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.

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

  • 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.


  • 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)


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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Showing 4 of 193 Comments

  • Ann OConnell

    This is one of the best quick breads ever and I have made many breads. The recipe makes 4 small pan breads and was just as good after being frozen as when it came out of the oven. Do not hesitate to make it and add any dried fruit or nuts. Delicious!!!

  • Kathy

    I use a bundt pan and bake for 40-45 minutes to prevent the issue with uneven baking. I have never drained my freshly grated zucchini either, (just frozen). Just know the batter should be very thick, allowing for the moisture content of the zucchini to do it’s thing. This recipe is one of the best I have ever made! The only alteration I made was with the butter, I didn’t have enough so ended up using 1/2 cup butter and 1/4 cup vegetable oil. My family prefers it without the nuts and fruit so it was a plain batter. It turned out perfect!

  • Sonja Ostrom Steves

    I just made a double batch of this bread. It is delicious! I didn’t have quite enough sugar, so I subbed in a little bit of brown sugar, which worked out fine. This is a great recipe. Thank you!

  • Phyllis

    I have made this recipe many times and it always comes out great. I just made it adding Reese’s peanut butter pieces. Will see how that goes. I wanted to comment to Helen that putting in one tablespoon of buttermilk does give a bit more rise if she likes that. I take a tablespoon off the butter to make up for it.

  • Ashley Tuskan

    Made zucchini bread for my first time today using this recipe and it turned out great!! Thank you so much! I used whole wheat flour, 3 cups of grated zucchini, 1 cup of chopped walnuts and about 1/3 cup of raisins and baked for 45min. The rest I followed to a T and it’s delicious. Next time I will try and bake for 40 min instead. The outside was a little crispy and brown but the inside was still moist.

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