Zucchini Bread

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This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

I have at least a dozen recipes on this site devoted to using up summer’s surplus of zucchini, from zucchini muffins to zucchini fritters to zucchini soup, but this classic zucchini bread is my most requested. A good bit of shredded zucchini goes into the batter, but it miraculously disappears once baked, so the bread tastes more like spice cake than anything else. It’s easy to make and a great way to get kids to eat zucchini, although for kids you’ll likely want to swap out the nuts and currants for chocolate chips.

What You’ll Need To Make Zucchini Bread

ingredients for zucchini breadIf 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.

shredded zucchini in food processor

In a large bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt.

dry ingredients in mixing bowl

Whisk to combine.

whisked dry ingredients

In another large bowl, whisk the eggs with the sugar until well combined.

whisked eggs and sugar

Add the grated zucchini, melted butter and vanilla extract.

adding butter, zucchini and vanilla to egg mixture Stir to combine.

mixed wet ingredients

Add the dry ingredients to liquid mixture.

combining wet and dry ingredients Mix well.

zucchini bread batter Add the nuts and currants.

adding walnuts and currants to zucchini bread batterStir just until combined.

finished zucchini bread batterDivide the batter into two greased 8×4-in loaf pans.

zucchini bread batter in greased baking pans

Bake for about 1 hour, or until tester comes out clean.

baked zucchini bread in loaf pansSet the pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.

zucchini bread loaves cooling on rackHow 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.

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Zucchini Bread

This zucchini bread studded with walnuts and currants (or chocolate chips, if you prefer) is a great way to use up your summer zucchini.

Servings: Two 8x4-inch loaves
Total Time: 1 Hour 30 Minutes


  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1-3/4 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
  • 1/2 cup currants or raisins (optional)


  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans with nonstick cooking spray.
  2. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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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  • Super delicious! i added dates

    • — Terry T on January 22, 2022
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  • I love this recipe so much. I’ve made it several times over the past few weeks and have tweaked it to my tasting, but it’s amazing. I like to toss in toasted walnuts, raisins, and a handful of mini choc chips. Perfect tastes in each bite! I also found that when I upped the baking temp to 330 degrees F and baked it for 65 minutes it came out perfectly. A thermometer tells me that my oven is calibrated correctly, but it may be other environmental factors here in St. Louis. Thank you, Jenn, for another fabulous recipe from Once Upon a Chef.

    • — Stephanie on December 8, 2021
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  • This recipe is PERFECTION!!! The best Zucchini Bread I’ve ever tasted! I did use pecans instead of walnuts because that is what I had on hand, but other than that I followed your recipe to a T. The house smelled so wonderful while they were baking!! Thank you so much!

    • — Jeannie on December 4, 2021
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  • I’m not sure why, but this is the best zucchini bread I’ve ever made. Delicious!!

    • — Carolyn on November 30, 2021
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  • Country girl here. Local store was out of their advertised zucchini bread that hubby wanted so brought home a “do-it-yourself” kit. (3 small zucchini’s). After growing my own in previous years, I figured these ones I just purchased were small anyway.
    Got home, looked up recipe and yours popped up. However, my three small zucchini’s were 2 cups each! So, decided to triple the recipe. (glad I had lots of eggs in the fridge however, lol)
    We were super pleased with result! Your recipe was very easy and triplicates very well. Flavour was delicious.

    • — Pat C. on October 22, 2021
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  • This recipe came out great and I’m glad I tried it. Does not disappoint.

    • — John on October 20, 2021
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  • Fantastic bread, turned out beautifully and I love the fact that you can freeze the loaves.

    • — Nanci Titch on October 17, 2021
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  • Tried this recipe and it was wonderful. 10/10 would make this again!

    • — Hans on October 2, 2021
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  • Very dry😳

    • — Lisa on October 2, 2021
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  • I made this delicious recipe with a few minor modifications. I substituted 1 cup whole wheat flour for 1 of the all-purpose. I added 0.25 cup ground flax/chia seed mixture, and I did not use currants or raisins. I also had a yellow squash so I grated and used that as well. I also divided the batter making one 8×4 loaf and 6 jumbo muffins. Took the muffins out of the oven after 45 minutes and baked the loaf for close to 90. Note of caution: I used my stand mixer to combine wet and dry ingredients and even on the lowest speed, closely watched, I over mixed it a little. The batter was “stretchy” and the finished product more dense than I would have liked, so combining the wet and dry by hand, as Jenn suggested, would lighten the finished product. Again, So Delicious!

    • — Claudia on September 27, 2021
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  • I live in Colorado. What adjustments do I need to make to the recipe to accommodate for the high altitude?

    • — Natalie on September 17, 2021
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    • Hi Natalie, 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.

      • — Jenn on September 17, 2021
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    • Added 1/4 cup flour. Worked perfect in at 8k ft

      • — Gabby on September 30, 2021
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  • I’ve just made this Zucchini bread. It is fabulous! I put it out and there’s barely any left! I may have been premature in freezing one of the two loaves!
    It’s a straight forward easy to follow recipe , loaded with wonderful flavors and amazing results.
    Although I have always disliked when folks add their “tweaks”, especially to a great recipe…. I had only hazelnuts in the house, so I chopped and added those along with dried cranberries and chocolate chips.
    Thank you Jenn for my new go too Zucchini bread recipe!

    • — Barbara Crewe on September 15, 2021
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  • I was gifted 2 HUGE zucchinis and decided to try making zucchini bread for the first time. OMG, this is an incredible recipe!! Luckily, I have enough zucchini left over to make at least 6 more! I used chocolate chips in the first batch, but I am going to try different things in other batches. P.S. I hate baking🤪

    • — Amy R on September 11, 2021
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  • Update: Both the muffins and the bread loaf came out wonderfully. I think most bakers would have baked it a bit longer (I did 65 minutes), but I like a soft middle. I figure the cherries added moisture that might have required extra baking.

    BTW, I used stevia instead of sugar and it still tasted great! Now I’m bringing my neighbor, the one who gave me the zucchini, some of the muffins. Maybe he’ll give me more in the future.

    • — MICHAEL R. on September 11, 2021
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  • So…this is my first ever baking attempt. Proving that at 68 you’re not to old to try something new. I did not have a 4×8 baking tin, so I am using what I have, which I believe is about 10×6. I used only enough batter to get the height that I saw in the photos and put the rest in muffin trays. I added pecans and cherries because they are my wife’s favorites. Will let you know how this turns out as I will have to guess at the baking time. I have watched the Great British Baking Show, so I have an idea of the color I want…ha.

    • — MICHAEL RAMON on September 11, 2021
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  • Absolutely delicious recipe!

    • — Lauren on September 5, 2021
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  • I have made a lot of zucchini bread in my day, plain and chocolate and this is easily my favorite. Not that the others weren’t really good, there’s just something special about this recipe.

    • — DarofAvon on September 1, 2021
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    • I would like to make mini loaves of this zucchini bread (3 x 5 aluminum foil mini pans). How long should I bake them?

      • — Tina on December 7, 2021
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      • Hi Tina, I’d start checking the loaves at about 45 – 50 minutes. Hope that helps!

        • — Jenn on December 8, 2021
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  • Subbed whole wheat for one cup of the flour and reduced sugar to 1.5 cups. Didn’t use chocolate chips. Love the chew of the currants. Best zucchini bread I’ve ever tasted. Thank you.

    • — Seth on August 25, 2021
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  • Will it turn out ok if I leave out the added nuts/currants/chips?

    • — Patty on August 23, 2021
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    • Sure!

      • — Jenn on August 23, 2021
      • Reply
    • …this recipe tastes delicious. However, my middle part sank in. And it was done done by 50 minutes. I live in NM so usually you have to bake things longer. I’m thinking my zucchini wasn’t moist enough? Either way…the taste was delicious and I’m 100% sure the collapse of the bread was user error 🤣 I just wish I knew was I did wrong so I can try again!

      • — Catie on August 28, 2021
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      • Hi Catie, Sorry you had a bit of a problem with this! You mentioned that your bread was done after 50 minutes but the bake time is for 60 to 65. When cakes/breads sink in the middle, it’s usually an indication that it’s underbaked, so if you make this again I’d leave it in the oven for a few extra minutes. Hope that helps!

        • — Jenn on August 30, 2021
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  • Scrumptious! Super moist and delicious. I will be making this again and again. Thank you for this fantastic recipe!

    • — Maureen on August 18, 2021
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  • Whay can I substitute the sugar with in the zucchini bread with. Thank you

    • — David Perondi on August 12, 2021
    • Reply
    • Hi David, I wish I could help but I’ve never worked with sugar substitutes so I can’t say for sure. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.) Hope that helps at least a bit!

      • — Jenn on August 12, 2021
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  • Can I make cupcakes with this recipe? If so how long to bake? Thank you

    • — Barb on August 12, 2021
    • Reply
    • Hi Barb, Yes, that should work. I would start checking them after about 25 – 30 minutes. You could also give these a try. Hope you enjoy whatever you make!

      • — Jenn on August 12, 2021
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  • I plan to make this in the next day or so. I am wondering if I could use dried cranberries instead of currants or raisins.

    • — Joanne on August 10, 2021
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    • Sure!

      • — Jenn on August 10, 2021
      • Reply
  • Loved this recipe! Added 1/2 cup of chocolate chips! Delicious!!!

    • — Donna on August 1, 2021
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  • I made this last night and it is awesome. Baked for one hr on 325. Used walnuts and dark chocolate chips. Only cut sugar to one cup. Delicious. Thank you 😊

    • — JoAnne Lampiasi on July 31, 2021
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  • This recipe is amazing! Followed everything just used a yellow squash since that what I had too much of from the garden. Used a Bundt pan so it took a few extra minutes. 60 to be exact. So delicious! Thanks!

    • — Stephanie on July 30, 2021
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  • Made with sliced almonds, raisins and chocolate chips. I used 9×5 in. pans. Bread was done in about 53 minutes. Bread turned out great. Great taste and texture. Sliced almonds made the nutty taste subtle while the chocolate gave the bread an occasional sweet burst of flavor. I’ll be making this again for sure.

    • — Doc H. on July 28, 2021
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  • Would it be okay to reduce salt to 1/2 tsp?

    • — Chris on July 23, 2021
    • Reply
    • Sure, hope you enjoy!

      • — Jenn on July 26, 2021
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  • I run a home bakery and have never quite been able to master zucchini bread — it usually turns out dry or lacking much flavor. I had a customer request zucchini bread last minute and I absolutely HAD to find the perfect recipe since I had no time for experimentation. I landed on this one and I’m SO glad I did — perfection! Thank you thank you thank you! 💕

    • — Leah on July 21, 2021
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  • Thank you so much, Jenn, for yet another fantastic recipe!
    I just finish making some for a neighbor, they are over the moon about these breads! She wanted chocolate chips and raisins in her breads.
    I wish you had measurements for 9×5 loaf pans also. This recipe is so easy to follow with fantastic results.
    Thank you again

    • — CHRISTINE on July 18, 2021
    • Reply
    • One reviewer did use 9X5 pans. She baked it for 53 minutes.

      • — GMJ on August 15, 2021
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  • I made this last night with all chocolate chips as the add-ins and added a little cardamom (because I love cardamom). Oh my goodness, was this ever amazing. I have been baking for over 50 years and this was by far and away the best zucchini bread ever!!! I love all your recipes that I have tried so far. They all have turned out amazing. Thank you so much for your postings/recipe collection!!

    • — Angela on July 18, 2021
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  • Mmmm, very very tasty! I only have a 9×5 loaf pan so I made ⅔ of the recipe and it was a perfect amount for the pan. Aside from reducing the amount, I made it as written and it worked beautifully. I used ⅓ cup each of walnuts, semi-sweet chips and white choc chips for my additions. I had to cook a bit longer for the larger pan — 1h25m, covered in foil for the last 15m. Thanks for another great recipe, Jenn! I expect to have lots more zucchini through the summer and I’ll make this again!

    • — Laura W on July 11, 2021
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  • Definitely recommend higher oven temperature and wish I went with my gut on this recipe… each loaf was raw in the center 🙁

    • — Ashley on July 11, 2021
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  • Hi can you make the batter and freeze it for future use? I don’t want to heat the kitchen during this summer weather. Thanks!

    • — Deb on July 9, 2021
    • Reply
    • Unfortunately, It won’t work to freeze the batter. You could freeze the grated zucchini though.

      • — Jenn on July 9, 2021
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  • Delicious! Thank goodness I made 3 loaves, because everyone was begging to take some home!

    • — Maria Weaver on July 5, 2021
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  • It came out wonderful. A perfect recipe. Thank you.

    • — Stephanie on June 4, 2021
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  • Made this recipe only once so far. I did use walnuts (roasted slightly in the oven) and chocolate chips. Was really hard not to cut at least a small piece every time I walked in the kitchen. Lasted barely 2 days and was loved by me, my wife, and my 3 girls (6,3,2). My 6 year old helped me make it. My boy refused to try because of the zucchini…his loss.

    • — Derek on May 21, 2021
    • Reply

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