Ultimate zucchini bread from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute turbinado sugar for raw sugar.

  • chickchickyboom on July 15, 2025

    A huge hit, I made it with Bobs red mill 1 to 1 flour to make it gluten free and it turned out great.

  • eliza on August 10, 2024

    Made this to use some zucchini left over from making zoodles. I went a little under on the spices and would increase those a bit next time. I made 3 mini loaves and they took 40 min at 350 Fan. A super easy recipe that took 70 min total, start to finish, and uses mostly pantry ingredients. Will definitely repeat this one.

  • skvalentine on October 26, 2023

    Easy way to use up zucchini and very good! Quite a treat.

  • jenmacgregor18 on August 12, 2023

    Wonderful! We loved everything about it. The raw sugar on top gave it a lovely little crunch. As an added bonus, it just cools in the pan overnight...or up to 24 hours. So, I can bake on a Friday night and just leave it out ready for Saturday morning. Or to bake on a weeknight and take into work the next day. It's perfect in the morning. I made the 1st loaf as directed. The 2nd one with 1 tsp cinnamon and 1/2 t of nutmeg. I like the extra nutmeg in it.

  • anya_sf on October 10, 2021

    Great zucchini bread! We liked this just as much as the Alexandra's Kitchen recipe. White whole wheat flour worked well. The bread needed a few minutes longer in the oven.

  • bernalgirl on September 02, 2021

    My regular zucchini bread, this quick bread is easy (one bowl!, no squeezing!), moist and flavorful. My family doesn’t like predominant cinnamon so I use 1 teaspoon quatre epices and 1/4 teaspoon. I also substitute 1/4 cup flour for rye flour. Delicious!

  • Jviney on August 07, 2019

    Perfect zucchini bread. Wouldn’t change a thing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.