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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Love this bread!! Will this still freeze well as muffins?
Does this bread freeze well? And can you add in yellow squash as well? (the yellow zucchini) I have about 20 pounds of both kinds that I need to use up!
Hi Caren, Yes and yes 🙂
Tried this recipe today. It is delicious.
Can I use toasted pistachio nuts instead of walnuts ?
Sure, Lori — that will work well.
Hi! This recipe is awesome! I have made it twice now (technically 3x if you count doubling the last batch). My sister loves zucchini bread so I make it for her and she shares with coworkers who’ve all raved about it, by the way. I love how flexible the recipe is. I have used part wheat flour. I have subbed the butter for coconut oil (1st time) and cut half of the butter with apple sauce. I’ve used just 1 cup of sugar and it was still Cakey sweet. I’ve added ginger powder with a dash of cardamom while doubling the cinnamon and it’s not too spicy. I’ve used 2/3 zucchini with 1/3 carrot. Listen, this recipe has literally been TESTED by me and it’s been wonderful with every Liberty I’ve taken. KUDOS and 5 Stars! Thanks!
P.s. When I doubled it, I baked in 2 loaf pans, one 9 cup bundt pan and had three muffins left. I told you I tested it lol. Each way came out flawless. Muffins were done in 30 minutes and the bundt pan took 20-25 minutes longer than recommend time for the loaves. Thanks again!
Would like to make mini sized loaves. Any idea about bake time? Should they still cool in pan for 10 min before taking them out?
Margie, I’d start checking the loaves at about 45 – 50 minutes and yes, they should still cool in the pan for 10 minutes. Hope you enjoy them!
Hi,
Could you please tell me what the measurement would be in grams?
Thanks,
Aparna
Hi Aparna, The recipe has been updated with metric measurements. There is a button in the top right corner of the recipe that allows you to select metric or cup measures. Hope that helps!
Another great recipe. Followed directions exactly. Bread came out perfectly. Love your recipes.
Thank you, Nicole! So glad you enjoyed the bread 🙂
I made this with some of our summer crop of zucchini and we all loved it – even my 20 month old! Only change I made was I didn’t put nuts in this time, with the baby in mind. Next time I’m making it w/ the nuts though, and that is probably going to be this weekend. If this freezes well i may make a double batch
We tried this recipe for the first time and found the batter to be quite solid. I supervised my husband with measuring. It’s the first time I’ve ever used melted butter to make a zucchini bread. It appeared to solidify after mixing, is that why the “batter” was solid-ish?
Hi Dayle, It’s a thick batter because of the zucchini. How did it turn out after it was baked?