Zucchini Bread
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
As a 74-year-old woman who started cooking when I was 11, I’ve made many zucchini breads. In truth, they’ve all been good. But I haven’t found one that worked as well as this one does, so hats off, yet again, on another go-to recipe!
The loaves came out amazing! I swapped to whole wheat flour and the zucchini I used was very large (probably more than the recipe called for). I swapped in 1/2 cup brown sugar for 1/2 cup white sugar and left out nuts/currents, etc. The bread is super moist, but still holds together well and is delicious!
This was my first year growing zucchini in my garden and I wanted to make them into bread. This was the recipe was perfect. I added a dash of clove. I always spill spices and extract instead of perfect measure just for extra goodness, and did this time as well. I also substituted 1/2 of brown sugar for 1/2 of the white. For half of the batch I added raisins, the other half I added chocolate chips. Both are super yummy!
Just made this and the loaves turned out beautifully. Based on your recommendation to another baker, I increased the recipe to 1-1/2 times (4 eggs) for my 9” x 5” loaf pans. However, the baking time of 60 – 65 minutes for the original recipe was still ideal. I used toasted pecans instead of walnuts. My MIL loved the bread ~ I served it up warm. My daughter wants me to freeze a loaf for her visit later this month. Thanks for sharing your recipe for this awesome buttery treat!
I’m looking forward to making this recipe! I have a quick question though, are there any modifications for high altitude? I’m at 6200′.
Thanks.
Hi Karen, Thanks for your note. 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.
I followed the exact recipe and made the bread today and it turned out yummy. Was nice and crisp and inside it’s moist and taste is perfect . Thank you, Megha
I made this recipe without the currants and added an additional cup of zucchini. Came out perfect! This is now my go to recipe! Thanks!
This is the first ever time I’ve left a recipe review (and I only cook with Googled recipes!) I’ve made this Zucchini recipe about a dozen times in different variations with or without nuts, raisins, cranberries, chocolate chips etc… It’s amazing every time! I’ve also had others rave about it, asking what recipe I use. There are other higher rated recipes but this one is by far the best I’ve found and vetted. YUM!!
My zucchini bread was dense. Should I have used my processor’s finest shredder tool? Leavening agents are fairly new. Didn’t overwork the batter. Toothpick came out clean. Not sure why it was dense. Suggestions?
Hi Janice, Sorry to hear you didn’t love the texture of the bread. No, you didn’t need to use the finest shredder for the zucchini and it sounds like you covered everything else I would’ve asked you about to troubleshoot, so it may just be that the the bread is a bit more dense than you anticipated. Sorry I can’t be more helpful!
Hi Jenn, love your recipes. Could I substitute apple sauce for the butter, if so would it be in equal measurements? Thanks
Hi Carl, so glad you like the recipes! You could try replacing half the butter with applesauce. If you don’t mind a significantly denser, more moist bread, you could replace all the butter with applesauce. I’d love to hear how it turns out!
I too made this bread. I used my own gluten free flour, and even one cup of coconut flour because I ran out of my own mixture. Turned out exactly as expected which is not always the case with GF baking.