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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What I love about this recipe is that you don’t have to wring the goodness out of the zucchini! The nutrition stays in and it makes for the best zucchini bread ever!
Well, this is sensational! Just a dream. We’re gobbling it up before it’s even cooled down.
The only change I made was to lower the oven to 325 F on a hunch that my oven is too hot. I kept everting on the middle rack and voila, sheer, irresistibly delicious.
Thank you so much. It’s such a treat to follow your recipes.
Made this for the first time after reading several of the reviews and suggestions. I made the bread without adding nuts or currants, as I have picky eaters. I did add a bit of cloves, and used a yellow squash in place of one of the zucchini. Since I wanted the walnuts, I added a topping of oats, brown and granulated sugar and crushed walnuts, which was fabulous, but I should have pressed them into the top of the bread before baking so it would “stick” better. Any leftover bits go well with a bowl of berries!
If I wanted to halve the recipe, would I use one egg or two? Thank you so much! I love your recipes and can’t wait for your second cookbook!
Hi Mara, I’d use 1 – 1/2 (so beat the second egg in a measuring cup, discard half of it, and use the remaining half). Hope that helps!
I made half the recipe and I used 2 eggs. Turned out well but the next time I would double the cinnamon.
I made this bread and it was divine.
Some changes I made:
– used whole wheat flour instead of all-purpose flour
– halved the sugar and replaced it with maple syrup instead
– used avocado oil instead of butter
I made this recipe as directed and needless to say, delicious! A family member cannot have butter. Would you be able to substitute canola oil for the butter?
Glad you liked it! Yes, you can use oil in place of the butter. 🙂
I’m not a baker, but this turns out great!
Wow! Jenn, this is a perfect zucchini bread—the formula and flavors are spot on. I don’t usually write reviews, but in this case, I felt compelled because as long as I can get my hands on fresh zucchini, I will be making this bread! Cooking and baking were latent passions for me. I developed culinary skills while in graduate school, mostly because I found cooking grounded me and gave me a needed break from all the mental work. Lately, I find myself rededicated to the kitchen, upgrading equipment, and trying new recipes. Recently, my wife brought home some organic zucchini. Since I don’t care much for zucchini, I decided to make it into a quick bread. I went through numerous recipes online, but they all called for cooking oil, so I did a search for a butter-based formula and found you. Because of your excellent instructions, my bread came out perfect and delicious the first time. I used 3/4 cup walnuts and 3/4 cup mini chocolate chips, all organic ingredients, non-aluminum baking powder, and a fine-grain raw cane sugar produced here in Florida. Thank you for sharing your talent with the world, chef. No doubt, it is a tastier place because of you. I bought your book on Amazon and look forward to making more of your recipes.
So glad you enjoyed this and thanks for your support with the cookbook! 🙂
Tried your recipe yesterday and came back today to bookmark it – it is a keeper! 😍 So easy to make…moist…and most importantly…DELICIOUS! I added walnuts and that just made it even better. The only way this bread can get any better is if you come up with a way to get that crunchy top on the sides too! It should be called disappearing zucchini bread because that’s how quickly it’s going! Thanks for sharing with us
Total Deliciousness !! – thank you.
Excellent 🤗 another great recipe😋
Another great recipe from Jenn!