Zucchini Bread

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini, cinnamon, nutmeg, and optional walnuts and dried cranberries or raisins.

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Photography Credit: Elise Bauer

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.

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

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.

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.

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

Chocolate zucchini bread

Zucchini Bread

Showing 4 of 186 Comments

  • Kathryn Anders

    Wow! Finally a zucchini recipe that uses more zucchini than sugar – 4 cups of zucchini! I have a garden FULL of zucchini and am DELIGHTED to have this recipe. It is fabulously moist and substantial + not too sweet – all the flavors come through. If you feel like it, try some cream cheese on a warmed piece (MMMMMmmmmm). Add heaping cups of walnuts and dried cranberries/raisins/cherries…I’m trying figs next! :) Thanks so much for this wonderful recipe!

  • Diane McGill

    I made this recipe his week and have already eaten the first loaf. This is a great and easy recipe. Be sure to add the dried fruit and walnuts. A perfect combination of spices makes this bread really delicious.

  • stitchinsweetsue

    hi elise ~ made 7/2017, another WINNER! i used golden raisins and walnuts w/4 cups shredded zuke (squeezed/drained thru a tea towel), got 2 loaves, came out perfectly moist, wonderful flavor. i even shredded/prepped add’l 8 cups zuke and sent to freezer ~ bonus:) i’ll continue bringing home zuke and prepping it for freezer during the summer when prices are low. kind thanks for sharing such a wonderful family recipe, you really are too good to us!

  • Tamara Hamann

    I made this a few weeks ago & it was a bit crumbly but my mum & stepdad have asked me to make more!! So I’ve got another batch made up & just about to put it in the oven. Guess I should make them more since they gave me a heap of massive zucchini’s (1 zucchini makes 2 batches of this recipe!!)
    I love it too – I didn’t tell them I had more in the freezer lol!

  • Vanessa

    I’ve been making the Simply Recipes banana bread for years now, and today I tried this zucchini bread recipe. I didn’t have any ginger on hand so I added another 1/4 tsp of nutmeg. It turned out amazing and I might even like it better than the banana bread recipe.

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