This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.

Everyday Food, September 2005


Read the full recipe after the video.

Recipe Summary

15 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.

  • In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).

  • Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.


Reviews (7)

215 Ratings
  • 5 star values: 22
  • 4 star values: 37
  • 3 star values: 97
  • 2 star values: 49
  • 1 star values: 10
Rating: 5.0 stars
Best zucchini loaf recipe I've encountered. Crispy exterior, fluffy savoury interior. Moist enough without the sogginess of many zucchini loaf recipes.
Rating: 5.0 stars
Delicious! So nice to have a savory zucchini recipe. More biscuit-like than bread-like. Wouldn't change a thing. It's great!
Rating: Unrated
The only thing that I did differently was add 1 tsp granulated garlic. It was delicious!
Rating: 3 stars
I followed the recipe but reduced the salt by 1/2 tsp as suggested by Sun8219. I really liked the flavor but found the bread to be oily. I don't feel that the olive oil added anything to the taste (I used extra virgin). I will make it again but substitute 4 T of butter for the oil and increased the milk by 1 1/3 T to make up the volume.
Rating: 5 stars
Awesome recipe! Just that 1 n 1/2 tsp of salt makes it a little bit too salty for our taste...
Rating: Unrated
I added some caramalized onion and a sprinkle of chopped fresh rosemary. was fabulous ☺
Rating: Unrated
New and Excellent Recipe for our bumper crop of Zucchini. momma changed nothing except adding an extra Tablespoon of milk. Daddy Raved over it and we're making it again tonight to serve with Ravioli. Martha Stewarts recipes NEVER let momma down :)