Zucchini Bread Recipe | Yummly

Zucchini Bread

Cook: "Very easy to make. I used avocado oil instead of…" Read More
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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups zucchini (grated)
  • 1 cup chopped walnuts
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    NutritionView More

    Sodium46% DV1100mg
    Fat122% DV79g
    Protein39% DV20g
    Carbs65% DV194g
    Fiber28% DV7g
    Calories1540Calories from Fat710
    Total Fat79g122%
    Saturated Fat7g35%
    Trans Fat1.5g
    Calories from Fat710
    Total Carbohydrate194g65%
    Dietary Fiber7g28%
    Vitamin A6%
    Vitamin C20%

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


    Cook 9 months ago
    Very easy to make. I used avocado oil instead of vegetable oil. It was really good - moist and dense with a crispy crust
    Cale 9 months ago
    Everyone enjoyed it, I added semisweet chips instead of nuts
    Jennifer Mabee 10 months ago
    Turned out great! The only difference I made was 3/4 c. brown sugar and 1 1/2 c. sugar.
    Lisa Ward 10 months ago
    Great I added a small cup of applesauce
    Erin 10 months ago
    Great flavor, nice and moist, easy and quick recipe
    Kayla Beers 10 months ago
    Great!!! Sooo freaking good and moist
    Lindsey H. a year ago
    it was great! next i may try to cut down the sugar and oil. but all in all it was a big hit with our family!
    Fitzpatrick a year ago
    Really good but needs something...
    It is the Best Zucchini Bread recipe i have tried so far sticking with this one 😊 Thank You!
    Diana a year ago
    Yummy and moist! Would definitely make it again
    Great, I would make it again and it tasted splendid.
    Marta G. a year ago
    Very delicious! My husband's favorite.
    Kendra Clark a year ago
    I’ve been making this recipe for a year now - never fails. 1 cup of white + 1 1/4 cup of brown sugar is my only change
    Melissa Vorhes 2 years ago
    It’s wonderful! My first zucchini bread ever and I am so happy
    Diane G. 2 years ago
    It was delicious needed maybe 15 more minutes to cook but it was worth it
    Kelsey W. 2 years ago
    I loved this recipe. The proportions and timing were accurate, though I wanted to cut some calories. I substituted 3/4 cup of the oil for unsweetened applesauce and reduced the sugar to 1 cup. I still found that quite sweet and probably would cut the sugar down to 1/2 cup in the future.
    Wright 2 years ago
    Very moist and tasty
    carla neil 2 years ago
    This was really good. I mostly used coconut sugar and a little bit of turbinado sugar. I also substituted the white flour for Almond flour. It was still very moist and tasty. Not overly sweet, just perfect.
    Lolita V. 2 years ago
    Really yummy. I used my own twist: 1/2 cup less of sugar and added crushed pineapples. Yum!
    Don and Gina F. 2 years ago
    I replaced the oil with applesauce, used brown sugar in place of white sugar, and used half all purpose flour and half wheat flour. Meant to add blueberries, but I forgot. Next time!
    DLo 2 years ago
    This recipe for some reason called for way too much sugar! So I changed it up a bit. I used 1 cup of white sugar and 1/4 cup of apple sauce. Also altered the flour by using 2 cups all purpose flour and 1 cup of almond flour (so still had the total 3 cups of called for flour, but substituted one of the cups for almond flour). The taste for mine came out just perfect. Not too sweet and not bland at all. Perfectly moist. And my two toddlers ate it up! (Also, I made a bread loaf and also put some of the batter into my cupcake sheet to make cupcakes. The cupcakes I only baked for about 20 mins and they were done.)
    Ashley F. 3 years ago
    My first try. I might try it without the walnuts next time.
    Shelly Walker 3 years ago
    Absolutely delucious. First time making it. I didn't have a grater so used a veggie peeler instead...I then chopped the thun slices to try to get a grater consistency. I also doubled the amount of zucchini the recipe calls for. Turned out to be a very wonderful treat!
    Linda D. 3 years ago
    This is a great recipe for zucchini bread and I get many compliments. Have also shared the recipe with friends. I've used almond extract and even maple syrup in place of the vanilla extract when and it tastes delicious.
    Kim Leitow 3 years ago
    I have made this bread a number of times and I love it! I add an extra cup of zucchini just to give it more fiber, it comes out great.
    Don Robinson 3 years ago
    It was very good. My son and I really enjoyed it.
    ania g. 3 years ago
    Awesome!! So moist!! Love it!! Would defiantly make it again!!
    Amy S. 3 years ago
    Subbed half oil with applesauce and cut out 1/4 cup sugar. Was plenty sweet and moist but not too moist. Also used healing 2 cups zucchini and 1 cup whole wheat flour with 2 cups white. Loved. Will be using this recipe in the future.
    Kim C. 3 years ago
    Super yummy and very moist, will be keeping this recipe
    Mary M. 3 years ago
    Nice and golden brown on the outside and moist on the inside. Cooked at 325 for about an hour and 1o minutes for two loaves, added raisins and definately do not regret it. would recommend this recipe.

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