Classic Zucchini Bread
This timeless quick bread transforms humble garden zucchini into a moist, tender loaf that's perfect for breakfast, snacking, or even dessert. The simple pantry ingredients and one-bowl method make it accessible for bakers of all skill levels, while the warm cinnamon flavor creates that cozy, familiar taste we all love.
Equipment
- Oven
- Box grater or food processor - with shredding attachment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Measuring cups and spoons
- Two 8x4-inch or 9x5-inch loaf pans
- Wire cooling rack
- Toothpick or cake tester
- Parchment paper (optional) - optional, for easy removal
- Baking sheet - for easier handling and catching drips
Ingredients
- 3 cups all-purpose flour - 375g
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs - at room temperature
- 1 cup vegetable oil - 240ml
- 1 cup granulated sugar - 200g
- 1 cup light brown sugar - packed, 220g
- 1 tablespoon pure vanilla extract
- 2 cups grated zucchini - about 2 medium zucchini, unpeeled and unpacked, 300g
For Serving (Optional)
- salted butter - for spreading on warm slices
- cream cheese - for spreading, optional
- honey - for honey butter, optional
- vanilla ice cream - for serving as dessert, optional
- whipped cream - for serving as dessert, optional
Instructions
- Preheat oven to 325°F (163°C). Grease two 8x4-inch loaf pans generously with butter or nonstick spray, or line with parchment paper with overhang for handles. Place pans on a baking sheet.
- Wash the zucchini but do not peel. Grate using the large holes of a box grater or food processor shredding disc. Measure 2 cups of grated zucchini, packing lightly without squeezing out moisture.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon until well combined, about 30 seconds.
- In a large bowl, lightly beat the eggs. Whisk in granulated sugar and brown sugar for 1-2 minutes until combined. Add vegetable oil and whisk until smooth and emulsified. Stir in vanilla extract.
- Add the grated zucchini to the wet ingredients and stir with a spatula until evenly distributed, breaking up any large clumps.
- Pour the flour mixture over the wet ingredients and fold gently with a spatula just until no dry flour streaks remain, about 15-20 folds. Do not overmix.
- Divide the batter evenly between the prepared pans, filling each about two-thirds full. Smooth the tops and tap the pans on the counter 2-3 times to release air bubbles.
- Bake on the center rack for 50-60 minutes, checking at 50 minutes with a toothpick. It's done when the toothpick comes out with a few moist crumbs (not wet batter) and the tops are golden brown.
- Cool in the pans on a wire rack for 15-20 minutes. Run a knife around the edges, then turn the loaves out onto the rack. Cool completely, 1-2 hours, before slicing.
Notes
- Room temperature eggs: Take eggs out of the refrigerator 30 minutes before baking for better incorporation and a lighter texture.
- Don't skip the brown sugar: It adds moisture and deeper, more complex sweetness than white sugar alone.
- Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag to avoid packing in too much flour.
- Check leavening agents: Expired baking powder or baking soda won't provide proper rise. Test by adding a pinch to hot water – it should bubble vigorously.
- Don't overmix: Overmixing develops gluten and creates a tough, dense loaf. Stir just until no flour streaks remain – a few small lumps are fine.
- Add-ins: Fold in 1 cup of chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
- Storage: Store wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- Freezing: Wrap individual slices or whole loaves in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.
- Muffins: This batter also makes excellent muffins. Fill muffin cups two-thirds full and bake at 350°F for 18-22 minutes.
- Don't squeeze zucchini: The moisture in the grated zucchini is essential for the bread's tender texture – do not squeeze it out.