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Zucchini Bread

Tender, moist, and sweet, this Zucchini Bread makes a great breakfast, snack, or dessert. Plus, it’s packed with plenty of nuts and raisins for extra texture and crunch!

If there’s one thing I love, it’s an amazing loaf of freshly baked bread. Yeast bread is great, but a fantastic quick bread takes the cake (or bread) at my house. This style of bread comes together in about an hour and there are endless flavor options.

Kind of like this zucchini bread. You’d never know there are vegetables, nuts, and raisins hiding in this loaf. We love to serve a slice of this hearty bread alongside a Strawberry Goat Cheese Salad, as a snack with a mug of Coffee and Kahlua, or with a Caramel Iced Coffee.

Top down view of zucchini bread.

Zucchini Bread

Summer is here which means an abundance of fresh fruit and vegetables. We love using both fruit and vegetables in our recipes including the fresh taste of zucchini in sweet, bread form.

This bread contains no yeast which makes it a quick bread. All the leavening comes from the baking powder and baking soda which we love.

That means you don’t need to worry about activating yeast and kneading dough. Simply stir the ingredients, pour into a pan, bake, and enjoy! It’s super simple.

How To Make Zucchini Bread From Scratch

  1. Preheat the oven to 325°F, and line a 9×5-inch loaf pan with parchment paper. Lightly spray the parchment paper with cooking spray. Set aside.
  2. Place the grated zucchini into a paper towel or cheesecloth. Press as much moisture as you can out of the zucchini and set it aside.
  3. In a large bowl, whisk the eggs, sugar, butter, and vanilla. Stir in the zucchini, and set aside.
  4. In a separate large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and ginger until fully combined.
  5. Add the dry ingredients to the wet ingredients, and stir until just combined taking care not to overmix. If using, fold in the walnuts and raisins with a rubber spatula. Transfer the batter to the prepared loaf pan.
  6. Bake for 50-60 minutes or until a  toothpick inserted in the center comes out clean. Allow the bread to cool in the loaf for 10-15 minutes before removing the bread from the pan and transferring it to a wire rack to cool completely before slicing and serving.
Collage showing how to make zucchini bread.

Zucchini Bread Tips

  1. After shredding the zucchini, it’s important to make sure that you remove as much excess moisture as possible. We recommend using a paper towel or cheesecloth to press out any excess moisture.
  2. Be careful not to overmix the zucchini bread batter as this can result in tough bread. Stir until just combined taking care not to overmix.
  3. Let the bread fully cool before slicing and serving. If you cut it too soon, the bread may fall apart.

Variations

  • Add other shredded vegetables to the mixture including carrots or yellow squash.
  • Add chocolate chips, dried fruit, and shredded coconut for a different flavor twist.
  • Other nuts can be added for crunch including almonds, hazelnuts, and macadamia nuts.
Sliced loaf of zucchini bread.

Storing and Freezing

Storing: Store this bread in a large plastic bag at room temperature for up 4-5 days. If stored in the fridge, it will stay fresh for up to a week.

Freezing: Freeze the zucchini bread for up to 3 months. We recommend freezing the bread as a whole loaf or sliced in a freezer-safe bag or container. When ready to enjoy, let thaw overnight in the fridge or on the countertop before serving.

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Sliced zucchini bread on a pan.

Zucchini Bread

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 10 Servings

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Ingredients

  • 1 cup zucchini unpeeled and grated
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¾ cup pecans or walnuts chopped
  • ¾ cup raisins

Instructions

  • Preheat the oven to 325°F, and line a 9×5-inch loaf pan with parchment paper. Lightly spray the parchment paper with cooking spray.
  • Place the grated zucchini into a paper towel or cheesecloth. Press as much moisture as you can out of the zucchini and set aside.
    1 cup zucchini
  • In a large bowl, whisk the eggs, sugar, butter and vanilla. Stir in the zucchini, and set aside.
    2 large eggs
    ¾ cup granulated sugar
    ½ cup unsalted butter
    1 teaspoon pure vanilla extract
  • In a separate large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt and ginger. Add the dry ingredients to the wet ingredients, and stir until just combined taking care not to overmix. If using, fold in the nuts and raisins.
    1 ⅔ cup all-purpose flour
    1 teaspoon ground cinnamon
    ¾ teaspoon baking soda
    ½ teaspoon baking powder
    ¼ teaspoon kosher salt
    ¼ teaspoon ground ginger
    ¾ cup pecans or walnuts
    ¾ cup raisins
  • Transfer the batter to the prepared loaf pan. Bake for 50-60 minutes or until a  toothpick inserted in the center comes out clean. Allow the bread to cool in the loaf for 10-15 minutes before removing the bread from the pan and transferring to a wire rack to cool completely.
  • Allow the bread to cool completely before slicing and serving.
  • See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*Photos courtesy of Karla Rae Photography.

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 228mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
Recipe Rating