Zucchini Bread
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Turn your zucchini bounty into tender, sweet zucchini bread—so perfectly delicious, even kids will beg for seconds!
Looking for a delicious way to use up all that zucchini? I’ve got you covered with over a dozen zucchini recipes, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that truly takes the cake—quite literally—is this classic zucchini bread (and its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it magically disappears during baking, leaving you with a delicious bread that tastes more like a snack cake. It’s incredibly easy to prepare, and if you have little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
“I have made zucchini bread for 50 years, using one recipe. Thank goodness I tried this one—we loved it and will never go back!”
What You’ll Need To Make Zucchini Bread
- All-purpose flour: Provides structure and forms the base of the bread.
- Ground cinnamon and nutmeg: Warm, aromatic spice flavors that complement the zucchini.
- Baking soda and baking powder: Leavening agents that help the bread rise and become fluffy.
- Eggs: Bind the ingredients together and add moisture and richness.
- Sugar: Sweetens the bread and adds moisture.
- Zucchini: Adds moisture and texture (you’ll need two medium zucchinis; do not wring out the liquid).
- Butter: Adds richness and flavor (should be melted and slightly cooled).
- Vanilla extract: Enhances the overall flavor of the bread.
- Walnuts, currants (or raisins), chocolate chips (optional): Add-ins to customize the flavor of the bread. Whatever combination you use, total add-ins should not exceed 1½ cups.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.
In another large bowl, whisk the eggs with the sugar until well combined.
Add the grated zucchini, melted butter and vanilla extract. Stir to combine.
Add the dry ingredients to liquid mixture and mix well.
Add the nuts, currants, and/or chocolate chips. Stir just until combined.
Divide the batter into two greased 8-1/2 x 4-1/2-in loaf pans.
Bake for about 1 hour, or until tester comes out clean. Set the pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
How To Freeze Zucchini Bread
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
Video Tutorial
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Zucchini Bread
Turn your zucchini bounty into tender, sweet zucchini bread—so perfectly delicious, even kids will beg for seconds!
Ingredients
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1¾ cup granulated sugar
- 2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
- 2 sticks (1 cup) unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts, lightly toasted if desired (optional; see note)
- ½ cup currants or raisins (optional; see note)
Instructions
- Preheat oven to 325°F and set rack in middle position. Generously grease two 8½ x 4½-inch loaf pans with nonstick cooking spray.
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
- In a large bowl, whisk the eggs with the sugar. Add the grated zucchini, melted butter, and vanilla extract; using a wooden spoon or rubber spatula, stir to combine.
- Add the dry ingredients to liquid ingredients and mix until just combined. Add the nuts and currants, then divide the batter evenly into the prepared pans. Bake for 60 to 65 minutes, or until a cake tester comes out clean. Set the pans on a wire rack and let cool for about 10 minutes, then turn the loaves out onto rack to cool completely.
- Note: You can also add chocolate chips to this bread. I typically use about 1 cup of chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1-inch slice
- Calories: 302
- Fat: 14g
- Saturated fat: 8g
- Carbohydrates: 41g
- Sugar: 23g
- Fiber: 1g
- Protein: 4g
- Sodium: 65mg
- Cholesterol: 252mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Your recipes never disappoint! I made this as written, but without nuts – it is a keeper. The spices and sweetness are just the right amount. I was hoping mine would rise a little more, but was still really good. Do you recommend beating the eggs as opposed to whisking to help the rise? Thank you for another great recipe – will definitely make again!
Hi Patricia, I don’t think beating the eggs instead of whisking them would have much of an impact. What brand of flour did you use? Sometimes when baked goods come out a bit flat, it could be the brand of flour. I always use King Arthur flour with good results. Alternatively, you could use whatever flour you have on hand but add a few extra tablespoons of it to the mixture. You should get a fuller result. Hope that helps!
Hi
Could I leave out the nuts and currants?
Sure, hope you enjoy!
My first foray into the world of zucchini bread, and the family loved it.
Made as written, except I omitted the salt since all I had was salted butter. Subbed pecans for walnuts, because that’s all I had. Omitted the fruit because I didn’t have any. Also, cooked the recipe in a single 12 inch cast iron skillet, because I love cooking in cast iron.
Despite these changes, the recipe seems perfect to me. Excellent moisture and consistency. The 60-65 minute cook time also worked great in my 12 inch cast iron.
This lady also has a killer recipe for creamy Caesar dressing… Thanks!!
I have been making this recipe for several years now and it is always a big hit. My husband likes muffins so this recipe works nicely for 24 muffins and a baking time of about 20 minutes. I will be trying the chocolate zucchini bread next! I have enjoyed several of your recipes Jen and they haven’t disappointed!
Oops, I hate auto correct, sorry Jenn!
Hi Jenn!
Love all your recipes and I’ve made at least 50 recipes….all excellent!! My question is I have a zucchini bread recipe that is almost the same as yours but uses vegetable oil instead of melted butter. Can you substitute oil in your recipe and what’s the difference for using each? Thanks!
Denise
Hi Denise, So glad you like the recipes. You can definitely substitute vegetable oil here; butter just adds more flavor.
We are not zucchini people — my husband hardly eats any vegetables– that being said WOW! This was such a great recipe! A few years ago I tried zucchini bread and was amazed since I’m naturally not a fan of zucchini. So I bought 2 hoping to use it and found your recipe. I substituted pumpkin pie spice because I was low on cinnamon and out of nutmeg, this came out SO YUMMY. I served it as “spice bread” (nobody knows there’s zucchini in it lol) and my husband and family love it!!!!!!!!
Just made your zucchini bread recipe, absolutely delicious and easy to put together.
You never disappoint,
Thank you,
Hi, Jen. Love your recipes and this site so much. Question – can I make this recipe using a yellow zucchini? My husband (who’s a chef) says no (what does he know anyway? Ha!). Thanks so much.
Ha! I think you could get away with yellow squash here. 🙂
Hello, this looks incredible, just curious why you don’t need to wring out the water from the grated zucchini? it doesn’t make bread a little wet?
thank you! Michele
Hi Michelle, No need to wring the moisture from the zucchini. It helps to make the bread moist, but not too moist. Hope you enjoy!
I’m about to make your Zucchine Bread. I live in Santa Fe, NM. it’s almost 7,000 feet here. What adjustments do I make to account for the altitude? I’m sick of rubbery cakes.
Your receipes are the best. I made the sausage, brocolli and pasta last nite. So good.
Thanak you!
Milly
So glad you enjoy the recipes Milly! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
What delicious zucchini bread. I made this at the beach with some zucchini I got at a farmer’s market. I only had one loaf pan so I made the rest of the batter into muffins. Quite the hit and I will use this over and over.
Flavor was good, but was dry.
So delicious! I love zucchini bread yet I rarely make it. Every recipe I’ve tried always yielded soggy bread. Not this one, it’s perfect. I baked it in a bundt pan for one hour and 3 minutes. Thanks for another 5 star recipe Jenn!!
This is my new favorite Zucchini Bread recipe. It’s perfect. I made it today with raisins, and I’m already looking forward to making it again soon but trying currants instead.