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.
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 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.)
HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE
Zucchini Bread RecipePrint
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)
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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