{"id":32112,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/zucchini-nut-bread\/"},"modified":"2024-04-16T16:52:06","modified_gmt":"2024-04-16T21:52:06","slug":"zucchini-nut-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/zucchini-nut-bread\/","title":{"rendered":"Zucchini Bread"},"content":{"rendered":"<p>Anyone with a garden knows how prolific zucchini are. Before you can say &#8220;grow,&#8221; that small plant has yielded armfuls of squash. While <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-zucchini\/\" data-name=\"www.tasteofhome.com\/article\/what-is-zucchini\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini<\/a> does make a yummy side dish, we think it&#8217;s at its most delicious when baked into bread. With a bit of sugar, spices and even nuts, this abundant summer veggie becomes a treat to savor: zucchini bread.<\/p>\n<p>Adding chopped walnuts or pecans gives the bread a more interesting texture, but you can leave them out if you&#8217;re baking for someone with nut allergies.<\/p>\n<h2>What is zucchini bread?<\/h2>\n<p>Zucchini bread is a type of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-quick-bread\/\" data-name=\"www.tasteofhome.com\/article\/what-is-quick-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">quick bread<\/a>. Despite being made with a vegetable, zucchini bread is sweet. The grated zucchini softens as it cooks, leaving the peel&#8217;s green flecks as the only evidence of its presence. Grated zucchini also adds moisture. The addition of warming spices like cinnamon, bright citrus zest and crunchy nuts give zucchini bread a complex flavor that&#8217;s hard to beat.<\/p>\n<h2>Zucchini Bread Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1583980\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/TH2847295B02_27_2bC-crop.jpg?fit=696%2C464\" alt=\"Th2847295b02 27 2bc Crop\" width=\"696\" height=\"464\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li class=\"\">Sugar<\/li>\n<li class=\"\">Canola oil<\/li>\n<li class=\"\">Eggs<\/li>\n<li class=\"\">Vanilla extract<\/li>\n<li class=\"\">All-purpose flour<\/li>\n<li class=\"\">Salt<\/li>\n<li class=\"\">Baking soda<\/li>\n<li class=\"\">Grated lemon zest<\/li>\n<li class=\"\">Ground cinnamon<\/li>\n<li class=\"\">Baking powder<\/li>\n<li class=\"\">Shredded zucchini<\/li>\n<li class=\"\">Chopped walnuts or pecans, optional<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p>In a large bowl, beat the sugar, oil, eggs and <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla<\/a> until the mixture is well blended.<\/p>\n<p>In a separate bowl, whisk together the dry ingredients\u2014the flour, salt, baking soda, lemon zest, cinnamon and baking powder.<\/p>\n<p>Gradually beat the dry ingredients into the sugar mixture, stirring it until the mixture is just moistened. You don&#8217;t want to overmix, so it&#8217;s okay if there are some tiny clumps of flour remaining.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t have a zester at home? Use the finest side of your box grater to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">zest lemon<\/a> for this recipe. And if you&#8217;re out of lemons, feel free to sub in orange zest. It&#8217;ll be just as tasty.<\/p>\n<h3>Step 2: Grate the zucchini<\/h3>\n<p>You can use a food processor with a grating attachment to grate your zucchini, but an old-fashioned box grater works just as well here. Grate washed zucchini against the side with the largest holes. And nope\u2014you don&#8217;t even have to peel the zucchini. The exterior is tender enough to eat and will create nice flecks of color in the bread.<\/p>\n<p>Zucchini does contain a lot of water, especially the very large ones (we&#8217;ve all found a few of those hiding in our garden). To keep the batter from becoming too liquid, extract some of the moisture from the zucchini. You can do this by putting the zucchini in a mesh sieve and pressing on the squash shreds; the excess liquid will run through the mesh. You can also place the shredded zucchini in a clean tea towel, bundle it up and squeeze over the sink. This removes a bit of extra moisture.<\/p>\n<h3>Step 3: Add in any extras<\/h3>\n<p>Once the zucchini has been rid of extra liquid, fold it into the batter. Finish off by adding any additional mix-ins like pecans or walnuts.<\/p>\n<p>For maximum flavor, be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">toast the nuts<\/a> before adding to the batter.<\/p>\n<h3>Step 4: Bake to perfection<\/h3>\n<p>Transfer the batter to two greased 8&#215;4-inch loaf pans and bake for 55 to 65 minutes at 350\u00baF, until a toothpick inserted in the center comes out clean. Let the zucchini bread cool for about 10 minutes in the pans.<\/p>\n<p>Gently run a butter knife along the side of the loaf pan to release the zucchini bread. Carefully remove the bread from the pan and let it cool completely on wire racks before slicing.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Zucchini bread batter contains a ton of moisture, and it takes a long time to bake through to the middle. If the bread isn&#8217;t finished after the allotted baking time, tent the loaf pan with a piece of aluminum foil to keep the top from over-browning and bake it for an additional 10 to 30 minutes.<\/p>\n<h2>Zucchini Bread Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1583982\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/UGFBMZ17_1114_C04_28_4bc-crop.jpg?fit=696%2C464\" alt=\"Ugfbmz17 1114 C04 28 4bc Crop\" width=\"696\" height=\"464\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Because the squash in zucchini bread is more about adding moisture than a powerful flavor, you&#8217;ll find all kinds of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-zucchini-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-zucchini-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">zucchini bread variations,<\/a> including savory and sweet options. These are a few of our favorites:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-zucchini-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-zucchini-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">Chocolate zucchini bread<\/a>:<\/strong> This is a quick bread that tastes like dessert, complete with cocoa powder and a touch of cinnamon.<\/li>\n<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/parmesan-zucchini-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/parmesan-zucchini-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">Parmesan zucchini bread<\/a>:<\/strong> You bet you can use zucchini in a savory bread! This cheese-filled loaf is perfect for serving with supper.<\/li>\n<li><strong><a href=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-pineapple-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/zucchini-pineapple-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">Pineapple zucchini bread<\/a>:<\/strong>Pineapple and zucchini pair surprisingly well together. Try a simple take on the pineapple-zucchini combo or level up with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pina-colada-zucchini-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/pina-colada-zucchini-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">pina colada-inspired bread<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Zucchini Bread<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1583710\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/TOHAS19_23363_E04_19_6bC.jpg?fit=696%2C464\" alt=\"Zucchini Apple Bread\" width=\"696\" height=\"464\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Like most bakes, zucchini bread is best when eaten within the first few days. When you&#8217;re not nibbling, stash it in an airtight container or zip-top bag. It&#8217;ll keep on the counter for about four days and in the fridge for a week. If you&#8217;re nearing the end of the loaf and find it&#8217;s a bit stale, don&#8217;t toss it! It makes delicious toast slathered with butter.<\/p>\n<p>If you want to store zucchini bread for later, you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">freeze it<\/a>. Make sure the bread is cooled completely, then wrap (either an entire loaf or slices) tightly in plastic wrap or foil and store in a zip-top bag or airtight container. You&#8217;ll want two layers of protection to prevent any freezer burn. Once frozen, zucchini bread is good for about three months.<\/p>\n<p>When you&#8217;re ready to eat, just unwrap the bread and let it thaw on the countertop.<\/p>\n<h2>Zucchini Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-1583712\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/FT19_36661_F_0822_1-crop.jpg?fit=696%2C464\" alt=\"Lemon Zucchini Bread\" width=\"696\" height=\"464\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you prevent zucchini bread from falling apart?<\/h3>\n<p>If your zucchini bread is falling apart, it most likely was too warm when you sliced it. The high moisture content can cause the hot bread to crumble when sliced. Let cool for at least 30 minutes before slicing. Exercising patience can be hard if you&#8217;ve got delicious bread on the counter, but the perfect slices will be worth it.<\/p>\n<h3>How do you prevent zucchini bread from collapsing?<\/h3>\n<p>Your zucchini bread looks picture-perfect when it comes out of the oven, but what causes it to fall as it cools? You might have overmixed the batter when you combined the dry and wet ingredients. Try using a gentler hand next time and mix <em>just<\/em> until the flour is incorporated. You don&#8217;t want any large clumps of flour, but a few small ones are okay.<\/p>\n<p>Also, be sure you&#8217;re measuring ingredients correctly. Too much or too little baking powder and baking soda can cause a collapse.<\/p>\n<h3>How to make sure zucchini bread is baked<\/h3>\n<p>Because there is a lot of moisture inside of zucchini bread, it does take longer to bake\u2014sometimes an hour or more. Be patient and don&#8217;t peek on your bread until the end of the baking time.<\/p>\n<p>To check if the loaf is done, you can use a toothpick, just like you would with cake. If the toothpick comes away clean, the bread is done and ready to cool on a wire rack. If the skewer comes out gooey, bake your bread a bit longer; start with an extra 5 minutes and go from there.<\/p>\n<p>If the center of your bread is <a href=\"https:\/\/www.tasteofhome.com\/article\/undercooked-bread-heres-how-to-fix-it\/\" data-name=\"www.tasteofhome.com\/article\/undercooked-bread-heres-how-to-fix-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">still underbaked<\/a> but the outside is getting pretty brown, tent the top with a piece of aluminum foil. Your bread will continue to cook, but the crust won&#8217;t burn.<\/p>\n<h3>How do you choose zucchini for zucchini bread?<\/h3>\n<p>When it comes to zucchini, bigger isn&#8217;t always better. Large zucchinis have lots of water inside, meaning you have to squeeze those shreds more. Opt for a few small zucchini in lieu of a jumbo one if possible.<\/p>\n<p>If you only have extra-large squash in your garden, that&#8217;s fine. Just be sure to give the shredded zucchini an extra squeeze.<\/p>\n<h3>How do you make zucchini bread moist?<\/h3>\n<p>Don&#8217;t worry about this for one second! Zucchini is full of moisture and ensures that your bread will never come out dry.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Turn your garden harvest into a treat! We&#8217;ll teach you how to make zucchini bread that&#8217;s perfectly snackable.<\/p>\n","protected":false},"author":7075,"featured_media":32116,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,306854,306849,305615,304328,304993,305487,304338,306171,304988,304368,303887,306848,305669,307449,324623,304388,304398,304150,303883,307614,305031,307493,307815],"categories-v2":[310461,309438,310897,309608,309605,310890,308988,308984,308940,310796,308992,312036,308935,308745,308478,309603,310938,310465,309177,308752,308797,309434,308476,310591,308975,310496,310960,310779],"coauthors":[30375,50034],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Banana-Zucchini Bread","post_link":"\/recipes\/banana-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Zucchini-Bread_EXPS_FT20_4512_F_0811_1.jpg"},{"post_title":"Chocolate Zucchini Bread","post_link":"\/recipes\/chocolate-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Zucchini-Bread_EXPS_FT24_1114_ST_0207_3.jpg"},{"post_title":"Pineapple Zucchini Bread","post_link":"\/recipes\/zucchini-pineapple-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_12981_AlejandroMonfort_17.jpg"},{"post_title":"Pina Colada Zucchini Bread","post_link":"\/recipes\/pina-colada-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pina-Colada-Zucchini-Bread_EXPS_BAKE24_42315_DR_05_01_11b.jpg"},{"post_title":"Zucchini Carrot Bread","post_link":"\/recipes\/carrot-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/05\/Zucchini-Carrot-Bread_TOHD24_9237_JuliaHartbeck_13-sq.jpg"},{"post_title":"Apple Zucchini Bread","post_link":"\/recipes\/apple-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_3603_EricKleinberg_7.jpg"},{"post_title":"Cranberry Zucchini Bread","post_link":"\/recipes\/cranberry-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29845_HB143427B07_31_5b-4.jpg"},{"post_title":"Blueberry Zucchini Bread","post_link":"\/recipes\/blueberry-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/09\/Blueberry-Zucchini-Bread_EXPS_TOHD24_277197_PerrySantanachote_5.jpg"},{"post_title":"Parmesan Zucchini Bread","post_link":"\/recipes\/parmesan-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Zucchini-Bread_EXPS_SDAS18_21595_C04_04__3b.jpg"},{"post_title":"Mango Nut Bread","post_link":"\/recipes\/mango-nut-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12182_C10111C51A.jpg"},{"post_title":"Vegan Zucchini Bread","post_link":"\/recipes\/vegan-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_277208_MollyBolton_7.jpg"},{"post_title":"Pumpkin Zucchini Bread","post_link":"\/recipes\/pumpkin-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_5729_EricKleinberg_1.jpg"},{"post_title":"Pear Zucchini Bread","post_link":"\/recipes\/pear-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7132_TH1713C13.jpg"},{"post_title":"Apple Nut Bread","post_link":"\/recipes\/apple-nut-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9794_CB55998D236A-1.jpg"},{"post_title":"Orange Zucchini Bread","post_link":"\/recipes\/orange-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Zucchini Yeast Bread","post_link":"\/recipes\/zucchini-yeast-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21337_C10380D51D.jpg"},{"post_title":"Cinnamon Zucchini Bread","post_link":"\/recipes\/cinnamon-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40946_CW1399718D32A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps19039_TH2847295B02_27_2b_WEB.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/zucchini-nut-bread\/","name":"Zucchini Bread","datePublished":"2018-01-01","dateModified":"2024-04-16","prepTime":"PT15M","cookTime":"PT55M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps19039_TH2847295B02_27_2b_WEB.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Turn your garden harvest into a treat! We'll teach you how to make zucchini bread that's perfectly snackable.","recipeIngredient":["2 cups sugar","1 cup canola oil","3 large eggs, room temperature","2 teaspoons vanilla extract","3 cups all-purpose flour","1 teaspoon salt","1 teaspoon baking soda","1 teaspoon grated lemon zest","1 teaspoon ground cinnamon","1\/4 teaspoon baking powder","2 cups shredded zucchini (about 2 medium)","1\/2 cup chopped walnuts or  pecans"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, beat the sugar, oil, eggs and vanilla until the mixture is well blended. In a separate bowl, whisk together the dry ingredients\u2014the flour, salt, baking soda, lemon zest, cinnamon and baking powder. Gradually beat the dry ingredients into the sugar mixture, stirring it until the mixture is just moistened. You don't want to overmix, so it's okay if there are some tiny clumps of flour remaining. Editor's Tip: Don't have a zester at home? Use the finest side of your box grater to zest lemon for this recipe. And if you're out of lemons, feel free to sub in orange zest. It'll be just as tasty."},{"@type":"HowToStep","name":"Grate the zucchini","text":"You can use a food processor with a grating attachment to grate your zucchini, but an old-fashioned box grater works just as well here. Grate washed zucchini against the side with the largest holes. And nope\u2014you don't even have to peel the zucchini. The exterior is tender enough to eat and will create nice flecks of color in the bread. Zucchini does contain a lot of water, especially the very large ones (we've all found a few of those hiding in our garden). To keep the batter from becoming too liquid, extract some of the moisture from the zucchini. You can do this by putting the zucchini in a mesh sieve and pressing on the squash shreds; the excess liquid will run through the mesh. You can also place the shredded zucchini in a clean tea towel, bundle it up and squeeze over the sink. This removes a bit of extra moisture."},{"@type":"HowToStep","name":"Add in any extras","text":"Once the zucchini has been rid of extra liquid, fold it into the batter. Finish off by adding any additional mix-ins like pecans or walnuts. For maximum flavor, be sure to toast the nuts before adding to the batter."},{"@type":"HowToStep","name":"Bake to perfection","text":"Transfer the batter to two greased 8x4-inch loaf pans and bake for 55 to 65 minutes at 350\u00baF, until a toothpick inserted in the center comes out clean. Let the zucchini bread cool for about 10 minutes in the pans. Gently run a butter knife along the side of the loaf pan to release the zucchini bread. Carefully remove the bread from the pan and let it cool completely on wire racks before slicing. Editor's Tip: Zucchini bread batter contains a ton of moisture, and it takes a long time to bake through to the middle. If the bread isn't finished after the allotted baking time, tent the loaf pan with a piece of aluminum foil to keep the top from over-browning and bake it for an additional 10 to 30 minutes."}],"recipeYield":"2 loaves (12 pieces each)","author":[{"@type":"Person","name":"Lisa Kaminski"},{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 229 calories","fatContent":"11g fat (1g saturated fat)","cholesterolContent":"26mg cholesterol","sodiumContent":"165mg sodium","carbohydrateContent":"29g carbohydrate (17g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8533335,"reviewCount":75,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladywillpower01@yahoo.com"},"reviewBody":"This is, by far, the best zucchini bread recipe I have ever made! No alterations needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sjpoor"},"reviewBody":"Made this yesterday and was holding my breath until we tasted it as I used 1 cup of Truvia instead of sugar.  My husband is diabetic and can't have that much sugar so I decided to take a chance.  HUGE SUCCESS!  Will definitely make this again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest"},"reviewBody":"PlatinumChef is joking...right?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CoelleBaskel"},"reviewBody":"These are the almost exact measurements of what I use to make zucchini bread; however, I use KAF's White Whole Wheat flour, add golden raisins, and pumpkin seeds.  The only measurement I change is only using 1 1\/2 cups sugar...3\/4 cup white sugar and 3\/4 cup brown sugar....oops and a biggie....1 Tablespoon of cinnamon!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emfleming"},"reviewBody":"My first zucchini bread; easy and delicious.  Used a full cup of pecans.  I will definitely make it again.The website is frustrating, however, with all the advertisements.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GeraldineGoff"},"reviewBody":"Ty u for the recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"I never tell anyone when there is zucchini in the recipe.  We use so much during the summer that I hate to admit it's another zucchini recipe.  But I didn't mind in this case.  It LOOKED beautiful and appetizing with a marbly \"crust\".  I would have been proud to give it as a gift, but family ate it all!  I left out the zest -- not a big fan.  But nobody missed it!.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"babrah"},"reviewBody":"I have been baking this delicious zucchini bread for years!! First started baking it for my husband","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JaneSherman"},"reviewBody":"The amount of sugar in this recipe will knock your socks off. No wonder people are so over a week. I used 3\/4 cup of sugar for the entire thing and it was perfect   Also reduced the oil to 3\/4 cup. I\u2019m surprised people don\u2019t question the amount of fat and sugar in the recipe. In my opinion this Bread was in edible as the recipe was.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladybugksm"},"reviewBody":"I substituted 1\/2 cup sugar for applesauce and took out the nuts and added chocolate chips (in hopes of getting my toddler to eat more vegetables). It came out wonderfully and I will make it again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SuziT"},"reviewBody":"Found a few extra large zucchini in our garden so I shredded them and made this bread today...it is great!!! Didn't have any shelled pecans ready so I added 1\/4 cup ground flaxseed to add a nutty flavor and baked in a bundt pan...bread is lighter than other recipes I've tried before...this will be my \"go to\" one in the future!! will try the 1\/2 cup applesauce in place of oil next time! Thanks for this great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"Best zucchini bread ever! I make it without nuts for my kids. I almost always use lemon extract instead of the zest because I usually don't have a lemon on hand.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"choclots"},"reviewBody":"Enjoyed the flavor that the lemon peel added!!  I've made it before but not with lemon!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gramma Amy","givenName":"Gramma","familyName":"Amy"},"reviewBody":"Enjoyed this moist zucchini bread.  I used pecans and orange peel, instead of lemon because I didn't have any lemon on hand.  it was good.  The only thing I will change next time is to reduce the sugar.  It is very sweet, and my family prefer breads to be less like a dessert in sweetness.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emtdonna"},"reviewBody":"Delicious! And I didn't change a thing! Very moist and flavorful, just the right amount of cinnamon and the lemon zest is a must.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"housebunny715"},"reviewBody":"This bread is SOOO good! Very light and fluffy and SO easy to make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmandaTaylor"},"reviewBody":"I exchanged for Splenda brown sugar and used olive oil instead of vegetable  had no lemon zest. It tasted wonderful. Will be using again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladybugksm"},"reviewBody":"I substituted 1\/2 cup sugar for applesauce and took out the nuts and added chocolate chips (in hopes of getting my toddler to eat more vegetables). It came out wonderfully and I will make it again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lanaott"},"reviewBody":"I have made this recipe for sometime.  The only thing that I don't add is the lemon.  Since it makes two loaves, I can make one without nuts and one with.  Everybody has loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Miss Patty 1972"},"reviewBody":"Very good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"19039","romance_copy_dek":"Turn your garden harvest into a treat! 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