Zucchini Bread

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-tiny green flecks (which any self-respecting picky eater will spot in a heartbeat), you would never even know a vegetable is involved.

Zucchini bread 11

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.

Zucchini bread 5

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.

Zucchini bread 6

Mix the wet ingredients together in bowl…

Zucchini bread 7

Then the dry…

Zucchini bread 8

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

Zucchini bread 10

Bake.

Zucchini bread 3

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

Zucchini Bread

Print Recipe
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.
Add your review or comment!

Leave a comment or review

  • 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!

  • Do you know if all-purpose flour can be substituted to make this gluten-free? looks yummy!

  • Suzanne

    This zucchini bread is delicious!!! Made it plain for the kids but next time I’m going to try the walnuts. Thanks!

  • 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.

  • Yummy bread will try out the recipe soon.

  • Man you are wonderful. Having these cool ideas not to talk about making it. Fantastic!

  • 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.

  • 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: link to onceuponachef.com

  • Emily

    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.

  • Christen G.

    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!

  • Janet

    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.

  • PJ

    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.

  • Reed G

    I remember makiing zucchini bread with my grandma, with her fresh grown zucchinis. This recipe tastes just like it!

  • Sarah

    Love this recipe will make again for sure!

  • Megan

    I am identifying with the baseball bat size zucchini. Can wait to try this recipe!!

  • 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.

  • Laura Hammontree

    I love zucchini bread and can’t wait to try this recipe!

  • Liesel

    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.

  • Ruth Ann

    My husband loved this bread aka dessert!

  • Catherine

    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!

Add your review or comment!