Zucchini Bread

VideoFavorite SummerQuick BreadZucchini

Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender 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.

VIDEO! How to Make 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.

Best zucchini bread cooling in baking pans

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.

Overhead shot of sliced 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, let it cool down all the way first, wrap it in plastic wrap and then wrap it tightly in aluminum foil.

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.)

HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

Our Favorite Videos

Updated July 26, 2020 : We added a video to help guide you through making this 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.

Ingredients

  • 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
  • 1/4 teaspoon 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:

Method

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

shredded zucchini in sieve

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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258 Comments / Reviews

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Did you make it? Rate it!

  1. Cc

    Very good recipe. I had a ton of zucchini left from my garden and this recipe was a big help. I added extra choc chips and 1/3 of a cup of coco to make it double chocolate

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  2. Jody

    Really easy to make & added chocolate chips instead of nuts! Tasted so good

    xxxxxyyyyy

  3. Christiane

    I´ve made theZucchini bread. It tasted very nice, although somewhar stodgy Now it´s bakin round the second. And I´m in somewhat of a quandry. I hadn´t noticed it before. If 3 cups of zucchini make about 700 gr. How can it be that 3 cups of flouer only make 390 gr??????? If we take the normal mesurement of 240-250 gr per cup, that makes 720gr of flouer. 390 gr would be roughly 1 1/3 cup. Can you please explain

    Show Replies (1)
  4. Cyndi Holman

    Of course you’re going to have a great zucchini bread recipe! I’ve been making your banana bread for years, and when a friend gifted me with a huge zucchini from her garden, I googled zucchini bread. Your recipe came up. I’ll be making it tomorrow.

  5. Autumn

    I added lemon Extract in stead of Vanilla Extract. I added vanilla Almond Granola In stead of pecans. It Had a good taste to the bread.

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