Hurry, and make some Classic Zucchini Bread when you have access to some great, fresh zucchini.
Zucchini Bread:
True story: When I was little, my Mom made zucchini bread and zucchini cake ALL THE TIME. And I hated it… with a passion. There was something about it… like it wasn’t sweet enough or it didn’t have great flavor- or perhaps she just didn’t have good recipes (sorry Mom). Everyone else seemed to like it though, so maybe it was just me. Maybe I was frightened by the prospect of including a green vegetable in a CAKE, and I just couldn’t get past it.
I guess I’m over it, because I actually LIKE zucchini cake and zucchini bread now! The zucchini just adds a nice, moist element to the classic zucchini bread I made for you today. The flavor of zucchini itself is not present (thank goodness!) Because truly, I don’t normally want vegetables in my cake.
I’m happy to be on board with zucchini bread now. This recipe just turns out perfect. Next up: I’m going to be on the hunt for a mega-delicious zucchini CAKE recipe to share with you! I might even add some frosting!
Gluten-Free Classic Zucchini Bread:
My Mom is gluten-free, so I make a special loaf for her using Cup 4 Cup gluten-free flour (subbed in this recipe for the all-purpose flour). It turns out perfect as gluten-free and she loves it. By the way, that brand of flour- the Cup 4 Cup is my go-to flour blend when I’m adapting something to be gluten-free. I’ve had great results with it being the one that makes baked goods taste most like normal.
Here are a few more zucchini bread recipes you might like to try:
- Lemon- Zucchini Bread
- Vegan- Coconut Zucchini Chocolate Chip Bread
- Pineapple Zucchini Bread
- Chocolate Zucchini Bread
- Zucchini Banana Bread
Classic Zucchini Bread Recipe
Ingredients
- 3½ cups all purpose flour
- 2 cups granulated white sugar
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 2 cups grated zucchini
- 1 cup vegetable or canola oil
- 4 large eggs, beaten
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray.
- Sift all of the dry ingredients (flour through allspice) into a large bowl.
- In separate bowl, combine the zucchini with the remaining (liquid) ingredients. Stir in the dry ingredients and combine until wet. The mixture will be thin. Divide the batter between the loaf pans.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- *If you are preparing this recipe as GLUTEN-FREE, just be sure to sub GF flour for the all-purpose.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was just looking for a zucchini bread recipe! Thank you!
So easy, I love this recipe, Lori. Any time you don’t have to peel, it makes it so much easier!
I like green veggies in my bread, but I’m not normal, so there’s that. Glad to hear you’re on board with zucchini bread now. This is a lovely recipe.
Love zucchini bread – one of my favourites!
Classic zucchini bread is the best! I love this recipe!
I’ve never made zucchini bread before but I’d like to try it! Are you peeling the zucchini before grating??
nope, you do not need to peel the zucchini!
There isn’t much better than a classic zucchini bread! This looks perfect! Pinned!
This recipe looks so good and sometimes classics are the best — like a little black dress. When you talked about your mom it reminded me of my mamma. I used to complain when she made some of the Italian traditional dishes. Boy could I ever kick myself. I really miss her cooking. The zucchini bread really looks scrumptious and moist. Thank you for reminding me about the classics.
Love me some Zucchini bread! Looks scrumptious Lori
Gorgeous loaf, Lori! Pure perfection! Pinned!