Make Ahead
My New Favorite Zucchini Bread
Popular on Food52
133 Reviews
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!
KarenM
September 30, 2018
This is turned out very well! I substituted ground cardamom for the rosemary and added a bit of vanilla. The BEST zucchini bread I’ve ever made...and will continue to make....and share!
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!
See what other Food52ers are saying.