Zucchini Bread

If you're looking for a go-to zucchini bread recipe, give this a shot. The recipe delivers a single beautiful loaf of walnut studded zucchini bread. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires one pan and is a rustic stunner.

Zucchini Bread

This recipe makes a single beautiful loaf of walnut studded zucchini bread. And a sizable one at that. For years I would load my zucchini-flecked quick bread batter with all manner of zest, spice, and whatnot. But that's not how I roll anymore. Over the years I began to prefer this pared-down and more minimalist version. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires just one pan and is a rustic stunner. If you're looking for a go-to zucchini bread recipe, give this a shot.
Zucchini Bread Recipe

A Few Zucchini Bread Tips

Pre-grate & Freeze Excess Zucchini: When you have more zucchini than you know what to do with, grate it on a box grater and then divide 2 1/2 cup portions into freezer bags. Thaw and use with this recipe later in the year.

Too Much: If you've baked more zucchini bread than you can eat, slice it, divide with parchment paper, and freeze in baggies. When you're ready for it, thaw and toast (or toast in a pan with a bit of butter).

Accurate Baking Time: A cake tester is important here. This is a big loaf and you want to make sure the interior is cooked though. If cake batter is visible on your tester keep baking in 7-10 minute increments.

Yellow Summer Squash Are OK Too! You can basically use any summer squash you like here. Classic green-skinned zucchini are most typical, but you can also use eight-ball squash, patty pan, crooked neck squash, etc. I like to leave the skins on all of them for the color-flecks they lend to the batter. One thing to keep an eye out for is any squash that has developed seeds. Just scoop those out prior too grating.
Zucchini Bread Recipe


My Special Zucchini Bread: This is the more maximalist version of zucchini bread I've featured here since 2008. To the batter add: the zest of 2 lemons, 1/4 cup poppy seeds, 1/3 cup finely chopped crystalized ginger, 1 teaspoon cinnamon, and 1 tablespoon favorite curry powder. So fragrant!

All the Zests: Add the zest of 3 limes, 2 oranges, and 3 lemons. Consider swapping almond extract for the vanilla extract.

Basil & Lemon: Add 1/3 cup chopped fresh basil and zest of two lemons to the wet ingredients. You can use Italian or lemon basil.

Zucchini Oat Bread: An idea I haven't tested yet, but want to mention it in case someone wants to give it a try. Swap 1/3 cup of the flour for old-fashioned oats.

Raz el Hanout: I've baked a delicious version using a Raz el Hanout spice blend, highly recommended! Just add 1 tablespoon of Raz el Hanout to your dry ingredients.

Muffins: Yes, you can make muffins with this batter! Fill lined muffin tins 2/3 full - 3/4 if you’re living on the edge! And bake until golden and cooked through.

Chocolate Chips: Kids of course love the version with chocolate chips mixed in. You can add as few or as many as you feel appropriate!
Zucchini Bread Recipe

More Zucchini Recipes

If you have a garden that is anything like ours, it's putting off an incredible number of zucchini right now. Take a look at these zucchini recipes. I've been trying to come up with more recipes that put a real dent in the zucchini supply. So far, this Pasta with Smashed Zucchini Cream is a favorite. And this Grilled Zucchini & Bread Salad is perfect for summer & using up extra sourdough at the end of the week. And we love this Simple Sauteed Zucchini, especially with a little side action of this favorite pesto.
Zucchini Bread Recipe
Enjoy! And please leave notes in the comments if you have other variations you like.

More Bread Recipes:


If quick breads are your thing be sure to check out this One-bowl Banana Bread, or this lemony olive oil version. This Rosemary Olive Oil Cake is a forever favorite. As are these Seeded Pumpkin and Feta Muffins.

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Zucchini Bread

4.41 from 45 votes

A time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will perfectly shred the zucchini in no time. On the flour front, this recipe calls for whole wheat pastry flour, it lends a nice, tender crumb to the zucchini bread. That said, feel free to swap in unbleached all-purpose flour if it is more convenient or happens to be your flour of choice. Or do a 50/50 blend of whole wheat pastry and all-purpose. Lastly, I have you sprinkle some sugar across the top of your zucchini bread batter before baking, if you have a large grain sugar use that (pictured), if not granulated sugar is fine.

  • 2 1/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine grain sea salt
  • 1 3/4 cups chopped toasted walnuts, divided
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup granulated sugar, plus more for topping
  • 1/3 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini (about 2-3 medium), skins on
  1. Preheat your oven to 350°F with a rack in the middle. Butter a 9x5-inch (1 lb.) loaf pan, dust with a bit of flour and set aside. Alternately, you can line the pan with a sheet of parchment. If you leave a couple inches hanging over the pan, it makes for easy removal after baking. Just grab the parchment "handles" and lift the zucchini bread right out.
  2. In a medium bowl combine the whole wheat pastry flour, baking soda, baking powder, salt, and 1 1/4 cups of the walnuts.

  3. Using a mixer or large bowl if you're mixing by hand, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla. Squeeze some of the moisture out of the zucchini and then fluff it up a bit before stirring it into that batter by hand.

  4. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir just until you have a thick, uniform batter. Pour the batter into the prepared pan and level it by running a spatula over the top. Sprinkle with the remaining walnuts, and 2-3 tablespoons of sugar.

  5. Bake for about 60-70 minutes keeping a close eye on things after 50 minutes. If the top of your zucchini bread is getting too dark, drape a piece of parchment paper or aluminum foil over it for the remainder of the baking time. You're going to want to use a cake tester or toothpick to test for doneness. The cake should be golden and rustic looking, and a toothpick should come out clean.

  6. When done, remove from the oven and cool the zucchini bread in pan for about ten minutes. Transter onto a wire rack to finish cooling.


Makes 1 large zucchini bread.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express
101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Post Your Comment

Recipe Rating


So delicious! I was so happy to find a bread recipe to uses whole wheat pastry flour, I love working with that kind of flour. Hubby isn’t a fan of zucchini but he really likes this bread! Thank you for the great recipe.


    Thanks Rachel!

    Heidi Swanson

I made the bread this morning. It is delicious. What are the storage recommendations? I want to enjoy all week.


    Hi Patricia - it should keep, refrigerated, for the better part of a week.

    Heidi Swanson

Hello, since for me all that sugar is a lot... can I use less as a often do with other recipes ? For the quantity of flour you mentioned I rarely use more than 2/3 cup of sugar. I do not have a sweet tooth... Do you think it would change the texture if I reduce the sugar ? Many thanks !


    Give it a try Louise!

    Heidi Swanson

My favorite variation is the addition of pineapple. It ads even more moisture and the perfect amount of acid.

Victoria M

Loved this, but since we don't add sugar, I subbed very ripe pears for half the zucchini. Worked our very very well.


    Hi Laura - so happy it turned out. Love the idea of using sweet fruit to sweeten this.

    Heidi Swanson

What a lovely recipe! I made a half batch into muffins (got 8), they took 30 min (my oven is probably 25 degrees off, on the colder side). Made the maximalist version but wasn't feeling like curry, so I used Persian advieh instead. Went well with a rhubarb/apple chutney. Will make again!


    Brilliant! Love the swap Steff.

    Heidi Swanson

So delicious. On my second round with a Mexican squash, vanilla, and cinnamon. Makes a gorgeous loaf.


    Thanks Erin!

    Heidi Swanson

Just made it with Korean squash from the garden - only had pecans so substituted out the walnuts - and I didn't have enough so I didn't make the topping - and IT WAS GREAT! Definitely a "make-again" recipe - thanks for this recipe!


    Thanks CP! The pecan swap sounds A+!

    Heidi Swanson

I've made the maximalist version with candied ginger many times years ago and it's truly my favorite zucchini bread ever. Fast forward to present day and my husband has to eat gluten free. I received a lot of zucchini recently and immediately remembered this recipe. I took a chance and made it with gluten free flour. It was just as good as I remembered. I swapped Bob's Red Mill Gluten Free 1-to-1 Baking Flour for the all purpose flour and made muffins instead of a loaf. Other than that, I stuck to the recipe, as written. The texture and flavor were perfect - moist, but overly so, great crumb, beautifully spiced, and wonderfully fragrant. Thanks for the gem, Heidi!

Amanda B.

    xoxo Amanda! Thanks for the insight & taking the time to comment. Love knowing that the 1-to-1 is a good swap.

    Heidi Swanson

This turned out amazingly beautiful and delicious. I used ~half spelt flour and ~half brown rice flower. Next time, I'll add lemon zest.


    Glad to hear Tif!

    Heidi Swanson

I combined brown rice, almond, and sorghum flours to make this gluten free. Also, forgot to put the lemon zest in so I combined it with the walnuts and 1 TB of sugar and sprinkled it on top of the loaf. What a great flavor combination!


With some trepidation I made the basil and lemon version yesterday, but I needn't have worried: it was delicious! The basil flavour is subtle and the lemon a wonderful highlight. Highly recommended!


I made this beautiful bread last week & it's delicious. I have a few notes for the next time I make it. This is a VERY full, tall pan of batter and resulting bread. One should definitely line the loaf pan w/parchment leaving pull wings w/which to remove the bread from the pan; otherwise it's impossible to turn the bread out while retaining all the nutty topping. Secondly, when sprinkling the nuts and sugar over the top prior to baking, one should press these down somewhat to prevent everything from sliding off onto the oven floor each time the pan is moved. The pan is so full and dense that mine required the maximum bake time b/c one area deep inside kept showing up oozy on my cake tester. I think this caused the bread to be drier than I'd ideally like. Although the height of the finished bread is lovely & impressive, perhaps the recipe could be improved by loading the pan a bit less.


Just made it and it turned out delicious; thank you. The only thing I would like to change for the next time are the sugar and butter ingredients. I make a delicious banana bread with olive oil (instead of butter) and maple syrup (instead of sugar). I wonder if these "healthier" substitutes could be used in this recipe too and in what amounts? The proportion of substituting olive or coconut oil for butter and maple syrup for sugar is always a tricky one...Do you have any suggestions?


The recipe calls for 2 1/4 cups whole wheat pastry flour (or all-purpose flour), but in your 50-50 substitution you suggest "or do a 50/50 blend (3/4 cup apf + 3/4 cup www) of whole wheat pastry and all-purpose." That wold only be 1 2/3 cups of flour total. One of these is off right? Or am I missing something.


    Hi Susanna - just eyeball it in the measuring cups to equal 2 1/4 cups - a little more than a cup of each. Apologies for the confusion!

    Heidi Swanson

Looks awesome - can you tell me how/what kind of chocolate to add to make this a chocolate -zucchini loaf? (cocoa powder? how much?) A zillion thanks!


    Hi Tina - I haven't tested, but I might start with 3/4 cup? And Add some chopped chocolate as well. But because you're adding a good amount of dry ingredient, you'll also need more liquid...I think I'd need to test a bit...

    Heidi Swanson

This recipe looks like a real stunner, Heidi! Thanks once again for the beauty & inspiration. I cannot wait to try this - may not be able to put off baking 'til our overload of summer squash hits in Oregon. I have a question re: the pan your using - really love that too. Do you know the brand, by chance? I have the same pattern in a different shape but haven't known the name of the maker, etc. Thanks so much ~

Kristin Konsterlie

    Thanks Kristin! It's an Ovenex 1 lb. loaf pan - pretty sure I picked it up at a flea market at some point. Happy baking!

    Heidi Swanson

Do you think this can be made with 1 to 1 gluten free flour?


    Hi Irit, if you try it please let me know how it goes!

    Heidi Swanson

Hi Heidi! I love your website and your cookbook. Quick question: have you considered, or could you put the flour measurements into weight instead of volume? My family is gluten free and it is so much easier to translate recipes by weight than volume. Otherwise I end up having to guess the weight based on the flour you use and your measuring technique. Thank you! I look forward to trying this quick bread during zucchini season!


    Hi Laura, yes! I try to do it as often as possible, but sometimes I just can't pull it together enough to do that extra step :/ Apologies!

    Heidi Swanson

I am a BIG fan of your recipes & website - FINALLY a great place to find yummy healthy recipes that seem really easy to whip up! I love to cook and always try to eat a healthy diet. It's not easy finding recipes that incorporate whole grains, so I am very excited to start trying your recipes!!! So far I made this zucchini bread & LOVED it!!! Thanks so much, Heidi!!!!!!

marcy o.

just came out of the oven! i am trying this recipe for a breakfast for someone special. i had a tiny bit of batter left over to make a mini test loaf...and it is delicious! i only had 1 zucchini so i cut the recipe in half. i used all your optional ingredients and it is delicious! i think the baking time extends to about 1 hour. thanks for the great recipe!

m a a

I didn't have any walnuts on hand, and while that would have given it a meatier texture, it was COMPLETELY made up for with the spices. The lemon and ginger really stand out, and curry just finishes the former off. I hadn't the faintest of where to get WW pastry flour, but I did a mix of all-purpose self-rising and whole wheat, and it came out fine, perhaps a little on the flat side. Thank you for helping me expand my baking horizons AND helping me clean out Zucc's!


To Wendy: if you were surprised at hearing about zucchini bread, then get this. In Slovenia (where I live) it's quite standard to bake zucchini strudel!!!! It can be just as sweet as the traditional 'apfel' version, and as Heidi pointed out, it gets rid of a lot of zucchini! :-) In this country almost everybody has their own patch of land, and they grow everything themselves (if you want free home-grown lettuce, just ask anybody!) Too bad I don't get "whole pastry flour" here, but I think spelt flour would do the trick most of the time, hm?


Love this recipe. Thought it was crazy with the curry but then I start to think and I was smelling my slightly sweet curry and thought this will be different. The Ginger is another great addition to this traditional bread. I am now doing my second try and doubled the recipe for friends and family. The second batch I also grated some fresh nutmeg and see what that taste like. Love your site, I have now turned my oldest son on to some of your recipes since he has now cut meat from his diet. It has helped him broaden his diet for a new veggie eater!


This was my first attempt at making anything on your site and it came out great. I used Pumpkin Pie spice and ground cardamom instead of the curry and forgot the baking powder!!! My friends and roommates still went back for seconds so it must have tasted yummy. I felt like it needed more zucchini though, I barely noticed it with all the other exciting ingredients. Thanks for a fun baking adventure.


ooohhhh! i made this last night with fresh zucchini from the farmer's market. i was a bit skittish about using the curry, but i really really like it in the bread! i just inhaled a piece with my coffee. delicious! i'm afraid i've found a new zuke bread recipe to replace paula deen's!


I also felt really strange putting so much curry and ginger in but was pleasantly surprised by the fantastic flavor that came out. Although I think I would add a bit more sugar next time. Thanks again, I am never disappointed by your recipes (and my co-workers love your recipes too). I will continue to try them, thanks!


good recipe......nice n strong taste


OK, I feel a little silly for asking this, but I have a ton of yellow summer squash from my CSA share and I am very new to baking with vegetables. Can I use them instead of the green zucchini to make this? I am dying to use them up and I am craving something sweet!!!. HS: Go for it Katie, the yellow squash will work just as well.


Great bread, Also love putting grated zucchini in bran muffins (with golden raisons and walnuts)....much moister with the zucchini. Re what to do with all those lemons....vinaigrette, lemon bars, lemon bundt cake with lemon glaze, lemon pound cake topped with fresh stawberries, hollandaise...etc etc etc.



YOYO's cooking

My boyfriend and I have made this twice, first omitting some of the optional ingredients and then including everything. Either way, it is the most delicious zucchini bread we've ever had. Great with scrambled eggs and pepperjack cheese, too. Thanks Heidi!

Principle Investigator

I made this with a few variations: lime zest for lemon, 1 cup hazelnuts for the walnuts, ground ginger added in, and chopped crystallized ginger sprinkled over the top; I had to bake it for about 55-60 minutes, though I suspect my oven temperature was off. The lime worked really worked well with the Thai curry powder taste. And I'm definitely a big ginger person, so the ginger was perfect. I might add more curry powder next time, and perhaps explore some of the Thai flavors you talked about in your post.


I always like to wrap my zuk bread in a bread towel after it's cooled a bit. it really blends the flavors together and makes it "cakey" really good for coffee and tea. my friends and family love it and i'm convinced that it's how i got my husband to fall in love with me.


did you try dried figs and apricots in a zucchini bread? it's fabulous!


I was just referred to your website by a friend of yours, Ben Y. as I am working at the same residential camp as him. I run a daily cooking (really baking) program for children 7-16 years old. WOW! WOW! WOW! I have been reading your comments and everyone else's and staring , no drooling over your photos of your recipes (absolutely stunning) and can't wait to look at more and then finally make them. I have a feeling I won't be sleeping tonight and will be printing out many of them. I have a particular affinity to chocolate and peanut/nut-free baked goods. Keep up the great work!


I made this last night and I haven't stopped dreaming about it. It's amazing. With the raz-el-hanout, it is quite possibly the best thing to happen to a loaf since sliced bread.


I just wanted to comment on how beautiful your pictures are. As an enthusiastic baking hobbyist, I'm excited to try this recipe. Thanks for sharing!

Heidi - Botanical PaperWorks

I've been reading you blog for a while and this is the first recipe I made : the result was really fab! I made this bread yesterday night, brought one at the office today, people were a bit dubious at first (being French, they all thought it was going to be savoury bread) but absolutely loved it, and shared the other with friends tonight at a picnic on the banks of the Seine in Paris. Both loaves turned out really great, nice and moist texture and a very interesting blend of tastes. I omitted the curry and the ginger. I am now wondering whether I could use carrots instead of zucchini. Thanks for the recipe!


When I went out into my small garden and found two large zucchini, I knew that today, with it's slightly cold and rainy feel, was the day to make this wonderful bread. I loved the warm flavours, and the touch of curry was amazing in it. I used 3 cups garbanzo bean flower and 1 1/5 teaspoons of xanthan gum to make it gluten free, and found that it was a very moist and tender bread. I did cook it for longer, however, as I wasn't zealos in the sqeezing the water out bit and I also added a brown banana, so my bread was too loose for my liking after 45 minutes.


I'm so excited! Next time hubby snags some gorgeous zukes from work, I'ma make this -- with some ground flax seed too! Oh boy oh boy


I'm looking forward to trying this! In reference to a post by "Jenna," though, I have to comment on the zucchini pancakes (like potato pancakes). I made some awesome ones last week using half shredded zucchini and half (thawed of course) frozen spinach leaves. For health, I added ground flax seed. Great w/ a spicy mayonaise concoction.

a fellow Heidi

My family and I moved to Ethiopia a couple years ago, and I don't think I've seen zucchini here. But I know they have a general brighter green looking squash. Do you think the zucchini can be substituted for a general squash?

Gail Amare

    Hi Gail! As long as it's a tender skinned summer squash, I'm sure it's worth a try!

    Heidi Swanson

Love the poppy seed addition; will leave out the curry when I make this.


Love this recipe - would be amazing with a good chutney - you mentioned Mcquades chutneys in a post before - I'm going to make some tonight and try it out with their fig and ginger


the other reason to make zucchini bread, cupcakes, etc, in addition to using up the [over]supply, is that it's a great way to sneak healthy green stuff into kids who otherwise wouldn't touch them with a 10-foot pole ... :-).


Wow. I didn't know zucchini can be used as an ingredient in making bread. The bread look delicious. Yummy~

Steve Sim

In Eastern Europe, where zucchini season absolutely drowns them in zucchini, they make fabulous zucchini pancakes. Think potato pancakes, but with zucchini. I prefer the original Eastern European method of using ground zucchini instead of shredded - it gives the pancakes a much smoother, softer texture. (Use either a meat grinder - ideal - or a food processor, although, admittedly, with somewhat runnier results. If you do choose to use the food processor, squeeze out a little bit of the water before using. But shredding does work, too - just comes out much coarser and more similar to hash browns.) Just add a little bit of flour (you can use extremely little, if you like softer, thinner pancakes, or more if you want them more chewy and bready), and a couple of eggs (the more the better, really, but it again depends on how eggy you like your pancakes), and fry. Takes no more than a few minutes, and is absolutely delicious! (Traditionally eaten with sour cream... I'm partial to raspberry preserves, personally...)


This looks good--and I have zucchini in my fridge, local even. I just read a review of Supernatural Cooking on Culinate, just in case you didn't know about it.


Yes, 'tis the season! I have learned to call it 'Courgette Cake' here, and still have a bit of a challenge convinceing people to try it... I actually called it Spice Cake, once, until after it had been tasted LOL The French, for all the weird stuff they eat, can be remarkably reluctant to try new stuff! On the other hand, that just means more for me... and it freezes well. Thanks for a new 'version' - looks delicious!


Zucchini in baking is one of my favourite ways to use zucchini - however, my favourite (and forgive that this has somehow become a reference to another blog) is zucchini chocoate cake. Its delicious... although a savoury zucchini bread is inspiring whole new flavour combinations for me! B


Hi all, hope you are enjoying a nice summer weekend! Thanks for all the nice comments. Evie, yes you can use all-purpose flour (apf) if you like. Megan, yes I just did a straight swap - used 1 tablespoon raz el hanout in place of the curry powder. Kristina, you could certainly do that - I'd start by swapping in a couple tablespoons of freshly grated ginger for starters, see where that gets you and adjust the next time you make it if you want the ginger to be more prominent. -h


As a new resident to the Cayman Islands I thought that I would have to wait for my next trip to the U.S. to buy your book. I was delighted to find Super Natural sitting on the shelf facing forward - just waiting for me! I am excited to try the Zucchini Bread recipe - your creativity in the kitchen never ceases to amaze me!


I have a huge amount of zucchini in my garden and a friend suggested I made zucchini bread. Being Scottish I'd never heard of it and assumed it was savoury. Not having a sweet-tooth I ended up making (and blogging about) a savoury version but am still interested in trying out a sweet bread. Imagine the spice in yours would take the edge off the sweetness. Thanks!


Hi Heidi! I want to try this recipe and want to replace crystalized ginger by the fresh one. Will it work? Thanks a lot.


    Hi Kristina! Sure, it'll be different but delicious in its own right. Add 2-3 grated tablespoons to the wet ingredients.

    Heidi Swanson

Oh my gosh! What a great idea! I love sweet and curry flavors combined, and in a warm, nutty bread it just makes sense. I also am interested in the 'squeeze and fluff' step, and whether that's why my zucchini bread batters have always been a bit 'gluey.' Thanks!

Gado-Gado Misha

Just wondering if I can make this with regular flour? Or, say, a mix of regular and wheat? I can't find wheat pastry flour anywhere (I'm in Buenos Aires, Argentina!) Heidi, I love your website AND your book! It's under my "bookporn" shelf in Goodreads.com. I just love looking at the pretty pictures.

Evie Abat

I made this without tthe curry and my neighbor made it with. We both like it better without the curry. It was delicious.


More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.