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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Would like to sub sugar with agave wondering if I need to decrease sugar, lower cooking time
Hi Susan, I don’t have any experience baking with agave, so don’t have any wisdom to share – I’m sorry! These tips may help a bit, though. I’d love to hear how it turns out if you try it!
This was very, very good. It’s the first time I’ve made zucchini bread, though I do bake a lot. I made a few changes: I only used 1 cup of sugar, 1/4 t. nutmeg (it was plenty!) and used coconut oil instead of butter (didn’t have butter). I put about 1/2 cup roasted almonds and 1/3 cup apple juice sweetened cranberries (they were on the tart side). It is so amazingly moist and flavourful! This is definitely a keeper. Thank you!
So good. Thank you! I made it gluten free and it was lovely. I have so many zucchini right now but managed to use 12 today – zucchini bread, zucchini butter and finally, zucchini based pizzas for dinner. Now I just need to figure out what to do with tomorrow’s crop…
Can I give this recipe six stars? I have been baking zucchini bread for 40 years and I believe this is likely the best zucchini bread recipe ever! I think using butter, rather than oil, makes all of the difference. I made it gluten free by using an all purpose gluten free flour combination. Rather than using 1 cup of walnuts, I used 1/2 cup of toasted walnuts and 1/2 cup of flax seed. This is now my go to zucchini bread recipe. Thanks for another perfect recipe Jen!
I recently made your zucchini bread twice in fact over the past week. I love that it makes one loaf to share and another one to keep. My family fights over it. I love the spice blend of cinnamon and nutmeg. Anytime I make one of your recipes I look like a star. Thanks
just wondering if instead of using all granulated sugar, could I use half brown sugar & half granulated ?
Hi Janet, For the best results, I’d suggest sticking with the granulated sugar – sorry!
This is my favorite zucchini bread for several reasons. First, the recipe makes two loaves, so plenty to go around. Making substitutions is easy. Eggs or eggbeaters results were the same, excellent. I have mixed all-purpose flour with cake or pastry flour depending on what I have on hand, and the loaves turn out perfect. Sometime I use walnuts or pecans, again depending on what’s in the cupboard. Very easy to mix up in minutes. It is sweet as is but if the mood strikes, I will sprinkle cinnamon sugar on top before baking for an added crunch. I have this recipe saved and look forward to the end of summer to make over and over.
This is an excellent bread. Uses plenty of zucchini. Especially like the use of butter instead of oil, because the flavor is richer. I recommend you give this a try.
What could I substitute for Zucchini?
Love the zucchini bread! ⭐️⭐️⭐️⭐️⭐️
The one other option that I’d feel comfortable suggesting here would be yellow squash. Hope you enjoy!
sweet potatoes
This bread was delicious. Splitting the bread into two pans really helped with the evenness of the cooking and I plan on trying that with other breads now! Thanks.