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.
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.
Updated from the recipe archive, first posted 2008!
Zucchini Bread Recipe
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.
- 3 cups (390 g) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 1/3 cup (270 g) sugar
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt (omit if using salted butter)
- 3 to 4 cups grated fresh zucchini (700 to 900 ml)
- 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 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 In a large bowl, vigorously whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
3 In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter.
4 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 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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