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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What I love about this recipe is that you don’t have to wring the goodness out of the zucchini! The nutrition stays in and it makes for the best zucchini bread ever!
Well, this is sensational! Just a dream. We’re gobbling it up before it’s even cooled down.
The only change I made was to lower the oven to 325 F on a hunch that my oven is too hot. I kept everting on the middle rack and voila, sheer, irresistibly delicious.
Thank you so much. It’s such a treat to follow your recipes.
Made this for the first time after reading several of the reviews and suggestions. I made the bread without adding nuts or currants, as I have picky eaters. I did add a bit of cloves, and used a yellow squash in place of one of the zucchini. Since I wanted the walnuts, I added a topping of oats, brown and granulated sugar and crushed walnuts, which was fabulous, but I should have pressed them into the top of the bread before baking so it would “stick” better. Any leftover bits go well with a bowl of berries!
If I wanted to halve the recipe, would I use one egg or two? Thank you so much! I love your recipes and can’t wait for your second cookbook!
Hi Mara, I’d use 1 – 1/2 (so beat the second egg in a measuring cup, discard half of it, and use the remaining half). Hope that helps!
I made half the recipe and I used 2 eggs. Turned out well but the next time I would double the cinnamon.
I made this bread and it was divine.
Some changes I made:
– used whole wheat flour instead of all-purpose flour
– halved the sugar and replaced it with maple syrup instead
– used avocado oil instead of butter
I made this recipe as directed and needless to say, delicious! A family member cannot have butter. Would you be able to substitute canola oil for the butter?
Glad you liked it! Yes, you can use oil in place of the butter. 🙂
I’m not a baker, but this turns out great!
Wow! Jenn, this is a perfect zucchini bread—the formula and flavors are spot on. I don’t usually write reviews, but in this case, I felt compelled because as long as I can get my hands on fresh zucchini, I will be making this bread! Cooking and baking were latent passions for me. I developed culinary skills while in graduate school, mostly because I found cooking grounded me and gave me a needed break from all the mental work. Lately, I find myself rededicated to the kitchen, upgrading equipment, and trying new recipes. Recently, my wife brought home some organic zucchini. Since I don’t care much for zucchini, I decided to make it into a quick bread. I went through numerous recipes online, but they all called for cooking oil, so I did a search for a butter-based formula and found you. Because of your excellent instructions, my bread came out perfect and delicious the first time. I used 3/4 cup walnuts and 3/4 cup mini chocolate chips, all organic ingredients, non-aluminum baking powder, and a fine-grain raw cane sugar produced here in Florida. Thank you for sharing your talent with the world, chef. No doubt, it is a tastier place because of you. I bought your book on Amazon and look forward to making more of your recipes.
So glad you enjoyed this and thanks for your support with the cookbook! 🙂
Tried your recipe yesterday and came back today to bookmark it – it is a keeper! 😍 So easy to make…moist…and most importantly…DELICIOUS! I added walnuts and that just made it even better. The only way this bread can get any better is if you come up with a way to get that crunchy top on the sides too! It should be called disappearing zucchini bread because that’s how quickly it’s going! Thanks for sharing with us
Total Deliciousness !! – thank you.
Excellent 🤗 another great recipe😋
Another great recipe from Jenn!