Our #1 Zucchini Recipe of All Time Is So Good, I’ve Already Made It At Least 10 Times

It’s not a secret that I love a good quick bread. I just can’t resist their ease, convenience, and giftability. In the summer months, there’s one quick bread I truly can’t get enough of: Mom’s Zucchini Bread. I’ve made it at least 10 times over the last few years and I don’t intend to stop anytime soon—and almost 10,000 5-star reviewers agree with me. 

What Makes Mom’s Zucchini Bread So Special? 

So what sets our top-rated zucchini recipe apart from the crowd? Here’s why I love it:

• It’s exceptionally moist. This zucchini bread recipe calls for a whopping three eggs and a cup of vegetable oil. Plus, zucchini is water-rich—so the main ingredient serves multiple purposes. 
• The recipe makes two 8x4-inch loaves instead of one 9x5-inch loaf. For me, this is ideal: I can easily keep one and gift the other, freeze one for later in the year, and/or make multiple variations (walnuts in one for me, chocolate chips in the other for my sister with nut allergies).
• It freezes incredibly well. An abundance of zucchini, in the best circumstances, means an abundance of zucchini bread. If you can’t eat (or share) all your loaves before they go bad, freezing them is the next best option. Wrapped tightly in multiple layers of foil, these loaves should keep for about six months in the freezer.
  

Zucchini Bread Tips, Substitutes, and Add-Ins

• Some reviewers expressed that the batter felt a bit thick. However, it’s important to note that this is a quick bread recipe. The batter might be slightly thicker than cakes you might be used to making—and that’s OK! If you make it according to the recipe, your Mom’s Zucchini Bread loaves will be moist, rich, and wonderfully dense. 
• Walnuts add welcome crunch and nutty flavor to this recipe. But what if you don’t have any walnuts on hand or are baking for someone with allergies? No problem. You can substitute pecans, chocolate chips, raisins, or blueberries. Of course, there’s nothing wrong with getting back to basics and omitting mix-ins altogether.
• Each zucchini is made up of about 95 percent water. So, yeah, grating it will leave you with quite a bit of liquid. Your natural inclination might be to drain the liquid, but this is one case where you should disregard your instincts. There’s a reason our famous zucchini bread is so moist, after all. 
• The beauty of this recipe is that it lends itself to customization. Got some leftover carrots laying around? Grate ‘em and throw ‘em in there. Want to add even more richness? Substitute a spoonful of sour cream for some of the vegetable oil. Need a nutrient-rich boost? Use half applesauce, half oil. 
• Two leaveners—baking soda and baking powder—give the bread serious rising power. That means two things: The batter will be perfectly fluffy and it will expand quite a bit during the baking process. Keep this in mind when you pour it into the baking pans and leave some room at the top. 

Here’s What the Allrecipes Community Has to Say

Don’t take it from me! Here’s why the Allrecipes community loves our all-time favorite zucchini recipe: 

• “I am a skeptic of all online recipes and usually compare several before using. This one is just perfect. My husband wouldn’t eat zucchini if he was starving in the desert. He tried it (I didn’t tell him what it was) and said it’s better than banana bread. Shocked! Moist. Delicious.” —Lynette
• “Thanks to an over abundance of zucchini in our garden, I have baked roughly 30 loaves. It is so moist and yummy.” —JulesMac
• “I made the receipt exactly as written for my coworkers and it disappeared before I could get a second piece myself! They loved it! This is a keeper!” —Meghan