Description
Classic zucchini bread is one of the best ways to enjoy fresh zucchini while indulging in a moist, flavorful, and perfectly spiced baked treat. Whether you have an abundance of zucchini from your summer garden or you’re simply looking for a comforting homemade bread recipe, this zucchini bread will not disappoint.
With a soft and tender crumb, warm spices, and just the right amount of sweetness, this bread is great for breakfast, a snack, or even dessert. Plus, it’s easy to make, requires simple ingredients, and can be customized with various add-ins like nuts, chocolate chips, or dried fruit.
In this guide, we’ll walk you through everything you need to know about making the perfect classic zucchini bread—from ingredients and baking techniques to storage tips and creative variations.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg (optional, for extra warmth)
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup raisins or dried cranberries
Instructions
1: Prepare Your Ingredients
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater and gently pat it dry with a paper towel to remove excess moisture.
2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3: Mix the Wet Ingredients
- In a separate mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined.
- Add the oil (or melted butter) and vanilla extract and mix well.
- Stir in the grated zucchini until evenly distributed.
4: Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—this helps keep the bread soft and tender.
- If using nuts, chocolate chips, or dried fruit, fold them in at this stage.
5: Bake the Zucchini Bread
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.