Zucchini Bread
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A foolproof zucchini bread recipe with a tender crumb, warm spice, and plenty of shredded zucchini. It makes two loaves, freezes beautifully, and can be customized with walnuts, raisins, currants, or chocolate chips.
Every summer, when zucchini starts piling up, this is the classic zucchini bread recipe I come back to again and again. It’s incredibly moist, warmly spiced, and packed with shredded zucchini, which practically disappears into the batter as it bakes. The result is a tender loaf that tastes more like snack cake than vegetable bread.
Best of all, it’s easy to make and doesn’t require any fussy steps—there’s no need to squeeze the zucchini before adding it to the batter. In fact, its natural moisture is what keeps the bread so tender. Keep it classic with walnuts and currants or raisins, or add chocolate chips for a sweeter twist that kids will love.
“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 while keeping the bread tender.
- Ground cinnamon and nutmeg: A classic combination that gives the bread its warm, cozy flavor.
- Baking soda and baking powder: Using both leavening agents helps the bread rise evenly and creates a light, tender crumb.
- Eggs: Add richness, structure, and moisture.
- Sugar: Sweetens the bread and helps keep it moist.
- Zucchini: You’ll need about two medium zucchini. There’s no need to peel them or squeeze out the moisture—the zucchini’s natural moisture is what keeps the bread so tender.
- Butter: Melted butter adds rich flavor and helps create a soft, tender crumb.
- Vanilla extract: Rounds out the warm spice flavors.
- Walnuts, currants (or raisins), or chocolate chips (optional): Customize the bread to your taste. Walnuts add crunch, currants or raisins add bursts of sweetness, and chocolate chips make it feel more like dessert. Whichever combination you choose, keep the total add-ins to no more than 1½ cups.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Combine dry ingredients. In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.
Step 2: Mix wet ingredients. 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.
Step 3: Combine wet and dry ingredients. Add the dry ingredients to liquid mixture and mix well. Then mix in your add-ins (nuts, currants, and/or chocolate chips).
Step 4: Prepare the loaf pans. Divide the batter into two greased 8½ x 4½-in loaf pans and smooth the tops.
Step 5: Bake and cool. Bake the loaves for about 1 hour, or until tester comes out clean. Once done, set the pans on wire rack and let cool about 10 minutes, then turn the 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.
Looking For More Ways To Use Zucchini?
If your garden is still overflowing, here are a few more of my favorite zucchini recipes: zucchini muffins, chocolate zucchini bread, zucchini fritters, creamy zucchini soup, or ratatouille.
Video Tutorial
More Quick Bread Recipes You’ll Love
Zucchini Bread
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 cups granulated sugar
- 2 cups grated zucchini (you'll need two medium zucchinis; do not wring out the liquid)
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 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 (165°C) and set a rack in the middle position. Generously grease two 8½ x 4½-in (22 x 11-cm) 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.
Notes
- 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.
- Freezing 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 it in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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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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!