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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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 🙂
Wow I wish we were neighbors!
Sue, wow this zucchini bread looks great, I was just saying I have to make some 🙂
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!
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!
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.
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!
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.
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).
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 🙂
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.