Zucchini Bread

5 stars based on 5 votes

zucchini bread

I planted my first vegetable garden this year. Now I’m officially one of those people you read about in cooking magazines with way too much zucchini. I think it’s fair to say that you cannot comprehend how prolific this plant is until you have one of your own. I literally can’t keep up with it; I once forgot to check it for a few days and ended up with zucchini the size of baseball bats.

Zucchini in garden

I’ve made my favorite Zucchini Noodles with Pesto, a delicious zucchini frittata, and a whole lotta zucchini bread, which my kids love because it tastes absolutely nothing like zucchini. But for the teeny-tinygreen flecks (which any self-respecting picky eater will spot in a heartbeat), you would never even know a vegetable is involved.

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A good bit of zucchini goes in, but it sort of miraculously evaporates into the batter, and the result is a delightfully sweet quick bread that tastes more like spice cake than anything else. It’s a great way to get your kids to eat zucchini, though I’m not sure it would count as a serving of vegetables…it’s more like dessert with benefits.

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It’s easy to make, too. You start by grating the zucchini. If you have a food processor, it’s worth getting it out of the cupboard; otherwise, you can do it by hand.

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Mix the wet ingredients together in bowl…

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Then the dry…

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Fold them all together, then and add nuts, currants or chocolate chips if you like…

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Bake.

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Serve warm out of the oven or toasted the next day.

Zucchini Bread

Servings: Two 8x4-inch loaves
Total Time: 1 Hour 30 Minutes

Ingredients

  • 3 large eggs
  • 1-3/4 cup granulated sugar
  • 2 cups grated zucchini (you'll need one medium zucchini, about 10 ounces)
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, lightly toasted if desired
  • 1/2 cup currants or raisins (optional)

Instructions

  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
  2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
  3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
  5. Note: You can also add chocolate chips to this bread. I typically use between ¾ - 1 cup 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.

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

Reviews & Comments

  • 5 stars

    Another 5 star recipe. I think this is like the 20th dish I’ve made from your website in the past few weeks! Loved everything. I made this tonight so the kids could have a special treat for their back to school breakfast tomorrow. I used smaller pans, so it made 4 loaves, which baked in 50 min at 325. My kids are “picky” eaters, so I grated the zuke on the smallest holes of our grater, and ground the nuts down in a food processor. You lose the texture, which I’m sure would be nice, but the nutes and veggies disappear completely, so I know my girls will gobble this up in the morning. Plus, I now have a few extra loaves to freeze….unless my wife and I keep “Sampling” tonight. YUM!

    - egbluesuede on August 19, 2014 Reply
  • 5 stars

    Delectable! So simple and easy, great way to use up your zucchini. Great flavor, wonderful texture. Wouldn’t change a thing!

    - Joanne Lee on July 21, 2014 Reply
  • 5 stars

    I really like this bread. it is very moist and it freezes well. I made 10 loaves for my freezer because the family loves it.. I am going to make more, Thank you so much.

    - Cheryl on July 18, 2014 Reply
  • 5 stars

    I made this yesterday with our homegrown zucchini, white whole wheat flour, and omitted the extra spices and nuts…delicious! My kids (2&4) kept thanking me for such yummy bread. Thanks for sharing the recipe.

    - Meghan on July 18, 2014 Reply
  • Hi Jenn! Any tips on subbing in some whole wheat flour here and making this into muffins? Would that work? :)

    - Randi on July 17, 2014 Reply
    • Hi Randi! I’d start with subbing half whole wheat flour (use King Arthur White Whole Wheat Flour if you can find it) and see how it tastes; if it’s good, you can always increase the whole wheat flour the next time. You want to go easy at first b/c whole wheat flour can make baked goods very dense and dry. Muffins will work fine :)

      - Jenn on July 18, 2014 Reply
  • 5 stars

    Thanks for sharing your delicious recipes. No doubt this will become a family favorite.

    - Patty on July 10, 2014 Reply
  • I just discovered this recipe this week. I made muffins instead of loaves, and I also substituted 1/2 cup of oil and 1/2 cup of applesauce for the butter, as well as omitting the nuts and raisins. The muffins were moist and flavorful and the recipe was so easy! My 5-yr. old daughter immediately asked for seconds!

    - Jessica Tholfsen on June 12, 2014 Reply
  • I made this recipe a couple days ago, and the bread was absolutely delicious! I did leave out the raisins. I was amazed at how easy it was to grate the zucchini on a box grater. Both of my teenage kids helped, and we had so much fun baking. I look forward to making another batch of zucchini bread!

    - Catherine on June 27, 2013 Reply
  • My husband loved this bread aka dessert!

    - Ruth Ann on March 9, 2013 Reply
  • Our neighbors to either side of us ‘blessed’ us with an armload of zucchini this past week. My kids are not big zucchini fans, but do like zucchini bread. This recipe was easy to make and turned out perfectly. We used the toasted walnuts but skipped the raisins. For quick breads like this, I usually substitute a portion of whole wheat or white whole wheat flours with no change in texture or taste. Delicious and freezes well, too.

    - Liesel on June 22, 2012 Reply
  • I love zucchini bread and can’t wait to try this recipe!

    - Laura Hammontree on June 20, 2012 Reply
  • Ihave so much zucchini right now in my garden. This is a must. i remember my grandmother’s zucchini bread in the summer when i was a child. Her recipe was very similar! Thanks.

    - The Contessa on June 20, 2012 Reply
  • I am identifying with the baseball bat size zucchini. Can wait to try this recipe!!

    - Megan on May 15, 2012 Reply
  • Love this recipe will make again for sure!

    - Sarah on May 15, 2012 Reply
  • I remember makiing zucchini bread with my grandma, with her fresh grown zucchinis. This recipe tastes just like it!

    - Reed G on March 4, 2012 Reply
  • I love zucchini bread and toasting it sounds good.
    I have never used real butter in this type of recipe, but I have recently switche to butter instead of margarine.

    - PJ on March 1, 2012 Reply
  • This is by far the best Zucchini Bread I’ve made. The texture was just right – moist without being wet or gummy. We actually fought over the last piece.

    - Janet on March 1, 2012 Reply
  • Made these into muffins instead of a loaf, and they were great! We’re going to try the loaf next time, but the bread stayed very moist and the zucchini is so colorful in it! Thanks for a great recipe!

    - Christen G. on March 1, 2012 Reply
  • My first baking memories were with zucchini bread…however I now have a child with peanut and tree nut allergies. Anyone know of a great crunchy subsitute?? Tia.

    - Emily on March 1, 2012 Reply
  • Hi Bob, Thanks so much for visiting my blog and leaving a comment! So sorry you found the zucchini bread to be a bit dry. I’ve made it many times and never had that problem. Just wondering, did you measure the flour properly (scooping it into a measuring cup and leveling it off with knife)? That makes a big difference. In any case, substituting some oil for the butter would definitely moisten it up and increase shelf life, as would adding a bit more sugar. If you have any left, try slicing it into 1-inch thick slices and toasting it – it will help. Also, if you like quick breads, I hope you’ll try my pumpkin bread. It’s very, very moist (more cake-like than the zucchini bread). Here’s the link: http://www.onceuponachef.com/2009/09/spiced-pumpkin-bread.html

    - Jennifer on September 6, 2011 Reply
  • Tried this one last night. I was interested that most recipes call for quite a bit of oil, and this one only had better. Alas, I think it is a bit dry? Maybe 1/2 c oil? I have also heard of people substituting applesauce for oil in zuch bread.

    - Bob Towery on September 5, 2011 Reply
  • Man you are wonderful. Having these cool ideas not to talk about making it. Fantastic!

    - Jordan 1 on August 19, 2010 Reply
  • Yummy bread will try out the recipe soon.

    - beco butterfly on August 7, 2010 Reply
  • i just made a recipe from Faye Rose Birnbaum Levy’s “Book of cakes” (not the complete title) and she had reduced the amount of suger to a quarter of a cup. I added an extra one and it was fine. It’s amazing what happens to the zucchini. It just disappears into the textire of the cake.

    - David Levy on July 23, 2010 Reply
  • This zucchini bread is delicious!!! Made it plain for the kids but next time I’m going to try the walnuts. Thanks!

    - Suzanne on July 19, 2010 Reply
  • Do you know if all-purpose flour can be substituted to make this gluten-free? looks yummy!

    - Daphna on July 13, 2010 Reply
  • Wow. Thanks for this. I made my first zucchini Bread this year. My baby girl couldn’t have any. But I made some baby food so it evens out. Ha!

    - Lauri on July 12, 2010 Reply

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