Zucchini Bread

Published on July 14, 2023 This is the BEST classic zucchini bread recipe! It is easy to make, perfectly spiced, and super moist! The best way to use up your garden zucchini. I love all of these zucchini recipes and try to make them every summer when the garden zucchini is out of control. Sometimes, I don’t get to them all but every year I ALWAYS make classic Zucchini Bread. I have made a lot of zucchini bread in my days and I love my chocolate, chocolate chip, and lemon zucchini bread recipes, but you can’t go wrong with a loaf of good old classic zucchini bread. It is always a favorite. The bread is perfectly spiced, moist, and will remind you of your grandma’s zucchini bread. It’s nostalgic and perfect in every way. I usually make several loaves, a few to snack on and a few to freeze for later.

Ingredients

Zucchini– you will need 2 medium zucchinis. If you have an extra large zucchini from the garden, don’t toss it. It is perfect for making bread. Use a box grater to get 2 cups of shredded zucchini. Flour– use all-purpose flour Baking Soda– make sure it is fresh. Spices– cinnamon, nutmeg, ginger, and cloves. Salt– to enhance all of the flavors. Butter– use unsalted butter that has been melted and slightly cooled. Oil– you can use avocado oil, vegetable oil, canola oil or melted and slightly cooled coconut oil. I like using butter and oil because the butter gives the bread great flavor and the oil makes the bread super moist. Sugar– I use mostly brown sugar because I love the deep caramel molasses flavor. I still add a little granulated sugar to balance out the texture and sweetness. Egg– use large eggs for baking. Vanilla extract– always use pure vanilla extract. Turbinado sugar– for sprinkling on top of the bread. It gives the loaf a nice sugary crunch!

How to Make Zucchini Bread

Preheat the oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray and set aside. In a clean linen-free kitchen towel or paper towels, squeeze out the excess water in the shredded zucchini. Set aside. In a medium bowl, whisk together the dry ingredients. In a large bowl, combine the melted butter, oil, brown sugar, granulated sugar, egg, and vanilla. Stir until smooth. Stir in the grated zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Pour the batter into the prepared loaf pan. Sprinkle turbinado sugar evenly over the top. Bake until a toothpick inserted into the center comes out clean, about 45-60 minutes. Check early because every oven is different. Remove from the oven and let the bread cool in the pan for 10 minutes. Carefully remove the bread from the pan and cool completely on a wire rack before slicing.

How to Store & Freeze

Store the bread covered on the counter for up to 3 days. You can also freeze zucchini bread. Let the loaf cool completely. Wrap in plastic wrap and place in a freezer bag or wrap in aluminum foil. Label and date the bread. Freeze for up to 2 months. You can also freeze individual slices. Thaw before enjoying.

More Zucchini Bread Recipes

Chocolate Zucchini Bread Lemon Zucchini Bread Zucchini Banana Bread Chocolate Chip Zucchini Bread Healthy Zucchini Bread Coconut Zucchini Bread Pumpkin Zucchini Bread