of zucchini if it is grated and frozen? Also do I need to thaw it first and get rid of excess liquids? Thanks
Chelsea, so I guess I need to clear that up in my recipe. When you freeze 4 cups of fresh zucchini it comes out when defrosted as two cups. Does that make sense?
xo San
That is good to know, I have been curious about that♡ juice.
If I let it drain or not, after its been frozen. 🙂
T
a good way to sneak in veges 🙂
I have all of my zucchini frozen in 2 cup portions. Would I use the 2 cups that I have frozen or use 2 of my 2 cup portions>
You will want to use 2 or your 2 cup portions. Enjoy!
How would you change recipe for bread machine?
I am not sure that is doable, I’m sorry.
Most bread makers have a quick bread setting. Combine the ingredients in a bowl like the recipe calls for. Spray the loaf pan on your bread maker and then pour in the blended batter. Use the quick bread setting to bake it. I make banana bread and zucchini bread like this all the time during the summer months. (It’s just too hot to turn on the oven!)
Wow, I haven’t tried this and didn’t know that would work. Thanks for sharing that tip.
I have been making this same recipe for over 20 years except I use 2 cups oat flour and 1 cup regular flour.
I love the idea Bonnie – I will be trying.
Do you squeeze the liquid out of the zucchini before adding to the rest of the ingredients?
No I don’t. Enjoy!
This looks like delicious zucchini bread! Just a couple of questions – can I use 2 8″ x 4″ loaf pans or do you need 3 of that size, or 2 9″ x 5″ pans? And can brown sugar be used? Thank you!
3 of the 8×4 you can use two, you might just have some leftover or really tall loaves, so you will need to adjust the baking time.
Brown sugar I haven’t tried, but you shouldn’t have a problem it may just change the texture and the flavor a bit.
Love zuccahnni
Can I use brown sugar instead and led them 2 cups?
I have never done that. It will probably change the texture and the flavor a bit, but I think it will turn out just fine.
The sweetness level will be the same, I think the texture would be the largest difference. If you try it – let me know how it goes.
San
I wil be making it this week. Just a little confused, do I need to squees the liquid, and if not would it not make your bread runny, the video shows parchment paper and here it says grease your loaf pan.
You could really do whatever you want. Using parchment paper makes it an easy clean-up and remove of the bread.
How long would I bake in muffin pan? 🙂
Check at 15 minutes, I would guess between 18-22 minutes. San
I have a close recipe, been making for 45 years, difference is 2 cups Zucchini shredded,3 tsp vanilla, 3 cups flour, 1 tsp cinnamon, 1/4 tsp baking powder, optional nuts and raisins ( I make plain ) makes 2-3 loaves,depending on pan size, bake 350 degrees, 1 hr. Give it a try,everyone always says it’s the best
Can you make this in a bind pan instead of loaf pans?
Do u need to completely thaw the zucchini first?
Yes! And then drain all the water 😉
Do u peel the zucchini bf u grate it
In don’t peel it. Leave the skin on.
Is there a reason for the 3 extra tablespoons of flour to the batter? I was wondering if the 3 tablespoons is meant for for dusting the pans with instead? It is a good recipe, but if your using 9×5 size it makes 2 loaves instead of 3.
I use extra flour because of how moist the zucchini typically is.
Can I make these in cupcake pan? for easier travel to work
I am sure you could, I haven’t tried it before though. San
Did you try making zuchinni muffins? Did it work?
Yes that will work, just reduce the baking time 😉
In oven now! I loved at at least 20 recipes! Can’t beat a grandmothers recipe! I used half white and half brown sugar…
Glad you enjoyed it.
When you use fresh zucchini do you peel it or use the peel?
I don’t peel it. I leave the peel on. San
Lovely awesome excellent i made this bread the only thing i did different is i use half the sugar, this will be my go to recipe.Thanks for sharing.
I just came in from exercise and checked my email. To my delight I saw this recipe, luckily I just picked some zucchini from my garden. I loved the fact that the recipe was so easy and that you added the ingredients as listed, that made it so much easier. There was no way one could miss an ingredient? Just came out of the oven yummy yummy! My husband and I had 2 large slices each on the patio with coffee. What a treat and the best part it was so easy to make… thanks so much
This makes me so happy.
Forgot to add I used 1 cup of organic brown sugar from Trader Joe’s do not know how it could have changed the taste since it was so delicious.
Oh I’ll have to try it. Glad you loved it. San
Do you peel the zucchini?
No I don’t. San
I did not peel the zucchini, I did replace one cup of sugar with brown organic. We ate both loaves in 3 days, so yummy. Next time I shall try adding 1-1/2 cups of sugar.
When I make the zucchini bread the top of the loaf always guest damp and tacky. Why is that?
Does it fall? Cooked long enough? Is it right after you bake it or when it is stored? Sorry just some clarifying questions. San
Can you add banana to this recipe? If so how many?
Yes, you can – I actually have a recipe for that: https://www.adashofsanity.com/zucchini-banana-bread/ Enjoy! San
I fell in love with this recipe! I have made it twice now so I am able to share more with others. Everyone loves it! Thank you so much! 🙂
I am excited to share this with my grandma! ❤️
Hi Sandra! I’m very excited to try this recipe! I’m just wondering if you have to dry out the zucchini? I know for a few recipes I’ve looked at they’ve said it needs to be dried as it’ll come soggy?? Just wondering if that applies to this recipe. Thanks, Rachel
I have never done that – and that is why I add a little additional flour is to combat the moisture. Don’t dry it out – this is how my grandma always made it and it has always worked for us. San
Thanks! Very excited to try this!
Do you think this can be made in a 9×13 pan?
I haven’t tried this, but I can’t see why it wouldn’t work. Enjoy! San
I made it in a glass pan last night, it is basically cake, but it is so yummy!!!
Then you said that you do yours in the food processor, do you use the shredding blade or the chopping blade? I have tried both ways in the past, but the choppin’ one, had to reduce the amount of zucchini in the recipe. I do wanna try this recipe though. Thanks for sharing it.
I use just the normal blade, not the shredding one – I found that the the shredding blade made it so watery – so I just use the normal blade that you typically use for everything. Hope this helps. Enjoy! XO San
I’ve never baked anything in my life but I have tons of zucchini in my garden so I decided to try this recipe. Wow! It really is the best ever! It was a huge hit with my family! Thanks for sharing your recipe!
Erin – this made my day. I can’t wait to share this with my grandma. San
Your recipe is almost identical to my grandmothers. Only differences are she used shortening instead of oil, and more cinnamon.
You could really use any substitution like you do for other recipes. Do you have one that you use already?
I am diabetic so could you make this with substitutions in the sugar? Thank you !
Yes, you could – easily – what do you typically use?
I was thinking about your space to grow zucchini. Have you space to grow it in large patio container pots ? Space them around the perimeter of the house or in a grouping? Maybe put a hose with spaghetti tubes along it to irrigate with so it would be less effort?
I love this idea – but I have an update since that post – we did two container boxes this summer and I got my first zucchini!!! I was so excited. Several jalapenos and tomatoes as well. It’s a start. 🙂
I like to add raisins to mine, so yummy!!!!!I
I never would have thought of this but will be trying – thanks!
Making it now! Can’t wait to Chow down!
I made it today and it’s so good! I also figured the carb factor fir any type 1 diabetics!! It’s 0.48. Weigh your slice of bread and multiply the weight ( grams) by 0.48 and you will know how many carbs in each peice! My granddaughter is type 1 so I always figure the carb factor!
I am so happy you enjoyed it and were able to figure out the carbs for your granddaughter. xo San
Thank you Barbara, I am border diabetic so that really helped me.
I was thinking putting 2 cups of mashed banana and 2 cups of zucchinis. U think that would work?
Well in my http://www.adashofsanity.com/zucchini-banana-bread/ I did 1 cup bananas and 3 cups zucchini 🙂 – let me know if you do 2 and 2 how it comes out. xo San
Loved this recipe. I was looking for a version that highlighted the zucchini instead of burying it underneath a lot of spices. This had just the right touch of cinnamon. I used a large loaf pan, filled it 3/4 full, and let it back for about 80 minutes (checked with toothpick every 10 minutes after 50 minutes mark). It was great. Moist and simple. Not too sweet or heavy.
i have a batch of this in the oven…im concerned because the batter was sooo runny but being the first time i didnt want to add
extra flour but i would have added another cup. my zucchini was about 10-12 inches and about 3 inches across at thickest part and when i used my ninja (it shredded it perfectly) it didnt really get juicy like if you use a big zucchini. i just hope the bread
bakes up okay 🙁 first time i used a recipe off of pinterest and didnt want to futz with it much. will update when it comes out
of the oven.
well i finished my first batch and it turned out fine. was concerned cause the batter was so runny.
its every bit as delish as you promised…thanks
It will be fine, trust me. The batter is runny! Enjoy! San
This was delicious! I substituted one of the cup of sugar for applesauce to make it more kid “healthy” for the kiddo and it was still Awesome!! Thanks for the recipe. I great way to sneak in the veggies.
Can I use lard in this recipe rather than oil? And your mom uses grapenuts like the cereal? Love your recipes! And stories about your grandmas. You are blessed I lost my grandma last year she was my best friend.
Shohn
Can you use olive oil or did you use regular vegetable oil?
I used canola oil. You could use vegetable oil as well. I haven’t made this with olive oil, although that would work I feel like it would just overpower the bread. But if you are used to cooking breads with it you might not feel that way. Enjoy! San
Try coconut oil. Healthy substitute
Hi, San — I’ve made several zucchini bread recipes over the past year but haven’t settled on a “go to” yet. This may just be the one! I’m particularly intrigued by the addition of GrapeNuts cereal in place of the nuts. I will have to try that. Our mom used to make a batter for bran muffins that was stored in the refrigerator. It had All Bran cereal, GrapeNuts and I can’t remember what all else. Made great muffins! I’ll probably be adding at least a few frozen blueberries to your grandmother’s bread. LOVE zucchini with blueberries! I followed this link from your ginger cooky recipe which is also getting made — SOON! I’m another “grandma’s girl” who treasures all the wonderful recipes. Thanks so much!
Oh I am so excited that you are trying both of the recipes – it won’t disappoint. Blueberries are great – just flour them a bit before so they all don’t sink 🙂 – also the bran muffins you are talking about – my sister and I had a roommate in college that made those all the time. I have contacted her for the recipe because I WANT IT SO BAD – so if you still have your recipe will you please email it to me and would love to feature it on my blog sandra at adashofsanity.com – I have a Bran Muffin Recipe https://www.adashofsanity.com/best-ever-bran-muffins/ that we love but my kids would love making on in the microwave and it would bring back the BEST memories. Hoping you have it!!!! Thanks for your email it made my day!
I sent the recipe via email reply since it was pretty long. Hope you can get it!
Just had to let you know I made the ginger cookies yesterday — 1/2 a batch (my cookie jar won’t hold more) and I made them totally by hand. Worked great. And they’re as wonderful as you said. Will most definitely be making again. (The zucchini bread is getting put together when I get home from church.) Thanks!
Well! I blew it, I have now figured that you can’t improve on perfection? I tried the one cup of applesauce and 1/2 cup of brown sugar. Let’s put it this way it was edible. Will not do that again? Just thought I would try and cut out some of the sugar. I can safely say that it has not been eaten as quickly as the first loaves I made, infact it is still sitting in the fridge. Back to your recipe, although I did use one cup of white sugar and 1/2 cup brown and it was awesome.
I made another zucchini bread recipe today and forgot the baking powder so of course it was just a brick. And I finely grated my zucchini which made for a stringy texture. I’ll use the food processor next time. But my question is about measuring the zucchini. Do you press it down (like with brown sugar) or just scoop it? I’d love to try this!
I think that you would be fine either way as far as when you measure it. Just sounds like you possibly had a ton of moisture (water) from the zucchini. Also I just scoop it, I don’t press it down. Try the food processor or the thick, larger side of the shredder, I think this will solve the issue. Come back and let me know. San
I made it today and I baked it for 40 minutes and checked it. Well it was still very gooey, so I kept adding 10 more minutes to it, and still gooey. It probably bakrd for a good 1.5 hours. I don’t know what I did wrong :/.. any suggestions?
Ovens can vary sometimes. I am sorry it took so long to bake? What size of loaf pan did you use? San
I did not change a thing. This was delicious!
I have this in the oven as I type. I just read through all of the fabulous reviews and am so excited. I thought I’d take a sec to tell you how I tweaked it to fit our needs.
My kids do sessions at a youth ranch twice a month and my son’s chore the last session was to harvest the vegetable garden. One of the perks of being a harvester is that you get to keep what you pick. So, we took home 2 zucchini with the intention on making a batch of zucchini bread.
We have gluten issues in our family so I subbed a GF blend. (usually I make my own, but I had Trader Joe’s blend on hand, so I decided to give it a whirl)
Also, instead of canola oil I went for a healthier oil and used a blend of coconut oil and avocado oil.
The batter was amazing and the smells coming from my oven are divine. I’ll let you know the verdict! I’m so excited
I’m planning to make this tomorrow as I’ve just pulled 4 zukes from the garden. I do like to spiral them for a pasta replacement, but my hubby will be thrilled if I also make him a goodie! I too will be doing a bit of substituting, using a gluten free flour, and less sugar. Can applesauce be used as part of the oil? I would use a coconut/sunflower blend oil, maybe half with applesauce? Also is 4 cups of zuchinni the max? Thanks for sharing!
Some others have tried to the substitution of oil with applesauce, as well as less sugar and didn’t have as great as success. So if you have success with your substitutions come back and let us know. San
I baked two loaves yesterday and two today. Here’s a plug for your recipe and blog on my website. Thanks for sharing such a great recipe and family history. https://www.cyanpixel.net/when-life-hands-you-zucchini/
Hi! I only have one loaf pan. If i make one at a time do i leave the batter on the counter or in the fridge?
I tried this a couple of years ago, and it seemed so oily! I just tried it again, with melted butter instead of the oil and I LOVED it!
What kind of nuts are good to use?
I love walnuts and Grapenuts.
Just tried your zucchini bread and it was wonderful! I had never made zucchini bread before but your recipe made it easy. Thank You!
About to make this now. Do I need to put flour in the pans, or is it good without anything ?
You are good just to oil it but I love to flour it lightly too just to ensure an easy removal. My favorite though is parchment paper.
San
I made it this morning and it’s a hit! One pan is gone already!
I am trying the zucchini bread now, but I have no nuts, so I added 2 tablespoons of shredded sweet coconut and a few drops of brandy… I like cooking with brandy…. When ya make a pecan pie, just add 1/2 a shooter of the brandy to the pie… It is very yummy.
Wow I love this suggestion!
Do you have to drain the zucchini of the water?
If it is frozen, yes. If it is fresh, no. San
This was amazing! Ours took a little longer to cook, but once it was, my family ate all of it before it could completely cool. We’ll definitely be making this again soon! Thank you!
A friend of mine made this and it was delicious. She did not follow the directions closely and it turned out a little too moist. However, we went on a trip and had to reheat it, so it ended up being perfect. I told her that lists of ingredients are made to be mixed in the order they are written…….so she pointed out to me that your video does not do so. Furthermore, you even stress the point of adding the ingredients in order, but video shows otherwise. Looking forward to making this tomorrow!!
Hi I want to make this bread but no where do I see that it needs water. Want it be to thick
Tonya – it will turn out just fine. Follow the directions this recipe has stood the test of time and generations. Enjoy!
San
Thank you for the tips
Gma recipes are THE BEST recipes out there, thanks for sharing! It turned out delicious and I can’t wait for my husband to try it (especially since he doesn’t like zucchini as much as I do 😉
I added chocolate chips as well and was very happy with how it turned out.
Grandmother’s always know what is best! This looks like a perfect recipe for my garden zucchini!
Great idea! I hope you enjoy!
I love zucchini bread and that looks fabulous!
Thank you!
I love passed down family recipes! They are tried and true and always the BEST! Can’t wait to try it!
They are the best! Thanks, I hope you like it!
Zucchini bread has become a staple in my house. I can’t wait to give this a whirl.
That’s awesome! I hope you enjoy it!
Best ever flavor combo! Drooling over this!
Thank you!
zucchini bread is and will always be one of my favorites!
Thanks!
Zucchini bread has become a recent fave of mine. I will have to give this one a try!
Thanks, I hope you like it!
I love a good zucchini bread!
Me too, I hope you enjoy this one!
Looks DELICIOUS! Must make soon!
Thank you, enjoy!
This looks amazing! My kids love zucchini bread!
I hope you and the kids enjoy it, thanks!
I will be grabbing some zucchini from the garden to make this delicious bread!
That sounds like a great plan, enjoy!
The cracked domed top is the sign of a perfect quick bread. I wish I had a slice of this zucchini bread right now!
Thank you! I hope you enjoy!
This is the best zucchini bread ever. I agree with everyone. But tonight I was feeling creative, which can be dangerous. I added a cup of shredded carrots and one shredded apple. I also added 1/2 teaspoon of nutmeg. This is a beautiful confetti bread. And tastes amazing. Sometimes being creative pays off. I hope someone else tries it. I don’t think you will be disappointed. My best to all the cooks that live on the edge out there.
That sounds delicious! I’m so glad you enjoyed it.
I don’t bake often, because I tend to take liberties and make substitutions when I cook and that usually doesn’t work out with baking. That being said, I made this today. As usually, I used what I have. It turned out the oil I have is peanut, so in it went. I could only find one laof pan although I thought I had several. I used a bundt pan. I was lucky today! It turned out amazing. I can’t wait to try it again as written! I love that the zucchini goes in the food processor!
I’m so glad it ended up working for you! Thank you for sharing!
Made this zucchini bread today exactly how you wrote it. It is so good! I had a big ole zucchini out of my garden. What a nice treat on a rainy day. I did share some with my husband…. grudgingly. We will have with coffee in the morning. Thank you!
I’m so happy to hear you enjoyed it!
Just made this today (made 2 medium sized loaves) – delicious. I added the extra 3 tbs of flour as the mix seemed very wet. Cakes turned out really well. I cooked them a bit longer (5-10 mins more than the recipe) as a skewer didn’t come out clean the first time. Next time I may squeeze out a bit of the courgette liquid first.
Also delighted to see that courgettes can be grated and then frozen – never frozen them before, so great tip, thanks. My one courgette (marrow!!) was so huge, that I made this recipe (4 cups grated courgette) and froze 3 more bags x 4 cups, so I can make it when the fresh ones are all used up !
Thanks for the recipe !
I’m so glad you liked how it came out! It’s definitely a helpful tip.
Super easy to make!!! My 8 yr old despises vegetables in any and all forms, yet he miraculously LOVES this recipe for zucchini bread!! So thank you sooo much from moms everywhere 🙂
That’s so awesome! I love being able to get away with sneaking in veggies for picky eaters too. Thank you!
This is truly the best zucchini bread ever!!! My whole family loves it! Will be making this for years to come!
I’m so glad they love it. Thank you!
I made this yesterday and it came out so well. I halved the recipe for 1 loaf, subbed the applesauce for oil and due to egg allergies subbed flax seed for 1 egg (1 T flax + 3 T water,, allow to set a few minutes to thicken). Now that I know how good this is I’ll make 2 loaves next time so I can freeze or share the 2nd loaf. Thank you for sharing!
I’m so glad you enjoyed the recipe!