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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Fantastic bread, turned out beautifully and I love the fact that you can freeze the loaves.
Tried this recipe and it was wonderful. 10/10 would make this again!
Very dry😳
I made this delicious recipe with a few minor modifications. I substituted 1 cup whole wheat flour for 1 of the all-purpose. I added 0.25 cup ground flax/chia seed mixture, and I did not use currants or raisins. I also had a yellow squash so I grated and used that as well. I also divided the batter making one 8×4 loaf and 6 jumbo muffins. Took the muffins out of the oven after 45 minutes and baked the loaf for close to 90. Note of caution: I used my stand mixer to combine wet and dry ingredients and even on the lowest speed, closely watched, I over mixed it a little. The batter was “stretchy” and the finished product more dense than I would have liked, so combining the wet and dry by hand, as Jenn suggested, would lighten the finished product. Again, So Delicious!
I live in Colorado. What adjustments do I need to make to the recipe to accommodate for the high altitude?
Hi Natalie, Thanks for your note. 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.
Added 1/4 cup flour. Worked perfect in at 8k ft
I’ve just made this Zucchini bread. It is fabulous! I put it out and there’s barely any left! I may have been premature in freezing one of the two loaves!
It’s a straight forward easy to follow recipe , loaded with wonderful flavors and amazing results.
Although I have always disliked when folks add their “tweaks”, especially to a great recipe…. I had only hazelnuts in the house, so I chopped and added those along with dried cranberries and chocolate chips.
Thank you Jenn for my new go too Zucchini bread recipe!
I was gifted 2 HUGE zucchinis and decided to try making zucchini bread for the first time. OMG, this is an incredible recipe!! Luckily, I have enough zucchini left over to make at least 6 more! I used chocolate chips in the first batch, but I am going to try different things in other batches. P.S. I hate baking🤪
Update: Both the muffins and the bread loaf came out wonderfully. I think most bakers would have baked it a bit longer (I did 65 minutes), but I like a soft middle. I figure the cherries added moisture that might have required extra baking.
BTW, I used stevia instead of sugar and it still tasted great! Now I’m bringing my neighbor, the one who gave me the zucchini, some of the muffins. Maybe he’ll give me more in the future.
So…this is my first ever baking attempt. Proving that at 68 you’re not to old to try something new. I did not have a 4×8 baking tin, so I am using what I have, which I believe is about 10×6. I used only enough batter to get the height that I saw in the photos and put the rest in muffin trays. I added pecans and cherries because they are my wife’s favorites. Will let you know how this turns out as I will have to guess at the baking time. I have watched the Great British Baking Show, so I have an idea of the color I want…ha.
Absolutely delicious recipe!