Zucchini Bread Recipe (2024)

Thank you for all who baked this recipe and shared their results, looks like I will continue to bake zucchini bread from an old time favorite excellent recipe found in my "Good Housekeeping Illustrated Cookbook" 1980 edition.

I actually did have all the ingredients on hand including the whole wheat flour. It came out great, the loaf rose beautifully and everything. I did have to leave it in the oven a tad longer for it to fully bake, but it worked out fine. And I appreciate the fact that it's not dripping, slogging, drowning in the cloying sweetness of a ton of sugar.

240 g apf

I didn't do any whole wheat flour and I added chocolate chips. Cut the baking time for sure (closer to 40 minutes)! I used a cup of self rising flour and got a nice lift to it. It's not super sweet, but it is moist and has a nice flavor.

Made this exactly as written. It came out dry and tasteless. Won’t use this recipe again.

I was a little nervous making this recipie after reading the reviews, but I really enjoyed it! I cut the recipie in half using 2 eggs to make 1 loaf, and it came out fresh. Not the most raised loaf, but super moist.

This is an odd recipe all around. It made two rather squat loaves. The one hour baking time would have been way too long - I pulled them from the oven after 45 minutes and they were still a bit brown for my liking. I think I know why there isn’t a picture attached with this recipe … the final result is not great. What a bummer!

take note that this is a "no sugar" recipe, so it is going to be less sweet than a traditional zucchini bread.I made this and liked it. I made one loaf using a 1/2 recipe, using 2 eggs, and I subbed pancake syrup for the honey because I did not want to use up all of my honey. I also cut the amount to 1/4C which I should not have done. I like the flavor but mine was a bit dry. I would add more zucchini the next time I make it.

My bread tastes good but it did not rise Any ideas why?

We enjoyed this recipe! Not too sweet and very subtle flavors. The honey is the most prominent taste and smell. The whole wheat flour gave it a nice texture, IMO. Omitted the nuts because we happened to be out.

OK, I read the notes after I was already 'in'. That said, I was already subbing the WW flour with Chickpea flour. I have to say, based on the notes of the previous entries, I could see how one might be dissuaded to make this. But, if you change out one of the flours with another, mine turned out moist, tasty and how I want a zucchini bread to taste.

I wish I had read the reviews before spending my time and ingredients on this lousy recipe. Despite the lovely combination of spices, it ended up tasting like flour.

I agree with the other complaints about this recipe. It should really be removed from this collection. I regret that I was not paying attention and cooked this one instead of another that I had book marked. Don't waste your ingredients!

Thank you for all who baked this recipe and shared their results, looks like I will continue to bake zucchini bread from an old time favorite excellent recipe found in my "Good Housekeeping Illustrated Cookbook" 1980 edition.

Heavy, cleggy, and unappetising. A waste of honey, flour, and eggs.