Zucchini Bread
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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 have at least a dozen recipes on this site devoted to using up summer’s surplus of zucchini, from zucchini muffins to zucchini fritters to zucchini soup, but this classic zucchini bread is my most requested. A good bit of shredded zucchini goes into the batter, but it miraculously disappears once baked, so the bread tastes more like spice cake than anything else. It’s easy to make and a great way to get kids to eat zucchini, although for kids you’ll likely want to swap out the nuts and currants for chocolate chips.
What You’ll Need To Make Zucchini Bread
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Key Equipment
Step-by-Step Instructions
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 8-1/2 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.
You May Also Like
- Zucchini Muffins with Chocolate Chips
- Double Chocolate Zucchini Bread
- Pumpkin Bread
- Banana Bread
- 10 Easy & Delicious Zucchini Recipes
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
- 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
- ½ cup currants or raisins (optional)
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 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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This made the best zucchini bread ever! And so easy too!
Another one that my husband, sho is not into zucchini, is enjoying!
Easy to make everyone loves it! Don’t change a thing
Hi Jenn,
I only have 9×5 loaf pans, what corrections do I have to make?
Hi Deborah, I’d suggest making 1.5 times the recipe for two 9 x 5-inch pans. Bake time may be a bit different so keep a close eye on them. Hope you enjoy!
This is my Go-To Zucchini Bread Recipe that I have used for the past 2 years. My Client’s Friend grows Zucchini in this garden. When my Client’s Friend found out I could cook, he asked if I would make Zucchini Bread. I’ve been using your Recipe for 2 years now. It is Delicious with Pecans…for him but it’s even MORE delicious with Pecans, Cranberries and Apples…for my Client. Along with the Pecans, Apples and Cranberries I add Raisins to my Loaf. Thank You so much!!! IT IS TRULY A HIT!!!
I used a bunch of crookneck squash my neighbor gave me instead of zucchini and it was delicious! I definitely ate too much batter…..
Can I swap half of the butter for vegetable oil?
Hi Mary, I like the flavor that butter contributes here, but this will work vegetable oil. Please LMK how it turns out!
Try some applesauce that’s what I always use. I’m gonna try this recipe, can’t find my mother’s she passed away 2012 so I can’t ask her for it again. Her recipe called for applesauce instead of butter or vegetable oil and always comes out so moist. I’m gonna try this recipe and substitute the butter with applesauce.
I can’t this recipe yet because I haven’t made yet.
Absolutely delicious! I made one plain and the other with mini chocolate chips. Both were excellent. Highly recommend this recipe
Haven’t made Zucchini Bread in a few years and couldn’t find my ‘favorite’ recipe. So lucky I found this recipe instead.
Tasty, moist and easy.
Frankly, if you haven’t tried this recipe, you need to give it a go.
Like now. Hurry 😁
I have made this three times in the last two weeks. It is the perfect sweet bread.
I made this recipe twice-it’s delicious. I prefer glass pans though and have issues with bread sticking to the bottom of the pan (i use a lot of coconut oil to grease as it is great for height temps. Ideas?
Hi Cindy, So glad you enjoyed the bread! Regarding the sticking, you could try using either nonstick cooking spray or baking spray with flour like this one by Baker’s Joy. Alternatively, you could use a parchment sling like the one in this recipe.
I have made this recipe once a week for the last month. Planning on more over the next month! We got so much zucchini from our garden! Your recipes are the best one for ALL quick breads!
Soooooo goooooood! I thought the currants would be weird but added a bit of sweetness. Will make over and over with all the zucchini in the garden.
Oh my goodness so moist and delicious! Had our slices fresh and warm with some butter on top mmmmm so good. I used a white zucchini from my friends garden, had whole grain wheat flour on hand so I used that and it came out perfect. I used a bundt cake pan since I don’t have bread pans and that worked just fine. Cooked at 350 for about 55 mins. Best zuchini bread I’ve ever had. Thanks!
Can you use this recipe for muffins?
Sure, Elisabeth. I’d start checking for doneness around 20 min.
Followed recipe but it’s very dry. Needs something to make it moister.
Love this recipe!
1. Perfect for the smaller size loaf pans
2. You don’t have to squeeze out the zucchini
3. Can switch to metric for weighing the ingredients
4. It’s really good!
Thanks Jenn!
Not a fan
So good. Thank you!!!!
It was good BUT way to dry! plus I added 3 bananas
Great recipe! I’ve tried others but this was the easiest and the best so far. No modifications except I didn’t have nutmeg. Other than that, I followed the recipe precisely and it is delicious!
Love this recipe! I omitted the nuts and dried fruit due to my nut allergy. I then used coconut oil instead of butter and applesauce in place of the eggs to make it vegan. It turned out fabulous!! Yum!! A must during
This recipe looks great, although I have very picky siblings who will not eat nuts and the rest of my family does not like chocolate chips in their zucchini bread, if I were to omit the nuts would I have to add more flour or something?
Hi Shayla, it’s fine to omit the nuts with no other modifications. Hope everyone enjoys! 🙂
Made these for a picnic and they were a huge hit, thank you!! My oven can be finicky sometimes but the texture on these came out perfect.
Made this tonight with a couple zucchini I needed to use up. Left out the nutmeg since I’m not a huge fan, and upped the cinnamon instead. Did half granulated sugar/half brown sugar, and threw in some chopped walnuts and sugar free craisins had in the pantry. I thought the sweetness level was perfect. Would definitely make again! Maybe next time with some orange zest and juice in the batter
I made the bread and it is delicious. I love that it is not too sweet. I didn’t have any nutmeg so that was my only variation of the recipe.
However, it still tastes amazing. I will definitely pick up some nutmeg to have on hand for the next time I make it.
Thank you for sharing your recipe.
We both liked it. Shared it at a ladies’ get-together and it was a hit. Nice and moist. Recipe well written. (Think I’ll up the spices next time and add more raisins.)
Like everyone else at this time of the year I have a ton of zucchini. So I decided to make a double batch, the first batch with no nuts because my husband cannot eat them, and I did that in two of the loaf pans as you said to do in your recipe. The second batch I did with nuts and being that the loaf pans were busy in the oven cooking I made the second batch in a 8 x 8 ceramic pan and also in a 4“ x 2“ muffin pan that makes 9 muffins. Everything came out perfect and delicious! Just keep an eye on the smaller muffin pans because they cook up quicker. The only thing I changed in the recipe is that I omitted the nutmeg (I didn’t have any) and added a little extra cinnamon. Thanks this was easy and delicious and convenient to freeze so making a double batch was a win win
I made a loaf of this last night for my husband to bring on his bike trip. He just texted me and he and his buddy ate the whole loaf and less than 24 hours, need I say more?🤣
I just have a question. I am a little nervous about baking this zucchini bread on 325.
I thought most of the breads you usually bake them at 350.
Other than that I like your recipe. I have tried many of your recipes, always with good result.
Thank you
Hi Johanna, I don’t recall why I originally opted for 325° for this bread but I promise it works just fine. Hope you enjoy!
This was so easy and turned out very well. I did skip the nuts and currants/raisins addition though.
I just made and now have tasted the cooled zucchini bread. It is absolutely delicious! I used toasted pecans instead of walnuts. Otherwise, I followed the recipe. I will definitely be making it again when I harvest more zucchini!
Super easy yo put together. The batter was a bit thick. I did grate 2 cups of zucchini. But it did not rise!, I just recently changed my baking powder. My flour is good … thoughts? Thanks.
Hi Allene, Sorry you had a problem with this! Are you sure you used 8 x 4-inch loaf pans?
This is a delicious, moist recipe. I followed the recipe and added some chopped walnuts, chocolate chips, raisins and toasted coconut. Thank you!
I made this today after receiving a largesse of zucchini from my son. Wonderful recipe! Everyone loved it, and it was really easy to make. The only change I will make next time is more cinnamon, but that is just personal preference. Thanks for sharing this jewel!
Made today. Very moist, just the right crunch on top but very bland tasting
Will make again with twice the cinnamon.
Thank you for the recipe.
So moist ! Not heavy and dense at all! Perfect amount of sweetness!
Made this over the weekend. My husband loves this one. I shared it with my mom it’s so good! Only change… doubled up on the cinnamon and did not use nutmeg….