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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Good morning
Can I make this vegan by using flax eggs and coconut oil? I realize the flavour won’t be the same but my vegan kids will still enjoy it!
Thanks!
Hi Connie, I haven’t tried it with either of those substitutes, but it should work. I’d love to hear how it turns out!
Light an fluffy…a quick bread should have density. Flavor…none. Highly disappointed. Will turn it into French toast, hopefully it helps.
Anyone tried this recipe with yellow squash instead of a zucchini? Thanks!
Hi Kara, there are a number of readers who’ve commented that they’ve used yellow squash successfully. Please report back if you try it!
Hi Jenn,
I tried the yellow squash and it tasted the same! I’d use it again for sure! Thanks!
Glad it came out well — thanks for taking the time to follow up! 😊
I got my 2.5 year old picky eater to try this and she loves it! I even cut the sugar by 1/3 cup and added extra zucchini. That’s a win for me!
I tried this recipe because of the 2 block of butter in it. The texture was not as moist as expected so next recipe I will to bake 50 min instead of 60 as I did. A small chunk was stuck to bottom so I will use parchment paper. I like the flavor, it was great. I like chilled zucchini bread so I will try to chill it and see if it softens up. Thanks!
This is delicious 😋
Yum! I just made this recipe and followed it EXACTLY (except that my oven runs a little cool, so I baked at 335 only because I know my oven). This is so good. I was a little nervous since most zucchini recipes call for oil rather than butter, but I like this better. The taste is delicious!
Thanks for sharing!
Hi Jenn
Question-I have 9 in. by 5 in. loaf pans. Can you give me the correct measurements to use for this recipe? Or if I just use the pans I have and followed your recipe as is would the bread just be flatter? Has anyone tried using the batter for muffins? If so what would the cooking time be for them?
Thanks for any help!
Pat
Hi Pat, If you’re using two 9 x 5-inch pans, I’d make 1.5 times the recipe.
Hi. I made as written in my 9×5 Williams Sonoma gold touch pan. Came out perfect.
First recipe of yours that did not wow me like they usually do. I just felt that it didn’t have a lot of flavor at all. I went back to check ingredients and I added everything as noted. Not sure why it was lacking flavor.
Followed this recipe and just substituted a 1:1 gluten free flour – it is amazing. From a gluten-eater, you truly can’t tell! So if you need a gf version, this works great with substitutions, and the zucchini keeps it moist!
Hello this looks amanzing! – can I turn this into muffins? I don’t have loaf pans but I do have many muffin pans. Thank you!
Sure, Donna – although it might be easier to just follow this zucchini muffin recipe.
Just made this for the family. It’s perfect! I find your recipes are consistently great, so will keep coming back for more. Thank you!
Wow, great recipe. I love that it’s made with butter, the taste is so rich. Thank you!
Made this yesterday and can I just say DELICIOUS. I didn’t have enough walnuts so used roasted lightly salted mixed nuts instead, which worked very well. The bread is moist and not too sweet which I prefer. Make it, you won’t be disappointed.
Delicious! Not too sweet but nicely spiced and the walnuts are a great addition. My husband isn’t a baked goods guy but really enjoyed this treat.
Ann-Marie.
EVERYONE raves about this when I make it! Highly recommended. Easy but absolutely delicious.
As a 74-year-old woman who started cooking when I was 11, I’ve made many zucchini breads. In truth, they’ve all been good. But I haven’t found one that worked as well as this one does, so hats off, yet again, on another go-to recipe!
The loaves came out amazing! I swapped to whole wheat flour and the zucchini I used was very large (probably more than the recipe called for). I swapped in 1/2 cup brown sugar for 1/2 cup white sugar and left out nuts/currents, etc. The bread is super moist, but still holds together well and is delicious!
This was my first year growing zucchini in my garden and I wanted to make them into bread. This was the recipe was perfect. I added a dash of clove. I always spill spices and extract instead of perfect measure just for extra goodness, and did this time as well. I also substituted 1/2 of brown sugar for 1/2 of the white. For half of the batch I added raisins, the other half I added chocolate chips. Both are super yummy!
Just made this and the loaves turned out beautifully. Based on your recommendation to another baker, I increased the recipe to 1-1/2 times (4 eggs) for my 9” x 5” loaf pans. However, the baking time of 60 – 65 minutes for the original recipe was still ideal. I used toasted pecans instead of walnuts. My MIL loved the bread ~ I served it up warm. My daughter wants me to freeze a loaf for her visit later this month. Thanks for sharing your recipe for this awesome buttery treat!
I’m looking forward to making this recipe! I have a quick question though, are there any modifications for high altitude? I’m at 6200′.
Thanks.
Hi Karen, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I followed the exact recipe and made the bread today and it turned out yummy. Was nice and crisp and inside it’s moist and taste is perfect . Thank you, Megha
I made this recipe without the currants and added an additional cup of zucchini. Came out perfect! This is now my go to recipe! Thanks!
This is the first ever time I’ve left a recipe review (and I only cook with Googled recipes!) I’ve made this Zucchini recipe about a dozen times in different variations with or without nuts, raisins, cranberries, chocolate chips etc… It’s amazing every time! I’ve also had others rave about it, asking what recipe I use. There are other higher rated recipes but this one is by far the best I’ve found and vetted. YUM!!
My zucchini bread was dense. Should I have used my processor’s finest shredder tool? Leavening agents are fairly new. Didn’t overwork the batter. Toothpick came out clean. Not sure why it was dense. Suggestions?
Hi Janice, Sorry to hear you didn’t love the texture of the bread. No, you didn’t need to use the finest shredder for the zucchini and it sounds like you covered everything else I would’ve asked you about to troubleshoot, so it may just be that the the bread is a bit more dense than you anticipated. Sorry I can’t be more helpful!
Hi Jenn, love your recipes. Could I substitute apple sauce for the butter, if so would it be in equal measurements? Thanks
Hi Carl, so glad you like the recipes! You could try replacing half the butter with applesauce. If you don’t mind a significantly denser, more moist bread, you could replace all the butter with applesauce. I’d love to hear how it turns out!
I too made this bread. I used my own gluten free flour, and even one cup of coconut flour because I ran out of my own mixture. Turned out exactly as expected which is not always the case with GF baking.