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 followed the recipe and ended up with this delicious 🤤 bread! Of course, I added the walnuts as suggested and it was just pure perfection!
I made this bread last night and I was totally impressed. I followed the recipe as written and it was delicious. It was so good I’m posting it to Facebook for my friends. I left out the currants but everything else was as written.
Excellent, this will be my go-to zucchini bread recipe from now on. Prepared exactly according to recipe but divided by half for a single loaf to try it out (sometimes quick bread recipes yield disappointing and dry results!). I would maybe add that the zucchini should be a *packed* cup/cups for that extra moisture. Plus to also use as much extra squash as possible 🙂 Five stars
i enjoyed the bread. I did not have enough walnuts so I combined the walnuts with almonds. I prefered the almond flavor with the bread. I also had a cinnamon blow out as I was dumping it into the spoon. A lot of extra cinnamon does not hurt the taste. lol. Thanks Jen, for another good recipe to use up my gifted zuchinni.
Just finished making this recipe and it was great… I used whole wheat flour but followed everything else as printed! Added both nuts and raisins to both loafs but only added chips to one. Only needed to bake at 325 degrees for 50 minutes! Turned out perfect and tastes Awesome! Thanks Jenn for the recipe!!!
This was my first time making this. Everyone who tried it loved it. My question though is how do you make it a bit more moist?
LaShaunda, So glad you like it! You mentioned you’d like it a bit more moist — Do you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. If you already use that method, next time you make it, I’d take the bread out of the oven 2 to 3 minutes earlier than you did this time. Hope that helps!
The BEST!
The spoon method is where you determine how moist or dry your bread becomes.
Do not continue to stir your flour mixture or your bread will be dry and tough!
This recipe for Zucchini Bread is the best recipe out there, hands down.
This made the best zucchini bread ever! And so easy too!
Another one that my husband, sho is not into zucchini, is enjoying!
Easy to make everyone loves it! Don’t change a thing
Hi Jenn,
I only have 9×5 loaf pans, what corrections do I have to make?
Hi Deborah, I’d suggest making 1.5 times the recipe for two 9 x 5-inch pans. Bake time may be a bit different so keep a close eye on them. Hope you enjoy!
I use a buttered, sugared tube pan…works well.
This is my Go-To Zucchini Bread Recipe that I have used for the past 2 years. My Client’s Friend grows Zucchini in this garden. When my Client’s Friend found out I could cook, he asked if I would make Zucchini Bread. I’ve been using your Recipe for 2 years now. It is Delicious with Pecans…for him but it’s even MORE delicious with Pecans, Cranberries and Apples…for my Client. Along with the Pecans, Apples and Cranberries I add Raisins to my Loaf. Thank You so much!!! IT IS TRULY A HIT!!!