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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The 5 stars this recipe has gave me hope that my old (boarder line TOO old) frozen zucchini would taste okay. This is the best zucchini bread I’ve ever made! I didn’t have two bread pans, so I used a 9×13 pan. Cooked at 325 for 65 min then dropped it to 300 for 20 more. It baked through with out over cooking the edges!! Thank you!
Hi Jen can I make this with frozen zucchini? I have some shredded in the freezer? If so should I wring out the liquid after I defrost?
Hi Shamim, Yes, you can use frozen zucchini. I would thaw and drain off any excess liquid in a sieve but don’t wring additional liquid out as that adds moisture to the bread. Hope you enjoy!
Made two changes before I even made it. Added 1/2 tsp of baking powder and baked at 350F for 55 minutes just like my banana bread and it came out fantastically. This is a great recipe it just needed that extra baking powder.
Wow! So good! It’s the best zucchini recipe that I’ve tried. Thank you!
So good! I had some extra zucchini and just tossed it in. It turned out wonderful. I didn’t need to bake for as long as the recipe stated. I would check after 45 minutes. The top of the loaf doesn’t crack when it’s finished either, so give it a little jiggle or poke to see if it’s done.
The only modification I would do is a little less sugar if you’re adding the chocolate chips or if you like a more savory zucchini bread.
Super delicious! i added dates
I love this recipe so much. I’ve made it several times over the past few weeks and have tweaked it to my tasting, but it’s amazing. I like to toss in toasted walnuts, raisins, and a handful of mini choc chips. Perfect tastes in each bite! I also found that when I upped the baking temp to 330 degrees F and baked it for 65 minutes it came out perfectly. A thermometer tells me that my oven is calibrated correctly, but it may be other environmental factors here in St. Louis. Thank you, Jenn, for another fabulous recipe from Once Upon a Chef.
This recipe is PERFECTION!!! The best Zucchini Bread I’ve ever tasted! I did use pecans instead of walnuts because that is what I had on hand, but other than that I followed your recipe to a T. The house smelled so wonderful while they were baking!! Thank you so much!
I’m not sure why, but this is the best zucchini bread I’ve ever made. Delicious!!
Country girl here. Local store was out of their advertised zucchini bread that hubby wanted so brought home a “do-it-yourself” kit. (3 small zucchini’s). After growing my own in previous years, I figured these ones I just purchased were small anyway.
Got home, looked up recipe and yours popped up. However, my three small zucchini’s were 2 cups each! So, decided to triple the recipe. (glad I had lots of eggs in the fridge however, lol)
We were super pleased with result! Your recipe was very easy and triplicates very well. Flavour was delicious.
This recipe came out great and I’m glad I tried it. Does not disappoint.