Classic Zucchini Bread

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Classic Zucchini Bread is a moist, delicious quick way to keep up with your garden. This old-fashioned quick bread recipe is easy to bake and it freezes great too.

Classic Zucchini Bread

Classic Zucchini Bread

If you live in the Midwest you know how quickly zucchini comes on and flourishes in late summer. The joke is to keep your car doors locked or you will come out of the gas station to find zucchinis on your front seat!

Let’s start a new trend and leave zucchini bread behind instead. Who wouldn’t love that? This easy zucchini bread recipe will have you whipping up a batch for the neighbors in no time.

The cakey, moist texture and the cinnamon flavor of this easy Classic Zucchini Bread is a sneaky way to get those vegetables into your kids – and picky adults. You can easily turn these into muffins for a bite-sized treat for fun snacking too.

Baking with zucchini because of its high moisture content can be tricky. So, here are a few tips to help you out.

  • FIRST, squeeze excess water out of the zucchini using paper towels or a clean dish towel.
  • SECOND, be careful to not overmix the batter. Overmixing can cause quick bread to collapse as it cools.
  • THIRD, only grease the bottom and corners of your pans. This will allow your bread to “climb” the sides and rise. The bread can easily be loosened with a knife or offset spatula after baking.
Old Fashioned Zucchini Bread

Classic Zucchini Bread Recipe

  1. Preheat oven to 325°F. Grease and flour an 8-inch loaf pan. Beat together eggs, oil, and sugar. Stir in the zucchini.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet, alternating with the milk. Stir until just combined.
  3. Pour the batter into a greased loaf pan. Bake for 45-60 minutes or until a toothpick inserted comes out with a few moist crumbs.
Classic Zucchini Bread is a favorite with everyone

Easy Zucchini Bread Recipes

Swirl in some peanut butter and take zucchini to new heights with this Chocolate Peanut Butter Swirled Zucchini Bread.

This Lemon Zucchini Bread from A Latte Food is a bright, citrusy variation as well.

If you are overrun with zucchini and need to change it up this Zucchini Cake with Cream Cheese Frosting just might become your favorite way to enjoy your vegetables this summer.

For a whole new variation on summer squash quick breads, this Winter Squash Bread is an ultra-soft bread that is delicious when eaten plain with butter, served with soup, or made into a sandwich. 

Zucchini Bread

Classic Zucchini Bread

Classic Zucchini Bread is a moist, delicious quick way to keep up with your garden. This old-fashioned quick bread recipe is easy to bake and it freezes great too.
Prep Time: 15 mins
Cook Time: 45 mins
Additional Time: 1 hr
Total Time: 2 hrs
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients 

  • 1 cup zucchini grated
  • ½ cup canola oil
  • 1 cup sugar
  • 1 egg + 1 egg yolk lightly beaten
  • cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup milk

Instructions

  • Preheat oven to 325°F. Grease and flour eight inch loaf pan. Beat together eggs, oil, and sugar. Stir in the zucchini.
  • Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet, alternating with the milk. Stir until just combined.
  • Pour the batter into greased loaf pan, bake for 45-60 minutes or until a toothpick inserted comes out with a few moist crumbs.

Nutrition

Serving: 1piece · Calories: 214kcal · Carbohydrates: 29g · Protein: 2g · Fat: 10g · Saturated Fat: 1g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 14mg · Sodium: 169mg · Potassium: 57mg · Fiber: 1g · Sugar: 17g · Vitamin A: 49IU · Vitamin C: 2mg · Calcium: 24mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 8/30/2016 – recipe notes and photos updated 6/8/2022} 

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