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A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

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BEST EVER ZUCCHINI BREAD

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!

loaf of BEST EVER ZUCCHINI BREAD cut into slices

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}.

loaf of BEST EVER ZUCCHINI BREAD in bread pan and parchment paper

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.

slices of BEST EVER ZUCCHINI BREAD

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

zucchini bread on a white plate

 

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.

BEST EVER ZUCCHINI BREAD loaf and slices

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This BEST EVER ZUCCHINI BREAD recipe comes from my grandma, so naturally there isn't a better zucchini bread recipe out there.
Print
BEST EVER ZUCCHINI BREAD
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This BEST EVER ZUCCHINI BREAD recipe comes from my grandma, so naturally there isn't a better zucchini bread recipe out there.

Course: Breakfast
Cuisine: American
Servings: 3 loaves
Calories: 910 kcal
Author: Sandra
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.

  2. Mix all ingredients together until well combined.

  3. Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.

  4. Time may vary depending on oven; insert toothpick to make sure bread is done

Recipe Notes

If you are using frozen zucchini - it will measure out to 2 cups when you bag 4 cups freshly grated zucchini.

Nutrition Facts
BEST EVER ZUCCHINI BREAD
Amount Per Serving
Calories 910 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 4g 20%
Cholesterol 163mg 54%
Sodium 1205mg 50%
Potassium 300mg 9%
Total Carbohydrates 140g 47%
Dietary Fiber 3g 12%
Sugars 134g
Protein 11g 22%
Vitamin A 4.8%
Vitamin C 0.6%
Calcium 10.2%
Iron 11.4%
* Percent Daily Values are based on a 2000 calorie diet.

This posted was recently updated, the original post was published in August 2014.

BEST EVER ZUCCHINI BREAD

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Comments

  1. Baby June says

    August 12, 2014 at 9:35 am

    That looks like a wonderful loaf indeed!

    Reply
    • Deb Hampel says

      September 19, 2017 at 10:24 am

      Best recipe ever tried the half sugar and half brown sugar affected the taste. Did not like as well!!

      Reply
  2. Dawn says

    August 13, 2014 at 4:14 pm

    I made this today and I have to say it is the Best Ever! Thanks for the recipe 🙂

    Reply
    • Suzanne says

      August 25, 2017 at 9:33 pm

      I agree and this is my 2nd time making it now and my family and coworkers love it!

      Reply
  3. fabulosa says

    August 13, 2014 at 11:53 pm

    Looks pretty healthy. Never made anything like it, I think I`m going to try this one. Thanks http://fabifabu.wordpress.com/

    Reply
    • Sandra says

      August 14, 2014 at 8:55 am

      Oh, I can’t wait for you to try it. xo San

      Reply
    • Darlene says

      July 31, 2017 at 10:16 pm

      When you use frozen zucchini do you drain it after you thaw?

      Reply
      • Sandra says

        September 8, 2017 at 6:16 am

        Yes, Darlene I do.

        Reply
  4. suzy says

    August 14, 2014 at 4:49 am

    I love recipes with less than ten real food ingredients! Pinning.

    Reply
    • Sandra says

      August 14, 2014 at 8:38 am

      Thanks Suzy! xo San

      Reply
  5. Miz Helen says

    August 15, 2014 at 10:38 am

    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

    Reply
  6. Jennifer says

    August 18, 2014 at 10:35 pm

    This looks wonderful! Thanks for sharing the recipe!

    Reply
  7. Heather says

    August 24, 2014 at 5:45 pm

    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.

    Reply
    • Sandra says

      August 24, 2014 at 6:04 pm

      Oh I just love you! xo San

      Reply
  8. Stephanie says

    August 27, 2014 at 9:51 am

    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!

    Reply
    • Mare says

      September 18, 2017 at 8:02 am

      This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!

      Reply
    • Mare says

      September 18, 2017 at 8:02 am

      This is by far the most moist zucchini bread I have made. Substitute the oil with butter. It is amazing!

      Reply
  9. Chelsea says

    October 17, 2014 at 11:17 pm

    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

    Reply
    • Sandra says

      October 31, 2014 at 12:55 pm

      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

      Reply
      • Teresa says

        July 31, 2017 at 6:39 am

        That is good to know, I have been curious about that♡ juice.
        If I let it drain or not, after its been frozen. 🙂

        T

        Reply
  10. Jake says

    October 24, 2014 at 12:50 pm

    a good way to sneak in veges 🙂

    Reply
  11. Barbara says

    May 24, 2017 at 5:21 pm

    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>

    Reply
    • Sandra says

      June 6, 2017 at 8:24 am

      You will want to use 2 or your 2 cup portions. Enjoy!

      Reply
  12. Margie says

    May 24, 2017 at 6:21 pm

    How would you change recipe for bread machine?

    Reply
    • Sandra says

      June 6, 2017 at 8:24 am

      I am not sure that is doable, I’m sorry.

      Reply
    • Kacie says

      June 27, 2017 at 9:45 am

      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!)

      Reply
      • Sandra says

        September 8, 2017 at 6:20 am

        Wow, I haven’t tried this and didn’t know that would work. Thanks for sharing that tip.

        Reply
  13. Bonnie says

    May 25, 2017 at 5:56 pm

    I have been making this same recipe for over 20 years except I use 2 cups oat flour and 1 cup regular flour.

    Reply
    • Sandra says

      June 6, 2017 at 8:23 am

      I love the idea Bonnie – I will be trying.

      Reply
  14. Sharon says

    May 25, 2017 at 7:00 pm

    Do you squeeze the liquid out of the zucchini before adding to the rest of the ingredients?

    Reply
    • Sandra says

      June 6, 2017 at 8:22 am

      No I don’t. Enjoy!

      Reply
  15. Janet says

    May 26, 2017 at 5:34 pm

    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!

    Reply
    • Sandra says

      June 6, 2017 at 8:23 am

      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.

      Reply
  16. Wilma Haumesser says

    May 31, 2017 at 7:12 am

    Love zuccahnni

    Reply
  17. Giana says

    June 6, 2017 at 8:07 am

    Can I use brown sugar instead and led them 2 cups?

    Reply
    • Sandra says

      June 6, 2017 at 8:22 am

      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

      Reply
  18. Linda says

    June 13, 2017 at 7:10 pm

    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.

    Reply
    • Sandra says

      September 8, 2017 at 6:19 am

      You could really do whatever you want. Using parchment paper makes it an easy clean-up and remove of the bread.

      Reply
      • Jess says

        September 11, 2017 at 3:59 pm

        How long would I bake in muffin pan? 🙂

        Reply
        • Sandra says

          September 12, 2017 at 11:06 pm

          Check at 15 minutes, I would guess between 18-22 minutes. San

          Reply
  19. Ann Drumm says

    June 19, 2017 at 8:32 am

    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

    Reply
  20. Lisa says

    June 21, 2017 at 8:28 pm

    Can you make this in a bind pan instead of loaf pans?

    Reply
  21. Summer says

    June 26, 2017 at 4:49 pm

    Do u need to completely thaw the zucchini first?

    Reply
    • Sandra says

      September 8, 2017 at 6:20 am

      Yes! And then drain all the water 😉

      Reply
  22. Giovannia says

    June 30, 2017 at 6:42 pm

    Do u peel the zucchini bf u grate it

    Reply
    • Sandra says

      July 19, 2017 at 8:48 am

      In don’t peel it. Leave the skin on.

      Reply
  23. Tami says

    July 5, 2017 at 11:52 am

    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.

    Reply
    • Sandra says

      July 19, 2017 at 8:49 am

      I use extra flour because of how moist the zucchini typically is.

      Reply
  24. Joni Pollock says

    July 6, 2017 at 11:22 am

    Can I make these in cupcake pan? for easier travel to work

    Reply
    • Sandra says

      July 7, 2017 at 5:40 am

      I am sure you could, I haven’t tried it before though. San

      Reply
    • Amy says

      July 7, 2017 at 9:01 am

      Did you try making zuchinni muffins? Did it work?

      Reply
      • Sandra says

        September 8, 2017 at 6:18 am

        Yes that will work, just reduce the baking time 😉

        Reply
  25. Diana says

    July 10, 2017 at 1:18 pm

    In oven now! I loved at at least 20 recipes! Can’t beat a grandmothers recipe! I used half white and half brown sugar…

    Reply
    • Sandra says

      July 19, 2017 at 8:47 am

      Glad you enjoyed it.

      Reply
  26. Kathy says

    July 11, 2017 at 6:50 pm

    When you use fresh zucchini do you peel it or use the peel?

    Reply
    • Sandra says

      July 19, 2017 at 8:46 am

      I don’t peel it. I leave the peel on. San

      Reply
  27. zem says

    July 11, 2017 at 7:48 pm

    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.

    Reply
  28. Jean says

    July 13, 2017 at 2:56 pm

    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

    Reply
    • Sandra says

      July 19, 2017 at 8:46 am

      This makes me so happy.

      Reply
  29. Jean says

    July 13, 2017 at 2:58 pm

    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.

    Reply
    • Sandra says

      July 19, 2017 at 8:45 am

      Oh I’ll have to try it. Glad you loved it. San

      Reply
  30. Chuck says

    July 16, 2017 at 11:23 am

    Do you peel the zucchini?

    Reply
    • Sandra says

      July 19, 2017 at 8:45 am

      No I don’t. San

      Reply
      • Jean says

        July 19, 2017 at 12:44 pm

        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.

        Reply
  31. Billie says

    July 17, 2017 at 8:20 am

    When I make the zucchini bread the top of the loaf always guest damp and tacky. Why is that?

    Reply
    • Sandra says

      July 19, 2017 at 8:45 am

      Does it fall? Cooked long enough? Is it right after you bake it or when it is stored? Sorry just some clarifying questions. San

      Reply
  32. Realynn says

    July 18, 2017 at 8:17 pm

    Can you add banana to this recipe? If so how many?

    Reply
    • Sandra says

      September 8, 2017 at 6:18 am

      Yes, you can – I actually have a recipe for that: https://www.adashofsanity.com/zucchini-banana-bread/ Enjoy! San

      Reply
  33. Sheri says

    July 19, 2017 at 7:59 am

    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! 🙂

    Reply
    • Sandra says

      July 19, 2017 at 8:43 am

      I am excited to share this with my grandma! ❤️

      Reply
  34. Rachel says

    July 19, 2017 at 10:30 am

    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

    Reply
    • Sandra says

      July 19, 2017 at 11:13 am

      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

      Reply
      • Rachel says

        July 19, 2017 at 2:57 pm

        Thanks! Very excited to try this!

        Reply
  35. Patti says

    July 21, 2017 at 3:00 pm

    Do you think this can be made in a 9×13 pan?

    Reply
    • Sandra says

      September 8, 2017 at 6:19 am

      I haven’t tried this, but I can’t see why it wouldn’t work. Enjoy! San

      Reply
    • Kalene says

      January 15, 2018 at 8:34 am

      I made it in a glass pan last night, it is basically cake, but it is so yummy!!!

      Reply
  36. Pamela B. says

    July 22, 2017 at 9:10 pm

    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.

    Reply
    • Sandra says

      July 23, 2017 at 7:01 am

      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

      Reply
  37. Erin Woods says

    July 23, 2017 at 6:48 am

    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!

    Reply
    • Sandra says

      July 23, 2017 at 6:59 am

      Erin – this made my day. I can’t wait to share this with my grandma. San

      Reply
  38. Robin says

    July 23, 2017 at 1:57 pm

    Your recipe is almost identical to my grandmothers. Only differences are she used shortening instead of oil, and more cinnamon.

    Reply
    • Sandra says

      July 29, 2017 at 5:49 am

      You could really use any substitution like you do for other recipes. Do you have one that you use already?

      Reply
  39. Mel W. says

    July 25, 2017 at 7:21 am

    I am diabetic so could you make this with substitutions in the sugar? Thank you !

    Reply
    • Sandra says

      September 8, 2017 at 6:17 am

      Yes, you could – easily – what do you typically use?

      Reply
  40. Diana says

    July 26, 2017 at 10:26 am

    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?

    Reply
    • Sandra says

      July 29, 2017 at 5:44 am

      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. 🙂

      Reply
  41. Susan says

    July 29, 2017 at 5:21 am

    I like to add raisins to mine, so yummy!!!!!I

    Reply
    • Sandra says

      July 29, 2017 at 5:43 am

      I never would have thought of this but will be trying – thanks!

      Reply
  42. Brooke says

    July 30, 2017 at 4:43 pm

    Making it now! Can’t wait to Chow down!

    Reply
  43. Barbara ferber says

    August 1, 2017 at 12:09 pm

    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!

    Reply
    • Sandra says

      August 1, 2017 at 2:46 pm

      I am so happy you enjoyed it and were able to figure out the carbs for your granddaughter. xo San

      Reply
    • Jean says

      August 1, 2017 at 4:57 pm

      Thank you Barbara, I am border diabetic so that really helped me.

      Reply
  44. Manon says

    August 2, 2017 at 6:51 am

    I was thinking putting 2 cups of mashed banana and 2 cups of zucchinis. U think that would work?

    Reply
    • Sandra says

      August 2, 2017 at 6:53 am

      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

      Reply
  45. KimN says

    August 4, 2017 at 9:05 am

    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.

    Reply
  46. laurie says

    August 5, 2017 at 2:24 pm

    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.

    Reply
    • laurie says

      August 5, 2017 at 3:07 pm

      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

      Reply
    • Sandra says

      August 11, 2017 at 7:25 am

      It will be fine, trust me. The batter is runny! Enjoy! San

      Reply
  47. Glory says

    August 6, 2017 at 1:52 pm

    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.

    Reply
  48. Shohn says

    August 9, 2017 at 6:56 am

    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

    Reply
  49. Christie G says

    August 9, 2017 at 6:13 pm

    Can you use olive oil or did you use regular vegetable oil?

    Reply
    • Sandra says

      August 11, 2017 at 7:19 am

      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

      Reply
      • Becky says

        September 6, 2017 at 11:49 am

        Try coconut oil. Healthy substitute

        Reply
  50. Beth says

    August 16, 2017 at 12:30 pm

    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!

    Reply
    • Sandra says

      August 16, 2017 at 12:35 pm

      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!

      Reply
      • Beth says

        August 16, 2017 at 8:22 pm

        I sent the recipe via email reply since it was pretty long. Hope you can get it!

        Reply
      • Beth says

        September 24, 2017 at 11:03 am

        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!

        Reply
  51. Jean Adair says

    August 16, 2017 at 3:25 pm

    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.

    Reply
  52. Angie says

    August 16, 2017 at 6:42 pm

    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!

    Reply
    • Sandra says

      September 8, 2017 at 6:15 am

      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

      Reply
  53. Sanda says

    August 19, 2017 at 2:44 pm

    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?

    Reply
    • Sandra says

      September 8, 2017 at 6:17 am

      Ovens can vary sometimes. I am sorry it took so long to bake? What size of loaf pan did you use? San

      Reply
  54. LeAnn says

    August 19, 2017 at 3:02 pm

    I did not change a thing. This was delicious!

    Reply
  55. Emily M says

    August 20, 2017 at 6:55 pm

    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

    Reply
    • vasilikee says

      September 7, 2017 at 11:27 pm

      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!

      Reply
      • Sandra says

        September 8, 2017 at 6:12 am

        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

        Reply
  56. Cindi Christie says

    August 25, 2017 at 2:40 pm

    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/

    Reply
  57. Kat says

    August 29, 2017 at 1:36 pm

    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?

    Reply
  58. Reanna says

    September 1, 2017 at 10:16 pm

    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!

    Reply
  59. Lori Ehrenberg says

    September 3, 2017 at 6:37 pm

    What kind of nuts are good to use?

    Reply
    • Sandra says

      September 5, 2017 at 9:38 am

      I love walnuts and Grapenuts.

      Reply
  60. Liz says

    September 4, 2017 at 10:20 pm

    Just tried your zucchini bread and it was wonderful! I had never made zucchini bread before but your recipe made it easy. Thank You!

    Reply
  61. Lisa says

    September 5, 2017 at 8:57 am

    About to make this now. Do I need to put flour in the pans, or is it good without anything ?

    Reply
    • Sandra says

      September 5, 2017 at 9:34 am

      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

      Reply
  62. Becky says

    September 6, 2017 at 11:50 am

    I made it this morning and it’s a hit! One pan is gone already!

    Reply
  63. Connie says

    September 7, 2017 at 6:56 pm

    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.

    Reply
    • Sandra says

      September 8, 2017 at 6:12 am

      Wow I love this suggestion!

      Reply
  64. Rachel Cain says

    September 9, 2017 at 9:55 pm

    Do you have to drain the zucchini of the water?

    Reply
    • Sandra says

      September 12, 2017 at 11:05 pm

      If it is frozen, yes. If it is fresh, no. San

      Reply
  65. Emily Y says

    September 16, 2017 at 6:22 pm

    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!

    Reply
  66. April Morrison says

    September 16, 2017 at 11:57 pm

    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!!

    Reply
  67. Tonya says

    September 18, 2017 at 12:58 pm

    Hi I want to make this bread but no where do I see that it needs water. Want it be to thick

    Reply
    • Sandra says

      September 19, 2017 at 1:16 pm

      Tonya – it will turn out just fine. Follow the directions this recipe has stood the test of time and generations. Enjoy!
      San

      Reply
  68. Sabung Ayam Online says

    September 19, 2017 at 5:16 am

    Thank you for the tips

    Reply
  69. Amber says

    September 25, 2017 at 5:46 pm

    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.

    Reply
  70. Dorothy at Shockinglydelish says

    May 1, 2018 at 8:17 pm

    Grandmother’s always know what is best! This looks like a perfect recipe for my garden zucchini!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:03 am

      Great idea! I hope you enjoy!

      Reply
  71. Kimberly says

    May 1, 2018 at 11:19 pm

    I love zucchini bread and that looks fabulous!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:03 am

      Thank you!

      Reply
  72. Jen says

    May 2, 2018 at 7:11 am

    I love passed down family recipes! They are tried and true and always the BEST! Can’t wait to try it!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:08 am

      They are the best! Thanks, I hope you like it!

      Reply
  73. Des says

    May 2, 2018 at 7:42 am

    Zucchini bread has become a staple in my house. I can’t wait to give this a whirl.

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:10 am

      That’s awesome! I hope you enjoy it!

      Reply
  74. Abeer says

    May 2, 2018 at 2:36 pm

    Best ever flavor combo! Drooling over this!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:10 am

      Thank you!

      Reply
  75. jessica | novice chef says

    May 3, 2018 at 10:30 am

    zucchini bread is and will always be one of my favorites!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:08 am

      Thanks!

      Reply
  76. Jacque Hastert says

    June 6, 2018 at 12:10 pm

    Zucchini bread has become a recent fave of mine. I will have to give this one a try!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:10 am

      Thanks, I hope you like it!

      Reply
  77. Delaney | Melanie Makes says

    June 6, 2018 at 4:26 pm

    I love a good zucchini bread!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:09 am

      Me too, I hope you enjoy this one!

      Reply
  78. I Heart Naptime says

    June 6, 2018 at 7:36 pm

    Looks DELICIOUS! Must make soon!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:09 am

      Thank you, enjoy!

      Reply
  79. Dee says

    June 6, 2018 at 10:40 pm

    This looks amazing! My kids love zucchini bread!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:08 am

      I hope you and the kids enjoy it, thanks!

      Reply
  80. Amy @ Little Dairy on the Prairie says

    June 7, 2018 at 2:02 pm

    I will be grabbing some zucchini from the garden to make this delicious bread!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:07 am

      That sounds like a great plan, enjoy!

      Reply
  81. Anna says

    June 7, 2018 at 4:07 pm

    The cracked domed top is the sign of a perfect quick bread. I wish I had a slice of this zucchini bread right now!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:07 am

      Thank you! I hope you enjoy!

      Reply
  82. Jneanne Chiquelin Benson says

    June 12, 2018 at 9:56 pm

    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.

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:06 am

      That sounds delicious! I’m so glad you enjoyed it.

      Reply
  83. Gayle says

    July 20, 2018 at 11:15 am

    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!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:06 am

      I’m so glad it ended up working for you! Thank you for sharing!

      Reply
  84. Paula Sexton says

    July 21, 2018 at 5:02 pm

    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!

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:05 am

      I’m so happy to hear you enjoyed it!

      Reply
  85. Sarah says

    July 28, 2018 at 10:16 am

    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 !

    Reply
    • Jenn @A Dash of Sanity says

      January 31, 2019 at 11:05 am

      I’m so glad you liked how it came out! It’s definitely a helpful tip.

      Reply
  86. Krystyl Altman says

    July 28, 2018 at 3:25 pm

    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 🙂

    Reply
    • Jenn @A Dash of Sanity says

      January 30, 2019 at 4:57 pm

      That’s so awesome! I love being able to get away with sneaking in veggies for picky eaters too. Thank you!

      Reply
  87. Tammy says

    September 4, 2018 at 3:43 pm

    This is truly the best zucchini bread ever!!! My whole family loves it! Will be making this for years to come!

    Reply
    • Jenn @A Dash of Sanity says

      January 30, 2019 at 3:56 pm

      I’m so glad they love it. Thank you!

      Reply
  88. Denise says

    February 9, 2019 at 7:08 am

    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!

    Reply
    • Jenn @A Dash of Sanity says

      February 11, 2019 at 10:09 am

      I’m so glad you enjoyed the recipe!

      Reply

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