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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I just made this and it’s amazing. Very moist and has a lot of flavor. I will definitely be making it again and again.
I have a surplus of zucchini and am going to make both your Double Chocolate Zucchini Bread and this bread. I generally use metric measurements since I find it easier to weigh ingredients as I add them to the bowl, so I just noticed that the 2 cups of shredded zucchini in this recipe have a listed weight of 500 grams, but the same 2 cups is listed as weighing 310 grams in the Chocolate Zucchini bread recipe (which is also the approximate weight listed for shredded zucchini on the King Arthur Flour ingredient weight chart). I’m going to just use the cup measurements, but thought I would point out the discrepancy to you to see if you we aware of the difference. In either event, both recipes are wonderful!😊
Hi Julie, thanks for pointing that out and I’m sorry for the inconsistency! 😁 I am going to re-measure/weigh the zucchini and will update the recipe if necessary.
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!
Can I use 6” cake pans? I have 2 of them and wondering if your recipe would fit in these and what the baking time would be.
Sure, Debbie, 6-inch cake pans should work here. I’d start checking them at around 30 minutes but keep a close eye on them as they may take more or less time than that. Hope you enjoy!
Delish!!!
I was disappointed in this recipe. Cake wasn’t as moist as expected and the flavor overall was just bland.
Thank you for the recipe! I only used 1 cup of sugar and they taste great! I used a convection oven instead. 300F for 1 hour.
This was so yummy! Even my super picky daughter loved it! My grated zucchini came to about a 2 1/3 c so I added in some flax and chai seed to bind up that extra moisture. Added chocolate chips and streusel topping and oh man is it a winner. It’s basically a dessert hiding some extra nutrition and this mom loves that combo!
Hi Jenn,
If I am using mini loaf pans, does the temperature and time need to be adjusted? Thank you!
Hi Linda, you don’t need to change the temperature, but the timing will be different. I’d start checking them for doneness at 45 to 50 minutes.
I made this recipe this weekend and it turned out great. I didn’t have any currants or raisins even, so I just omitted and it still came out great. My daughter and Son-in-law mentioned how tender it was. Firm but not too dense and very moist.
Hi Jenn
I love all your recipes. Baking zucchini bread can I use almond flour instead of regular flour.
Irene
Hi Irene, I wouldn’t recommend almond flour here — I’m sorry (and so glad you like the recipes)!