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Mary's Zucchini Bread (There's Non Better)

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“I've made lots of zucchini bread with so so luck until a friend gave me a loaf of hers. It's absolutely the best you'll ever eat. Texture and taste; it has it all. As recipe states let cool completely before slicing. Grease loaf pans well well!!!”
1hr 20mins
2 Loaves

Ingredients Nutrition


  1. Add without beating between additions --.
  2. the zucchini, course grated not fine. flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
  3. Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
  4. Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute -- beat on medium speed 1 minute.
  5. For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
  6. Bake 325° for 1hour 15 minutes. remove from oven.
  7. Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y . yes completely -- before slicing or bread will not be moist. i sliced it while warm and as my friend said it was not moist. a completely different bread when totally cooled.

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