Zucchini Bread
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Turn your zucchini bounty into delicious zucchini bread – so delightfully cake-like, even kids will ask for seconds!
Ever find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
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.
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
Turn your zucchini bounty into delicious zucchini bread – so delightfully cake-like, even kids will ask for seconds!
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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Your recipes never disappoint! I made this as written, but without nuts – it is a keeper. The spices and sweetness are just the right amount. I was hoping mine would rise a little more, but was still really good. Do you recommend beating the eggs as opposed to whisking to help the rise? Thank you for another great recipe – will definitely make again!
Hi Patricia, I don’t think beating the eggs instead of whisking them would have much of an impact. What brand of flour did you use? Sometimes when baked goods come out a bit flat, it could be the brand of flour. I always use King Arthur flour with good results. Alternatively, you could use whatever flour you have on hand but add a few extra tablespoons of it to the mixture. You should get a fuller result. Hope that helps!
Hi
Could I leave out the nuts and currants?
Sure, hope you enjoy!
My first foray into the world of zucchini bread, and the family loved it.
Made as written, except I omitted the salt since all I had was salted butter. Subbed pecans for walnuts, because that’s all I had. Omitted the fruit because I didn’t have any. Also, cooked the recipe in a single 12 inch cast iron skillet, because I love cooking in cast iron.
Despite these changes, the recipe seems perfect to me. Excellent moisture and consistency. The 60-65 minute cook time also worked great in my 12 inch cast iron.
This lady also has a killer recipe for creamy Caesar dressing… Thanks!!
I have been making this recipe for several years now and it is always a big hit. My husband likes muffins so this recipe works nicely for 24 muffins and a baking time of about 20 minutes. I will be trying the chocolate zucchini bread next! I have enjoyed several of your recipes Jen and they haven’t disappointed!
Oops, I hate auto correct, sorry Jenn!
Hi Jenn!
Love all your recipes and I’ve made at least 50 recipes….all excellent!! My question is I have a zucchini bread recipe that is almost the same as yours but uses vegetable oil instead of melted butter. Can you substitute oil in your recipe and what’s the difference for using each? Thanks!
Denise
Hi Denise, So glad you like the recipes. You can definitely substitute vegetable oil here; butter just adds more flavor.
We are not zucchini people — my husband hardly eats any vegetables– that being said WOW! This was such a great recipe! A few years ago I tried zucchini bread and was amazed since I’m naturally not a fan of zucchini. So I bought 2 hoping to use it and found your recipe. I substituted pumpkin pie spice because I was low on cinnamon and out of nutmeg, this came out SO YUMMY. I served it as “spice bread” (nobody knows there’s zucchini in it lol) and my husband and family love it!!!!!!!!
Just made your zucchini bread recipe, absolutely delicious and easy to put together.
You never disappoint,
Thank you,
Hi, Jen. Love your recipes and this site so much. Question – can I make this recipe using a yellow zucchini? My husband (who’s a chef) says no (what does he know anyway? Ha!). Thanks so much.
Ha! I think you could get away with yellow squash here. 🙂
Hello, this looks incredible, just curious why you don’t need to wring out the water from the grated zucchini? it doesn’t make bread a little wet?
thank you! Michele
Hi Michelle, No need to wring the moisture from the zucchini. It helps to make the bread moist, but not too moist. Hope you enjoy!
I’m about to make your Zucchine Bread. I live in Santa Fe, NM. it’s almost 7,000 feet here. What adjustments do I make to account for the altitude? I’m sick of rubbery cakes.
Your receipes are the best. I made the sausage, brocolli and pasta last nite. So good.
Thanak you!
Milly
So glad you enjoy the recipes Milly! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
What delicious zucchini bread. I made this at the beach with some zucchini I got at a farmer’s market. I only had one loaf pan so I made the rest of the batter into muffins. Quite the hit and I will use this over and over.
Flavor was good, but was dry.
So delicious! I love zucchini bread yet I rarely make it. Every recipe I’ve tried always yielded soggy bread. Not this one, it’s perfect. I baked it in a bundt pan for one hour and 3 minutes. Thanks for another 5 star recipe Jenn!!
This is my new favorite Zucchini Bread recipe. It’s perfect. I made it today with raisins, and I’m already looking forward to making it again soon but trying currants instead.
Hi Jenn is zucchini bread not as moist as banana bread? This was my first time having zucchini bread and I was just wondering if it’s supposed to be as moist as banana bread.
Generally, I would consider them to be equally moist, but I suspect it varies a bit based on the recipes of both.
Lovely recipe. Mine looked just like the photo. Tasted great. Didn’t have walnuts but toasted pecans were perfect.
Delicious!
This recipe is very good!
Hi Jenn,
Once again another delicious recipe. I made five mini loaves versus the two big loaves since it is just my husband and me. I will freeze four of them and take them out of freezer as needed. I liked this recipe so much with the walnuts etc. Will make one day with just the chocolate chips and use it more for a dessert. Some zucchini bread recipes have too much cinnamon and nutmeg. Yours was absolutely perfect. I baked the mini loaves about 40 mins. I checked several times until they were just perfect. LOVE YOUR RECIPES.
💕
In making your zucchini bread, is there a good substitute for the butter? I have high triglycerides and trt not to eat fat. Would applesauce or canola oil be a substitute and if so what amount? Thank you
Hi Mary, You can replace half the amount of butter in the recipe with applesauce; so in this case, use half a cup of butter and half a cup of applesauce. I’m not sure how coconut oil is in regard to triglycerides, but I believe you could successfully replace the butter with it. Hope that helps – please let me know how it turns out if you try the bread with either of these tweaks!
Jenn. so easy, so GOOD! The best zucchini bread I have ever made. Butter makes everything so much better. Used fresh grated nutmeg and chopped walnuts. Would have put in chocolate chips, but had none in the house. Fifty five minutes for two beautifully browned loaves. Am going to try it with some drained crushed pineapple. Would you say about 1/3 of a cup? Sending one to my granddaughter and the other is quickly disappearing.
Glad you like this Carol. 🙂 I think crushed pineapple would work here; just make sure it’s very well drained so it doesn’t add too much moisture to the batter. And I think 1/3 cup is perfect. I’d love to hear how it is with the pineapple!
Finally did it with crushed pineapple, well drained, lovely. However, while in the past 55 minutes has always been perfect, this time around, although it tested done, it needed another five minutes as there was just a little touch of wetness in the center , so little that we are eating around it. I am assuming it was because of the pineapple.
Yep, I assume that’s what it was. 🙂
Hi Jenn, I just made these loves tonight. My one zucchini made 2 cups grated; I reduced the sugar to 1 cup as I usually reduce sugar in most of my baking. I also used almond extract as I had no vanilla. I toasted 1 cup walnuts and used 1/2 cup chocolate chips. I gave one loaf to my girlfriend who had me over for dinner. It’s perfect, moist and full of flavour! Thank you, this is my new go-to zucchini bread recipe!
This is the best recipe I found used others and not as good my new favorite recipe.
Hello. I recently tried your pumpkin bread recipe and my kids ate it all it one day! I now wanted to try this one but I have pureed zucchini instead of grated. Would the recipe still work if I used the pureed instead?
Hi Samantha, Glad to hear everyone liked the pumpkin bread! 🙂 I haven’t tried this with pureed zucchini, but I suspect it should work. Please LMK how it turns out if you make it!
Hello Jenn – I did make this today but found I only had 2 cups of pureed zucchini and so I added 1 cup of pumpkin puree. As a result, I adjusted the cinnamon down to 1 tsp and added 1/2 tsp of cloves (looking back at your pumpkin bread recipe for inspiration). I left other ingredients the same and it came out wonderfully. I baked ~50 minutes in 4 mini-loaf pans (my kids LOVE mini versions of things) and within 2 hours out of the oven, 2 of the loaves were gobbled up. This zucchini pumpkin bread is one I’ll add to my recipe book. Thank you!
Would like to sub sugar with agave wondering if I need to decrease sugar, lower cooking time
Hi Susan, I don’t have any experience baking with agave, so don’t have any wisdom to share – I’m sorry! These tips may help a bit, though. I’d love to hear how it turns out if you try it!
This was very, very good. It’s the first time I’ve made zucchini bread, though I do bake a lot. I made a few changes: I only used 1 cup of sugar, 1/4 t. nutmeg (it was plenty!) and used coconut oil instead of butter (didn’t have butter). I put about 1/2 cup roasted almonds and 1/3 cup apple juice sweetened cranberries (they were on the tart side). It is so amazingly moist and flavourful! This is definitely a keeper. Thank you!
So good. Thank you! I made it gluten free and it was lovely. I have so many zucchini right now but managed to use 12 today – zucchini bread, zucchini butter and finally, zucchini based pizzas for dinner. Now I just need to figure out what to do with tomorrow’s crop…
Can I give this recipe six stars? I have been baking zucchini bread for 40 years and I believe this is likely the best zucchini bread recipe ever! I think using butter, rather than oil, makes all of the difference. I made it gluten free by using an all purpose gluten free flour combination. Rather than using 1 cup of walnuts, I used 1/2 cup of toasted walnuts and 1/2 cup of flax seed. This is now my go to zucchini bread recipe. Thanks for another perfect recipe Jen!
I recently made your zucchini bread twice in fact over the past week. I love that it makes one loaf to share and another one to keep. My family fights over it. I love the spice blend of cinnamon and nutmeg. Anytime I make one of your recipes I look like a star. Thanks
just wondering if instead of using all granulated sugar, could I use half brown sugar & half granulated ?
Hi Janet, For the best results, I’d suggest sticking with the granulated sugar – sorry!
This is my favorite zucchini bread for several reasons. First, the recipe makes two loaves, so plenty to go around. Making substitutions is easy. Eggs or eggbeaters results were the same, excellent. I have mixed all-purpose flour with cake or pastry flour depending on what I have on hand, and the loaves turn out perfect. Sometime I use walnuts or pecans, again depending on what’s in the cupboard. Very easy to mix up in minutes. It is sweet as is but if the mood strikes, I will sprinkle cinnamon sugar on top before baking for an added crunch. I have this recipe saved and look forward to the end of summer to make over and over.
This is an excellent bread. Uses plenty of zucchini. Especially like the use of butter instead of oil, because the flavor is richer. I recommend you give this a try.
What could I substitute for Zucchini?
Love the zucchini bread! ⭐️⭐️⭐️⭐️⭐️
The one other option that I’d feel comfortable suggesting here would be yellow squash. Hope you enjoy!
sweet potatoes
This bread was delicious. Splitting the bread into two pans really helped with the evenness of the cooking and I plan on trying that with other breads now! Thanks.
Best recipe ever for Zucchini bread. Delicious, tasty, and above all moist. I used frozen zucchini, thawed and drained. Perfect. First time I’ve been successful making Zucchini bread. Thank you!
Could I add blueberries to this bread?
Hi Kayla, Usually blueberries require a little more sugar in baked goods to balance their sourness, but technically it would work.
Didn’t add the currants, chocolate chips, or raisins but used walnuts and pecans chopped really fine and it was delicious!!!
Forgot to rate! I’m batting a 1000 today!
This recipe is identical to mine, except mine just has 2 cups of granulated sugar. I’ll have to try it with a cup of each! I noticed at least one reviewer saying they had to add more liquid because theirs was dry. I just wanted to mention that usually, the zucchini will add the needed moisture. I have let my batter sit for a few minutes (after the zucchini is stirred in), then stirred it several more times, to coax more moisture out of the zucchini. If that’s not enough, just add milk 1 TBS. at a time to get it to the right consistency.
P.S. I mistakenly sent this comment to you in the form of a “question!” Disregard!
Just made your zucchini bread but added 1/4 of crushed pineapple. Came out incredible!!
Your recipe is basically the same as the one I had but mine is with vegetable oil so I decided to give yours a try but add the crushed pineapple like mine. WOW…loved it. Thanks for sharing your recipe.
Hi Jenn. I’ve never baked with zucchini before so I’m looking forward to trying this out. Should I squeeze out the liquid from the grated zucchini before mixing with the other ingredients?
Thanks!
Hi GFE, No, there is no need to wring out the liquid. Hope you enjoy the bread!
Hello! Thank you for this recipe! Are you meant to wring the zucchini out to get rid of the excess moisture it it, or keep the water content in the zucchinis?
There is no need to wring out the liquid. Enjoy!
My favorite zucchini bread recipe. I left out the walnuts and added chocolate chips. 5 stars!!
First time making zuchinni bread and it came out perfect! Will be using this recipe time after time! I did use a cheesecloth to drain most of the water out of the zucchini.
What would be the cook time and degree if these were made into muffins
Hi Crystal, The temperature would remain the same and I would start checking them after about 25 – 30 minutes.
Zucchini bread recipe was deeelicious!
I love butter but I just didn’t think that using butter, instead of the usual oil, worked in this recipe. I put half of the batter in a loaf pan and half in a cup cake pan. I used paper liner cups in the cup cake pan and I greased very well, as you suggested, in the loaf pan. The cake still stuck. And I thought it was on the dry side and too dense, although I used a full 16 oz. of shredded zukes. You suggested 10 oz.
too sweet & a little dry- i would revise:
reduce sugar to 1 cup, add 1/4-1/2 cup honey
reduce cinnamon to 11/2 teaspoons
use only 8 oz butter, add 8 oz vegetable oil
I’ve scoured the Internet in search of the perfect zucchini bread recipe (we’re talking at least 20-something recipes tested), and this is–hands down– the best! I was bit confused about the order of operations (egg first? really?), but this somehow works just right. The crumb is perfect, the flavor is on-point, and it came out clean and with a nice brown to it. Butter really makes the flavor– adding oil makes the zucchini somehow taste a bit wetter and sadder. I will never use another recipe again.
I have made much zucchini bread in my near 70 years but this is by far the best recipe I have ever made. Perhaps because it uses butter as opposed to oil. The density of the bread is perfect for our tastes. I wanted to post it on facebook for my friends but could not figure out how. Thank you,
I tried this recipe last night.I followed it to a T. However, I did add some dark chocolate morsels as well. I think it turned out great. It’s very dense, not too sweet, and with just the right blend of spices. Looking at the reviews afterward though, next time I may add applesause to it as well. It’s a easy recipe for a yummy zucchini bread. I appreciate this recipe and people who take the time to tinker with, and perfect something delish. I may have added just a little more zucchini, not sure my 2 that I had were enough. Also, I’m glad that I didn’t drain or squeeze out the juice of the zucchini, to keep the bread more moist.
I’m not a fan of this recipe at all. The batter seemed dry when I mixed it. I even added oil. Stuck to the pan as well. Thought with all that butter it would have been moist but It wasn’t. Disappointed.
Hello! I’m a cook from Budapest and try to lighten up some of my favorite baked things. Still keeping your brilliant proportions for this bread, I replaced the butter with homemeade apple sauce (2 medium sized apples) and replaced one of the cups of flour with almond flour.
As desserts are generally less sweet here, I used only 1 cup of sugar. It turned out lovely, and there is no telling that items were subbed or reduced.
Thanks so much for a lovely recipe.
Have you made these into muffins?
What temp do you cook them at and for how long?
Hi Mari, I haven’t made these into muffins, but I think it would work. I would start checking them after about 25 – 30 minutes.