Zucchini Parmesan Bundt Bread Recipe

TOP Reviews:

I don’t have two loaf pans, so I dumped all the batter into a bundt pan, cooked it for a little less than an hour…and it was amazing! I took the results to a family reunion and got raves. Made a dense and delicious bread. Held up well when slicing, too.

Great recipe…my husband and kids loved it. To make it go FASTER, I substituted 2c. Zucchini with 1c. Apple and 1c. Carrots…It’s one way to get the kids to eat their vegtables!

My husband says this bread is the BEST! I changed a few things…Exchanged 1 C. Whole Wheat flour, Increased the cinnamon to 1 T., Decreased the sugar to 1 1/2 C., Increased the zucchini to 4 C. and Added 1 t. allspice.

This bread is delicious! I love that this recipe uses 50% more zucchini than regular recipes. It creates a more hearty texture and my family gets a healthier sweet bread. I substituted 1/2 of the oil with applesauce and it was still wonderfully moist and dense. Highest recommendation!

This is the best recipe I have made for Zucchini Bread. I always need tasty ways to use up my “Giant” garden zucchini, but my husband usually doesn’t like heavy quick breads. He really enjoyed this recipe. I like it exactly as is!! But, for a change up, I have added golden raisins instead of nuts and used 2 ts. cinnamon and 1 ts. apple pie spice (I was out of nutmeg) and made muffins…baking for 15 minutes. Great for a quick snack. Thank you Laura for a great recipe!

This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of sugar. I baked it for 53 mins. in a bundt pan. It’s very moist. I’m glad I didn’t bake it any longer, or it’d have dried out. Next time, I’ll check it after 50 minutes. Even the prebaked batter was yummy (hey, I was checking the sweetness level!)

very, very nice! My only change, or addition was a bit of nutmeg, and have to spray everything with non-stick spray..well, just because! It was nice and dense with zucchini, but also light in flavor, and held together wonderfully when sliced for the kids peanut butter sandwiches. Yummy! Got raves in this house. Printed, and added to the house recipe box, thanks Laura!

Excellent recipe! I used 1 cup of whole wheat flour and 2 cups all purpose flour, just for a richer flavor. The only zucchini bread recipe I’ll ever use!

Full of flavor, super moist. Be sure to use 8″X4″ pans. The recipe doesn’t specify size of loaf pans, and after scraping the batter into 9X5s, it just looked too shallow, so I scraped it into a smaller one. Had I not done this and gone ahead with the 9″X5″, it would have resulted in a loaf that was 1″ at its thickest part. It doesn’t rise a whole lot, so be prepared for that. But the texture is excellent. No need to squeeze any liquid out of the zucchini if you are using young, small items, no more than 6″ in length. If using very mature stuff (like baseball-bat size!) then peel (because the peel on those can be tough) and squeeze a little of the excess moisture out of the grated product before incorporating it. I made it exactly as written, using young zucchini, and there’s not a thing I would change. Absolutely perfect, as is.


3 cups all-purpose flour
2 zucchini, grated and drained
2 large eggs
1 1/2 cups parmesan cheese, grated, divided
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