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 would be the cook time and degree if these were made into muffins
Hi Crystal, The temperature would remain the same and I would start checking them after about 25 – 30 minutes.
Zucchini bread recipe was deeelicious!
I love butter but I just didn’t think that using butter, instead of the usual oil, worked in this recipe. I put half of the batter in a loaf pan and half in a cup cake pan. I used paper liner cups in the cup cake pan and I greased very well, as you suggested, in the loaf pan. The cake still stuck. And I thought it was on the dry side and too dense, although I used a full 16 oz. of shredded zukes. You suggested 10 oz.
too sweet & a little dry- i would revise:
reduce sugar to 1 cup, add 1/4-1/2 cup honey
reduce cinnamon to 11/2 teaspoons
use only 8 oz butter, add 8 oz vegetable oil
I’ve scoured the Internet in search of the perfect zucchini bread recipe (we’re talking at least 20-something recipes tested), and this is–hands down– the best! I was bit confused about the order of operations (egg first? really?), but this somehow works just right. The crumb is perfect, the flavor is on-point, and it came out clean and with a nice brown to it. Butter really makes the flavor– adding oil makes the zucchini somehow taste a bit wetter and sadder. I will never use another recipe again.
I have made much zucchini bread in my near 70 years but this is by far the best recipe I have ever made. Perhaps because it uses butter as opposed to oil. The density of the bread is perfect for our tastes. I wanted to post it on facebook for my friends but could not figure out how. Thank you,
I tried this recipe last night.I followed it to a T. However, I did add some dark chocolate morsels as well. I think it turned out great. It’s very dense, not too sweet, and with just the right blend of spices. Looking at the reviews afterward though, next time I may add applesause to it as well. It’s a easy recipe for a yummy zucchini bread. I appreciate this recipe and people who take the time to tinker with, and perfect something delish. I may have added just a little more zucchini, not sure my 2 that I had were enough. Also, I’m glad that I didn’t drain or squeeze out the juice of the zucchini, to keep the bread more moist.
I’m not a fan of this recipe at all. The batter seemed dry when I mixed it. I even added oil. Stuck to the pan as well. Thought with all that butter it would have been moist but It wasn’t. Disappointed.
Hello! I’m a cook from Budapest and try to lighten up some of my favorite baked things. Still keeping your brilliant proportions for this bread, I replaced the butter with homemeade apple sauce (2 medium sized apples) and replaced one of the cups of flour with almond flour.
As desserts are generally less sweet here, I used only 1 cup of sugar. It turned out lovely, and there is no telling that items were subbed or reduced.
Thanks so much for a lovely recipe.
Have you made these into muffins?
What temp do you cook them at and for how long?
Hi Mari, I haven’t made these into muffins, but I think it would work. I would start checking them after about 25 – 30 minutes.