The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

The BEST Zucchini Bread

March 6, 2014 by Kayley 40 Comments

the best zucchini bread 1

Is it ok to make zucchini bread in March? I know fresh zucchini is about 6 months away but I have been having some hard-core zucchini bread cravings. Maybe its a dreary midwinter sort of a thing( I live in far Northern Utah, so spring doesn’t really start until sometime around May-June, haha).

the best zucchini bread 7

This recipe has produced by far the best zucchini bread I have ever had. Yes, it has a lot of cinnamon, but that’s what ads to the magic. There is so much flavor in this quick bread, and it is soft, so, SO soft. I might even have to say the ‘M’ word. It is so very moist *GASP*. I know. Such a hated word and I understand why. But there is just no other way so say it. It just is.

the best zucchini bread 4

I literally sat at the oven door, inhaling the spicy, buttery steam, just waiting for these to come out of the oven. Then when they were done I paced the house for a few minutes until they were cool enough for me to claw out of their pans without having to visit the ER.

There is nothing better than a thick slice of zucchini bread slathered in butter. Even the ends were delicious and I normally don’t give the ends of bread the time of day. It’s good stuff Y’all.

the best zucchini bread 3

The BEST Zucchini Bread
 
Print
Serves: 2 loaves
Ingredients
  • 3 C. Flour
  • 1 t. Salt
  • 1 t. Baking Soda
  • 1 t. Baking Powder
  • 1 T. Cinnamon
  • 3 eggs
  • 1 C. Canola or Vegetable Oil
  • 2ΒΌ C. Sugar
  • 1 T. Vanilla
  • 3½ C. Zucchini, grated
Instructions
  1. Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
  2. Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  4. Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
  5. Divide batter between prepared pans.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.
  8. Try not to eat it all at once. You'll be wishing for more later, trust me.
3.2.2925

the best zucchini bread 6

Recipe adapted from Lara’s Sweet Spot

instagram follow photo

You Might Also Like:

  • Balsamic Peach Crostini
  • Pumpkin Caramel Puff Pastry Twist
    Pumpkin Caramel Puff Pastry Twist
  • Chocolate Blender Banana Bread
    THE WEEKEND BREAKFAST: Chocolate Blender Banana Bread

Filed Under: Muffins and Quick Breads Tagged With: bread, zucchini

« Beef & Guinness Pie
Irish Apple Cake with Custard Sauce »

Comments

  1. Crystal | Apples & Sparkle says

    March 7, 2014 at 12:13 AM

    I am now craving zucchini bread too after reading this post! I get what you are saying about the loads of spice making it so good. The best zucchini bread recipe I ever tried had clove added to it. So good. : )

    Reply
    • Kayley says

      March 7, 2014 at 2:30 PM

      I’m glad you get the spice thing! It seriously makes this bread! =)

      Reply
  2. Karen @ The Food Charlatan says

    March 7, 2014 at 10:13 PM

    “I normally don’t give the ends of bread the time of day” haha! So true! this looks like a fantastic exception πŸ™‚

    Reply
    • Kayley says

      March 8, 2014 at 11:44 PM

      Thanks, Karen! It is for sure =)

      Reply
  3. Jessica says

    April 4, 2014 at 4:50 PM

    Hi, quick questions… is it teaspoons or tablespoons.. and do you think this wold be good with Mexican Grey Squash, its a close relative of zucchini and its all I have and need to use up…

    Thanks!!

    Reply
    • Kayley says

      April 4, 2014 at 5:41 PM

      Hi Jessica! T. stands for tablespoon and t. stands for teaspoon. I think the squash would be ok, if you think it tastes similar to zucchini. If you use it let me know how it turns out! I’m curious as to how other varieties of squash would taste in zucchini bread =)

      Reply
      • Jessica says

        April 5, 2014 at 3:47 PM

        Ok, cool that’s what I thought, but just wanted to make sure πŸ™‚ The grey squash is almost identical to zucchini to me, it looks the same and almost tastes the same.. I got a bunch of it in a Bountiful Basket here in Texas and thought it was zucchini until I was told otherwise haha.. but its in the oven now, so I will let you know!!

        Reply
      • Jessica says

        April 5, 2014 at 5:18 PM

        OK, it is AWESOME!!!!

        Reply
        • Kayley says

          April 7, 2014 at 3:56 PM

          I’m so glad it worked out! I used to get bountiful baskets too…but they were better when I lived in Las Vegas. I moved back to Utah and they were a bit dissappointing here =(

          Reply
  4. Susie says

    July 28, 2014 at 11:54 PM

    Found this through a Google search for “Best Zucchini Bread Recipe.” It’s in the oven now… can’t wait to try it!! Looks absolutely delicious!! I’ve found quite a few other recipes on your site I’ve marked to try at another time, too. (I have to say, I was laughing hysterically at your comment on the page with the Irish Apple Cake with Custard Sauce recipe when you pointed out that your husband was the one pouring the custard, in case anyone were to think you had man-hands!!) Thanks for sharing these delectable recipes with us. πŸ™‚

    Reply
    • Susie says

      July 29, 2014 at 3:36 AM

      UPDATE: Just had some and it definitely lived up to the hype… BIG time. Delish! Thank you!! πŸ™‚

      Reply
  5. How Roode says

    July 30, 2014 at 6:59 PM

    I made this last night from a zucchini in my garden and it is delicious! Even my hates-fruits-and-veggies-in-baked-goods husband is loving it! It was easy to halve to make just one loaf at a time, as well. Thanks!

    Reply
    • Kayley says

      August 8, 2014 at 12:04 AM

      I’m so glad you liked it! Thank you for stopping by and letting me know how it worked out!

      Reply
  6. Samantha says

    August 6, 2014 at 9:21 PM

    This is my first attempt at any kind of bread. I received a ton of zucchini from a neighbors garden and my first two loaves are in the oven. Im curious if the batter is suppose to be thick? My mix was very thick. Thanks!

    Reply
    • Kayley says

      August 6, 2014 at 10:05 PM

      Hi Samantha! It is quite thick to start…as you mix the zucchini in the water that the zucchini gives off will thin it out a bit. =)

      Reply
      • Amanda says

        August 28, 2017 at 8:21 PM

        I was wondering about the thickness also. Was glad it thinned out when the zucchini was added.

        Reply
  7. Sherry says

    August 8, 2014 at 1:25 AM

    Recipe looked fabulous and I am in the process of making it. Is the batter supposed to be very thick? There is no fluidity to this at all. HELP!!!

    Reply
  8. Sherry says

    August 8, 2014 at 2:41 AM

    I jumped the gun! I should have added the zuchinni before the panic attack. I made a loaf and muffins and the muffins are great! I will definitely make this again. Thanks for sharing your recipe!

    Reply
    • Kayley says

      August 8, 2014 at 3:36 AM

      I’m glad you liked it! It is definitely very thick before that zucchini goes in, haha =)

      Reply
  9. Sheila says

    September 1, 2014 at 10:18 PM

    My first time making zucchini bread. Great recipe. Turned out very tasty.

    Reply
    • Kayley says

      September 2, 2014 at 2:21 PM

      Thank you Sheila! Glad to hear you liked it!

      Reply
  10. Cesiley says

    September 12, 2014 at 4:40 AM

    I just made this and it’s AMAZING!! But I want to know, do you cook both loaves at the same time? And is it really 325 degrees instead of 350? Because I am in Utah too, and baked both loaves at 325, but it took mine an hour and 20 minutes. Just wondering if there is a secret?

    Reply
    • Kayley says

      September 15, 2014 at 1:58 AM

      Thanks Cesiley! I’m glad you liked it! I bake mine at 325 degrees and it works every time, but it’s not uncommon for ovens to vary from running a little hot or cool…your’s could possibly be on the cool side? Also, another thing that can make a difference is the color of your pans. Mine are very dark, which can contribute to faster cooking. You would probably be ok to cook these at 350 degrees if you made them again, though πŸ™‚

      Reply
      • Cesiley says

        September 18, 2014 at 5:11 AM

        Kayley,

        I had the biggest zucchini on the planet, so I made this bread again this week because it was such a hit!! I did the 350, and noticed I have very light pans, and it worked out perfectly!! I’ll have to find more of your recipes..

        Reply
  11. Stacy says

    September 28, 2014 at 5:03 PM

    I’ve made this recipe a few times now. It’s really delicous! It’s great as written, but I’ve also made it with some “bit of this-bit of that” substitutions to make up for deficiencies in my pantry. Once I made up for a lack of white sugar with a bit of Domino’s Demerara raw sugar which gave it a cool texture. And right now I have a batch in the oven that makes up for the dwindling zucchini yield with a bit of shredded carrot…I will let you know how it turns out!

    Reply
    • Kayley says

      September 29, 2014 at 4:59 PM

      Thanks Stacy! That carrot/zucchini combo sounds yummy! Do let me know how it is! =)

      Reply
  12. Sarah says

    October 31, 2014 at 3:09 AM

    I’m about to make this with your recipe! Are you on Instagram?

    Reply
    • Kayley says

      October 31, 2014 at 2:49 PM

      Awesome! I am, my username is thekitchenmccabe =)

      Reply
  13. Chrissy says

    August 3, 2015 at 2:03 AM

    This was the BEST! No doubt about it and you def need both loaves! We’ll see if the second loaf makes it to work for my coworkers tomorrow. I added 2x the vanilla and a bit of nutmeg and cloves.

    Reply
  14. Janet says

    September 13, 2015 at 10:42 PM

    Just made this and is awesome. Added a little more spices, more cinnamon, and a little allspice and some mini choc chips Very good.

    Reply
  15. David says

    October 15, 2017 at 11:31 AM

    Try half zucchini and half carrots, plus walnuts and raisins

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Toffee Vanilla Pound Cake + Pumpkin Seed Brittle
  • Flourless Chocolate Mousse Torte
  • Caramelized Banana Upside Down Cake
  • Double Carrot Bundt Cake + Pistachio Chevre Glaze

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram did not return a 200.

Follow on Instagram

Privacy Policy

Copyright © 2022 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress