Zucchini Bread

Best zucchini bread (click through for recipe)  This is zucchini bread how I like it. There are about a million different variations. Some people like all zucchini and no carrots. I like both. Some people add chocolate. Some don't. I do. Walnuts? Yes. Raisins? No, thanks. 

But, that's just me. I pretty much always say yes to chocolate and no (thank you) to raisins. And now you know me a little better.Best zucchini bread (click through for recipe)This is my favorite zucchini bread, as in, this is how I make it. But you are welcome to make it, too, or even make it your own. Just don't add any raisins. That is my one request. 

Okay, okay. You can add raisins if you really want. Geez.How to make zucchini breadZucchini Bread, makes one loaf.

1 cup grated zucchini
1/4 cup grated carrots
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup chopped dark chocolate chips (plus a few more for the top)

Grate the zucchini and carrots. I like to use the finer of the two graters on my box grater. I like very small bits of veggies in my bread. 

Stir together the zucchini, carrots, eggs, sugars, cooled (melted) butter, and vanilla. In another bowl whisk together the flour, cinnamon, baking soda, and salt. Combine the dry ingredients in with the zucchini mixture. Stir until just combined. Then stir in the walnuts and dark chocolate.Perfect quick bread (click through for recipe)Pour the batter into a buttered baking dish. Top with a few more chocolate chips if you like. Bake at 325°F for 55-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool before removing from the pan.Best zucchini bread (click through for recipe) Serve warm with just a little bit of butter on top. Yum! Enjoy. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with Lux of the Signature Collection.

  • This is a great way to get veggies into my family members! Looks so delicious

  • I use coconut oil instead of butter and it’s yummy. Also, there are a ton of egg subs — 1/4 cup soy yogurt works well and so does mixing 1 TBLS of ground flax seeds and 3 TBLS water. It sounds weird, but it works!

  • Emma! This post could not have come at a better time, I have been looking for a new zucchini bread recipe! And this is a winner! Since I don’t have a bread pan, I used an 8×8 baking dish and cut the baking time down to 40 minutes. Thanks so much for posting : )

  • Made it this morning and me and my little one gobbled down a few slices for breakfast! It was yummy and super easy! Could you post more breadlike recipes 😉 thx

  • This looks so good. The last time I made zucchini bread I had some leftover shredded coconut and threw that in….. heaven I tell you!

  • mey link Have you ever considered publishing an ebook or guest authoring on other sites? I have a blog based on the same subjects you discuss and would really like to have you share some stories/information. my response I know my audience would enjoy your work. If you’re even remotely interested, my review here feel free to send me an e-mail. my site

  • Chocolate is good with everything! I like zucchini bread how my mom makes it… I have no idea what her recipe is, but I love to eat it! Haha

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

  • Looks and sounds amazing!
    I have never used carrots before will have to give it a shot! Yum!

  • I hate raisins too, but mmmm! to chocolate chips!! I can’t wait to try this recipe out!

    xoxo
    Taylor

  • Raisins are the biggest disappointment in cookies, especially when you mistake them for chocolate chips. Not a good moment at all. I’m glad someone else thinks the same. I’ve had a lot of raisin cookie debates.

  • This looks amazing. I may need to make a loaf of zucchini bread to contribute to my family’s Easter dinner this weekend! 🙂

  • Great recipe! I made this last night and it was delicious! I didn’t have any chocolate chips so I opted for the raisins which tasted great!

  • This bread looks amazing! Thanks so much for this recipe.

    Mickie

    zucchiniontheceiling.com

  • Hmm. Glass pans are great because you can see how the baking is going all over the item, except the middle. Like, glass pie pans are my favorite even though they aren’t always the cutest pie pan you can find, but they can be really helpful.

    If you aren’t already you might try rotating your pan half way through the bake time. Also, if you overfill or make a quick bread that’s oversized it can easily get too done on the outside but still be raw in the center. I’ve had that happen before (many times) when testing out recipes. You might try this one and see what you think.

    -Emma

  • I actually just made this. Not even joking. Raisin free too. It was delicious. Thank you!

  • Is a glass loaf pan the best way to keep the baking even? Lately, I have had an awful time getting any kind of loaf done in the middle, yet not too brown on the bottom… Tips?

  • Wow, I think I need to bake this asap:)) Looks delish (and I’m with you on both adding the chocolate and nuts and not adding the raisins, raisin = yuck).

  • This sounds perfect! I’m going to have to make this soon. And totally hear you on the raisins thing, no raisins at my house 🙂

  • Mmm… It looks delicious and easy made! I will try it for sure! 😉

  • Yum, I am a sweet bread addict and I love that these would add a little healthy for me and the kids! Can’t wait to give this recipe a try!!

  • this looks delicious!! do share your favorite banana bread recipe sometime soon!

  • It’s been far too long since I’ve made my fav bread! I don’t have a ‘go to’ recipe for zuk bread but this could definitly be it! I’m with you on the ingredient list. Thx for sharing love,OXOX

  • My loaf is baking in the oven as we speak. I hope it turns out delicious!
    Thanks for sharing! 😀

  • Yum! This looks delicious! I’ve never added chocolate to my zucchini bread (or carrots) but this looks like a good enough reason to try!

  • Target. It’s part of the Giada De Laurentiis collection.

    -Emma

  • I like the carrots. Adds a little more sweetness and I just kind of like the little flecks of orange in the bread. 🙂

    -Emma

  • What a perfect breakfast bread, and I couldn’t agree more — chocolate chips, yes!, raisins, eeeew!

  • What a beautiful looking loaf in a beautiful baking dish? Any idea where it’s from?

  • What a beautiful loaf and a a beautiful baking dish! You know where it might be from?

  • Looks delicious, Emma! My mom always makes chocolate zucchini cake! SO GOOD!

    Sarah

  • Hmm. Well, you could certainly switch out the butter for a vegan friendly alternative like smart balance. But substituting the eggs would be another thing. I haven’t baked with many egg substitutes so I’m not sure how well that could work. In the past I’ve made a few cakes with oil instead of eggs, and it worked (slightly altered the flavor but not the texture). Also you can often sub applesauce for eggs. Usually a 1/4 cup applesauce or oil for 1 egg works. But, I haven’t tried this with this particular recipe so I’m not positive what results it yield.

    If you do try it let us know your results.

    Good luck! -Emma

  • I make this all the time, but I’ve never tried it with carrots. I’m going to have to do that!
    ~FringeGirl

  • Yes! My mom always makes a loaf w/ chocolate chips when she makes zucchini bread! That’s my favorite way, too. 🙂

  • wow…this looks and sounds amazing! i’ll definitely have to try it 🙂

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