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

Total Time 1 hour 15 minutes

• 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

1. Grate the zucchini and carrots.

2. Stir together the zucchini, carrots, cooled (melted) butter, sugars, eggs, and vanilla.

3. In another bowl, whisk together the flour, cinnamon, baking soda, and salt. 

4. Combine the dry ingredients in with the zucchini mixture. Stir until just combined.

5. Then, stir in the walnuts and chocolate, if using.

6. Pour the batter into a buttered baking dish. Sprinkle turbinado sugar over the top (optional).

7. Bake at 325°F for 60 minutes until a toothpick inserted in the center comes out clean. 

8. Allow to cool before removing from the pan.

Credits // Author and Photography: Emma Chapman.