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See 5 recipes Download free cookbookClassic Zucchini Bread
Zucchini Bread
A tender, warmly spiced zucchini bread with a moist crumb, crisp edges, and enough grated squash to keep each slice fresh for days.
Prep Time:20 minCook Time:60 minTotal Time:80 minServings:10Difficulty:Easy
Classic zucchini bread is the kind of quick bread that earns its place on the counter: simple to mix, generous in flavor, and sturdy enough for breakfast, snacks, or a late-night slice. The grated zucchini melts into the batter as it bakes, giving the loaf moisture without making it taste like vegetables.
This version keeps the flavor familiar with cinnamon, vanilla, and a little brown sugar for a soft caramel note. Walnuts add crunch, but the loaf is just as good without them if you prefer a plain slice or plan to serve it to a mixed crowd.
The key is handling the zucchini gently. Do not wring it completely dry; just blot away obvious surface moisture so the bread stays tender without becoming dense. A short rest after baking helps the crumb settle, making neat slices easier.
Serve the bread slightly warm with butter, toast slices the next day, or wrap the cooled loaf for a make-ahead breakfast. It keeps well because the zucchini continues to protect the crumb from drying out.
Nutrition (per serving)
Calories:295 kcal
Protein:5 g
Carbs:38 g
Fat:14 g
Directions
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1
Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with a strip of parchment so two sides overhang.
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2
Place the grated zucchini on a clean towel or paper towels and blot away obvious surface moisture without squeezing it dry.
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3
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
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4
In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and glossy.
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5
Stir the zucchini into the wet mixture, breaking up any clumps so it is evenly distributed.
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6
Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in the walnuts if using.
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7
Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until the top is deeply golden and a toothpick inserted in the center comes out with a few moist crumbs.
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8
Cool the loaf in the pan for 15 minutes, then lift it onto a rack and let it cool for at least 45 minutes before slicing.
Ingredients
- All-Purpose Flour:1 3/4 cups
- Baking Powder:1 teaspoon
- Baking Soda:1/2 teaspoon
- Fine Salt:1/2 teaspoon
- Ground Cinnamon:1 1/2 teaspoons
- Ground Nutmeg:1/4 teaspoon
- Large Eggs:2
- Granulated Sugar:1/2 cup
- Packed Light Brown Sugar:1/3 cup
- Neutral Oil:1/2 cup
- Vanilla Extract:2 teaspoons
- Grated Zucchini, lightly blotted:1 1/2 cups
- Chopped Walnuts:1/2 cup
Tips & Notes
- Use the large holes of a box grater for zucchini that disappears into the crumb without turning watery.
- If the loaf browns too quickly before the center is done, tent it loosely with foil for the final 10 to 15 minutes.
- For cleaner slices, cool the loaf fully and use a serrated knife.
