Classic Zucchini Bread
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20
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Course
Bread
Classic Zucchini Bread
Description
Classic Zucchini Bread features a batter combining eggs, sugar, and vegetable oil with grated zucchini to retain moisture. The dry ingredients include flour, salt, baking soda and powder, and cinnamon for mild spice. Folding in chopped pecans adds a nutty texture. After being divided into two greased loaf pans lined with parchment, the batter bakes at 350°F until a toothpick inserted comes out clean, producing golden loaves with tender interiors.
The bread can be enjoyed sliced for breakfast, a snack, or alongside coffee or tea. The natural moisture from zucchini keeps the bread flavorful without being overly dense, while cinnamon adds warmth.
These loaves yield two standard 8x4-inch breads, suitable for sharing or storing for multiple days.
Ingredients
- 3 large egg
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups zucchini grated
- 3 cups flour
- 1 teaspoon salt fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup pecans optional, chopped
Instructions
- Preheat oven to 350°F. Grease 2 8x4-inch loaf pans and line with parchment paper. Set aside.
- Beat together eggs and sugar until lightened in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
- Divide the batter between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- Let the loaves cool for 20 minutes before turning them out from the pans. Place the loaves on cooling racks to finish cooling.
Notes
- This recipe makes two 8x4-inch loaves.
User Reviews
Overall Rating
4.5
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