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 followed the recipe and ended up with this delicious 🤤 bread! Of course, I added the walnuts as suggested and it was just pure perfection!
I made this bread last night and I was totally impressed. I followed the recipe as written and it was delicious. It was so good I’m posting it to Facebook for my friends. I left out the currants but everything else was as written.
Excellent, this will be my go-to zucchini bread recipe from now on. Prepared exactly according to recipe but divided by half for a single loaf to try it out (sometimes quick bread recipes yield disappointing and dry results!). I would maybe add that the zucchini should be a *packed* cup/cups for that extra moisture. Plus to also use as much extra squash as possible 🙂 Five stars
i enjoyed the bread. I did not have enough walnuts so I combined the walnuts with almonds. I prefered the almond flavor with the bread. I also had a cinnamon blow out as I was dumping it into the spoon. A lot of extra cinnamon does not hurt the taste. lol. Thanks Jen, for another good recipe to use up my gifted zuchinni.
Just finished making this recipe and it was great… I used whole wheat flour but followed everything else as printed! Added both nuts and raisins to both loafs but only added chips to one. Only needed to bake at 325 degrees for 50 minutes! Turned out perfect and tastes Awesome! Thanks Jenn for the recipe!!!
This was my first time making this. Everyone who tried it loved it. My question though is how do you make it a bit more moist?
LaShaunda, So glad you like it! You mentioned you’d like it a bit more moist — Do you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. If you already use that method, next time you make it, I’d take the bread out of the oven 2 to 3 minutes earlier than you did this time. Hope that helps!
The BEST!
The spoon method is where you determine how moist or dry your bread becomes.
Do not continue to stir your flour mixture or your bread will be dry and tough!
This recipe for Zucchini Bread is the best recipe out there, hands down.
This made the best zucchini bread ever! And so easy too!
Another one that my husband, sho is not into zucchini, is enjoying!
Easy to make everyone loves it! Don’t change a thing
Hi Jenn,
I only have 9×5 loaf pans, what corrections do I have to make?
Hi Deborah, I’d suggest making 1.5 times the recipe for two 9 x 5-inch pans. Bake time may be a bit different so keep a close eye on them. Hope you enjoy!
I use a buttered, sugared tube pan…works well.
This is my Go-To Zucchini Bread Recipe that I have used for the past 2 years. My Client’s Friend grows Zucchini in this garden. When my Client’s Friend found out I could cook, he asked if I would make Zucchini Bread. I’ve been using your Recipe for 2 years now. It is Delicious with Pecans…for him but it’s even MORE delicious with Pecans, Cranberries and Apples…for my Client. Along with the Pecans, Apples and Cranberries I add Raisins to my Loaf. Thank You so much!!! IT IS TRULY A HIT!!!