Comments on: Zucchini Bread

By: Sam Merritt

Sam Merritt — Sat, 30 Aug 2025 23:01:32 +0000

In reply to Teresa Boehm. Hi Teresa! You can add some chocolate chips if you'd like. :)

By: Teresa Boehm

Teresa Boehm — Sat, 30 Aug 2025 22:35:19 +0000

can I use chocolate chips in it?

By: Sam Merritt

Sam Merritt — Tue, 19 Aug 2025 13:21:58 +0000

In reply to Vicky F. Hi Vicky! I would recommend my chocolate chip zucchini muffin recipe. You can omit the chocolate chips if you'd like. :)

By: Vicky F

Vicky F — Tue, 19 Aug 2025 03:47:52 +0000

Could I use a cake pan and/or a muffin tin for this recipe ?

By: Sam Merritt

Sam Merritt — Wed, 13 Aug 2025 20:01:47 +0000

In reply to JD. I'm so glad it was such a hit! :)

By: JD

JD — Wed, 13 Aug 2025 19:42:24 +0000

Been making a similar recipe for years, but tried yours recently, when grandkids were visiting, because I always get rave reviews when I use your recipes.
Added 1 cup of walnuts and called it cinnamon bread; my grandchildren loved it and did not realize they are eating veggies.

By: Sam Merritt

Sam Merritt — Fri, 01 Aug 2025 14:48:16 +0000

In reply to Olivia Borne. Regular granulated would work, but a coarse turbinado sugar would be a great option as well. :)

By: Olivia Borne

Olivia Borne — Thu, 24 Jul 2025 20:41:16 +0000

In reply to Emily @ Sugar Spun Run. thank you do you have a recomandation for the sugar to use?

By: Sam Merritt

Sam Merritt — Thu, 17 Jul 2025 13:34:30 +0000

In reply to David. I'm so glad you enjoyed it, David! :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Jul 2025 16:50:27 +0000

In reply to Olivia borne. Absolutely! Enjoy

By: David

David — Sun, 13 Jul 2025 13:14:54 +0000

Probably could have made two loaves as it rose so far up and over my 9×5 pan. Very nice texture and crumb, taste is super, sweeter than I’ve had before, and the cinnamon really does it.

By: Olivia borne

Olivia borne — Wed, 09 Jul 2025 18:23:16 +0000

Could you put some sugar on top to make a crispy loaf?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 04 Jun 2025 16:21:03 +0000

In reply to Negin. So glad you've enjoyed them, Negin! We wouldn't recommend substituting almond flour here

By: Negin

Negin — Fri, 30 May 2025 19:15:07 +0000

Hi Sam
I love your recipes and I make a lot of them, so about the zucchini bread, can
I substitute almond flour instead of all propose flour?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 28 Apr 2025 21:11:18 +0000

In reply to Nicole North. We are so happy you enjoyed it, Nicole!

By: Nicole North

Nicole North — Sat, 26 Apr 2025 13:55:40 +0000

In reply to Paul.

This recipe is simply perfect and easy to make. I was literally closing my eyes and eating the zucchini bread I made from this recipe, that is how good it is!

By: Sam

Sam — Thu, 03 Apr 2025 17:44:41 +0000

In reply to Paul. Hi Paul! I think you could probably do about 1.5 cups of add-ins total. I use table salt. :)

By: Paul

Paul — Thu, 27 Mar 2025 21:08:25 +0000

If I wanted to add both nuts and chocolate chips, should I add a cup of each or only half a cup of each? Also, which salt do you use, kosher or table salt? Thank you!

By: Stephanie

Stephanie — Tue, 26 Nov 2024 22:47:41 +0000

I didn’t have a bread pan, so I used my muffin tins and my donut silicone pans. they came out perfect.

By: Sam

Sam — Tue, 24 Sep 2024 16:35:25 +0000

In reply to Deborah Zemek. I'm so glad everyone enjoys it so much, Deborah! Unfortunately I'm not sure there is a way to eliminate that moisture when wrapping it. :)

By: Maria B Rugolo

Maria B Rugolo — Wed, 18 Sep 2024 18:25:58 +0000

Moist and delicious. I didn’t have dark brown sugar, so I added 2 Tbsp of molasses to the sugar. I also added 130g (1c) toasted pecans. my batter made enough for the loaf size given with the recipe and 2 mini loaves! (that was an unexpected treat!)

By: Deborah Zemek

Deborah Zemek — Tue, 17 Sep 2024 17:15:53 +0000

As usual, a stellar recipe. Even at high altitude it works (4500 ft). I just have one question – how do you wrap it so the top doesn’t get moist. It doesn’t affect the taste one bit and normally we put it in a plastic container to keep in the refrigerator. Believe it or not, my husband eats it weeks later and it’s still good (or he has flawed tastebuds). He warms it up in the microwave and puts butter on it. But when I want to give it to people, I want the top to stay dry and it gets moist no matter what I do. Is that just the nature of quick breads? Nobody has ever complained. They just tell me how good it is. 🙂

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 18 Jul 2024 13:14:50 +0000

In reply to Robin. We're so happy you liked it, Robin! Thanks so much for the 5-star rating

By: Robin

Robin — Wed, 17 Jul 2024 20:14:12 +0000

I finally found the PERFECT zucchini bread recipe! The bread turned out picture perfect – I definitely recommend using dark brown sugar as it gave a delicious richness. Also, I made 2 loaves at the same time, so I did add another 1/2 hour to the cooking time.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 15 Jul 2024 15:43:56 +0000

In reply to Debra Dawn Kendall. We're so happy you liked the bread, Debra! Thanks for coming back to comment