Best Zucchini Bread Bake Off - The Pancake Princess (2024)

Zucchini bread, the sneaky chameleon of the baking world, takes this unsuspecting veggie and transforms it into a deliciously moist quick bread! We baked and taste tested 12 of the best zucchini bread recipes out there on a hunt to find a new favorite. Strap in, because you’re sure to find a winner suited to your tastes!

During the summer veggie harvest, I feel like everyone is looking for easy recipes for zucchini bread. However, the number of tasters for this bake off who told me they’d never had zucchini bread before was shocking. if you’ve never had it before, it’s a sweet quickbread very similar to pumpkin bread or banana bread that uses grated zucchini.

Personally I love a moderately moist, cakey slice with full-bodied sweetness, flecked with zucchini, and imbued with plenty of cinnamon. Although I tested 12 plain recipes, if you haven’t tried zucchini bread with chocolate chips, you must! You can modify any of the following recipes by adding 1 cup of chocolate chips.

Ultimately I wasn’t expecting to dethrone my classic family recipe, but I was happily surprised. Let’s get to the results!

METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS

Methodology

• 24 total tasters
• All 12 recipes were baked the day of tasting
• All zucchini was grated in a food processor using the large grating attachment the day of baking/tasting
• All tasters ranked each cake on a scale from 0-10 for overall flavor, texture, and as a whole
• All loaves were baked in anodized aluminum loaf pans

Best Zucchini Bread Results

A couple important things to note!

• Unfortunately I’m disqualifying Alexandra Kitchen’s recipe due to baker error (more on that below). Had I baked it correctly, I’m sure her recipe would have been ranked much higher!
• I made King Arthur’s recipe without the optional cinnamon (more on that below), and also omitted the walnuts and raisins for consistency. King Arthur was the only recipe in this batch that didn’t use any spice. However, had I included the cinnamon, I have a feeling it would have been ranked much higher as well!

Factors

This might be the bake off with the least variation between recipes in terms of ingredients and technique (to see all the recipes I scraped, you can check out my spreadsheet). With the exception of Sara Cornelius’ pureed zucchini bread, all recipes used a pretty standard wet/dry mixing technique and generally very similar ingredients.

Here are a few factors that distinguished some recipes from others; some played a larger role in the rankings:

Spice mix

The biggest complaint I had about many loaves was lack of flavor. I think this comes from a combination of the spice mix in conjunction with sugar (i.e. if there wasn’t enough sugar to make the loaf sufficiently sweet, no amount of spices could compensate).

I thought the winning recipe (Smitten Kitchen) was perfectly spiced with 1 1/4 tsp cinnamon, 1/8 tsp nutmeg and 1 cup of sugar (half brown half white).

Interestingly, a recipe like Sally’s Baking Addiction uses 2 tsp cinnamon, 1/4 tsp nutmeg and the same amount of sugar (with less flour) and I preferred SK’s flavor. So more spice doesn’t necessarily = better though this, of course, depends on your preference.

My overall takeaway? I found that I preferred recipes with cinnamon and a tiny hint of nutmeg over recipes with just cinnamon–I think the nutmeg helps enhance the flavor.

But also! I don’t think there was one zucchini bread where someone didn’t mention that the flavor was bland. By its nature, zucchini bread is meant to be subtly spiced, not a deeply flavored spice cake.

Sugar vs. brown sugar

The top rated recipes (SK, Two Peas, Sally and Alison Roman all used a mixture of white and brown sugar). (Not Without Salt goes into a different category with its lemon zest). Interestingly, almost all of the lower-rated recipes used all white sugar. Conclusion? The nuance and caramelized flavor of brown sugar can really enhance your loaf! Though it should be noted that King Arthur’s recipe uses all brown sugar and didn’t fare that well.

Butter vs. oil

The two butter-based recipes (Inspired Taste and Mel’s) didn’t do so well in this bake off. Both had average textures and bland flavors (coincidentally, both also use all white sugar). The butter- AND oil-based recipes (Two Peas and Alison Roman) did quite well, but I can see why SK’s oil-based did the best overall.

Spice mix aside, the grand majority of the recipes I scraped were oil-based, so this is likely the nostalgic flavor that most people identify with. While I typically like the flavor of butter in baked goods, I found I don’t prefer it in zucchini bread.

Wringing out zucchini

The goal of this laborious step is to reduce moisture, but this didn’t necessarily predict a better texture (winning recipe Smitten Kitchen doesn’t call for this step). Of the top five recipes, four out of five did call for blotting or wringing out the zucchini. I suspect coincidence rather than speaking to the merits of squeezing out zucchini.

Analysis of the Best Zucchini Bread Recipes

{DISQUALIFIED DUE TO BAKER ERROR} Alexandra’s Kitchen: a very sweet, very moist, and heavily textured bread that still tasted great despite the fact that I messed it up.

Luckily, The Kitchn did their own zucchini bread bake off and determined that Alexandra’s Kitchen was their winner, confirming this is an excellent recipe! I unfortunately messed up this loaf when baking by tossing the zucchini with the dry ingredients (per the recipe). My mistake was that I did this before realizing there wasn’t room in the oven.

So (not per the recipe) I waited about 30 minutes to mix in the wet ingredients to avoid activating the leaveners prematurely. This caused the the zucchini to absorb a lot of the flour, which led to a coarse and greasy texture. Despite this, the flavor was still absurdly good with a full-bodied sweetness and distinct zucchini texture. I can’t wait to try making this one again!

Inspired Taste: a butter-based loaf that’s slightly lacking in flavor

This butter-based recipe is fairly straightforward aside from tossing grated zucchini with a bit of sugar and draining it for 20 minutes before squeezing it dry. I loved the look of the crust on top and the moist, spongy interior was decent texture-wise. Unfortunately, I got almost zero flavor coming through.

On the plus side, one taster noted that it was “light, airy, buttery” with “mild flavor and a moist texture.” A couple commented that it was a little eggy, but the majority commented that this was “too bland” and “just okay,” a little “unremarkable.” “Not much flavor beyond regular sweet-ish bread,” said one. To be honest, if I’m going to bake zucchini bread, I prefer to use oil over butter. Given the lackluster flavor and texture, I probably wouldn’t make this again.

A Family Feast: a lower-fat option that has a texture on par with conventional loaves when freshly baked!

After a couple people raved about this recipe on Instagram coupled with some requests to see a “healthier” recipe compared, I added a Family Feast to the mix. In lieu of the typical 1/2 cup of oil per loaf, this recipe uses half applesauce, half oil. The result? I could barely detect a texture difference between this and the higher-fat loaves the day of (it was pretty good!). I wasn’t overly bowled over by the flavor, which I found a little bland. However, in the days after the tasting, this loaf was noticeably chewier and the fruitiness of the applesauce started to come through.

This was one taster’s top pick: “Tastes almost floral? The texture was great! It tasted like zucchini bread but also something else!” Many tasters picked up on the “something else,” ranging from “felt ‘healthy'” to “a bit fruity” to a “medicinal aftertaste.” Several also commented on a noticeable spice mix (interestingly, this recipe only uses cinnamon). One taster astutely noted that there was “almost too much cinnamon without something to round it out.” Overall, tasters seemed to enjoy the texture but didn’t love the flavor. If I planned to consume this loaf on day I made it, I might make this again. Otherwise, I didn’t love the flavor as it aged.

King Arthur Baking: a brown sugar and oil-based loaf that lacks flavor without cinnamon

I need to take a little detour to explain why I omitted the optional cinnamon in this recipe–I Am Baker notes in her best zucchini bread recipe that she omits cinnamon to allow the “pure flavor of ingredients really [shine] through.” (I ended up omitting her recipe as it was nearly identical to Alexandra’s Kitchen). So, I used the optional cinnamon in King Arthur’s recipe to test drive this concept. Unfortunately, I didn’t love it. Without spices, there’s not a ton of flavor in this loaf. I did like the texture–close crumbed and sufficiently moist, cakey but not overly spongy. So, sorry King Arthur! I am confident this recipe would have gotten higher ratings if I had used the cinnamon. Note – I also omitted the walnuts and raisins for consistency.

Interestingly, a couple tasters commented that they thought this had “great texture and flavor”! However, the majority of tasters thought it was bland and a few noted they could taste more of the zucchini, which they didn’t prefer. A good number noted that this loaf had a slightly drier texture. However, this recipe does have a 5-star review on King Arthur’s website, so I wouldn’t discount it too much! If you love nuts and dried fruit in your zucchini bread, I would give this a try.

Mel’s Kitchen Cafe: a spongy, sweet butter-based loaf

Mel’s recipe is butter-based, augmented with some yogurt and a bit of lemon juice. It does call for wringing out the zucchini, but is otherwise very straightforward to make. Unfortunately, this recipe didn’t make a huge impression on me; I thought the texture was decently spongy, but the spice mix (a mix of cinnamon and allspice) was not my favorite and it was overall tasted sweet and a bit bland.

Tasters agreed that the flavor was “pretty spongy,” which plenty of tasters liked! One noted that it had a “good well-rounded texture–moist but not overly moist.” Interestingly, several tasters noted that they wanted the top to be crispier (perhaps because it was so caramelized in appearance in contrast to the inside). “Pretty good flavor, no standout by any means,” said one taster, and others generally agreed they wanted more spices. “Likeable, not loveable,” seems to sum up the taster comments. If I made this again, I would definitely add a sugar top and probably do a spice combination of cinnamon and nutmeg.

Olive and Artisan: a decadent, sweet and caramelized loaf with a coarser crumb and impressive sugar top

Karlee’s recipe stood out for its use of yogurt in addition to a generous amount of oil. At 3/4 cup, her recipe was on par with Alexandra’s Kitchen, but less than Not Without Salt. This recipe is actually quite similar to AK but with half a cup less sugar and added yogurt. It also uses vanilla bean paste (but you could easily sub regular vanilla extract). No wringing of zucchini required! I loved the caramelization around the edges of this loaf. I also enjoyed the slightly coarser, heartier crumb which was both very moist and very sweet. Overall, this loaf feels like a wealth of decadence!

Tasters generally loved the texture on this one: “very moist and dense with a nice sugary crust,” “bouncy and moist!” “great doughy texture.” And while some noted that the sweetness level of was great (“sweeter than my other favs but still balanced”), others thought it was a bit bland and could use more spice.

I think this loaf in particular benefitted from sitting overnight. The flavor deepened and the spices helped complement the sweetness better on day two. If you have a huge sweet tooth, and want a moist zucchini bread recipe, this is the bread for you!

Sara Cornelius: an unconventionally smooth and evenly crumbed loaf with mild sweetness and flavor

This recipe came from the talented Sara of Cake Over Steak and uses the unique technique of blending the zucchini with the wet ingredients rather than grating it. In my research, I only found one other recipe that used the same technique (from All Recipes). Eerily smooth and vibrantly green, the batter transformed into an equally smooth and moist-topped loaf once baked.

Not surprisingly, it had a super even and consistent crumb more similar to a slice of spongy chiffon cake than zucchini bread. I kind of liked the texture, but the flavor was a bit one-dimensional–sweet without much other nuance. This uses just cinnamon, and I think some nutmeg would help round out the flavor.

I think the appearance threw off a lot of tasters as I got a lot of conflicting feedback. There was mention that it was “doughy” (which some liked) and “dry” but also “wet,” “spongy” and also dense. Tasters generally agreed that the flavor was pretty mild and that they would prefer more spices. This recipe does use all granulated sugar as opposed to a mix of brown and white, which might account for some of the blandness. This is a great recipe to try if you don’t prefer the slightly chunky texture of traditional zucchini bread!

Alison Roman: a buttery loaf that uses browned butter and oil and plenty of turbinado sugar for a crunchy top

With a combination of brown butter and oil plus a sugar top, Alison’s zucchini bread recipe seemed poised for success. Her recipe also calls for squeezing out water from the zucchini to reduce moisture. This is probably why I liked the texture of this loaf among the best (I kept coming back to this and Sally’s Baking Addiction for the texture). Toasty crunchy edges with a cakey, springy interior made for a delightful contrast.

However, I was lacking a bit of flavor and while I initially thought it was a lack of cinnamon, I actually think it might be that I’d prefer it just a tiny bit sweeter. I also wonder if the butter flavor distracts from the zucchini/spice flavor. Though the butter flavor wasn’t very prominent when the loaf was fresh, it becomes more pronounced the longer it sits. By day three, I could tell a clear difference between this loaf and an oil-based loaf (though I couldn’t detect a specific nuttiness of the brown butter). Surprisingly, I prefer the taste of an oil-based loaf, probably because it’s what I’m used to.

Tasters loved the crunchy top on this one, and some loved the flavor–a few commented on the “full zucchini flavor.” Most thought it was perfectly moist, but the prevailing critique from the majority was that it was a slightly bland. Overall, I thought this recipe was excellent and worth a try if you love butter-based goods!

Not Without Salt: a rich, moist, lemon-forward loaf that’s subtly spiced with ginger

Although this recipe calls for mixing zucchini with sugar and an elaborate draining process, wringing out the zucchini and a scary amount of olive oil (1 cup), I dream about this loaf. Each enormous slice (this single loaf uses the quantities other recipes use for 2 loaves) yields a perfectly even, tender crumb that’s a little squishy because it’s so moist, topped with a beautifully browned, crunchy crumb. This pairs with a lemon-scented interior, laced with subtle threads of ginger and nutmeg. Like Smitten Kitchen’s recipe, this yields an impressively tall and towering loaf! If you serve as intended, will hold up extremely well to being sliced thick and toasted in butter.

Some tasters were not as captivated by the loaf as me. The main thread of criticism centered around the confusion on whether this was really lemon bread masquerading as zucchini bread. “If I didn’t see the green flecks, I’d guess this was a lemon pound cake,” said one taster. And of course–“not a fan of the lemon,” said one–if you’re not a fan of lemon, this loaf would not be for you.

But if you are (like me!) this loaf is a bakery-worthy dream! This lemon zucchini bread will definitely go into my quickbread rotation. I’m curious to try re-making this loaf but reducing the oil by a 1/4 cup and compensating by not wringing out the zucchini for added moisture (not sure if the texture would remain the same, but I think it would be close!).

Sally’s Baking Addiction: a cakey-textured loaf that’s a little more heavy-handed on the spices than a traditional zucchini bread

Sally’s recipe is quite similar to Two Peas except that her recipe uses all oil and just one cup of shredded zucchini instead of two. Blotting the zucchini was a unique step that I found much preferable to wringing out moisture. Though I was skeptical that blotting the zucchini would do much for the recipe, I found myself coming back to both Sally’s and Alison Roman’s loaves.

I was fixated on the perfectly cakey, fluffy, slightly drier, and not at all spongy texture of the loaves. Maybe there is something to the blotting! In any case, I loved the texture of this loaf but would have enjoyed a slightly different spice mix.

“Perfect balance of tight and airy texture! Good flavor,” said one taster. “Would be perfect if crust was crispier,” said another. (I agree: a sugar crust would take this to the next level!) While some called this loaf “gingerbready,” one taster noted that with its dark color, she expected more flavor. “I love the dark, heavy spices with a vanilla finish. Nice flavor and balanced sweetness. Not traditional, but I’d rather eat this than a lightly spiced zucchini bread,” summed up one taster. A solid contender for anyone who likes heavier spice vibes in their zucchini bread!

Two Peas and Their Pod: a dark and richly spiced loaf that’s not overly moist

In classic form, Maria’s recipe uses both butter and oil in her zucchini bread recipe for a loaf that is both flavorful and moist (her second place loaf in the banana bread bake off uses the same formula). Maria does call for the step of wringing out the zucchini, and a higher ratio of brown sugar to white sugar.

She also and adds a combination of cinnamon, nutmeg, ginger and cloves to the bread for a slightly darker, gingerbread-y appearance. I loved the tender texture of this bread and really enjoyed the rich, caramelized flavor as well as the nice sugar top (the one tablespoon of turbinado sugar is optional, but very recommended). It did remind me a little more of a pumpkin loaf than a summery zucchini bread loaf.

Tasters agreed, with many commenting that it tasted like “gingerbread,” “Christmas in July” and was very “spice forward” with “molasses notes.” One taster noted that he likes zucchini bread a little more dense and rich, and this aligned well with his preference with a strong-but-not-too-strong spice mix. A couple found the nutmeg a little overpowering, and one taster thought this bread leaned a little dry. However, most thought this was a very delicious moist zucchini bread recipe!

Smitten Kitchen: a generously-domed loaf with a plush and sweet interior and perfect spice balance

As with all of Deb’s recipes, her zucchini bread recipe is perfectly streamlined. This one uses just one bowl and a fork to mix everything together! No wringing or draining of the zucchini! My only concern with this loaf was that Deb insists that this loaf is better on day two, so I debated making it the night before the bake off so that it could age.

Ultimately, I ended up baking it the same day as all other loaves for consistency, and even without aging, it was still my standout favorite loaf in terms of nailing the quintessential flavor and a moist, squishy crumb! I loved the flavor, the sweetness, and the plush-but-not-spongy interior contrasted with a blissfully crunchy sugar top. (Note: this is probably the most similar recipe to my family recipe.)

Tasters widely praised this loaf for its moistness and loved the crunchy sugar top. Many liked that it was “not too sweet” with a “light cinnamon flavor.” Some wanted more spice, but for the most part, tasters thought this loaf was “solid” and well-balanced. Deb says she hopes this is the last zucchini bread recipe you’ll ever need and I am delighted to announce that in my humble opinion, IT IS!! Given the simplicity to results payoff, I will definitely be making this zucchini bread again.

Tips on making the best zucchini bread:

I have just three very simple tips for you:

1. Use a sugar top! There is literally nothing easier than throwing a few tablespoons of sugar (regular, turbinado, whatever you have) on top of your loaf and it will elevate ANY quickbread you make!
2. Combine cinnamon and nutmeg: I’m not a huge fan of nutmeg (to the point where I omit it where possible, but I really think in the case of zucchini bread, using a pinch of nutmeg helps enhance cinnamon flavor. For a traditional flavor, I highly recommend using a mix of both!
3. Add Chocolate Chips: Making your zucchini bread with chocolate chips is a surefire way to sweeten the loaf and enhance flavor! All you need is 1 cup of chocolate chips for whichever loaf you prefer.

Looking for other things to do with zucchini? Here are some other fun recipes!

• Savory Zucchini Beer Bread from Epicurious
• Zucchini Brownies from I Am Baker
• Zucchini Mac n Cheese from Ambitious Kitchen
• Cheesy Zucchini Rice from Divas Can Cook
• Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts from Bryant Terry
• Silky Zucchini Soup from Food & Wine
• Vegan Zucchini “Ricotta” and Herb Tart by George Eats
• GF Double Chocolate Zucchini Bread by A Clean Bake
• My own Zucchini Breakfast Pizza

Did you find a new zucchini bread recipe you’re excited to try?

I hope you enjoyed this sampling of some of the best zucchini bread recipes on the internet. My taste testers and I certainly had a blast! Think I missed a great recipe?Let me know in the comments below!

If you loved this post, check out some of my other bake offs!

• Best Sprinkle Cake Bake Off
• Best Buttery Biscuit Bake Off
• Blueberry Muffin Bake Off
• Vegan Chocolate Chip Cookie Bake Off
• No Bake Cheesecake “Bake” Off

Pin this post to save it for later.

Just hover over the image and click the Pinterest button!