My New Favorite Zucchini Bread

By • July 25, 2011 89 Comments

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Author Notes: I think one of my favorite things when it comes to zucchini is a lot of other peoples favorite too...Zucchini bread. It's sweet, moist, and one of the few things I will happily turn my oven on for even on the hottest of days. Besides the taste, zucchini bread does another wonderful thing, it freezes well. So you get to stash a loaf in the freezer for a later date and not feel the need to hoard the one loaf being devoured on the counter. However, sometimes...I find myself wanting it to be a little different. The cinnamon version is wonderful, and I'll always make it, but I was looking at that slice on my plate a couple of weeks ago and wondering what other flavors I could put in there. Don't say chocolate. Go ahead and make a chocolate zucchini cake if you want to, but don't make chocolate zucchini bread...that's just not right. It's like zucchini trying to be something it's not. My favorite zucchini bread recipe is one I found on Smitten Kitchen. It is the moist, flavorful zucchini bread you are craving when you go to make a couple of loaves. Inspired by that recipe, I was looking out my kitchen window into my herb garden and I saw my rosemary plant. Now there's a thought. So I thought a little more and came up with this:

Food52 Review: WHO: Dabblings is an avid DIY-er, mother, food blogger, and "self-reformed wild child."
WHAT: A rosemary and orange-scented loaf cake that feels both indulgent and virtuous.
HOW: Shred, stir, bake, slice, enjoy.
WHY WE LOVE IT: This is the kind of quick bread we love to keep around the house, to slice for breakfast, for snack, for dessert, for anything. And when we run out, it takes a mere hour to whip up another loaf!
The Editors

Makes 2 loaves

  • 3 large eggs
  • 1/2 cup of plain yogurt
  • 1/2 cup of olive oil
  • 1 3/4 cups of sugar
  • 2 cups of zucchini; shredded
  • 2 teaspoons fresh rosemary; finely minced
  • Zest of one orange (I used a navel orange)
  • Juice from 1/2 of the orange
  • 3 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of toasted pecans; chopped ( Or pine nuts if you can swing that)
  1. Preheat your oven to 350 degrees. Grease two loaf pans and set them aside.
  2. In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, orange zest, and orange juice. Set aside.
  3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts.
  4. Stir the dry ingredients into the wet ingredients.
  5. Once the batter is well combined divide it evenly between the two loaf pans.
  6. Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took exactly one hour and were perfect.
  7. Remove the loaves from the oven and allow them to cool for 10 minutes inside the loaf pan before transferring them to a cooling rack to cool completely.

Tags: summer treat, sweet and savory

  • This recipe is a Wildcard Contest Winner!
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Comments (89) Questions (4)


7 months ago Amy

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.


8 months ago cpc

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.


9 months ago Cj Phillips

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!


10 months ago Kgiersch

Absolutely incredible! Followed directions to a tee and had enough batter for 1 delicious loaf and 7 muffins.


10 months ago Heidi

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....


11 months ago AmandaO

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.


11 months ago Dabblings

Aw thank you so much for the wonderful feedback!


11 months ago runner115

can i use whole wheat flour for this recipe?


11 months ago LoreneFL

Yes. I've used regular and white wwf and, honestly, I like it better. The denser consistency works very well.


11 months ago Jean LaVigne

I made this today using sour cream because I didn't have yogurt. It came out great.


11 months ago Jen Blair

Oh yes, and next time I think some orange butter with this bread fresh out of the oven would be smashing!


11 months ago Jen Blair

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!


11 months ago piccantedolce

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?


11 months ago Celia Lima

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.


11 months ago piccantedolce

Thanks so much for the quick response!


11 months ago Andrea

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.


12 months ago Geni

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!


12 months ago Celia Lima

Very bright tasting, enjoyed by all, a keeper recipe!

about 1 year ago jampot

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!


over 1 year ago TheOwlMonster

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.


over 1 year ago Dabblings

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.


almost 2 years ago Maya Muñoz

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!


almost 2 years ago lindalandrews

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


almost 2 years ago BarnOwlBaker

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


almost 2 years ago hb

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!