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Classic Zucchini Bread
4.5 from 108 votes

Classic Zucchini Bread

This Classic Zucchini Bread incorporates grated zucchini into a spiced batter with cinnamon and optional chopped pecans, producing moist loaves with a tender crumb and subtle sweetness. It's baked in loaf pans until golden and toothpick clean, making a comforting treat suited for breakfast or snacks.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 20
Course: Bread

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

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  1. Preheat oven to 350°F. Grease 2 8x4-inch loaf pans and line with parchment paper. Set aside.
  2. Beat together eggs and sugar until lightened in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
  3. 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. 
  4. 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.
  5. 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.