Ever find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.
The Best Chocolate Chip Zucchini Bread
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.
Easy To Make Zucchini Bread
Adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
Decadent Chocolate Zucchini Bread
Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes forchocolate zucchini breadandzucchini muffinsare both incredibly popular with readers. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when makingzucchini fritters, too.
Keto Zucchini Bread (almond Flour)
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.
And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
Zucchini Bread With Brown Sugar
Reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onThis Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.
Mom's Zucchini Bread
We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.
However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.
I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.
Pineapple Zucchini Bread
But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.
I told you guys: after making my Zucchini Banana Bread and Zucchini Cake, I’m on a bit of a zucchini recipe bender.
Even though I’ve shared spruced-up versions of zucchini bread in the past, such as the Zucchini Banana Bread and Lemon Zucchini Bread, there’s something to be said for the classics.
Lemon Poppyseed Zucchini Bread Recipe
I got this recipe from my friend, whose mom used to make this bread every year. As soon as zucchini started to come in, her mom would make a few batches of this bread to gift to neighbors and freeze for the winter.
This is a no-frills type of quick bread, and I honestly love that about it. There aren’t a ton of ingredients, the instructions are super straightforward, and it makes a classically delicious zucchini bread.
Because this recipe is so straightforward, it would be a great one to make with your kids. You don’t even need to use a mixer, although you definitely can. Aside from things like grating the zucchini and putting the bread in and out of the oven, they could probably make most of this recipe by themselves!
Our Favorite Zucchini Bread Recipe
Start by beating together the eggs and sugar until lightened in color. This can be done with a whisk or an electric mixer. Beat in the vegetable oil, then add the vanilla and the zucchini.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
Divide the batter between two greased 8×4-inch loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
The Best Vegan Gluten Free Zucchini Bread
I like to let the loaves cool for about 20 minutes before turning them out from the pans and letting them finish cooling on a wire rack.
This Classic Zucchini Bread stores well on the counter at room temperature for about 3-4 days. I like
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