Zucchini Bread Recipe
Zucchini Bread Recipe photo by Taste of Home

Zucchini Bread Recipe

Read Reviews
4 15 13
Publisher Photo
My zucchini bread is filled with great cinnamon flavor. It makes two loaves—have one now and give the second one to a neighbor or freeze for later. —Britt-Marie Knoblock, Lisle, Illinois
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 24 servings


  • 1/2 cup plus 2 tablespoons orange juice
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 cup chopped pecans

Nutritional Facts

1 slice: 214 calories, 9g fat (1g saturated fat), 26mg cholesterol, 156mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein


  1. Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans.
  2. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Yield: 2 loaves (12 slices each).
Originally published as Zucchini Bread in Country Woman September/October 2002, p37

Reviews for Zucchini Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 20, 2013

"What do you mean by fold zucchini and pecans?"

Reviewed Aug. 31, 2013

"absolutely wonderful"

Reviewed Aug. 27, 2013

"This recipe came into my email box just in time as my sister gave me two huge zucchini. Shredded most and put in freezer in bags but used some to make this bread. I put a little extra cinnamon as I love the taste. Made half batter into loaf and made muffins with the rest. Gave some to elderly neighbors warm oiut of oven and they called saying they loved them. We liked them as well. My concern is the same as another reviewer noted - I question this being 'diabetic friendly'. Will make again. I left out the nuts when I made it."

Reviewed Aug. 26, 2013

"So irritated this was listed as diabetic friendly. Seriously? 2 cups sugar plus orange juice and whole eggs? Diabetics, go to an actual source for diabetic friendly recipes. Taste of Home, very disappointed I love your magazine and on-line recipes, but the nutritional info clearly must be wrong!"

Reviewed Aug. 26, 2013

"Thank you for this recioe I like that I can use the zucchini and the otanges bfrom my tree. By the way why bdo people look at all the sugar in the recioe etc. and say it is not diabetic freindly. You are supposed to only eat one slice. The sign in my endocrinologists's office says all foods are diabetic friendly, only the servings aren't! Cut the loaf into more slices RogerSwayze and bon appetit."

Loading Image