My New Favorite Zucchini Bread

By • July 25, 2011 100 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:
Dabblings

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.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Zucchini Bread|Zucchini|Bread|Breakfast|Vegetables

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Comments (100) Questions (4)

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4 days ago Nthomas

absolutely perfect in every way! I am hooked!

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12 days ago Molly Huddleston

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!!

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20 days ago hotsauce

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.

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21 days ago DAVID

This is now my favorite zucchini bread recipe, The only change is I exchanged 1 cup pastry whole wheat flour , Thanks for sharing.

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22 days ago Nancy Kilburn

Well I just followed the directions, no more no less, thought it was grand. Thanks for sharing.

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about 1 month ago Aimi

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!

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about 1 month ago Kara Butler

Wow, this bread is amazing!!

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about 1 month ago hannahru

Followed recipe as is and came out amazing!

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about 1 month ago Marlene Taylor

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.

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about 1 month ago Mariana Mendes

Amazing recipe! Perfect for the winter time in Brazil right now :)

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10 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.

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10 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.

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11 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!

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about 1 year ago Kgiersch

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

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about 1 year 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....

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about 1 year 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.

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about 1 year ago Dabblings

Aw thank you so much for the wonderful feedback!

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about 1 year ago runner115

can i use whole wheat flour for this recipe?

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about 1 year ago LoreneFL

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

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about 1 year ago Jean LaVigne

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

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about 1 year ago Jen Blair

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

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about 1 year 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!

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about 1 month ago runner115

do you use the same amount of coconut palm sugar?