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.

You May Also Like

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

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

  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.

See more recipes:

Reviews & Comments

  • Made with sliced almonds, raisins and chocolate chips. I used 9×5 in. pans. Bread was done in about 53 minutes. Bread turned out great. Great taste and texture. Sliced almonds made the nutty taste subtle while the chocolate gave the bread an occasional sweet burst of flavor. I’ll be making this again for sure.

    • — Doc H. on July 28, 2021
    • Reply
  • Would it be okay to reduce salt to 1/2 tsp?

    • — Chris on July 23, 2021
    • Reply
    • Sure, hope you enjoy!

      • — Jenn on July 26, 2021
      • Reply
  • I run a home bakery and have never quite been able to master zucchini bread — it usually turns out dry or lacking much flavor. I had a customer request zucchini bread last minute and I absolutely HAD to find the perfect recipe since I had no time for experimentation. I landed on this one and I’m SO glad I did — perfection! Thank you thank you thank you! 💕

    • — Leah on July 21, 2021
    • Reply
  • Thank you so much, Jenn, for yet another fantastic recipe!
    I just finish making some for a neighbor, they are over the moon about these breads! She wanted chocolate chips and raisins in her breads.
    I wish you had measurements for 9×5 loaf pans also. This recipe is so easy to follow with fantastic results.
    Thank you again

    • — CHRISTINE on July 18, 2021
    • Reply
  • I made this last night with all chocolate chips as the add-ins and added a little cardamom (because I love cardamom). Oh my goodness, was this ever amazing. I have been baking for over 50 years and this was by far and away the best zucchini bread ever!!! I love all your recipes that I have tried so far. They all have turned out amazing. Thank you so much for your postings/recipe collection!!

    • — Angela on July 18, 2021
    • Reply
  • Mmmm, very very tasty! I only have a 9×5 loaf pan so I made ⅔ of the recipe and it was a perfect amount for the pan. Aside from reducing the amount, I made it as written and it worked beautifully. I used ⅓ cup each of walnuts, semi-sweet chips and white choc chips for my additions. I had to cook a bit longer for the larger pan — 1h25m, covered in foil for the last 15m. Thanks for another great recipe, Jenn! I expect to have lots more zucchini through the summer and I’ll make this again!

    • — Laura W on July 11, 2021
    • Reply
  • Definitely recommend higher oven temperature and wish I went with my gut on this recipe… each loaf was raw in the center 🙁

    • — Ashley on July 11, 2021
    • Reply
  • Hi can you make the batter and freeze it for future use? I don’t want to heat the kitchen during this summer weather. Thanks!

    • — Deb on July 9, 2021
    • Reply
    • Unfortunately, It won’t work to freeze the batter. You could freeze the grated zucchini though.

      • — Jenn on July 9, 2021
      • Reply
  • Delicious! Thank goodness I made 3 loaves, because everyone was begging to take some home!

    • — Maria Weaver on July 5, 2021
    • Reply
  • It came out wonderful. A perfect recipe. Thank you.

    • — Stephanie on June 4, 2021
    • Reply
  • Made this recipe only once so far. I did use walnuts (roasted slightly in the oven) and chocolate chips. Was really hard not to cut at least a small piece every time I walked in the kitchen. Lasted barely 2 days and was loved by me, my wife, and my 3 girls (6,3,2). My 6 year old helped me make it. My boy refused to try because of the zucchini…his loss.

    • — Derek on May 21, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.