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…

classic zucchini bread

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.

Classic Zucchini Bread, sliced

This is a classic zucchini bread, no bells and whistles, just pure perfection.

A stack of classic zucchini bread slices

Don’t forget the cream cheese.

Now it all makes sense..this is why people plant all that zucchini.

A slice of classic zucchini bread with cream cheese

Other reasons to love zucchini ~

3.28 from 25 votes

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...
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran


  • 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
  • about 1 1/2 cups freshly grated zucchini with skin
  • 1/2 cup chopped walnuts


  • Set 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

classic zucchini bread pin

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  • Reply
    Stephanie Scaturchio
    July 31, 2020 at 6:39 pm

    5 stars
    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!

  • Reply
    July 19, 2020 at 11:42 am

    Can I use almond flour n pls e of whole wheat flour?

  • Reply
    July 5, 2020 at 7:47 pm

    Do you have to use wheat flour or can I just use the all purpose flour?
    Thank you ?

  • Reply
    October 12, 2017 at 12:37 pm

    5 stars
    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. 🙂

    • Reply
      October 12, 2017 at 12:45 pm

      That’s great to know, Vanessa…I might be tempted to add some cream cheese frosting, and turn them into cupcakes 😉

      • Reply
        October 12, 2017 at 12:58 pm

        Sounds like a great idea ! I’ll try the cream cheese frosting on my next batch ., thanks:)

  • Reply
    August 19, 2017 at 12:25 pm

    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.

    • Reply
      August 19, 2017 at 2:24 pm

      Thanks Sandi!

  • Reply
    July 22, 2017 at 6:12 am

    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.

    • Reply
      July 22, 2017 at 7:19 am

      Great tip, thanks Carolyn!

  • Reply
    February 7, 2015 at 3:45 pm

    Mmm – I have 2 loaves in the oven at the moment. I’ve gone on a little zucchini bread making marathon lately. I’ve made lemon, choc, banana, spiced, carrot and apple, and basic choc chip zucchini breads. My freezer is filling up nicely 🙂

    • Reply
      February 7, 2015 at 4:08 pm

      Wow I wish we were neighbors!

  • Reply
    Diane {Created by Diane}
    August 13, 2011 at 12:06 am

    Thanks so much for stopping by my blog Sue, wow this zucchini bread looks great, I was just saying I have to make some 🙂
    The food blogging community is sure coming together for Jennie,I just read there are over 400 peanut butter pies posted.
    Let me know if you are on twitter or have a fb page 🙂

  • Reply
    August 9, 2011 at 3:24 am

    I love zucchinis. My mom slices them lengthwise and then my brother grills them on the barbeque and they taste really good. Zucchini bread I’m a little skeptical of; I’ll have to try it one time!

  • Reply
    Nessa Robins
    August 8, 2011 at 9:49 pm

    I have so many zucchinis (or courgettes as we call them in Ireland)in the garden at the moment so I think I will try out this bread. It looks yummy!

  • Reply
    Sue/the view from great island
    August 8, 2011 at 12:25 pm

    Cathy—maybe that’s the key to cooking them, on high enough heat that they brown before they get mushy. I forgot that I like them deep fried, too. We’re seeing that on all the appetizer menus around here.

  • Reply
    Sue/the view from great island
    August 8, 2011 at 12:23 pm

    Judith—I knew that the flowers were a special treat, but not knowing what to do with them, I just threw them away. What a waste!

  • Reply
    August 7, 2011 at 10:20 pm

    My Italian friend from New Jersey said his grandfather would grow zucchini simply for the flowers. He grew up loving them! I found this simple recipe. Apparently there are many variations to stuff them as well.

  • Reply
    August 8, 2011 at 1:14 am

    My favorite way to eat zucchini is sauteed in olive oil with a lot of garlic. I saute until both the garlic and the zucchini are browned- delicious!
    (It browns better if the zucchini are somewhat dry after slicing).

  • Reply
    August 7, 2011 at 3:19 pm

    i love courgette bread…my mom makes one with cocoa powder…a little more appetising for kiddies! Now that I’m an adult I don’t mind just plain old courgette cake (i love courgettes anyway…just sliced thinly and sauteed in garlic oil with some lemon and chili…)this looks fabb…love the cream cheese and substituting some graham flour! yum yum 🙂

  • Reply
    Sue/the view from great island
    August 7, 2011 at 6:04 pm

    Victoria—my daughter likes it with chocolate chips, and I’ve seen it with banana, applesauce, etc. But I mostly like it plain, too. I especially like to make little sandwiches out of it with the cream cheese in the middle.

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