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 just made this and it’s amazing. Very moist and has a lot of flavor. I will definitely be making it again and again.
I have a surplus of zucchini and am going to make both your Double Chocolate Zucchini Bread and this bread. I generally use metric measurements since I find it easier to weigh ingredients as I add them to the bowl, so I just noticed that the 2 cups of shredded zucchini in this recipe have a listed weight of 500 grams, but the same 2 cups is listed as weighing 310 grams in the Chocolate Zucchini bread recipe (which is also the approximate weight listed for shredded zucchini on the King Arthur Flour ingredient weight chart). I’m going to just use the cup measurements, but thought I would point out the discrepancy to you to see if you we aware of the difference. In either event, both recipes are wonderful!😊
Hi Julie, thanks for pointing that out and I’m sorry for the inconsistency! 😁 I am going to re-measure/weigh the zucchini and will update the recipe if necessary.
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!
Can I use 6” cake pans? I have 2 of them and wondering if your recipe would fit in these and what the baking time would be.
Sure, Debbie, 6-inch cake pans should work here. I’d start checking them at around 30 minutes but keep a close eye on them as they may take more or less time than that. Hope you enjoy!
Delish!!!
I was disappointed in this recipe. Cake wasn’t as moist as expected and the flavor overall was just bland.
Thank you for the recipe! I only used 1 cup of sugar and they taste great! I used a convection oven instead. 300F for 1 hour.
This was so yummy! Even my super picky daughter loved it! My grated zucchini came to about a 2 1/3 c so I added in some flax and chai seed to bind up that extra moisture. Added chocolate chips and streusel topping and oh man is it a winner. It’s basically a dessert hiding some extra nutrition and this mom loves that combo!
Hi Jenn,
If I am using mini loaf pans, does the temperature and time need to be adjusted? Thank you!
Hi Linda, you don’t need to change the temperature, but the timing will be different. I’d start checking them for doneness at 45 to 50 minutes.
I made this recipe this weekend and it turned out great. I didn’t have any currants or raisins even, so I just omitted and it still came out great. My daughter and Son-in-law mentioned how tender it was. Firm but not too dense and very moist.
Hi Jenn
I love all your recipes. Baking zucchini bread can I use almond flour instead of regular flour.
Irene
Hi Irene, I wouldn’t recommend almond flour here — I’m sorry (and so glad you like the recipes)!