Easy Zucchini Bread

Zucchini bread is one of easiest recipes you can make, no mixer required! Customize it with your favorite nuts, spices, or dried fruits.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated January 08, 2024
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.

Grated Zucchini Makes The Moistest Bread

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.

Loaf of Easy Zucchini Bread Recipe

Simply Recipes / Sally Vargas

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.

A sliced loaf of zucchini bread with dried cranberries

Simply Recipes / Elise Bauer

How To Prep Zucchini for the Best Zucchini Bread

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

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.

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

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 or a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.

For a version with crushed pineapple, try my Zucchini Bread with Pineapple recipe.

Easy Zucchini Bread Cut into Pieces on Tray

Simply Recipes / Sally Vargas

How To Store 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.)

5 More Quick Breads You'll Love

Swaps and Substitutions

Our readers have shared a plethora of ways they have tailored this recipe. While we haven't tested these substitutions ourselves, we wanted to highlight some here in case you'd like to give them a try.

  • Flour options: In place of some or all of the all-purpose flour, try whole wheat, gluten-free, or oat flour. One reader commented that she used white spelt flour with great success.
  • Butter alternatives: A couple of readers used Earth Balance (a vegan butter alternative) in place of butter. Some have swapped in applesauce for a portion of the butter. Others replaced some or all of the butter with coconut, olive, or canola oils. Note that when you substitute butter with oil in a baking recipe, use 3/4 the amount of oil as you would butter. Since this recipe calls for 3/4 cup of butter, you would substitute it with a little more than 1/2 cup of oil.
  • Sweet swaps: Some readers have swapped brown sugar in place of some of the granulated sugar. Others have used applesauce and honey to reduce the refined sugar.
From the Editors Of Simply Recipes

Easy Zucchini Bread

Prep Time 20 mins
Cook Time 50 mins
Total Time 70 mins
Servings 18 servings
Yield 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.

Don't pack flour into the cup when you're measuring it, or your bread will be too dense. Fluff up the flour, scoop into it with a measuring cup, then level it off with a flat knife.

Ingredients

  • 3 to 4 cups grated fresh zucchini (310g to 425g)

  • 3/4 cup (170g) unsalted butter, melted, plus more for greasing the pans

  • 3 cups (390g) 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 (270g) sugar

  • 2 large eggs, beaten

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt (omit if using salted butter)

  • 1 cup (100g) chopped pecans or walnuts, optional

  • 1 cup (120g) dried cranberries or raisins, optional

Method

  1. Drain the zucchini:

    Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture. If the grated zucchini seems to be on the dry side, sprinkle water over it as it's in the colander, then let it drain.

    Zucchini in Strainer for Easy Zucchini Bread

    Simply Recipes / Sally Vargas

    Simple Tip!

    Not all zucchini contains the same amount of moisture. Fresh homegrown zucchini tends to be wetter than store-bought.


  2. Prep the oven and pans:

    Preheat the oven to 350°F (175°C). Butter two 9 x 5-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.

    Mix Dry Ingredients for Easy Zucchini Bread Recipe

    Simply Recipes / Sally Vargas
  4. Whisk the wet ingredients:

    In another large bowl, whisk together the sugar, eggs, vanilla, and salt (omit the salt if using salted butter). Stir in the drained grated zucchini and then the melted butter.

    Wet Ingredients for Zucchini Bread Recipe

    Simply Recipes / Sally Vargas
  5. Mix the batter:

    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.

    Batter for Zucchini Bread

    Simply Recipes / Sally Vargas

    Simple Tip!

    How do you know how much moisture is "right" for this recipe? Ideally, the batter will be thick but not pasty, pourable but not thin. If it’s too thick, mix in enough water, a few tablespoons at a time, until the batter is looser.


  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.

    Did you enjoy this recipe? Let us know with a rating and review!

    Easy Zucchini Bread Batter in Two Loaf Pans

    Simply Recipes / Sally Vargas
    How to Make Zucchini Bread

    Simply Recipes / Sally Vargas
Nutrition Facts (per serving)
219 Calories
9g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 219
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 140mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 3g
Vitamin C 3mg 15%
Calcium 31mg 2%
Iron 1mg 7%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.