Name: Classic Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium zucchinis (grated, not peeled); 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg (optional); 1 cup sugar (white or a half-brown/half-white mix); 2 eggs (room temperature); 1/3 cup oil (vegetable, canola, or coconut); 2 teaspoons vanilla; 1/2 cup chopped walnuts (optional); 1/2 cup raisins or chocolate chips (optional)

Jump to Recipe

If you’re seeking a foolproof bake to welcome in the coziness of any season, look no further than this Classic Zucchini Bread. Tender, moist, and infused with the subtle earthiness of grated zucchini, this loaf will instantly transport you to kitchen-table comfort. It’s the perfect marriage of sweet cinnamon spice and gentle zucchini, ensuring every bite is both familiar and just a little bit surprising. Whether you’re a seasoned baker or just dipping your toes into homemade breads, Classic Zucchini Bread is guaranteed to earn a permanent spot in your baking repertoire.

Classic Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Classic Zucchini Bread are wonderfully simple, but each one plays a starring role in building that unmistakable flavor and plush crumb we crave. From cozy spices to crisp walnuts, every addition has a purpose, so don’t overlook the importance of each component below!

Zucchini: Freshly grated (and not peeled!) zucchini adds moisture, tenderness, and those trademark flecks throughout each slice.
All-purpose flour: The backbone of your bread, providing structure and creating a soft texture.
Baking soda: Reacts with the zucchini to help your bread rise for a fluffy loaf.
Baking powder: Gives extra lift for a lovely dome and light crumb.
Salt: Just the right amount brightens up all the other flavors.
Cinnamon: Layers in warmth and that classic spiced aroma we all love.
Nutmeg (optional): Adds depth and a gentle hint of nostalgia.
Sugar: Use all white or half brown, half white – your bread, your sweetness!
Eggs: Bind everything together while lending richness and a golden hue.
Oil: Choose vegetable, canola, or coconut oil for a reliably moist crumb.
Vanilla: Enhances the sweetness and adds an inviting aroma.
Chopped walnuts (optional): Offer a delightful crunch and earthy flavor.
Raisins or chocolate chips (optional): Bring bursts of sweetness or decadent richness.

How to Make Classic Zucchini Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F, ensuring it’s fully heated before your batter goes in. Take a moment to generously grease your 8×4 loaf pan – you want every golden edge to come out easily and beautifully.

Step 2: Mix the Dry Ingredients

In your largest bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and a dash of nutmeg if you’re using it. Mixing these first helps evenly disperse the rising agents and spices, ensuring each slice of Classic Zucchini Bread tastes perfectly balanced.

Step 3: Combine the Wet Ingredients

In a separate bowl, thoroughly beat your eggs, sugar, oil, and vanilla. This step sets up the sweet, silky base for your bread and makes sure your loaf turns out moist and cohesive.

Step 4: Grate and Prepare the Zucchini

Now for the star ingredient – grate the zucchinis (no need to peel), then use your hands or a clean towel to squeeze out as much liquid as you can. This guarantees your Classic Zucchini Bread will be moist, not soggy, and gives you those picture-perfect green flecks in every slice.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture over your pile of dry ingredients and add in the grated zucchini. Gently fold everything together with a spatula or wooden spoon until just combined. If you’re using walnuts, raisins, or chocolate chips, fold them in now for those irresistible extras.

Step 6: Pour and Bake

Pour your batter into the prepared loaf pan and give it a little wiggle to settle. Pop it into the oven and bake for 50-60 minutes. The incredible aroma of Classic Zucchini Bread will let you know you’re on the right track. Test with a toothpick – it should come out clean or with just a few crumbs.

Step 7: Cool and Slice

Let your bread cool in the pan for about 10-15 minutes before transferring to a rack. Slice while still just a bit warm for maximum coziness, and if you like, slather with butter for an extra treat.

How to Serve Classic Zucchini Bread

Garnishes

A little extra flair goes a long way! Dust the top of your loaf with powdered sugar, drizzle with a simple vanilla glaze, or scatter on a few more walnuts for crunch. Each little garnish personalizes your Classic Zucchini Bread for family or guests.

Side Dishes

Pair a thick slice of Classic Zucchini Bread with fresh fruit, a scoop of creamy Greek yogurt, or a spoonful of your favorite nut butter for the most satisfying breakfast or snack. For a brunch spread, serve alongside eggs or a fresh fruit salad.

Creative Ways to Present

For special occasions (or just to shake things up!), bake the batter in mini loaf pans for darling gifts, or slice and toast your bread for an irresistible morning treat. You can even cube it for sweet croutons in a breakfast parfait. Classic Zucchini Bread loves a little creativity!

Make Ahead and Storage

Storing Leftovers

Classic Zucchini Bread keeps wonderfully at room temperature for up to three days. Be sure to wrap it tightly in plastic or foil, or store in an airtight container to lock in that signature moisture and freshness.

Freezing

If you want to bake ahead or have leftovers, Classic Zucchini Bread freezes like a dream. Wrap the cooled loaf (or individual slices) in plastic wrap, followed by a layer of foil, then pop it in the freezer for up to three months. Thaw overnight at room temperature for best results.

Reheating

Enjoying Classic Zucchini Bread warm is a must! Reheat slices in the microwave for 10-15 seconds, or toast them lightly for a crisp exterior and soft, dreamy interior. Either method restores that just-baked joy, even days later.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can swap in whole wheat flour for half (or all) of the all-purpose if you want a heartier loaf. Just remember, the texture will be a bit denser and the flavor a little nuttier—it’s delicious, just different!

Do I have to peel the zucchini before grating?

No peeling required! The peel is soft and virtually disappears once baked, plus it adds lovely color (and nutrients) to your Classic Zucchini Bread. Just scrub the zucchinis well before grating.

What’s the best way to tell when my bread is done?

Insert a toothpick or thin skewer into the center of your bread. If it comes out clean or with just a few moist crumbs, your Classic Zucchini Bread is perfect. Ovens can vary, so start checking at the 50-minute mark.

Can I make this recipe gluten-free?

Yes, you can substitute your favorite gluten-free flour blend for the all-purpose flour. Be sure it’s a one-to-one baking blend for best results, and check that your baking powder is gluten-free too.

How can I reduce the sugar?

You can easily reduce the sugar by 1/4 to 1/3 cup if you like things less sweet, or replace half with a natural sweetener like coconut sugar. The bread will still be moist and satisfying, just not as dessert-like.

Final Thoughts

I can’t recommend this Classic Zucchini Bread enough—it’s my all-time favorite for its unbeatable ease and homey, irresistible flavor. Whether you’re sharing with friends, gifting to neighbors, or just sneaking a warm slice for yourself, this recipe promises all the comfort and joy of homemade baking. Pour yourself a mug of something delicious and give it a try—you won’t be disappointed!

Classic Zucchini Bread Recipe

★★★★★

5.3 from 24 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This classic zucchini bread recipe is a delightful way to enjoy the abundance of summer zucchinis. Moist and flavorful, this bread is perfect for breakfast or as a sweet snack.

Instructions

Preheat the Oven: Preheat your oven to 350°F and grease an 8×4 loaf pan.
Mix Dry Ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Prepare Wet Ingredients: In another bowl, whisk together eggs, sugar, oil, and vanilla.
Incorporate Zucchini: Grate the zucchini, squeeze out excess liquid, and add it to the wet mixture.
Combine Ingredients: Fold the wet mixture into the dry ingredients, gently mixing together. Add nuts and raisins or chocolate chips.
Bake: Pour the batter into the greased loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool, then slice and enjoy, preferably with butter while still warm.

Notes

You can customize this recipe by adding your favorite mix-ins like shredded coconut or dried cranberries.
This zucchini bread freezes well, so you can make a few loaves to enjoy later.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American