Classic Zucchini Bread
Moist, sweet quick bread studded with grated zucchini and warm cinnamon—an easy classic for using up garden zucchini.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 30 mins
- Yield: 2 (8×4-inch) loaves / 16 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease two 8 × 4-inch loaf pans.
- In a large bowl beat eggs until frothy. Gradually mix in sugar, then the oil and vanilla until thick and glossy. Fold in grated zucchini.
- In a separate bowl whisk together flour, cinnamon, baking soda, salt, and baking powder. Stir dry ingredients into zucchini mixture just until combined, then fold in walnuts.
- Divide batter between prepared pans and bake 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
Notes
- Swap pecans for walnuts or omit nuts entirely.
- Bread freezes well—wrap cooled loaves tightly and freeze up to 3 months.
- For muffins, bake batter in 24 lined cups at 350 °F for about 22–25 minutes.
Nutrition
- Serving Size: 1 slice (1/16 loaf)
- Calories: 294
- Sugar: 26 g
- Sodium: 233 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: zucchini bread, classic, quick bread, summer baking, easy recipe
Find it online: https://yumrecipesnow.com/classic-zucchini-bread/
