Zucchini Bread

Tested & Perfected Recipes

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

ingredients for zucchini breadI 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.

shredded zucchini in food processor

In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt.

dry ingredients in mixing bowl

Whisk to combine.

whisked dry ingredients

In another large bowl, whisk the eggs with the sugar until well combined.

whisked eggs and sugar

Add the grated zucchini, melted butter and vanilla extract.

adding butter, zucchini and vanilla to egg mixture Stir to combine.

mixed wet ingredients

Add the dry ingredients to liquid mixture.

combining wet and dry ingredients Mix well.

zucchini bread batter Add the nuts and currants.

adding walnuts and currants to zucchini bread batterStir just until combined.

finished zucchini bread batterDivide the batter into two greased 8×4-in loaf pans.

zucchini bread batter in greased baking pans

Bake for about 1 hour, or until tester comes out clean.

baked zucchini bread in loaf pansSet the pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.

zucchini bread loaves cooling on rackHow 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.

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


  • 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)


  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
  2. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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

  • 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!

    • — Kathy H. on September 20, 2019
    • Reply
    • 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!

      • — Jenn on September 20, 2019
      • Reply
  • 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!

    • — Patricia on September 3, 2019
    • Reply
    • 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!

      • — Jenn on September 5, 2019
      • Reply
  • 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!

    • — Rickeia Lessig on August 19, 2019
    • Reply
    • Oops, I hate auto correct, sorry Jenn!

      • — Rickeia Lessig on August 19, 2019
      • Reply
  • 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 on August 18, 2019
    • Reply
    • Hi Denise, So glad you like the recipes. You can definitely substitute vegetable oil here; butter just adds more flavor.

      • — Jenn on August 19, 2019
      • Reply
  • Just made your zucchini bread recipe, absolutely delicious and easy to put together.

    You never disappoint,

    Thank you,

    • — Dave on August 14, 2019
    • Reply
  • Hi, Jen. Love your recipes and this site so much. Question – can I make this recipe using a yellow zucchini? My husband (who’s a chef) says no (what does he know anyway? Ha!). Thanks so much.

    • — Melissa on August 13, 2019
    • Reply
    • Ha! I think you could get away with yellow squash here. 🙂

      • — Jenn on August 13, 2019
      • Reply
  • Hello, this looks incredible, just curious why you don’t need to wring out the water from the grated zucchini? it doesn’t make bread a little wet?
    thank you! Michele

    • — Michele on August 12, 2019
    • Reply
    • Hi Michelle, No need to wring the moisture from the zucchini. It helps to make the bread moist, but not too moist. Hope you enjoy!

      • — Jenn on August 12, 2019
      • Reply
  • Could you use 9×5 loaf pans instead for this – or would that not work? Thanks.

    • — Tricia on August 8, 2019
    • Reply
    • It won’t work, Tricia – sorry!

      • — Jenn on August 8, 2019
      • Reply
  • I’m about to make your Zucchine Bread. I live in Santa Fe, NM. it’s almost 7,000 feet here. What adjustments do I make to account for the altitude? I’m sick of rubbery cakes.

    Your receipes are the best. I made the sausage, brocolli and pasta last nite. So good.
    Thanak you!

    • — Milly Young on August 3, 2019
    • Reply
    • So glad you enjoy the recipes Milly! 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.

      • — Jenn on August 3, 2019
      • Reply
  • What delicious zucchini bread. I made this at the beach with some zucchini I got at a farmer’s market. I only had one loaf pan so I made the rest of the batter into muffins. Quite the hit and I will use this over and over.

    • — Ann L Shoemaker on August 1, 2019
    • Reply
  • So delicious! I love zucchini bread yet I rarely make it. Every recipe I’ve tried always yielded soggy bread. Not this one, it’s perfect. I baked it in a bundt pan for one hour and 3 minutes. Thanks for another 5 star recipe Jenn!!

    • — Stephanie on July 31, 2019
    • Reply
  • This is my new favorite Zucchini Bread recipe. It’s perfect. I made it today with raisins, and I’m already looking forward to making it again soon but trying currants instead.

    • — Janelle on July 30, 2019
    • Reply
  • Hi Jenn is zucchini bread not as moist as banana bread? This was my first time having zucchini bread and I was just wondering if it’s supposed to be as moist as banana bread.

    • — Serena on July 29, 2019
    • Reply
    • Generally, I would consider them to be equally moist, but I suspect it varies a bit based on the recipes of both.

      • — Jenn on July 30, 2019
      • Reply
  • Lovely recipe. Mine looked just like the photo. Tasted great. Didn’t have walnuts but toasted pecans were perfect.

    • — Bonny on July 28, 2019
    • Reply
  • Delicious!

    • — Donna on July 28, 2019
    • Reply
  • This recipe is very good!

    • — Diane Killman on July 27, 2019
    • Reply
  • Hi Jenn,

    Once again another delicious recipe. I made five mini loaves versus the two big loaves since it is just my husband and me. I will freeze four of them and take them out of freezer as needed. I liked this recipe so much with the walnuts etc. Will make one day with just the chocolate chips and use it more for a dessert. Some zucchini bread recipes have too much cinnamon and nutmeg. Yours was absolutely perfect. I baked the mini loaves about 40 mins. I checked several times until they were just perfect. LOVE YOUR RECIPES.

    • — Diane M on July 26, 2019
    • Reply
    • 💕

      • — Jenn on July 26, 2019
      • Reply
  • In making your zucchini bread, is there a good substitute for the butter? I have high triglycerides and trt not to eat fat. Would applesauce or canola oil be a substitute and if so what amount? Thank you

    • — Mary Madden on July 25, 2019
    • Reply
    • Hi Mary, You can replace half the amount of butter in the recipe with applesauce; so in this case, use half a cup of butter and half a cup of applesauce. I’m not sure how coconut oil is in regard to triglycerides, but I believe you could successfully replace the butter with it. Hope that helps – please let me know how it turns out if you try the bread with either of these tweaks!

      • — Jenn on July 26, 2019
      • Reply
  • Jenn. so easy, so GOOD! The best zucchini bread I have ever made. Butter makes everything so much better. Used fresh grated nutmeg and chopped walnuts. Would have put in chocolate chips, but had none in the house. Fifty five minutes for two beautifully browned loaves. Am going to try it with some drained crushed pineapple. Would you say about 1/3 of a cup? Sending one to my granddaughter and the other is quickly disappearing.

    • — carol on January 27, 2019
    • Reply
    • Glad you like this Carol. 🙂 I think crushed pineapple would work here; just make sure it’s very well drained so it doesn’t add too much moisture to the batter. And I think 1/3 cup is perfect. I’d love to hear how it is with the pineapple!

      • — Jenn on January 29, 2019
      • Reply
      • Finally did it with crushed pineapple, well drained, lovely. However, while in the past 55 minutes has always been perfect, this time around, although it tested done, it needed another five minutes as there was just a little touch of wetness in the center , so little that we are eating around it. I am assuming it was because of the pineapple.

        • — Carol on February 26, 2019
        • Reply
        • Yep, I assume that’s what it was. 🙂

          • — Jenn on February 27, 2019
          • Reply
  • Hi Jenn, I just made these loves tonight. My one zucchini made 2 cups grated; I reduced the sugar to 1 cup as I usually reduce sugar in most of my baking. I also used almond extract as I had no vanilla. I toasted 1 cup walnuts and used 1/2 cup chocolate chips. I gave one loaf to my girlfriend who had me over for dinner. It’s perfect, moist and full of flavour! Thank you, this is my new go-to zucchini bread recipe!

    • — Janet on January 17, 2019
    • Reply
  • This is the best recipe I found used others and not as good my new favorite recipe.

    • — Susan Zambrano on January 5, 2019
    • Reply
  • Hello. I recently tried your pumpkin bread recipe and my kids ate it all it one day! I now wanted to try this one but I have pureed zucchini instead of grated. Would the recipe still work if I used the pureed instead?

    • — Samantha on November 20, 2018
    • Reply
    • Hi Samantha, Glad to hear everyone liked the pumpkin bread! 🙂 I haven’t tried this with pureed zucchini, but I suspect it should work. Please LMK how it turns out if you make it!

      • — Jenn on November 20, 2018
      • Reply
      • Hello Jenn – I did make this today but found I only had 2 cups of pureed zucchini and so I added 1 cup of pumpkin puree. As a result, I adjusted the cinnamon down to 1 tsp and added 1/2 tsp of cloves (looking back at your pumpkin bread recipe for inspiration). I left other ingredients the same and it came out wonderfully. I baked ~50 minutes in 4 mini-loaf pans (my kids LOVE mini versions of things) and within 2 hours out of the oven, 2 of the loaves were gobbled up. This zucchini pumpkin bread is one I’ll add to my recipe book. Thank you!

        • — Samantha on November 21, 2018
        • Reply
  • Would like to sub sugar with agave wondering if I need to decrease sugar, lower cooking time

    • — Susan Orosz on September 8, 2018
    • Reply
    • 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!

      • — Jenn on September 11, 2018
      • Reply
  • 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!

    • — Deniza Constantinescu on August 31, 2018
    • Reply
  • 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…

    • — Tamara on August 5, 2018
    • Reply
  • 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!

    • — Kathy M. on August 3, 2018
    • Reply
  • 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

    • — Annie Lorenzetti on July 12, 2018
    • Reply
  • just wondering if instead of using all granulated sugar, could I use half brown sugar & half granulated ?

    • — janet on May 27, 2018
    • Reply
    • Hi Janet, For the best results, I’d suggest sticking with the granulated sugar – sorry!

      • — Jenn on May 27, 2018
      • Reply
  • 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.

    • — Judy V on December 5, 2017
    • Reply
  • 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.

    • — Deborah on December 2, 2017
    • Reply
  • What could I substitute for Zucchini?
    Love the zucchini bread! ⭐️⭐️⭐️⭐️⭐️

    • — Corny on October 17, 2017
    • Reply
    • The one other option that I’d feel comfortable suggesting here would be yellow squash. Hope you enjoy!

      • — Jenn on October 17, 2017
      • Reply
    • sweet potatoes

      • — Angel Manfredini on August 24, 2018
      • Reply
  • 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.

  • Best recipe ever for Zucchini bread. Delicious, tasty, and above all moist. I used frozen zucchini, thawed and drained. Perfect. First time I’ve been successful making Zucchini bread. Thank you!

  • Could I add blueberries to this bread?

    • Hi Kayla, Usually blueberries require a little more sugar in baked goods to balance their sourness, but technically it would work.

  • Didn’t add the currants, chocolate chips, or raisins but used walnuts and pecans chopped really fine and it was delicious!!!

  • Forgot to rate! I’m batting a 1000 today!

  • This recipe is identical to mine, except mine just has 2 cups of granulated sugar. I’ll have to try it with a cup of each! I noticed at least one reviewer saying they had to add more liquid because theirs was dry. I just wanted to mention that usually, the zucchini will add the needed moisture. I have let my batter sit for a few minutes (after the zucchini is stirred in), then stirred it several more times, to coax more moisture out of the zucchini. If that’s not enough, just add milk 1 TBS. at a time to get it to the right consistency.

    P.S. I mistakenly sent this comment to you in the form of a “question!” Disregard!

  • Just made your zucchini bread but added 1/4 of crushed pineapple. Came out incredible!!
    Your recipe is basically the same as the one I had but mine is with vegetable oil so I decided to give yours a try but add the crushed pineapple like mine. WOW…loved it. Thanks for sharing your recipe.

  • Hi Jenn. I’ve never baked with zucchini before so I’m looking forward to trying this out. Should I squeeze out the liquid from the grated zucchini before mixing with the other ingredients?


    • Hi GFE, No, there is no need to wring out the liquid. Hope you enjoy the bread!

  • Hello! Thank you for this recipe! Are you meant to wring the zucchini out to get rid of the excess moisture it it, or keep the water content in the zucchinis?

    • There is no need to wring out the liquid. Enjoy!

  • My favorite zucchini bread recipe. I left out the walnuts and added chocolate chips. 5 stars!!

  • First time making zuchinni bread and it came out perfect! Will be using this recipe time after time! I did use a cheesecloth to drain most of the water out of the zucchini.

  • What would be the cook time and degree if these were made into muffins

    • Hi Crystal, The temperature would remain the same and I would start checking them after about 25 – 30 minutes.

  • Zucchini bread recipe was deeelicious!

  • I love butter but I just didn’t think that using butter, instead of the usual oil, worked in this recipe. I put half of the batter in a loaf pan and half in a cup cake pan. I used paper liner cups in the cup cake pan and I greased very well, as you suggested, in the loaf pan. The cake still stuck. And I thought it was on the dry side and too dense, although I used a full 16 oz. of shredded zukes. You suggested 10 oz.

  • too sweet & a little dry- i would revise:

    reduce sugar to 1 cup, add 1/4-1/2 cup honey
    reduce cinnamon to 11/2 teaspoons
    use only 8 oz butter, add 8 oz vegetable oil

  • I’ve scoured the Internet in search of the perfect zucchini bread recipe (we’re talking at least 20-something recipes tested), and this is–hands down– the best! I was bit confused about the order of operations (egg first? really?), but this somehow works just right. The crumb is perfect, the flavor is on-point, and it came out clean and with a nice brown to it. Butter really makes the flavor– adding oil makes the zucchini somehow taste a bit wetter and sadder. I will never use another recipe again.

  • I have made much zucchini bread in my near 70 years but this is by far the best recipe I have ever made. Perhaps because it uses butter as opposed to oil. The density of the bread is perfect for our tastes. I wanted to post it on facebook for my friends but could not figure out how. Thank you,

    • — Christine Frisbie
    • Reply
  • I tried this recipe last night.I followed it to a T. However, I did add some dark chocolate morsels as well. I think it turned out great. It’s very dense, not too sweet, and with just the right blend of spices. Looking at the reviews afterward though, next time I may add applesause to it as well. It’s a easy recipe for a yummy zucchini bread. I appreciate this recipe and people who take the time to tinker with, and perfect something delish. I may have added just a little more zucchini, not sure my 2 that I had were enough. Also, I’m glad that I didn’t drain or squeeze out the juice of the zucchini, to keep the bread more moist.

  • I’m not a fan of this recipe at all. The batter seemed dry when I mixed it. I even added oil. Stuck to the pan as well. Thought with all that butter it would have been moist but It wasn’t. Disappointed.

  • Hello! I’m a cook from Budapest and try to lighten up some of my favorite baked things. Still keeping your brilliant proportions for this bread, I replaced the butter with homemeade apple sauce (2 medium sized apples) and replaced one of the cups of flour with almond flour.

    As desserts are generally less sweet here, I used only 1 cup of sugar. It turned out lovely, and there is no telling that items were subbed or reduced.

    Thanks so much for a lovely recipe.

  • Have you made these into muffins?
    What temp do you cook them at and for how long?

    • Hi Mari, I haven’t made these into muffins, but I think it would work. I would start checking them after about 25 – 30 minutes.

  • can you use applesauce in place of butter to cut calories

    • Hi Carol, I haven’t tried it that way, but another reader substituted applesauce for half of the butter and was happy with the result.

  • What temperature do I bake it at

    • Hi Rubymae, The bread gets baked at 325 degrees. Hope you enjoy it!

  • Does it matter if I use 8.5×4.5×2.5 or 5×9 pan? Thank-you.

    • You can use either of those M.E. They may be done baking just a tiny bit early, so keep your eye on them toward the end. Enjoy!

  • Wow!!! What a great recipe! Every recipe that I have tried from your site has been outstanding … better than the Food Network! Thank you for your thorough explanations and measurements … you are spot on!

  • This is the best zucchini bread recipe on the internet. My picky grandson could not get enough, and when I told him I would bake him another loaf, he went excitedly to his mom to tell her! We all enjoyed your recipe, thank you for sharing!

  • What degree do you bake

    • Hi Pamela, the bread gets baked at 325 degrees. Enjoy!

  • Can this be made with anything but a bread pan?

    • Yes Shelby, some other readers have used different shaped pans including bundt pans and muffin pans.

  • Could I add drained canned pineapple to this (chopped into bits) with much success?

    • Sure, I think you could Deborah; just make sure it’s really well drained before you mix it in. If not, the bread may be too wet. I’d love to hear how it turns out with the addition!

  • Haven’t tried yet, but would like to try to freeze for church bizzar in the fall. Thoughts?

    • Hi P, Yes, this freezes nicely!

  • Yum! Used zucchini from my CSA box. Thanks for the recipe!

  • Love this bread!! Will this still freeze well as muffins?

  • Does this bread freeze well? And can you add in yellow squash as well? (the yellow zucchini) I have about 20 pounds of both kinds that I need to use up!

    • Hi Caren, Yes and yes 🙂

  • Tried this recipe today. It is delicious.

  • Can I use toasted pistachio nuts instead of walnuts ?

    • Sure, Lori — that will work well.

  • Hi! This recipe is awesome! I have made it twice now (technically 3x if you count doubling the last batch). My sister loves zucchini bread so I make it for her and she shares with coworkers who’ve all raved about it, by the way. I love how flexible the recipe is. I have used part wheat flour. I have subbed the butter for coconut oil (1st time) and cut half of the butter with apple sauce. I’ve used just 1 cup of sugar and it was still Cakey sweet. I’ve added ginger powder with a dash of cardamom while doubling the cinnamon and it’s not too spicy. I’ve used 2/3 zucchini with 1/3 carrot. Listen, this recipe has literally been TESTED by me and it’s been wonderful with every Liberty I’ve taken. KUDOS and 5 Stars! Thanks!

    • P.s. When I doubled it, I baked in 2 loaf pans, one 9 cup bundt pan and had three muffins left. I told you I tested it lol. Each way came out flawless. Muffins were done in 30 minutes and the bundt pan took 20-25 minutes longer than recommend time for the loaves. Thanks again!

  • Would like to make mini sized loaves. Any idea about bake time? Should they still cool in pan for 10 min before taking them out?

    • Margie, I’d start checking the loaves at about 45 – 50 minutes and yes, they should still cool in the pan for 10 minutes. Hope you enjoy them!

  • Hi,
    Could you please tell me what the measurement would be in grams?


    • Hi Aparna, The recipe has been updated with metric measurements. There is a button in the top right corner of the recipe that allows you to select metric or cup measures. Hope that helps!

  • Another great recipe. Followed directions exactly. Bread came out perfectly. Love your recipes.

    • Thank you, Nicole! So glad you enjoyed the bread 🙂

  • I made this with some of our summer crop of zucchini and we all loved it – even my 20 month old! Only change I made was I didn’t put nuts in this time, with the baby in mind. Next time I’m making it w/ the nuts though, and that is probably going to be this weekend. If this freezes well i may make a double batch

  • We tried this recipe for the first time and found the batter to be quite solid. I supervised my husband with measuring. It’s the first time I’ve ever used melted butter to make a zucchini bread. It appeared to solidify after mixing, is that why the “batter” was solid-ish?

    • Hi Dayle, It’s a thick batter because of the zucchini. How did it turn out after it was baked?

  • This is my favorite zucchini bread recipe… I enjoyed making it with my grandma!

  • Love love love this recipe. This is my go to for zucchini bread. My kids love it. I also use same recipe for muffins. Excellent. Sometimes I add flax seed. Makes me feel like I’m adding something extra for the kids and they never know!!

  • Great recipe, love this bread warm.

  • This is now my go to recipe for zuchinni bread. So easy and so delicious. Freezes well too.

  • This was the first (and only) Zuchinni Bread recipe I’ve ever made. The first time, I took the second loaf to a neighbor. Now, they are requesting it. Maybe sharing wasn’t such a good idea. I have just taken a batch out of the oven, and am looking forward to a nice warm slice with a cup of hot tea. \I just hope the neighbors don’t find out. Excellent recipe!

  • 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!

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

  • 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.

  • 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.

  • Hi Jenn! Any tips on subbing in some whole wheat flour here and making this into muffins? Would that work? 🙂

    • 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 🙂

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

  • 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
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  • 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!

  • My husband loved this bread aka dessert!

  • 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.

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

    • — Laura Hammontree
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  • 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.

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

  • Love this recipe will make again for sure!

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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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: https://www.onceuponachef.com/2009/09/spiced-pumpkin-bread.html

  • 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.

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

  • Yummy bread will try out the recipe soon.

  • 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.

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

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

    • Hi Daphne. I’ve used Bob’s Red Mill 1-1 GF Flour Blend (already has xanthan gum, so don’t add extra) with really good to wonderful success in my GF recipes, and for substituting the regular flour in non-GF recipes, such as this zucchini bread recipe. I also like America’s Test Kitchen basic GF flour blend recipe, but need to add xanthan (not all recipes absolutely need this gum). King Arthur GF flour is also a wonderful one to have on hand. I like that it is enriched, while others on market are not. I determine which flour to use depending on what I’m baking. And I generally use metric measurements for best baking results. BTW: I don’t recommend any of the aforementioned gf blends for bread baking. That’s another dimension altogether. I like following the recipes on glutenfreeandmore.com, particularly Champion Bread, baguettes, and dinner rolls, but I have learned to make my own changes via additions/tweaks, particularly to up the nutrition factor. I plan to make Jenn’s zucchini bread recipe, using the ATK flour and making substitutions as per reviewers’ comments. I’ve adapted several of Jenn’s recipes to make as GF, including the sour cream chocolate chip bundt cake. Absolutely Yum Heaven!

      • — iris on July 25, 2019
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  • 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!

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