Make Ahead
My New Favorite Zucchini Bread
Popular on Food52
139 Reviews
asteri
August 30, 2023
What a wonderful Zucchini bread! I used 1 cup of maple syrup instead of the sugar asked for. Sweet enough!
Vicki
September 2, 2022
Wonderful Zucchini Bread! Light and delicious! I chose to use what I had on hand, lemon, cinnamon and sour cream and piñon nuts. Now my goto recipe, plan to try rosemary and orange soon. I start out with oven at 350 for 5 minutes then lower to 325 for 40 minutes. Perfect!
Nicole P.
August 6, 2022
This is my go-to zuch bread recipe now! I spring for pine nuts, and the rosemary + orange flavors really make this something special. It also freezes fairly well, if you want to save that second loaf for later.
Yogigirl
June 8, 2021
What a lovely bread...and 2 loaves. I made a few changes because I didn't want to go to the store. I used bottled OJ 4 tablespoons (I know, I know, but I had it for mimosas) and I grated a lemon instead of an orange. And I used a cup of toasted walnuts. Someone had recommended using 1 cup of sugar total and so I did! It's plenty sweet. I will definitely make this recipe again.
Nicde
April 30, 2020
The loaves were certainly moist, but the orange and rosemary, which sets this zucchini bread recipe apart from others, weren’t really pronounced enough. I’d probably just make my favorite recipe and add orange and rosemary. I wasn’t impressed with the results enough to give the second loaf to friends.
katrina_yeaw
April 6, 2020
I made this bread as a quarantine baking project so I made the following changes based on what I had on hand:
1. Substituted 1/2 cup of soured milk (1/2 cup of milk plus 1 Tbs of white vinegar) for yogurt
2. Zest and juice of a whole lemon for the orange juice and orange zest
3. 1 cup toasted flaked almonds for the toasted pecans.
I baked it for one hour in a bundt pan rather than 2 loaf pans. It came out perfectly: moist and delicious!
1. Substituted 1/2 cup of soured milk (1/2 cup of milk plus 1 Tbs of white vinegar) for yogurt
2. Zest and juice of a whole lemon for the orange juice and orange zest
3. 1 cup toasted flaked almonds for the toasted pecans.
I baked it for one hour in a bundt pan rather than 2 loaf pans. It came out perfectly: moist and delicious!
Emma P.
September 11, 2018
Super yum! I didn’t make any changes except for using small loaf pans, which only took about 40 min to bake to perfection.
Mollie B.
September 9, 2018
Absolutely amazing! I used lemon juice and zest and coconut oil and it still turned out great!
fuhsi
August 20, 2018
Very pleased with translation to gluten free. A little recon to see the common difference between using my gluten free flour mix and regular flour was really all that was needed! I simply added a little less than 1.5 tsp arrowroot and followed the recipe faithfully for everything else. I split the wet mix in half and made muffins and a loaf, and both came out perfectly, using the times suggested by other commenters.
JR
August 8, 2017
The subtle flavor of the rosemary and orange zest made this bread amazing. It was beautiful. I only had 1.5 ounces of olive oil and had to also use corn oil and it tasted fine. I squeezed out a lot of moisture out of the zucchini as well. I cooked the bread for one hour and feel it could have been taken out at 55 min. Other than that, it was divine.
Umamibrain
July 31, 2017
I made this as a Bundt cake. It turned out high and moist. Didn't have pecans so I used 1/2 pine nuts and 1/2 walnuts. Everybody loved it.
LJ G.
July 18, 2017
Lovely cake but need WEIGHTS (not cups) for the non-liquid ingredients. Much more accurate and I hate all the extra dishes :)
Liaily
April 10, 2017
Just made this and it is absolutely delicious! Inside is moist but top outer layer has subtle crunch that adds even more texture to this bread. I did decrease the sugar to 1 1/4 cups, added 1 full cup of chopped walnuts instead of pecans, and used 1 9x3 round pan instead of 2 8x4 loaf pans since i didn't have them readily available (took about 58-60min as well). This recipe is definitely a keeper but i might just use 1 cup of sugar next time since the orange juice also adds a bit of sweetness to the cake :) Thank you Dabblings for sharing this great recipe!
Emily M.
February 11, 2017
Just made this, and it is delicious! I used just a bit less sugar, 2 cups of white whole wheat flour and used cinnamon instead of rosemary, but the base recipe is terrific and will definitely be my new go to for zucchini bread!
Kate
September 4, 2016
The cake is better for dessert than breakfast bread. I cut the sugar by 1/4 and it was still a little too sweet for me. I've read some zucchini bread recipes with ginger, shredded carrot and whole wheat flour. I'll try that next time because I at least like the illusion of a healthy breakfast sweet.
Nancy H.
August 21, 2016
Title couldn't have been more accurate. this IS my new favourite zucchini bread recipe - and love that makes 2 loaves. Perfect (and all gone now :) Thank you Dabblings!
Nicole C.
August 9, 2016
Amazing. Came out perfectly. I didn't have orange on hand, so used a lemon (full lemon's juice, and full lemon zest). I also didn't use nuts, and it still tasted delicious. I can't wait to make more and freeze. Thanks Dabblings!
Silke
July 28, 2016
Wonderful recipe. I used lemon zest and juice instead of orange, and used only 1 1/4 cups of sugar. Turned out great.
Laurie
June 19, 2016
Nice job, Dabblings! Opted to follow recipe as written (even after reading all comments). Used 2 8x4 loaf pans. Bake for exactly 1 hour. PERFECT! No need to squeeze zucchini prior to adding to mix. And no, the rosemary does not overpower in the slightest bit.
My F.
April 29, 2016
Thanks! I was trying to create a high protein breakfast for a diabetic client who prefers to eat desert for breakfast but didn't have any recipes that were moist enough to add protien powder to, your outline worked great
This client is also dairy-free so I whisked some pea protien powder into coconut milk to get a yogurt consistency. If anyone with a sweet tooth is looking to add more protein to their diet this is a must try, the results were fabulous.
http://www.myfriendmaillard.com/
This client is also dairy-free so I whisked some pea protien powder into coconut milk to get a yogurt consistency. If anyone with a sweet tooth is looking to add more protein to their diet this is a must try, the results were fabulous.
http://www.myfriendmaillard.com/
Emily S.
March 3, 2016
Just made these today, so yum! And the whole family liked them. I love rosemary, but was still a little worried about adding it. I'd have to say the strongest flavor is the citrus.
I don't have loaf pans, so I followed what another reader said and baked at 350F for 20 min.
https://eemmllee.wordpress.com/
I don't have loaf pans, so I followed what another reader said and baked at 350F for 20 min.
https://eemmllee.wordpress.com/
Adriana R.
December 22, 2015
do you think this recipe will work with half of the ingredients? 2 loaves is too much for me, its only me. should i use 2 eggs or 1? thank you!!!
angie
January 16, 2016
don't know if you'd still need this question answered, but i just tried halving this using 1 egg and a little bit more yogurt (about 1/8 of a cup, i'd say) and it came together wonderfully! decided against adding all of the (halved) flour and left out maybe 2 tablespoons, which i think was a good call. definitely worth making the one loaf!
Kerry G.
October 8, 2015
Easy to make, and worked perfectly. I squeezed out some of the liquid from zucchini, but not sure I needed to. I might want to
Increase orange flavour and maybe add some diced candied ginger (but still use the Rosemary).
Increase orange flavour and maybe add some diced candied ginger (but still use the Rosemary).
judy
September 4, 2016
I'm looking at this recipe now-came looking for fall zucchini. I'm a fan of candied ginger as well. Trader Joe's has a version that is non-crystalized that I put i just about everything (granola to trail mix to salad!). I think candied fruit peel might be nice as well.
Michelle O.
September 17, 2015
Hello, usually when I make zucchini muffins, I use agave nectar instead of sugar. Do you think that addition would work with this recipe? Thank you.
Nthomas
September 1, 2015
absolutely perfect in every way! I am hooked!
grandma
September 17, 2015
you used 1 cup cheese in place of what? same with zucchini & onions? did you use zucchini or did you use 2 cups onions in place of zuc., or did you use both?
Molly H.
September 17, 2015
I used a cup of cheese and a cup of shredded zucchini and omitted the sweet and other wet ingredients. It is a good idea to salt and drain the zucchini before you mix it in. It makes a nice savory cheese bread. Also 1 cup of shredded onions. I used those in place of the sweet ingredients. Take a regular sweet zucchini bread recipe and omit the sweet things like sugar,etc and wet ingredients like oil, etc and add the savory ingredients- onion, cheese and of course the zucchini. It's a great swap and easy to do.
cindy
January 21, 2016
I am lost on this. If you omitted the wet ingredients what holds it together?
Molly H.
August 24, 2015
I found I wanted a savory version of this and omitted the sweet and wet from it. I added grated cheese and grated onions. It was so popular I shared the recipes with strangers who smelled and had to try it. It doesn't lose anything in the translation from sweet to savory. Also experiment with different cheeses. I use a packed cup of cheese and same with the zucchini and onions. Delicious!!
hotsauce
August 16, 2015
This is my second zucchini season making this bread, thanks so much for this recipe, Dabblings! I make as many as three batches at once when I forget to check my plants for a few days and end up with massive zucchini that would otherwise end up in the compost. Have found that everyone who eats it loses their minds, and then demands the recipe.
Also, for those times when I have to make batch upon batch, I often cut each loaf into individual slices, wrap each slice in plastic wrap, and throw them in a big ziploc in the freezer. They thaw in a half hour and make the perfect single-serving breakfast when I need to grab and go.
Also, for those times when I have to make batch upon batch, I often cut each loaf into individual slices, wrap each slice in plastic wrap, and throw them in a big ziploc in the freezer. They thaw in a half hour and make the perfect single-serving breakfast when I need to grab and go.
DAVID
August 14, 2015
This is now my favorite zucchini bread recipe, The only change is I exchanged 1 cup pastry whole wheat flour , Thanks for sharing.
Nancy K.
August 13, 2015
Well I just followed the directions, no more no less, thought it was grand. Thanks for sharing.
Aimi
August 2, 2015
Had to put aluminum over the top the last 15 minutes because outside was getting too dark. Turned out perfect around 55 mins. Tastes just like Fruit Loops!
Marlene T.
July 21, 2015
To lighten this for Summer while zucchini and squash are in season I would omit rosemary (it can be incredibly aggresive) and I would add thyme and mint. If using squash I would cut it by half and add potato. And if using zucchini I would cut it and half and use garnet yam. Sometimes yogurt can make it dense, so using dehydrated milk solids may make a lighter loaf as King Arther's site always touts.
Amy
November 23, 2014
This is excellent. I always squeeze out the excess water from the shredded zucchini before adding it and haven't any problem with it being soggy. Freezes very well. I just made two loaves to serve guests this weekend. The rosemary makes it sublime.
cpc
November 15, 2014
I used 1/2 whole wheat pastry flour and 1/2 white flour and these came out really well. Great flavor and no one whined that I put vegetables in their muffins. I will definitely make these again.
Cj P.
September 30, 2014
Holy cow! This recipe is a-maz-ing... Even family members who don't like the usual zucchini bread eat this with gusto! It smells awesome, feels beautiful in the mouth, and the taste... Omigod!
Kgiersch
August 26, 2014
Absolutely incredible! Followed directions to a tee and had enough batter for 1 delicious loaf and 7 muffins.
Heidi
August 26, 2014
These are delicious! I only had one loaf pan so I made two pans of muffins instead. Baked at 350F for 20' and they were perfect. My 2 year old has figured out how to scale the counter to reach them....
AmandaO
August 11, 2014
Loved it. Both loaves quickly consumed. I'm a crappy baker and I fail to follow instructions. I used unidentified garden squash with a firmer rind, so I peeled it. I accidentally used 3 cups, 2.5 packed. I used 1 cup whole wheat pastry flour and 2 cups all purpose. I definitely went with pine nuts. For me it took about 75 minutes to bake.
One loaf was devoured by 10 am when I left it on the community table at work at 8. The second loaf I served for dessert with a glaze (2 Tbsp melted butter, 1 c powdered sugar, zest of one very small orange, 1 Tbsp orange juice). Five of us ate 3/4 of the loaf after a delicious meal of roasted chicken and arugula bread salad.
I have shared the recipe many times already and will probably make it every summer now. Deserves to be a contest winner! Thanks Dabblings.
One loaf was devoured by 10 am when I left it on the community table at work at 8. The second loaf I served for dessert with a glaze (2 Tbsp melted butter, 1 c powdered sugar, zest of one very small orange, 1 Tbsp orange juice). Five of us ate 3/4 of the loaf after a delicious meal of roasted chicken and arugula bread salad.
I have shared the recipe many times already and will probably make it every summer now. Deserves to be a contest winner! Thanks Dabblings.
Jean L.
August 6, 2014
I made this today using sour cream because I didn't have yogurt. It came out great.
Jen B.
August 1, 2014
Oh yes, and next time I think some orange butter with this bread fresh out of the oven would be smashing!
Jen B.
August 1, 2014
This is the best darn zucchini bread I have ever made! And I have some pretty good family recipes. The orange, the pecans, the rosemary - who knew - so good! I used coconut palm sugar in place of regular sugar to add to the goodness and wholesomeness of this yummy bread. Thanks for sharing your recipe with me!
piccantedolce
July 28, 2014
I want to make this for the moms to have with our coffee for tomorrow's playdate, unfortunately I need to be mindful of nut allergies. Has anyone tried it without the nuts?
Celia L.
July 28, 2014
I have done this twice, once with walnuts (yum), once with peanuts (not too good). I think without nuts would still be nice. Nuts provide a nice contrast and crunch, but the main bread itself is bright and tasty on its own.
Andrea
July 27, 2014
I hadn't made zucchini bread in many years. I guess I was never much of a fan of it. Anyway, I had too many zukes on hand, so I found this recipe and went for it. Everyone loved it, including me. It was nice and moist, and great orange flavor. Next time I might add a little more rosemary.
Geni
July 10, 2014
Just had my first piece of almost warm (or would that be not quite hot) bread because I couldn't wait til it cooled and it is simply delicious! My loaf pans were larger, 9.5 x 5.5 so the bread is not as deep and baked in less than 45 min. Any longer would have been way too long for this size pan (my mom's bread pans making them at least 60 years old). As a matter of personal preference, I'd decrease the salt a wee bit. A great way to eat zucchini (-; Thank you Dabblings!
jampot
May 4, 2014
Absolutely wonderful!! I followed this recipe almost exactly (because of what I had, I added toasted walnuts instead of pecans and lemonade instead of OJ) and the bread was so NomNom good! Fantastic really! The rosemary and orange make it so bright and perfect. This is definitely my new favorite zucchini bread. I found that 55 minutes was perfect for me. Thank you, Dabblings!
TheOwlMonster
October 30, 2013
I was sorely disappointed with the outcome of this recipe. Easily the biggest baking disaster I've had to date. (And I've had quite a few.) I'm not sure what I did wrong, but the bread simply refused to set. I baked and baked and baked it until the top was essentially one shade off burned and the center still came out as mushy as mashed potatoes.
Normally I have a two attempt policy when it comes to baking - I'll try the recipe twice before giving up - but in this case I don't think I want to spare the ingredients. It smelled good, just not good enough to disappoint a second time.
Normally I have a two attempt policy when it comes to baking - I'll try the recipe twice before giving up - but in this case I don't think I want to spare the ingredients. It smelled good, just not good enough to disappoint a second time.
Dabblings
November 2, 2013
It sounds like the mixture was too wet going into the oven. That's the only thing that would cause the outside to burn and the inside not to set. I'm sorry it didn't turn out for you.
Maya M.
September 29, 2013
I subbed white whole wheat flour for half the flour amount and used toasted, sliced almonds instead. Other than that, I stuck to the recipe. The rosemary and orange was a really great flavor combination. A sort of Italian inspired zucchini bread. Will definitely make again!
lindalandrews
September 25, 2013
Baked 3 recipes and made 9 small loaves for our Native American dinner. Taste tested four loaves with friends and everyone at the testing and dinner loved this recipe! Several folks at the dinner asked for a copy of the recipe - so my conclusion is that this recipe is a "winner". Thanks
BarnOwlBaker
September 21, 2013
Delicious! I reduced the sugar to 1.5 cups, just a personal preference, but did not change anything else. I live at 8200' and made no altitude adjustments! Also, I baked one loaf in a glass pan and the other in a metal loaf pan and both came out perfect! Thanks for a great, healthy recipe! XXOOXX
hb
September 20, 2013
This bread made my husband a believer! He isn't much for change when it comes to zucchini or banana bread so adding rosemary and orange flavor was going to be a hard sell. I threw in some raisins and served it up with a smear of jam and he ate half the loaf in one sitting! This is a keeper!
shellyzanella
August 30, 2013
this was delicious! i followed the recipe to the T. i only baked for 45min on my ovens quick back setting (convection) and it was perfect. thank you!
Johnny R.
August 26, 2013
I made these into muffins...and they are fantastic! My only substitution was to use coconut oil instead of olive oil...I'd recommend it. The coconut flavor it adds compliments these perfectly. Thank you for a new favorite!!
Mary O.
August 25, 2013
When the zucchini gods are overly generous, I always look for new and different ways to use up the bounty. This is a wonderful way to change up the typical zucchini bread recipe. The orange and rosemary work well in this sweet nutty bread! This is one recipe I will use again. Thank you for sharing! One tip I have is to squeeze out the excess moisture from the shredded zucchini before adding to the batter. Less moisture from the zucchini may help with the texture and volume.
LoreneFL
August 7, 2013
We just made our third batch. We'll be freezing these. I make one batch and bake it all in a bundt pan. Then a light, dripped glaze (confectioners sugar, some melted butter, orange juice, zest and finely chopped rosemary). It just disappears. Orange and rosemary are just wonderful together!
zephyrflora
July 28, 2013
Love zucchini so this sounds about perfect. Just a question: how big are the loaf pans you use? (Last time I did a recipe without knowing the loaf pan size, everything cooked over the brim and my oven was a mess.)
Dabblings
July 28, 2013
I meant 8x4x4. I always put pans on a baking sheet (although theses have never run over on me. It's just cheap insurance.
zephyrflora
July 29, 2013
Thanks! And that's a good idea (I always have mine on a grill since I bought a used oven and the sheets don't fit, so even the baking sheets I have to put on the grill so it won't fall through, haha).
caroberts77
July 23, 2013
Love this recipe. I admit, I'm a tinkerer and so I made alterations even though I set out to make it exactly as you had done. Sorry! I just can't seem to help myself. I subbed out 2 of the cups of white flour for whole wheat, I used 3/4 cup white sugar, 1/4 cup of brown, and 1/4 cup of local honey, I separated the eggs to whip the whites before folding them in at the last possible second, I also did a mixture of zucchini and carrot, and last, I used a mini bundt cake pan. I only baked them for about 30 minutes and they came out awesome. My husband and I had them warm with some frozen vanilla bean yogurt and then we've been munching on them for breakfast this week. :-) One of my faves, got more zucchini coming in our CSA box this week and I'm going to experiment making mini muffins.
Amy H.
July 20, 2013
Have you ever made these as muffins (I'm hoping to convince my kids that they are cupcakes). Would you adjust the temp?
Dabblings
July 21, 2013
Oh that is a good question. I have not made them as muffins. I am sure that you could but I have no idea how long to cook them for or if the recipe would need any kind of adjustment. Sorry I'm not any help. I would just google "zucchini muffin" and compare my recipe to one you find and try to get them to line up. If you make them let me know how it turns out!
Kateq
August 2, 2013
I have now made this recipe as muffins (actually one nice bug loaf and six giant muffins) twice. I made the second because everyone loved them and demanded more! I baked the muffins right alongside the loaf, but took them out of the oven after about 28 minutes. Now this is my new favorite zucchini muffin!
food G.
July 10, 2013
Just made this bread ~ it's fantastic! My changes: reduced sugar by 1/4 cup, added 1T cinnamon, used coconut oil in place of olive, used Bob's Red Mill unbleached pastry flour, sprinkled coarse demerara sugar on top before baking.
Love this recipe!!! Thank you:-)
Love this recipe!!! Thank you:-)
Kateq
June 22, 2013
This is my new favorite zucchini bread too! I thought it was lovely and everyone who tried it agreed. I loved the scent of the orange and the rosemary as well as the taste. And how nice to use pretty little zucchinis from a local farm and rosemary snipped from the pot on my deck!
paige K.
June 21, 2013
This bread did not turn out nearly as good as the comments lead it on to be. I chose it because of how the comments RAVED, but mine ended up pretty dry and sort of flavorless. Followed the recipe exactly, using fresh ingredients from Whole Foods. I used metal bread pans instead of glass, not sure if that makes a difference? I also baked the bread 1 loaf at a time, which took about 35-45 mins a loaf. Not using this recipe again, thanks anyway tho!
Dabblings
June 21, 2013
I am sorry the bread did not turn out to meet your expectations. I have made it many times and have never encountered the problems you had.I'm not sure if using metal pans over glass would make a difference or not as I don't own metal pans. Thank you for your feedback though. I hope you find a zucchini bread recipe that you enjoy :)
Siretha G.
August 5, 2013
Hello:
does your oven take a while to warm up? mine gets very hot very quickly and holds it for at least 15-20mintues after I've shut down the oven, so I adjust the time for baking and use a few degress lower tempt. all my Nordic ware* suggests 350^ for my Bundt pans. I set my oven to 325^ that way my cakes, et. . . don't over cook or dry out I also bake at the min.suggested time that the "pan maker" suggested (40:00-50:00 minutes for one pan}
does your oven take a while to warm up? mine gets very hot very quickly and holds it for at least 15-20mintues after I've shut down the oven, so I adjust the time for baking and use a few degress lower tempt. all my Nordic ware* suggests 350^ for my Bundt pans. I set my oven to 325^ that way my cakes, et. . . don't over cook or dry out I also bake at the min.suggested time that the "pan maker" suggested (40:00-50:00 minutes for one pan}
Dabblings
August 6, 2013
I have no idea. The best advice I can give you is to start checking the bread 10 minutes early so you can pull it when a tester comes out clean and you won't overcook your bread. Every oven is different so you know what to do better than I would.
Matilda L.
October 22, 2012
Wonderful zucchini bread--the loaf where I put a handful of chocolate chunks were eagerly devoured by my daughter and her playmates this Sunday. The chocolate-less loaves were appreciated by adults. The rosemary and olive oil is a very sophisticated touch--I love the grassy, herbal note--and was much more pronounced the first day than the second (though still delicious!).
helicopterina
October 20, 2012
Still happily munching our way through first batch of this recipe - lovely. Am going to be better behaved next time and use the specified quantity of sugar, rather than half the amount (I always start out halving and it usually works well, but may have overdid it with this recipe).
cici
October 8, 2012
This was a hit at a bridal shower brunch this past weekend. I followed the recipe to a "T," and the loaves were perfect. After they cooled completely, I refrigerated them for about two hours which made them easy to make perfect slices. Such a nice change from the cinammon flavor one usually has with zucchini bread.
phyllisc
September 30, 2012
I loved this recipe. I used pine nuts and they are perfect in the bread. This recipe is a sophisticated version of an old standby and so much better. I had to stop my husband from devouring the loaf and he sulked when I gave the 2nd away! Great job Dabblings!
cyndie
September 26, 2012
made a double batch- substituted the rosemary with fresh savory---brings out the citrus in the orange peel. Also, used less sugar--turned out great!
The C.
September 24, 2012
This bread is wonderful! I love that it makes two - I wrapped one & stowed it in the freezer for a cold winter's day!
Katrina Y.
September 24, 2012
This bread is lovely. I made two small substitutions. I cut the sugar by 1/4 cup and substituted whole wheat floor for half of the floor. The flavor is delicious. I did have one small problem. Both of my loafs came out rather flat... about the size of half a regular loaf. Any idea why they might not have risen?
Dabblings
September 25, 2012
No idea. That has never happened with mine and I've made this recipe many times. I'm sorry they were flat :( I hope they at least still tasted good.
sassygirl711
August 12, 2019
one of my friends who bakes a lot suggested that the flour may be OLD! never heard of this before, but tossed the (relatively) old
bags of flour and starting out fresh. just a thought!
bags of flour and starting out fresh. just a thought!
mward
September 20, 2012
This bread is delicious. I so wish this had been posted (or, if it had been, I had seen it) earlier in the zucchini season!
Dabblings
September 25, 2012
Yes I posted it last summer along with a recipe for a zucchini slaw that is on my recipes when I was...we'll go with "inundated", by zucchini. I'm glad you liked it, and hey, now you've got it for next year, right?
mward
September 13, 2013
Yes, this along with the Julia Child tian and Amanda's Summer Weekend Pasta are my favorite recipes right now!
Foodiewithalife
September 18, 2012
I have a few huge zucchini in my fridge as we speak and don't think I can eat one more meal of it sauteed/roasted/raw. Thanks for the idea!
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
Foodiewithalife
September 18, 2012
I have a few huge zucchini in my fridge as we speak and don't think I can eat one more meal of it sauteed/roasted/raw. Thanks for the idea!
Christina
www.foodiewithalife.com
Christina
www.foodiewithalife.com
janki
September 18, 2012
i also reduced the sugar by 1/4 cup...might reduce it a bit more next time - not sure yet. very good recipe!
janki
September 18, 2012
Hi! I just made this with no nuts and 1 cup whole wheat flour in place of 1 cup AP flour - incredible. congratulations!
Joan M.
September 17, 2012
I made this yesterday and it truly is the best zucchini bread I ever had! I used canola oil because I just couldn't bring myself to use olive oil in a sweet bread. I'll have to try sometime. Great way to use my rosemary too. Thanks so much for a fabulous treat.
belladinonni
September 16, 2012
Just made this bread and it was DELIGHTFUL!!!! LOVE LOVE LOVE this recipe!
Cristald
September 16, 2012
If I were to make these in glass loaf pans, would I have to adjust the cooking time?
Dabblings
September 17, 2012
I use glass loaf pans exclusively so you'll be fine with the time stated :)
Dabblings
September 17, 2012
I use glass loaf pans exclusively so you'll be fine with the time stated :)
petalpusher
September 16, 2012
I can't believe I've become a zucchini bread snob! This is such a great combo. Throw in a handful of fresh calendula petals too, for more garden goodness, if you've got them, they'll keep blooming til' frost. Thanks for sharing such a great recipe.
hardlikearmour
September 13, 2012
Well-deserved wildcard win! This sounds like a really delicious take on zucchini bread. I love using rosemary in sweeter applications like this. Can't wait to try it!
fiveandspice
September 13, 2012
This looks phenomenal! I am craving a slice right this instant. Congrats on the wildcard! I can already tell it's well deserved.
AntoniaJames
September 13, 2012
Congrats, dabblings! This looks just wonderful. Oranges aren't in season here, but my current "crop" of lemons are starting to ripen; lemon + rosemary go so well together, so I plan to make this, using lemons instead, over the weekend. And I'll bake it in mini-loaves to freeze, as I generally do with banana bread. I bet it would make excellent muffins, too. Stay tuned. ;o)
Dabblings
September 14, 2012
Thanks! I know it would be good with lemon as well. Let me know how you like it :)
Vicky K.
September 13, 2012
I'm going to try this but using 1/2 or less the amount of sugar, 1/2 whole wheat flour and egg whites.
scootermagoo
August 28, 2012
This is AMAZING bread! I reduced the sugar just slightly (about 1/4 cup) and added about a cup of whole wheat flower with 2 cups of white. I also omitted the nuts. Still turned out phenomenal! So moist and such an interesting flavor combo. Love the twist on a traditional. This is a keeper!
linenlady
April 20, 2012
Made this last night as written, only omitting the rosemary because I didn't have any on hand. It was delicious! Very moist and easy to make. Loved that it made 2 loaves so I have one to freeze.
Dabblings
September 2, 2012
It always makes me ecstatic when I hear people make the recipes I create. Thanks for giving it a go!
peach49
December 2, 2011
what does the measurement cake mean?? I have not seen that before in reference to sugar and zucchini
aargersi
December 2, 2011
I am guessing it's cups and that the drop-down slipped a notch when she entered it
Dabblings
December 2, 2011
Yes that is exactly what happened! Fixing it know! Thanks for the sharp eyes :)
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