Zucchini Bread Recipe | Yummly
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Zucchini Bread

J Bop: "great classic zucchini bread recipe! Love that it…" Read More
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  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 2 cups zucchini (grated, you'll need one medium zucchini, about 10 ounces)
  • 1 cup unsalted butter (melted and slightly cooled)
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour (spooned into measuring cup and leveled-off)
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts (lightly toasted if desired)
  • 1/2 cup currants (or raisins, optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories280Calories from Fat130
    Total Fat14g22%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate34g11%
    Dietary Fiber1g4%
    Vitamin A8%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    J Bop 2 months ago
    great classic zucchini bread recipe! Love that it makes 2 loaves.
    Amy 3 months ago
    Was very tasty! Used half of the butter and added half a cup of applesauce. Made one loaf with almonds and raisins and the other with chocolate chips and almonds (one son is allergic to walnuts) Both were delicious.
    Nikki M-A a year ago
    Just make it! Delicious
    Nickie Mitchell a year ago
    It was delicious. I will definitely make this again.
    Konya a year ago
    Delicious and easy to make!
    Tno a year ago
    Good. The family liked it, we added chocolate chips tine one pan and walnuts to the other.
    Lori T. a year ago
    Loved it. I don’t think it was overly sweet. I did one loaf and 12 muffins. I did not put in the currants.
    cheryl bodnar a year ago
    Very nice and moist. Not greasy like some made with cooking oil
    Jana Cortez a year ago
    Its baking but I know it will be good
    Kathy a year ago
    Love this recipe, super moist.
    Michelle Perry a year ago
    This was my first time making zucchini bread and found this recipe quite easy I took the advise of using a salad spinner to reduce some of the water, plus added 1 tsp nutmeg and reduced cinnamon to 2 tsp I will definitely make again and will likely add chocolate chips Glad This recipe made two med size loafs as the first one went within the first day
    Greenleaf a year ago
    Fantastic & easy to make! Left out the nuts & currants... instead added mini chocolate chips
    Kortne 2 years ago
    Terrible, way to sweet, far too much sugar
    Abigail Marquez 2 years ago
    This was a great recipe! However I found it waaayyy to sweet. I will make this again however I’ll probably substitute it with a natural sweetener like Honey or maybe maple syrup
    steph F. 3 years ago
    the zucchini bread was delicious but added some ripe bananas.
    Amy Sprout 4 years ago
    PERFECT. Made in muffin tins according to another review & baked for 25 mins. Modifications: Used 1 c. Whole wheat flour, 2 c. All purpose. Added 2 tsp ground Flax. Mix-ins: 3/4 c. Walnuts, 3/4 c. Mini chocolate chips. Reduced sugar to 1 1/2 c. My 3 year old was iffy on adding zucchini, and went for seconds! *Edit* as these cooled, they kind of got dry. Likely because of the wheat flour. Not sure if Tupperware will help or if maybe the addition of oil or applesauce is needed.
    Rebbecca Maese 4 years ago
    Turns out great! I substitute apples for currants and pecans for walnuts.
    Linda MacDonald 4 years ago
    It was perfect. I cooked it for 70 minutes and it was just right.
    Anna Dawn Hewitt 4 years ago
    Turned out well I used cranberries
    Barbara Hall 4 years ago
    Love, love, loved it. 😁
    Cynthia Wehmer 4 years ago
    Consistently delish and easy to make... lots of flavor.
    Laura Aylesworth 4 years ago
    Used flax meal eggs in half of recipe, added extra zucchini because ours was huge! Turned out awesome!!
    Katie 4 years ago
    This is delicious!! I only added Walnuts, no currants.
    Lorrie Onutz 4 years ago
    Came out really good. Next time I'm going to add chocolate chips
    Veronica Vazquez 4 years ago
    I made muffins from this recipe. I used whole wheat flour and was initially concerned they would come out dry but baking at 25 minutes and using butter cooking spray, the muffins were nice and crisp on the outside, moist on the inside. Both my toddler and picky 8yr old gobbled them up. Definitely a new muffin in our rotation. **If you use wheat flour, try not to squeeze all of the water from the zucchini or they’ll be too dry.**
    lblock84 5 years ago
    I made muffins instead of a loaf- 20 min, golden brown around edges- moist and perfect! I used walnuts and baby chocolate chips, no currants.
    Dottie G. 5 years ago
    My Husband , Mom and I loved it that's all that matters to me. The currants where different, I liked that and it's full of flavor. I don't bake that much so this impressed everyone.
    Lynda M. 5 years ago
    To reduce fat, I replaced 1/2 butter with applesauce and the other half with coconut oil. Used 1 cup white sugar and 3/4 cup brown sugar. After prepping baking pans with Pam, I sprinkled them with cinnamon-sugar. Baked 70 minutes. House smelled heavenly and bread is divine!
    Tricia Youmans 6 years ago
    Was delicious. Tasted kind of buttery, might go a bit lighter on butter and sugar next time. ......!
    Brenda Washburn 6 years ago
    best zucchini bread recipe... I am diabetic so changed the sugar to Brown Sugar Blend... it is great