Zucchini Bread – filled with pecans (and sometimes chocolate chips!) is a simple but delicious recipe to use up your summer zucchini crop.
Zucchini bread is so delicious and easy to make, this zucchini bread recipe makes two loaves. Eat them both, give one to a neighbor, or freeze one!
Zucchini Bread Ingredients
- Zucchini – Fresh from the garden, or out of the freezer, either way will work!
- Eggs – A couple of eggs to bind it all together and add richness.
- Sugar – Good old white sugar!
- Oil – Any vegetable oil will work, but I’m partial to olive oil.
- Flour – White flour, not self rising. If you use self rising skip the baking soda and salt.
- Baking soda – For leavening!
- Baking powder – For more leavening!
- Salt – To pump up the flavor.
- Cinnamon – I love the aroma of cinnamon in this zucchini bread.
- Vanilla – Vanilla is such a delicious warm flavor to add to your zucchini bread.
- Pecan chips – Pecan chips are just small chopped pecans. You could use the pre-chopped or do it yourself.
Zucchini Bread Variations
- Chocolate chips – half or one cup of chocolate chips (we like to use mini) will turn this zucchini bread into chocolate chip zucchini bread!
- Raisins – I love the flavor of raisins in our zucchini bread, it reminds me of oatmeal cookies.
- Streusel topping – the streusel topping from this sweet potato casserole makes this zucchini bread a decadent coffee cake style treat!
- Brown sugar – switch brown sugar for the white sugar to give a richer deeper sweet flavor.
Is zucchini bread good for you?
Zucchini bread is delicious, but it is not healthy. The zucchini adds some nutritional value in the form of fiber, vitamins, and minerals, but in the end zucchini bread is a treat.
Do you have to peel zucchini for zucchini bread?
You do not have to peel zucchini for zucchini bread. The peel is what gives zucchini bread the fun bright flecks of green throughout! Don’t worry about the peel being to fibrous, you cannot distinguish it at all when eating the bread.
How to grate zucchini for zucchini bread
There are a few ways to grate zucchini for zucchini bread. I usually use a cheese grater and grate the zucchini directly into a bowl. Be careful not to hit your knuckles on the grater.
Alternatively, you could use a mandolin slicer on the shred setting (again, watch your fingers and knuckles!).
Finally, you could shred the zucchini in a food processor, just be sure not to process for too long or you will turn it into zucchini mush.
How many zucchinis is 2 cups grated?
Two cups of zucchini grated is approximately two medium/small zucchinis, unpacked. For packed cups of zucchini you’ll need medium/large zucchinis.
Can I use frozen zucchini for zucchini bread?
You can use frozen zucchini for zucchini bread, just make sure you thaw it in a strainer or colander to remove excess moisture before adding it to the recipe. If your frozen zucchini is not already shredded, you can pulse it quickly in a food processor.
Can Zucchini Bread be frozen?
Zucchini bread can be frozen. Allow your zucchini bread to cool completely, then wrap it tightly in cellophane or saran wrap. You can additionally put it in a freezer bag for extra protection.
In an upright freezer, your zucchini bread will be good for a few months, in a deep freezer or chest freezer you zucchini bread will be good for up to a year.
More recipes like Zucchini Bread
- Apple Cinnamon Zucchini Muffins
- Chocolate Zucchini Drop Cookies
- Banana Bread
- Cornbread Recipe
- Chocolate Chip Banana Bread
- Apple Walnut Bread
Zucchini Bread Making Tools
- Pyrex loaf pan – my favorite loaf pans, I love that they’re glass and you can see how well the sides and bottom are cooking.
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
How to store zucchini bread
You can store your zucchini bread in a covered container on the counter for a few days, especially if you live in a cool dry climate.
Alternatively zucchini bread can be stored in the refrigerator for up to a week, an upright freezer for a few months, or a chest freezer for as long as a year.
How to make Zucchini Bread
You can watch us make this zucchini bread on YouTube along with our zucchinis in red sauce!
- 2 cups grated zucchini this was two smallish zucchinis for me
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 3 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup pecan chips
- 1/2 cup mini chocolate chips optional
- Preheat your oven to 350 degrees and grease and lightly flour two loaf pans. Set aside.
- Grate your zucchini and set aside.
- In a large bowl, add the eggs and beat with a whisk.
- Slowly whisk in the sugar then the oil.
- In another large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk together.
- Pour the dry ingredients into the wet ingredients and stir together. It will be thick.
- Pour in the grated zucchini, vanilla, and pecan chips. Stir together.
- Pour half of the batter into one of prepared loaf pans.
- If desired, add mini chocolate chips to the remaining batter then pour into other loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly then run a knife around the edges of the pan and flip the loaves out. Slice & enjoy!