Name: Classic Zucchini Bread
Prep time: 15 min
Cook time: PT-492160H46M51S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups grated zucchini (about 1 medium zucchini); 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; Optional: 1 cup chopped nuts or chocolate chips

I make this Classic Zucchini Bread whenever I want something soft, moist, and comforting. It has a tender crumb, warm cinnamon flavor, and just the right amount of sweetness. It’s a simple homemade loaf that works perfectly for breakfast, a snack, or even dessert.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare with simple pantry ingredients. The zucchini keeps the bread incredibly moist without making it heavy. I also appreciate how versatile it is—I can add nuts for crunch or chocolate chips for a sweeter twist. It bakes into a beautifully golden loaf with a soft interior and a slightly crisp edge that I find irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups grated zucchini (about 1 medium zucchini)

1 teaspoon baking powder

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

1 ½ cups granulated sugar

1 cup vegetable oil

3 large eggs

2 teaspoons vanilla extract

Optional: 1 cup chopped nuts or chocolate chips

Directions

Preheat the oven to 350°F (175°C). I grease and flour a 9×5-inch loaf pan to prevent sticking.

In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.

In another bowl, I beat the sugar and oil until well combined. I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

I gradually add the dry ingredients to the wet mixture, mixing just until combined. Then I fold in the grated zucchini and, if I feel like it, I add chopped nuts or chocolate chips.

I pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.

I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.

Servings and Timing

I usually get about 10 slices from one 9×5-inch loaf.

Preparation time: 15 minutes

Baking time: 55–65 minutes

Total time: About 1 hour 15 minutes

Variations

I sometimes replace half of the all-purpose flour with whole wheat flour for a heartier texture.

I like adding a pinch of nutmeg or cloves for extra warmth.

Occasionally I swap the vegetable oil for melted coconut oil for a subtle flavor change.

I enjoy stirring in dried cranberries or raisins for added sweetness and texture.

Storage/Reheating

I store the zucchini bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week.

For longer storage, I wrap slices tightly in plastic wrap and freeze them for up to 3 months. When I’m ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for about 15–20 seconds.

Related Recipes:

Italian Baked Zucchini

FAQs

How do I keep zucchini bread from becoming too wet?

I lightly pat the grated zucchini with a paper towel if it seems overly watery, but I don’t squeeze out too much moisture because I want the bread to stay soft.

Do I need to peel the zucchini?

I don’t peel the zucchini. The skin is thin and softens during baking, and it adds nice color and nutrients.

Can I make this recipe into muffins?

I divide the batter into lined muffin tins and bake at 350°F for about 18–22 minutes, checking with a toothpick for doneness.

Can I reduce the sugar?

I sometimes reduce the sugar slightly, about ¼ cup less, and still get a delicious result, though the texture may be slightly less moist.

Why did my zucchini bread sink in the middle?

I find that overmixing the batter or underbaking the loaf can cause sinking. I mix just until combined and always check that the center is fully baked before removing it from the oven.

Conclusion

I find this classic zucchini bread to be a reliable, comforting recipe that never disappoints. It’s simple to prepare, wonderfully moist, and easy to customize. Whenever I have extra zucchini on hand, this is the recipe I reach for because I know it will turn out delicious every time.

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