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JoAnn Cunningham Zaffino: "I use 2 and 1/2 cups of flour and made half a bat…" Read More
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  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 cup vegetable oil (you can substitute applesauce for 1/2 the oil)
  • 3 teaspoons vanilla extract
  • 3 cups flour (all-purpose)
  • 1 teaspoon nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups zucchini (grated, you can add a little more, I always do!)
  • 1 cup chopped walnuts
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories290Calories from Fat140
    Total Fat16g25%
    Saturated Fat1.5g8%
    Trans Fat0g
    Calories from Fat140
    Total Carbohydrate33g11%
    Dietary Fiber1g4%
    Vitamin A2%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    I use 2 and 1/2 cups of flour and made half a batch regular the second half with chopped pecans topped them with a cream cheese frosting with a touch of cinnamon absolutely delicious!
    Abby Rose 2 years ago
    This zucchini bread is IMMACULATE. Only modifications i made were subbing half whole wheat flour with half all purpose, adding more cinnamon & i made one with pecans and one with no nuts. I did NOT drain the water from my zucchini. It was like a thick dough that I had to mix with my hands at first, until i added the zucchini. it moistens the dough right up beautifully. I used 2 zucchini for 2 loaves. I only have one 5x9 loaf pan so i poured half the batter in there, baked for about an hour give or take. let the other half of the batter rest until that one was done and cooled and popped out of the pan, then mixed in chopped roasted pecans to the other half of the batter and baked that one for almost the same amount of time, maybe 5 minutes longer. They are both delicious, but the second loaf with pecans i think is so much more delicious with a depth the other one doesn’t have. I am making another one with chocolate chips as soon as these are gone! this is such an excellent recipe, just remember do not drain the zucchini after you grate it you will lose important moisture.
    Lissa Goodman 3 years ago
    3 cups flour is way too much. The batter ends up dry and stiff. With 2 cups flour it comes out perfect.
    My batter was more like a Dough than batter 😕
    Trenace C. 3 years ago
    Perfect every time I make it!
    rachel large 4 years ago
    amazinggg ivr sgared this recipe with all of my friends :)
    Cheswick 4 years ago
    I'm a big fan! I followed the recipe including using half applesauce half oil. I added some chocolate chips. This turned out Amazing! Moist, great texture, and super flavour. This will be my go-to recipe!
    L V. 4 years ago
    Very good. Tried with butter instead of oil and also good.
    Scott 4 years ago
    Awesome! Perfectly moist and delicious!
    Stephen Lawler 4 years ago
    A little dry. Need to double the amount of zucchini
    Jihan A. 5 years ago
    Great recipe❤️whole family can't get enough of this zucchini bread❤️❤️❤️ didn't have to adjust a thing and it comes out perfect every time, made it likes 8 times already
    Jamie DeLong 5 years ago
    Delicious!! I will be making these again!! I did add some super dark chocolate chips, about 1/2 cup, maybe a touch more lol!
    Tahereh H. 5 years ago
    Great recipe! Made it with yellow zucchini and used greek olive oil, it turned out to be one of the fluffiest and yummiest cakes I've ever made. Perfect consistency! Thanks for sharing, will definitely redo :)
    Vira S. 5 years ago
    This actually IS the best zucchini bread I've ever made. We followed directions precisely -- our only modification was to quadruple the recipe and add a bunch of chocolate chips. The bread was moist and delicious -- best of all, it was a bit less dense than some other quick breads. In all, we made eight loaves -- we kept some, froze some, and gifted some to friends. Super tasty and delicious. Perfect texture. This is our new Go-To recipe.
    Lori Petersheim 5 years ago
    No modifications needed! This recipe was easy and tasted great! I used the mini bread pans...had to add 10 minutes to suggested baking time.
    Karen Vickers 5 years ago
    Excellent! I did not use any oil or eggs (did not have any) at all in the recipe. I pretty much substituted the oil and eggs with cinnamon applesauce which comes to almost two cups. Everyone at work that I have to now give out the recipe; they liked it so much claiming it was incredibly moist.
    Joe Handy Hagfish 5 years ago
    this was the first zucchini bread i had ever made. it was pretty good and moist. I did put half applesauce and i stick of butter for my oil. This was a little sweet for me so Im planning on using less sugar next time. It really is plenty sweet. My son said this was like pumpkin bread to him. I think thats because there is so much cinnamon. I will make this every summmer when i grow my zucchini.
    Amy Sprout 5 years ago
    Moist and delicious! I subbed 1 c. brown rice flour & 2 c. AP flour to equal the 3 c. Subbed 1/4 c. apple butter, 1/4 c. Applesauce & 1/2 c canola oil for the 1 c. Veg. oil requirement. Added about 3 T ground flaxseed per blogger's suggestion. Squeezed zucchini dry prior to adding. Omitted walnuts do to choking hazard for child. He loved it! Will make again.
    Hello! 5 years ago
    Turned out great! It made less mix than I thought it would, so I'd stick to smaller pans in the future.