You just can’t improve on Classic Zucchini Bread, so I won’t even try. This is the time honored, Grandma approved, moist, tender, fabulous zucchini bread you know and love…
Let’s be honest.
I’m not in love with zucchini. How about you?
They’re kind of tasteless and their texture leaves a lot to be desired.
No matter what you do, they always seem to cook up really mushy.
They do have one redeeming quality, though.
You can grate them up into little shreds
and make delicious zucchini bread.
This is a classic zucchini bread, no bells and whistles, just pure perfection.
Don’t forget the cream cheese.
Now it all makes sense..this is why people plant all that zucchini.
Other reasons to love zucchini ~
Classic Zucchini Bread
You just can't improve on Classic Zucchini Bread, so I won't even try. This is the time honored, Grandma approved, moist, tender, fabulous zucchini bread you know and love…
Servings: 8 servings
Equipment
- standard loaf pan
Ingredients
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups freshly grated zucchini, with skin
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350F Butter and flour a loaf pan.
- Whisk together the sugar and oil.
- Add vanilla and the eggs (one at a time) and beat in between. Add in the cinnamon and the nutmeg.
- Whisk the flours, baking soda, baking powder and salt together and then add to the wet ingredients. Mix until just blended, don’t over mix.
- Fold in the zucchini and the nuts.
- Spread out evenly in the loaf pan.
- Bake for about 50 minutes. Test with a toothpick inserted near the center.
Nutrition
Calories: 381 kcal · Carbohydrates: 46 g · Protein: 6 g · Fat: 20 g · Saturated Fat: 3 g · Polyunsaturated Fat: 12 g · Monounsaturated Fat: 4 g · Trans Fat: 0.1 g · Cholesterol: 41 mg · Sodium: 234 mg · Potassium: 215 mg · Fiber: 2 g · Sugar: 21 g · Vitamin A: 108 IU · Vitamin C: 4 mg · Calcium: 53 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I made this today. Once again, another great recipe from you. When I am looking for a recipe, I always check your recipes! Excellent bread. Moist, soft and light. Delicious!
Can I use almond flour n pls e of whole wheat flour?
Do you have to use wheat flour or can I just use the all purpose flour?
Thank you ?
Christi
I made these and turned them into muffins. I also added about 2tsps of orange zest. They were amazing ! This is definitely my new go to zucchini muffin recipe. 🙂
That’s great to know, Vanessa…I might be tempted to add some cream cheese frosting, and turn them into cupcakes 😉
Sounds like a great idea ! I’ll try the cream cheese frosting on my next batch ., thanks:)
I just mixed a x’s 4 batch, figuring if I was going to double I may as well double again. I found the batter to be extremely dry so I ended up adding about 1 3/4 Cup buttermilk. I also used coconut flour in place of whole wheat, as I didn’t have it. I am hopeful this turns out well. I will post a picture if I can, after baking is complete.
Thanks Sandi!
I’m going to try your recipe but I wanted to let you know that try apple sauce instead of the oil. Really good and better for you. I use unsweetened apple sauce.
Great tip, thanks Carolyn!