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...
Yield 8 servings
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.
19 Comments
Christi
July 5, 2020 at 7:47 pmDo you have to use wheat flour or can I just use the all purpose flour?
Thank you ?
Christi
Vanessa
October 12, 2017 at 12:37 pmI 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. 🙂
Sue
October 12, 2017 at 12:45 pmThat’s great to know, Vanessa…I might be tempted to add some cream cheese frosting, and turn them into cupcakes 😉
Vanessa
October 12, 2017 at 12:58 pmSounds like a great idea ! I’ll try the cream cheese frosting on my next batch ., thanks:)
Sandi
August 19, 2017 at 12:25 pmI 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.
Sue
August 19, 2017 at 2:24 pmThanks Sandi!
Carolyn
July 22, 2017 at 6:12 amI’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.
Sue
July 22, 2017 at 7:19 amGreat tip, thanks Carolyn!
Mel
February 7, 2015 at 3:45 pmMmm – 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 🙂
Sue
February 7, 2015 at 4:08 pmWow I wish we were neighbors!
Diane {Created by Diane}
August 13, 2011 at 12:06 amThanks 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 🙂
kyleen
August 9, 2011 at 3:24 amI 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!
Nessa Robins
August 8, 2011 at 9:49 pmI 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!
Sue/the view from great island
August 8, 2011 at 12:25 pmCathy—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.
Sue/the view from great island
August 8, 2011 at 12:23 pmJudith—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!
Judith
August 7, 2011 at 10:20 pmMy 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. http://www.italianfoodforever.com/iff2008/index.php?option=com_content&view=article&id=1785:friedzucchiniflowers&catid=43:cantipasti&Itemid=65
Cathy
August 8, 2011 at 1:14 amMy 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).
Victoria
August 7, 2011 at 3:19 pmi 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 🙂
Sue/the view from great island
August 7, 2011 at 6:04 pmVictoria—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.