Our #1 Zucchini Recipe of All Time is So Good I’ve Made It at Least 10 Times Already

Nearly 10,000 members of the Allrecipes community agree with me.

Dotdash Meredith Food Studios

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It’s no secret that I love a good quick bread. I simply can’t resist how simple, convenient, and giftable they are. During the summer months, there’s one quick bread I really can’t live without: Mom’s Zucchini Bread. I’ve made it at least 10 times in the past few years and have no plans to stop anytime soon—and nearly 10,000 5-star reviews agree with me.

What makes Mom’s Zucchini Bread so special?

So what makes our top-rated zucchini recipe stand out from the rest? Here’s why I love it:

• It’s exceptionally humidThis zucchini bread recipe calls for three eggs And a cup of vegetable oil. In addition, zucchini is rich in water, which makes the main ingredient serve several functions.

• Recipe makes two 8 x 4 inch loaves instead of one 9 x 5 inch loafFor me, this is ideal: I can easily keep one and give the other away, freeze one for later in the year, and/or make several variations (nuts in one for me, chocolate chips in the other for my nut-allergic sister).

• It freezes incredibly well. An abundance of zucchini, under the best of circumstances, means an abundance of zucchini bread. If you can’t eat (or share) all of your loaves before they go bad, freezing them is the next best thing. Tightly wrapped in several layers of foil, these loaves should last about six months in the freezer.

Tips, Substitutes and Additions for Zucchini Bread

• Some reviewers have said that the batter is a little thick. However, it’s important to note that this is a quick bread recipe. The batter may be slightly thicker than the cakes you’re used to making, and that’s okay! If you make it according to the recipe, your mom’s zucchini loaves will be moist, rich, and wonderfully dense.

• Walnuts add a crunch and nutty flavor to this recipe. But what if you don’t have any nuts on hand or you’re cooking for someone with allergies? No problem. You can substitute pecans, chocolate chips, raisins, or blueberries. Of course, there’s nothing wrong with going back to basics and omitting ingredients altogether.

• Each zucchini is about 95% water. So, yes, grating it will leave you with quite a bit of liquid. Your natural inclination might be to drain the liquid, but this is one case where you should ignore your instincts. There is a reason our famous zucchini bread is so moist, after all.

• The beauty of this recipe is that it lends itself to customization. Got leftover carrots lying around? Grate them and toss them in there. Want to add even more richness? Swap out a dollop of sour cream for a little vegetable oil. Need a nutrient-dense boost? Use half applesauce, half oil.

• Two leavening agents, baking soda and baking powder, give bread a significant rise. This means two things: the dough will be perfectly moist and it will rise considerably during baking. Keep this in mind when pouring it into the pans and leave a little space at the top.

Here’s what the Allrecipes community has to say

Don’t take my word for it! Here’s why the Allrecipes community loves our all-time favorite zucchini recipe:

• “I am skeptical of online recipes and usually compare several before using them. This one is just perfect. My husband wouldn’t eat zucchini if ​​he was starving in the desert. He tried it (I didn’t tell him what it was) and said it was better than banana bread. I was shocked! Moist. Delicious.” — Lynette

• “Thanks to an overabundance of zucchini in our garden, I was able to bake about 30 loaves. It’s so moist and delicious.” — JulesMac

• “I made the receipt exactly as I wrote it for my coworkers and it disappeared before I could get a second one myself! They loved it! This is a gift to keep!” — Meghan

Read the original article on All Recipes.