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 ~

Print
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

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

Instructions

  • 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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

classic zucchini bread pin

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21 Comments

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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
    Bridget
    July 19, 2020 at 11:42 am

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

  • Reply
    Christi
    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 ?
    Christi

  • Reply
    Vanessa
    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
      Sue
      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
        Vanessa
        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
    Sandi
    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
      Sue
      August 19, 2017 at 2:24 pm

      Thanks Sandi!

  • Reply
    Carolyn
    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
      Sue
      July 22, 2017 at 7:19 am

      Great tip, thanks Carolyn!

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