Zucchini Bread

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I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.

Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?

After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Zucchini Bread

Here is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer! It’s basically our zucchini muffin recipe in a bread form.

By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe on a different page here: Zucchini Bread with Pineapple.

Zucchini Bread

Updated from the recipe archive, first posted 2008!

Zucchini Bread Recipe

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  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Makes 2 loaves

Right after you grate the zucchini, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.

You can use anywhere from 3 cups to 4 cups of freshly grated zucchini for this recipe. 4 cups will yield a slightly more dense, moist zucchini bread.

Ingredients

  • 2 teaspoons butter for greasing the pans
  • 3 to 4 cups grated fresh zucchini (700 to 900 ml)
  • 3 cups (390 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cup (270 g) sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt (omit if using salted butter)
  • 3/4 cup (170 g) unsalted butter, melted
  • 1 cup  (100 g) chopped pecans or walnuts (optional)
  • 1 cup (120 g) dried cranberries or raisins (optional)

Method

1 Preheat oven, prepare loaf pans, drain zucchini of excess moisture: Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.

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2 Whisk together flour, baking soda, spices: In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, ginger, and ground nutmeg.

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3 Whisk together sugar, eggs, vanilla, salt, zucchini, butter: In another large bowl, whisk together the sugar, eggs, vanilla extract, and salt (omit salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

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4 Add dry ingredients to wet: Add the flour mixture, a third at a time, to the sugar egg zucchini mixture, stirring after each incorporation. Fold in the nuts and dried cranberries or raisins if using.

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5 Put batter into loaf pans and bake: Divide the batter equally between the loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

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Links:

Chocolate zucchini cake

Lemon rosemary zucchini bread

Zucchini Bread

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Showing 4 of 151 Comments

  • Morgan

    I love to make this recipe I put bananna instead of butter works perfect

  • Ran

    I was making this recipe for a meeting tomorrow and I am severely disappointed. Everything came out great structurally, but the taste was not there. I omitted the nuts and cranberries as they said it was optional and followed the recipe to a T, but all I could taste was the cutting flavor of baking soda! Unless someone is drinking some sort of acid to balance it out, its way too strong. Very sad that it didn’t turn out as expected.

  • Liz

    Hi, Can I add carrots, graded, and pineapple and raisens and peacans to the zuck bread?? If so, do I need to change any other ingredients? Thanks

  • Chris C

    Try adding coconut and walnuts. It’s perfect!

  • Olivia

    I was almost out of butter and so only put in 3 tablspoons it turned out great.

    Love this recipy!

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