I’m Kayla, and I bake a lot. Like, a lot. My neighbor drops zucchini on my porch every summer, and I feel called to turn them into bread. Because warm zucchini bread with butter? That’s a yes.
I tested five popular recipes this past July on a rainy Sunday. I baked them side by side. I used the same pan style (USA Pan 8.5 x 4.5 metal loaf), the same flour (King Arthur all-purpose), and the same grater (Microplane box grater). My oven is a Whirlpool gas oven that runs hot by 25°F, so I used an OXO oven thermometer and a ThermoWorks probe to check doneness.
Want the side-by-side photos and exact notes? I laid them all out in this full write-up: I Tested 5 Zucchini Bread Recipes—Here’s the One I Keep Baking.
I kept notes on taste, crumb, and how the loaf held up the next day. And you know what? One clear winner stood out.
What I Tried (Quick Notes)
- King Arthur Baking “Simple Zucchini Bread” (recipe): moist, steady crumb, mild spice, easy to slice.
- Sally’s Baking Recipes “Zucchini Bread” (full recipe): bigger spice, softer middle, lovely scent.
- NYT Cooking (classic style): nice crust, a bit sweet for breakfast, good with coffee.
- America’s Test Kitchen approach (salt and squeeze): very tidy crumb, less squash flavor.
- Mom’s church recipe card from my binder: oil-heavy, great day one, greasy day two.
All of them were good. But only one gave me the right mix: tender, not wet; sweet, not candy; slices that don’t fall apart; toasts well on day three. That balance matters in a real kitchen, with real kids, and school mornings that run late.
The Winner: My “Best Of Both” Loaf
It’s a mash-up. I start with King Arthur’s base for structure. I borrow Sally’s cozy spice vibe. I skip a full squeeze like ATK. I leave some water in the zucchini so the loaf stays soft, but I don’t let it get soggy.
For more kitchen inspiration—and a peek at how professionals serve quick breads alongside brunch classics—check out Bistro Le Clochard.
Here’s my exact setup from last weekend.
Ingredients I Used (8.5 x 4.5 pan)
- 1 1/2 cups grated zucchini, lightly pressed, not wrung dry (about 180 g)
- 2 large eggs, room temp
- 1/2 cup neutral oil (I used canola)
- 1/4 cup plain Greek yogurt (or applesauce)
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 1/2 cups all-purpose flour (180 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla
- Optional: 1/2 cup chopped walnuts or 3/4 cup mini chocolate chips
- Optional but lovely: zest of 1/2 an orange
How I Bake It (My Real Steps)
- Heat oven to 325°F. I line my pan with a parchment sling and spray it (Baker’s Joy or canola spray).
- Grate zucchini on the medium holes. Gather it in a paper towel and give one quick press. Not a squeeze. Just a press.
- Whisk eggs, oil, yogurt, both sugars, and vanilla in a big bowl.
- In another bowl, whisk flour, soda, powder, cinnamon, nutmeg, and salt.
- Add dry to wet. Stir till most flour is gone. Fold in zucchini and add-ins. Don’t overmix.
- Scoop batter into the pan. Smooth the top.
- Bake 60 to 70 minutes at 325°F. I start checking at 58 minutes. It’s done when a toothpick comes out with a few moist crumbs, or when the center hits about 200°F.
- Cool in pan 10 minutes, then lift out. Cool at least 1 hour before slicing. Hard, I know.
What does it look like? A gentle dome. One soft crack down the middle. Bronze edges. The crumb is tender with tiny green flecks. It slices clean. It toasts well. And it doesn’t gum up the knife.
Real Results (And Little Surprises)
- Time: My last loaf needed 64 minutes. The one before that took 68. Humidity changes things.
- Texture: Leaving a bit of water in the zucchini made the crumb moist but not heavy. When I wrung it dry, the bread was neat, but a little dull.
- Sweetness: The half brown, half white sugar mix brought a caramel note. Full white sugar was flat.
- Add-ins: Walnuts gave crunch that held up on day two. Chocolate chips were great warm, but made the loaf a touch sweeter on day three.
- Spice: 1 teaspoon cinnamon plus a hint of nutmeg felt cozy without smelling like a candle.
- Orange zest: Just a kiss. It woke up the loaf without shouting over it.
Storage, Toasting, and The Next Day Test
Day one: Slice while warm, top with salted butter. I mean, you earned it.
Day two: Even better. The spices bloom. I toast slices on a cast-iron skillet and spread a little cream cheese.
Day three: Still moist. If it’s humid, I store it in a zip bag with a paper towel. If it’s dry, I wrap it in foil.
Craving banana bread instead? Don’t miss my deep dive into a café classic: I Tried the Starbucks Banana Bread Recipe at Home—Here’s What Actually Worked.
Freezer tip: Slice, wrap two by two in plastic, then a freezer bag. Reheat in the toaster on low. My kids call these “breakfast bricks.” It’s a compliment—mostly.
Of course, not every evening has to revolve around zucchini—sometimes grown-ups want a different kind of quick fix. If that sounds familiar, check out this no-fluff walkthrough for finding a casual partner fast; it breaks down profile setup, conversation starters, and safety tips so you can spend less time scrolling and more time enjoying the fun.
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Mistakes I Made So You Don’t Have To
- Full squeeze zucchini: The loaf got tidy, but lost that soft, dreamy middle.
- Overbaking: At 350°F, my crust set too fast and the center lagged. 325°F was kinder.
- All butter: Tasty, but the bread dried on day two. Oil kept it soft.
- Too much zucchini: I tried 2 cups once. The loaf looked wet in the middle even when cooked. 1 1/2 cups was the sweet spot.
If you like seeing how different bakes stack up, cookie enthusiasts can geek out over my side-by-side review here: I Baked Through My Top Cookie Recipes: A Real-Deal First-Person Review.
Gear I Actually Used
- USA Pan 8.5 x 4.5 loaf pan (the ridges release well)
- Reynolds parchment sheets
- Microplane box grater
- OXO digital scale and oven thermometer
- ThermoWorks thermometer
- Pyrex 2-cup glass measure for the wet mix
- Rubber spatula with a firm edge (helps fold without overmixing)
None of this is fancy. It just makes the job smoother. If you only get one thing, get a loaf pan that isn’t warped. That alone helps.
Little Tweaks That Also Worked
- Muffins: Same batter at 350°F for 20 to 22 minutes, yields 12.
- Whole wheat swap: 1/2 cup whole wheat + 1 cup all-purpose. Add 1 tablespoon milk.
- No yogurt: Use 3/4 cup oil total. It’s a touch richer.
- Spice swap: 3/4 teaspoon cinnamon + 1/4 teaspoon cardamom for a lighter taste.
A Quick Taste Recap
- King Arthur base gave me structure and steady slices.
- Sally’s approach inspired the spice notes.
- The ATK squeeze trick kept crumbs tidy, but I missed the plush