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Classic Zucchini Bread

Maria G. Brooks
Classic Zucchini Bread is a timeless recipe that combines freshly grated zucchini, warm spices, and a touch of sweetness to create a moist, flavorful loaf.
Perfect for breakfast, snacks, or dessert, this versatile bread is easy to prepare and endlessly customizable.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Comfort Food
Servings 10 slices
Calories 200 kcal

Equipment

  • 1 Box grater
  • 1 Box grater
  • 1 Whisk
  • 1 Spatula
  • 1 9x5-inch Loaf Pan
  • Measuring Cups and Spoons
  • Cooling rack

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1 cup granulated sugar or ½ cup granulated sugar + ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Other Ingredients:

  • 1½ cups grated zucchini lightly drained
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions
 

Step 1: Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2: Prepare the Zucchini

  • Wash and trim the ends of the zucchini.
  • Grate it using a box grater and gently squeeze out excess moisture with a clean kitchen towel or paper towel.

Step 3: Mix the Dry Ingredients

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

Step 4: Mix the Wet Ingredients

  • In a separate bowl, whisk together eggs, sugar, oil, and vanilla extract until smooth.

Step 5: Combine Wet and Dry Ingredients

  • Gradually fold the wet ingredients into the dry mixture using a spatula.
    Mix until just combined.
  • Fold in the grated zucchini and optional add-ins like nuts or chocolate chips.

Step 6: Bake the Bread

  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

  • Let the bread cool in the pan for 10–15 minutes, then transfer it to a cooling rack to cool completely.
  • Slice and serve warm or at room temperature.

Notes

  • Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
  • Freezing: Wrap the bread or individual slices tightly in plastic wrap and freeze for up to 3 months.
  • Zucchini Prep: No need to peel zucchini; the skin adds nutrients and texture. Just ensure it’s grated finely for even mixing.
  • Customizations: Add ½ teaspoon nutmeg for extra warmth or swap ¼ cup flour with whole wheat flour for added fiber.
  • Check for Doneness: If the top browns too quickly, tent the loaf with aluminum foil during the last 10–15 minutes of baking.
Keyword Classic Zucchini Bread