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Zucchini Bread
This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.
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 once forgot to check it for a few days and ended up with zucchini the size of baseball bats!
I have at least a dozen recipes on this site devoted to zucchini, but this zucchini bread is one of my most requested. A good bit of zucchini goes in but it sort of miraculously evaporates into the batter. 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 — think of it more like dessert with benefits.
What You’ll Need To Make Zucchini Bread
I like to add walnuts and currants to zucchini bread, but my kids prefer it with chocolate chips. If you’d like to use chocolate chips, add about 1 cup; just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.
How To Make Zucchini Bread
Begin by grating the zucchini. I use a food processor but a box grater works well, too. There is no need to wring out the liquid.
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.
Mix well.
Add the nuts and currants.
Stir just until combined.
Divide the batter into two greased 8×4-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.
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Zucchini Bread
This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.
Ingredients
- 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
- 3 large eggs
- 1-3/4 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
- 1/2 cup currants or raisins (optional)
Instructions
- Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-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 between ¾ to 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.
- 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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Reviews & Comments
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Well, this is sensational! Just a dream. We’re gobbling it up before it’s even cooled down.
The only change I made was to lower the oven to 325 F on a hunch that my oven is too hot. I kept everting on the middle rack and voila, sheer, irresistibly delicious.
Thank you so much. It’s such a treat to follow your recipes.
Made this for the first time after reading several of the reviews and suggestions. I made the bread without adding nuts or currants, as I have picky eaters. I did add a bit of cloves, and used a yellow squash in place of one of the zucchini. Since I wanted the walnuts, I added a topping of oats, brown and granulated sugar and crushed walnuts, which was fabulous, but I should have pressed them into the top of the bread before baking so it would “stick” better. Any leftover bits go well with a bowl of berries!
If I wanted to halve the recipe, would I use one egg or two? Thank you so much! I love your recipes and can’t wait for your second cookbook!
Hi Mara, I’d use 1 – 1/2 (so beat the second egg in a measuring cup, discard half of it, and use the remaining half). Hope that helps!
I made this bread and it was divine.
Some changes I made:
– used whole wheat flour instead of all-purpose flour
– halved the sugar and replaced it with maple syrup instead
– used avocado oil instead of butter
I made this recipe as directed and needless to say, delicious! A family member cannot have butter. Would you be able to substitute canola oil for the butter?
Glad you liked it! Yes, you can use oil in place of the butter. 🙂
I’m not a baker, but this turns out great!
Wow! Jenn, this is a perfect zucchini bread—the formula and flavors are spot on. I don’t usually write reviews, but in this case, I felt compelled because as long as I can get my hands on fresh zucchini, I will be making this bread! Cooking and baking were latent passions for me. I developed culinary skills while in graduate school, mostly because I found cooking grounded me and gave me a needed break from all the mental work. Lately, I find myself rededicated to the kitchen, upgrading equipment, and trying new recipes. Recently, my wife brought home some organic zucchini. Since I don’t care much for zucchini, I decided to make it into a quick bread. I went through numerous recipes online, but they all called for cooking oil, so I did a search for a butter-based formula and found you. Because of your excellent instructions, my bread came out perfect and delicious the first time. I used 3/4 cup walnuts and 3/4 cup mini chocolate chips, all organic ingredients, non-aluminum baking powder, and a fine-grain raw cane sugar produced here in Florida. Thank you for sharing your talent with the world, chef. No doubt, it is a tastier place because of you. I bought your book on Amazon and look forward to making more of your recipes.
So glad you enjoyed this and thanks for your support with the cookbook! 🙂
Tried your recipe yesterday and came back today to bookmark it – it is a keeper! 😍 So easy to make…moist…and most importantly…DELICIOUS! I added walnuts and that just made it even better. The only way this bread can get any better is if you come up with a way to get that crunchy top on the sides too! It should be called disappearing zucchini bread because that’s how quickly it’s going! Thanks for sharing with us
Total Deliciousness !! – thank you.
Excellent 🤗 another great recipe😋
Another great recipe from Jenn!
When using 9 x 5.25 glass loaf pans should I increase the temp to 350 degrees?
Hi V, If you’re using two 9 x 5-inch pans, I’d make 1.5 times the recipe (and you do not need to increase the oven temperature). Hope you enjoy!
Delicious
This was just what I was looking for, a solid base for zucchini bread, one where I could add flavors my family like.
I was happy I didn’t need to squeeze the water out of the zucchini .
I didn’t have nutmeg on hand so I used cardamom
I made 2 varieties: one with walnuts & cranberries
The other with pecans & chocolate chips
Both were perfect, crispy tops and just the right moisture
how long do you bake this bread?
Hi Nadine, It gets baked for 60 – 65 minutes. Hope you enjoy!
Made this today. I don’t like cinnamon much so I used very little and added a touch of ginger and cloves. Lovely flavor! Tastes wonderful but to get it baked I had to over cook the outside. Baked 1 hour and 20 minutes (foil covered the last 20 minutes) and I usually don’t have to adjust oven times.
Oh my gosh…this is such a delicious zucchini recipe. I used a mix of chocolate mini chips and walnuts and it’s so delish. This recipe works vey well for me since I live in mile-high country and many of the bread recipes fall before I even get then out of the oven. So the mix of baking soda, baking powder & flour is perfect. I will try the pumpkin and ginger cake recipe as we move closer to the fall season.
Can I use whole wheat flour? Thx.
Hi Barbara, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
I feel silly asking this but for the cinnamon and the sugar I want to make sure I’m not misreading it. On the amounts the dash is throwing me off and I don’t want to add the wrong amount
Hi Whitney, It’s 2 + 1/2 teaspoons of cinnamon and 1 + 3/4 cup of sugar. Hope that clarifies and that you enjoy! 🙂
It does, thank you so much!
This recipe for zucchini bread is divine!
I used chocolate chips and walnuts and my entire family could not leave it alone.
Absolutely loved this recipe! Love that it used butter, not oil. I opted for chocolate chips (halved the recipe for one loaf only) and we ate the loaf so quickly! Baking it again for the second time this week but this time, I’ll do two loaves 🙂
Not sure it matters, I’m guessing not. Can you leave out the currants and use pecans instead of walnuts? My husband hates walnuts.
Sure!
I used pecans and cranberries
Delish
I used pecans and cranberries … delish !!!!
Excellent recipe! In the past, I’d only made zucchini bread where extra liquid had to be wrung out so I was a bit nervous about this one. I didn’t need to be though. The bread was moist and delicious. The butter really makes a difference. I added walnuts to the recipe but no chocolate chips. This is definitely a keeper!
Came out so delicious!!! First time making zucchini bread and now I don’t know why I waited so long! Thank you!!
Hi Jenn. Absolutely love your recipes and site 🙂 My husband gave me your cookbook for my birthday :)) Question- Can I substitute brown rice flour? for a gluten free recipe? My sister has celiac’s disease.
Hi Patricia, so glad you like the recipes and I hope you’re enjoying the cookbook as well! I’ve never baked with brown rice flour so I don’t know how it will impact the recipe. If you want to make a gluten-free option, for the best results I’d go with a gluten-free all-purpose flour like this one. Hope that helps and that you enjoy!
Turned out great. The recipe is super easy and it turned out great. This will be my default recipe for Zucchini Bread from now on.
A neighbor just gave me the biggest zucchini from her garden and I made your bread last evening. I had two 9X5 pans and per your suggestion on an earlier review I did 1.5 more of everything. It turned out great, Jenn, and tastes spectacular. I used the combo of coconut oil and butter instead of all butter and that worked out fine. I think I might try your zucchini soup I just saw on Instagram. Thanks for all the great recipes…
can I use salted butter and eliminate the salt?
Hi Carol, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps and that you enjoy the zucchini bread!
Hi,
I made the recipe. It turned out so pretty! They look and taste great. I wanted to ask if you recommend storing it in the fridge once completely cooled.
Glad you like it! I store it on a plate on the counter covered with foil but you certainly can store it in the fridge if you’d prefer.
This was the best zucchini bread I’ve ever made. Love the spice and how moist the bread was! Will definitely make this again
Amazing zucchini bread! I made some the other day and it was delicious. I’m planning on making some more today as muffins.
Another delicious recipe! Thank you.
This zucchini bread is the beast! Thanks so much! My family enjoyed it so much and brought back childhood memories.
Awesome zucchini bread! This is my first attempt at any zucchini bread recipe. Instructions were easy to follow and really tasty result!
Super easy and delicious! I made these for gifts so I used 2×4 paper mini loaf pans. The recipe yielded 16 (filled about 3/4 full, which was more than I would normally do but had no spillage). I baked them for about 45 minutes.
I subbed pecans for walnuts because I am allergic. The only other tweak that I would make is to reduce the sugar. I’d try like 1.25 cups next time. The overall flavor was fantastic, kind of a more subtle carrot cake experience. Just a touch too sweet for me.
I have 9×5 pans? do I add more ingredients
Hi Sharon, I’d suggest making 1.5 times the recipe for two 9 x 5-inch pans. Hope you enjoy!
Hi Jenn!
I want to attempt this recipe with my leftover zucchini centers (seeded parts) I have from your absolutely delicious Zucchini Noodles with Pesto and Pine Nuts however I don’t know if this will result in being too much liquid or even leave much flavor. I just don’t want to through all those zucchini centers out…what do you suggest, can I use it for this recipe or maybe some other recipe?
Thanks for your feedback!
Hi Zita, I think the zucchini centers should work here. Hope you enjoy (and glad you like the zucchini noodles)!
I tried your recipe today for the first time; I live in Melbourne, Australia. We had to convert the Farenheit to Celcius. The Zucchini Bread felt like a cake for my adult teens and we all thought it was just delicious. It came out perfect and it was very well done. There was a little crack on the top, but the kids thought i had baked something exotic! Thank you Jen, marvelous recipe!
Delicious, as expected! Jenn never fails! I did use about 1/4 c less sugar and made muffins/mini cakes instead of the loaves. Turned out great and the whole family enjoyed them!
Yummy recipe! I don’t have 2 loaf pans so I made 1 loaf and a dozen muffins – turned out great. Now that I’m retired I enjoy baking treats for breakfast such as this bread. Last week I made your blueberry coffee cake (boy bait) which was very delicious.
Why doesn’t a 9 x 5 pan work? That’s all I have.
Hi Liz, I think it will be too much batter for a 9 x 5 loaf pan and will not cook through. You could make muffins with this recipe if you have a muffin tin or use an 8-inch square pan if you have that.
I had two zucchinis left over from last week’s dinner and decided to make zucchini bread for the first time. I found this recipe and tried it. I followed the recipe with a few exceptions: one – I used salted butter and omitted the salt, and two – I used pecans instead of walnuts; the five mini loaves came out perfect! I cooked them for forty minutes following a review I read. This was the first recipe I have tried on this site, and after reading the reviews of many who are avid fans of the recipes on this site, I will be trying more of them! Thanks so much!
Can I use self rising flour
Hi Maryann, for the best results with this, I’d stick with the all-purpose flour.
can i use 1/2 zucchini and 1/2 carrot in this recipe?
Sure!
Hello there! I have a couple ripe bananas I need to use. Could I add those in here? Anything I would need to alter? Can’t wait to make this! I love all of your recipes!
I don’t recommend it, Alaina. I think it will make the bread too wet. Sorry!
This is my absolute favorite zucchini bread recipe….the butter REALLY does make all the difference! The texture is so moist and the flavor just delectable! My freezer is filled with loaves because we will really cherish every bite of sunshine and vitamins with a cup of tea when the snow is swirling this winter….the flavor is just fantastic. Thank you so much, Jennifer!!
I made this today exactly as directions stared and only bake 55 minutes. It came out very dry and not very sweet. Compared it to my fav recipe and only difference was other recipe used oil instead of butter, more sugar and baked only 45 minutes. Will give it another try.
You mentioned a 9×5 pan will not work. I cannot seem to find a 8×4 pan. Could I make it in the mini loaf pans? If so, approximately how long would I bake it? Thanks! I just love your recipes and have made many over and over again to everyone’s delight!
Hi Kathy, Yes, you can make this in mini loaf pans (it should make 4 to 5 minis. I’d start checking them at about 45 – 50 minutes. Hope you enjoy!
Your recipes never disappoint! I made this as written, but without nuts – it is a keeper. The spices and sweetness are just the right amount. I was hoping mine would rise a little more, but was still really good. Do you recommend beating the eggs as opposed to whisking to help the rise? Thank you for another great recipe – will definitely make again!
Hi Patricia, I don’t think beating the eggs instead of whisking them would have much of an impact. What brand of flour did you use? Sometimes when baked goods come out a bit flat, it could be the brand of flour. I always use King Arthur flour with good results. Alternatively, you could use whatever flour you have on hand but add a few extra tablespoons of it to the mixture. You should get a fuller result. Hope that helps!
I have been making this recipe for several years now and it is always a big hit. My husband likes muffins so this recipe works nicely for 24 muffins and a baking time of about 20 minutes. I will be trying the chocolate zucchini bread next! I have enjoyed several of your recipes Jen and they haven’t disappointed!
Oops, I hate auto correct, sorry Jenn!
Hi Jenn!
Love all your recipes and I’ve made at least 50 recipes….all excellent!! My question is I have a zucchini bread recipe that is almost the same as yours but uses vegetable oil instead of melted butter. Can you substitute oil in your recipe and what’s the difference for using each? Thanks!
Denise
Hi Denise, So glad you like the recipes. You can definitely substitute vegetable oil here; butter just adds more flavor.