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).
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.
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.
- 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
- 2¼ C. Sugar
- 1 T. Vanilla
- 3½ C. Zucchini, grated
- Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
- Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl.
- Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
- Divide batter between prepared pans.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.
- Try not to eat it all at once. You'll be wishing for more later, trust me.
Recipe adapted from Lara’s Sweet Spot
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. : )
I’m glad you get the spice thing! It seriously makes this bread! =)
“I normally don’t give the ends of bread the time of day” haha! So true! this looks like a fantastic exception 🙂
Thanks, Karen! It is for sure =)
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!!
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 =)
Ok, cool that’s what I thought, but just wanted to make sure 🙂 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!!
OK, it is AWESOME!!!!
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 =(
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. 🙂
UPDATE: Just had some and it definitely lived up to the hype… BIG time. Delish! Thank you!! 🙂
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!
I’m so glad you liked it! Thank you for stopping by and letting me know how it worked out!
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!
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. =)
I was wondering about the thickness also. Was glad it thinned out when the zucchini was added.
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!!!
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!
I’m glad you liked it! It is definitely very thick before that zucchini goes in, haha =)
My first time making zucchini bread. Great recipe. Turned out very tasty.
Thank you Sheila! Glad to hear you liked it!
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?
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 🙂
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..
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!
Thanks Stacy! That carrot/zucchini combo sounds yummy! Do let me know how it is! =)
I’m about to make this with your recipe! Are you on Instagram?
Awesome! I am, my username is thekitchenmccabe =)
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.
Just made this and is awesome. Added a little more spices, more cinnamon, and a little allspice and some mini choc chips Very good.
Try half zucchini and half carrots, plus walnuts and raisins