Classic Zucchini Bread Recipe

When life gives you zucchini, make zucchini bread! This Classic Zucchini Bread Recipe is everything you want in a homemade loaf—moist, lightly sweet, and perfectly spiced. It’s a wonderful way to use up your summer zucchini harvest, and it’s versatile enough to enjoy as breakfast, a snack, or dessert. Whether you’re a seasoned baker or a beginner, this easy recipe will quickly become a go-to favorite.

Growing up, my grandmother always had a loaf of zucchini bread cooling on her kitchen counter during the summer. I remember the warm, nutty aroma wafting through the house and how we’d slice into the bread as soon as it was cool enough to handle. Over the years, I’ve adapted her recipe slightly, but every time I bake it, the smell takes me back to those summer afternoons. My family now loves this recipe just as much, and my daughter enjoys helping me shred the zucchini—it’s become a sweet tradition in our home.

Why You’ll Love Classic Zucchini Bread

•Moist and Tender: Thanks to fresh zucchini and a perfect balance of wet and dry ingredients.

•Packed with Flavor: Warm spices like cinnamon and nutmeg enhance every bite.

•Easy to Make: No fancy equipment required—just mix, pour, and bake.

•Versatile: Enjoy it plain, with butter, or topped with cream cheese for a treat.

Ingredients Notes For Classic Zucchini Bread

•Zucchini: No need to peel—grated zucchini adds moisture and subtle flavor.

•Spices: Cinnamon and nutmeg bring warm, comforting notes to the bread.

•Sweetener: Granulated sugar works great, but you can substitute part of it with brown sugar for a deeper flavor.

•Optional Add-Ins: Walnuts, pecans, or chocolate chips add texture and flavor.

Recipe Steps

1.Preheat Oven: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2.Prepare Zucchini: Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towel.

3.Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4.Mix Wet Ingredients: In another bowl, combine eggs, sugar, vegetable oil, vanilla extract, and grated zucchini.

5.Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in optional add-ins like nuts or chocolate chips if using.

6.Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7.Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Storage Options

•Room Temperature: Store in an airtight container for up to 3 days.

•Refrigerator: Extend freshness by refrigerating the bread for up to 7 days.

•Freezer: Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months.

Variations & Substitutions

•Substitute whole wheat flour for half of the all-purpose flour for a heartier texture.

•Add dried fruits like raisins or cranberries for a sweet twist.

•Make it gluten-free by using a 1:1 gluten-free baking flour.

Classic Zucchini Bread Recipe

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Course: Breakfast, Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 slices

Ingredients

 

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• ▢ 1 1/2 cups grated zucchini about 2 medium zucchinis
• ▢ 1 3/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg optional
• ▢ 2 large eggs
• ▢ 1/2 cup vegetable oil
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup chopped walnuts or pecans optional
• ▢ 1/2 cup raisins or chocolate chips optional

Instructions

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
• Prepare Zucchini: Grate the zucchini and gently squeeze out excess moisture with a clean kitchen towel or paper towels. Set aside.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
• Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
• Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the grated zucchini, nuts, and raisins or chocolate chips (if using).
• Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the zucchini bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.