Easy Zucchini Bread Recipe

This is how I like to make zucchini bread. 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.

I’ve been making this easy and moist zucchini bread recipe for years, and recently updated the photos here on our blog. Enjoy!

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Zucchini Bread Ingredients:

  • Zucchini – (obviously)
  • Carrots – adds sweetness and texture
  • Eggs
  • Sugar
  • Butter
  • Vanilla Extract
  • All-Purpose Flour
  • Cinnamon – more flavor!
  • Baking Soda & Salt – for our quick leavening agent
  • Walnuts – chopped
  • Chocolate Chips – optional, but I always add them

Do you have to peel the zucchini for zucchini bread?

No. Simply wash the zucchini and then grate it. The only part you may need to remove is the top steam. The zucchini can be used whole, unlike the carrots, which should be peeled before grating.

It’s also OK if your zucchini is on the watery side—this will add moisture to the bread.

Serve warm with just a little bit of butter on top. Yum! Enjoy. xo. Emma

Easy Zucchini Bread Recipe

A simple and moist quick bread recipe made with zucchini and carrots
Course Breakfast, Dessert
Cuisine American
Keyword quick bread, sweet bread, zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Emma Chapman


  • 1 cup zucchini greated
  • ¼ cup carrots peeled and grated
  • ½ cup butter melted
  • ½ cup granulated white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup walnuts chopped
  • ½ cup semi sweet chocolate chips optional
  • ¼ cup turbinado sugar optional


  • Grate the zucchini and carrots.
  • Stir together the zucchini, carrots, cooled (melted) butter, sugars, eggs, 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 chocolate, if using.
  • Pour the batter into a buttered baking dish. Sprinkle turbinado sugar over the top (optional).
  • Bake at 325°F for 60 minutes until a toothpick inserted in the center comes out clean. 
  • Allow to cool before removing from the pan.

Credits // Author and Photography: Emma Chapman.

  • 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

  • This looks so good! I’ve often made carrot cake, and even parsnip cake, but never with courgette. On my to-bake list!



  • 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!


  • 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.



  • Oh wow. This looks tempting. I usually whip up a banana chocolate chip bread but I’m thinking I need to mix it up. Feeling inspired!


  • 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.


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

  • Omg! I love it, looks delicius! You are amazing and the blog is a lovely place to spend time! Tanks to colouful my days. https://www.facebook.com/PanoDeCostura

  • 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! 😉

  • I’ve never made zucchini bread before, I didn’t know you use carrots too and chocolate makes everything better so I totally get you on that 😉


  • 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!

  • Zucchini chocolate chip bread is such a weakness of mine. The zucchini makes me think it’s healthy until the chocolate brings me back to reality.
    xox Logan


  • Would be absolutely perfect for breakfast (and dessert!)


  • 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! 😀

  • I have everything for this a home- I must give it a go it looks delicious

  • 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!

  • OMG!! It looks great! I must try it 😉

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


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


  • Making bread out of zucchini!! Sounds so cool! And chocolate, too 🙂


  • This looks awesome! Do you think it would be possible to do a vegan version of that?

    Love and good night from Germany,

    Birdy and Bambi


  • I prefer baking over cooking almost any day of the week! I can’t wait to try my hand at this one. I love zucchini so I can just imagine how good it’s going to be. Yum! 🙂

    Love and Luck,

    Laurali Star


  • This sounds amazing! I love zucchini bread and always love a little crunch and sweetness with walnuts & chocolate chips!


  • 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!


  • 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!

  • 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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