Classic Zucchini Bread

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/04/19
Classic zuchinni bread

The Spruce
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
207 Calories
14g Fat
19g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 207
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 7%
Cholesterol 38mg 13%
Sodium 184mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 3g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When it's zucchini season, it's time to get baking and make use of your garden's bounty. This zucchini bread recipe is a quick bread dessert that's easy to make that is moist and delicious with shredded zucchini, cinnamon, vanilla, and chopped nuts.

Zucchini bread is delicious for breakfast or brunch, or as a sweet treat in the evening. You can serve it with a bit of butter or a cream cheese spread if you want to gild the lily.

Ingredients

  • 2 to 3 medium zucchini
  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons​ ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup walnuts (chopped)

Steps to Make It

  1. Gather the ingredients.

    Classic zucchini bread
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  2. Heat the oven to 350 F/180 C/Gas Mark 4. Grease and flour two 8 1/2-by-4 1/2-inch loaf pans.

    Grease loaf tin
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  3. Wash, dry, and, shred the zucchini by hand using a box or Microplane grater or use the shredding disk of a food processor.

    Shred the zucchini
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  4. Put the zucchini in a mesh strainer or colander and press or squeeze it with your hands to get some of the excess liquid out. You should have approximately 2 cups of shredded zucchini.

    Put the zucchini in a mesh strainer
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  5. In a mixing bowl with an electric mixer, beat the eggs, granulated sugar, and vegetable oil together.

    Beat the eggs and sugar
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  6. Stir in the flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined.

    Stir in the flour and baking soda
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  7. Add the drained zucchini. Mix well.

    Add the drained zucchini
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  8. Pour the batter into the prepared loaf pans.

    Pour the batter into pans
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  9. Bake the zucchini bread for 55 to 60 minutes or until a wooden pick inserted in the center of a loaf comes out with little or no crumbs clinging to it. 

    Bake the bread
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  10. Cool, slice, and serve!

Tip

  • To freeze, wrap the loaf (or individual slices) in plastic wrap, then wrap it tightly in foil. Put the bread in a freezer bag and freeze for up to four months.

Recipe Variations

  • Replace the chopped walnuts with chopped pecans, hazelnuts, or macadamia nuts.
  • Add 1/2 cup of shredded flaked coconut to the batter along with the chopped nuts.
  • Add 1/2 to 1 cup of raisins or dried cranberries to the batter along with the chopped nuts.
  • Add 1 tablespoon of finely grated orange zest to the batter and reduce the vanilla to 1 teaspoon.
  • Add a drained 8-ounce can of crushed pineapple to the batter.
  • Replace half of the oil with applesauce (this might take about five to 10 minutes less baking time).
  • Add 1/2 to 1 ripe mashed banana to the batter.
  • Reduce the sugar to 1 1/4 cups for less-sweet zucchini bread.
  • Skip draining the shredded zucchini for a moister bread (but it might need to bake longer).
  • Add a dash of ground nutmeg along with the cinnamon.
  • Try a lemon twist with this Lemon Zucchini Bread recipe.