Zucchini Bread

Favorite SummerQuick BreadZucchini

Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This one's easy, delicious, and gently spiced.

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

No need for a mixer!

This 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. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

How to Prepare the Zucchini for Zucchini Bread

Grate the zucchini on a standard box grater. No need to peel!

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

Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.

A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.

What Can I Add to Zucchini Bread?

Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.

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 here: Zucchini Bread with Pineapple.

How to Make Zucchini Bread

How to Store and Keep Zucchini Bread

This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.

Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)


Updated July 23, 2019 : We spiffed up this post with some extra information to make sure you make the BEST zucchini bread. No changes to the original recipe. Enjoy!

Zucchini Bread Recipe

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

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 to 4 cups grated fresh zucchini (700 to 900 ml)
  • 2 teaspoons butter for greasing the pans
  • 3 cups (390 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/3 cup (270 g) sugar
  • 2 large 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)

Special equipment:


1 Drain zucchini of excess moisture: Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture.

2 Prep the oven and pans: Preheat the oven to 350°F (175°C). Butter two 9x5 inch loaf pans.

3 Combine the dry ingredients: In a large bowl, vigorously whisk together the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg.

4 Whisk the wet ingredients: 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.

5 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.

6 Bake the bread: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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225 Comments / Reviews

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Did you make it? Rate it!

  1. Tess

    Used Lita squash instead : )


    Show Replies (1)
  2. Heather

    Sooooo yummy! I made these for my 2yr old as a way to sneak in some veggies and have a quick breakfast. I use mini muffin tins and it worked out perfectly. My 2yr old said “I need 2 muffins Mommy”. Thank you


  3. Jean

    Just made this recipe and used pumpkin spice which has all the spices listed and 1/2 cup black walnuts – delicious and moist!!

  4. Joy

    My new favorite Zucchini Bread recipe. Most recipes only have cinnamon, so I was happy to find this one with additional spicing. I did add 1/4 allspice as well, but otherwise made as directed. I only had one large loaf pan and 2 smaller pans. I used 1/2 the batter for the large loaf and divided the remaining dough in half again. To one, I added chopped pecans and raisins. To the other shredded coconut & chocolate chips for a dessert bread. We had the first two with our brunch with my favorite spread, cream cheese. We’ll cut into the coconut and chocolate loaf later. Thank you for posting this delicious recipe.


  5. Milley

    I don’t have the right grater anymore so mine was closer to a mush, I added an apple and two carrots, also at closer to much consistency. I also didn’t have enough butter so used only a half cup. I added a cup of chocolate chips and half cup of pecans. It was tasty. I am a chocolate fan but I think I would leave it out. I enjoy the zucchini bread for the zucchini and the chocolate tends to take over. I know that is blasphemy in the choco world. ha ha! the spicing was delicate and I think I might increase by 50% to see. obviously I want to try this again. It was a smidgen undercooked but we were too busy eating it to put i back..and it was nicely moist. I am going to try it with the grating set to pieces rather than mush.

    but a note to Nidhi below about using non stick pans. I have stopped using them as the coating was coming off on my regular bread loaves. But I do recall that the loaves browned a lot faster before the inner part was done. It fooled me a few times and I took the loaves out too soon. If I left them in until the centre was done, the crust was too hard and dark.


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