Simple Classic Zucchini Bread Recipe

Last Updated on August 28, 2023 by TheFarmChicken

Do you have a lot of zucchini yet this year? I’m excited to share this easy recipe with you all! This is another family recipe and a favorite to make in the summer months. This recipe was my great grandma’s recipe, and I am part of the 3^rd generation baking this Simple Classic Zucchini Bread Recipe for my family and friends.

This moist zucchini bread is flavorful and a good snack at midday or with breakfast. The cinnamon paired with the sweetness of the sugar and the richness of the pure vanilla extract is just right. Do you know what the perfect pairing is to warm zucchini bread? Butter. If you eat the bread when it is still a little warm it will become melted butter and oh man is it good!

Here in ND quite a few people grow zucchini in their gardens, and it is usually ready to use in July. And once zucchinis start producing…wow do they produce. So many zucchinis!

This is the perfect way to use them and to share with your friends and neighbors. They also will appreciate receiving something already baked compared to a pile of zucchini on their porch. There is a theory or thought that people when they have too many zucchinis will just leave them on their neighbors’ porch! Wouldn’t you rather have this homemade zucchini bread than a pile of zucchini? Ha!

What is a quick bread?

Zucchini bread is a quick bread. A quick bread is a bread that is leavened by a chemical agent like baking powder or soda rather than by commercial yeast or sourdough starter. A lot of times quick bread recipes are a sweet bread. Another example of a sweet quick bread is banana bread.

The Zucchini

Where to find zucchini:

So, if you don’t grow it, or get it from your neighbors, thankfully you can usually find it in your local grocery store. I would say buy one large or two medium zucchinis to make sure you have enough for this bread.

The most time-consuming part of this recipe is probably the grated zucchini. I use a box grater like the one listed below in “Shop this Post”. I use the side with the large holes of a box grater. I have also used the small side of the grater, so I feel like it’s mostly just personal preference. Once you have the zucchini grated and measured you can dump it directly into the bowl. Don’t worry about squeezing out any of the excess moisture.

You could also use a food processor with the grater on to grate the zucchini. I don’t currently have a food processor, but I think I would like to get one someday.

I prefer to peel it first but if you would rather not the peel is so soft that you can leave the peel on. I just prefer it without the green flecks in it. It really is a matter of preference.

Using Frozen Zucchini

You can use frozen zucchini for this recipe too. Simply thaw the zucchini beforehand. I would also remove some of the excess moisture but not all!

Nutritional Benefits of Zucchini

There are many benefits of zucchini including manganese, potassium, folate, vitamin B6 and many others. Zucchini is especially rich in vitamin A which is the vitamin that is known to help support your eyesight and immune system. The water and fiber content helps to contribute to a healthy digestive system. Antioxidants are also present in zucchini, and these are mostly present in the skin of the zucchinis.

The Batter

This is a very moist batter and simple to mix up. It has simple ingredients which can all be found in a well-stocked pantry, well, all except for the zucchini that is! It’s like a lot of recipes where you mix the dry then add the wet ingredients. After it is made up you divide it between the loaf pans, sprinkle with sugar and bake!

You can use an electric mixer if you would like but it is not necessary. This bread is so simple to mix up that a bowl and spoon works just as well.

A Sprinkle on Top

This isn’t something that my great grandma did, but I like to add a sprinkle of sugar on the tops of the bread batter before putting it in the oven. Just adds a little sparkle and texture to the final baked bread. It adds a crispy/crunchy top that is so delightful with the warm soft inside. Writing about this is really making me want some warm zucchini bread…

How to Know when the Bread is Done:

Like a lot of baked goods zucchini bread can be a challenge to know when it is done. I most often put the bread in for the lowest amount of time in the recipe and then check on it at this point.

The first time I check on the bread, if it is looking golden brown, I will press on the middle of the bread with my finger lightly to see if bounces back. If it doesn’t, I will give it another few minutes and check again. If it seems good, I will stick a toothpick in the center of the loaf to see if any crumbs stick to the toothpick, if not I will go ahead and take it out of the oven.

Additions or Alterations to Try with Zucchini Bread:

• You could try a cup of chocolate chips, walnuts, or pecans for something different in this bread. Just fold them in at the end before you divide the dough into the bread pans.
• You can lessen the sugar by ¼ to ½ cup if you are trying to lessen added sugar to your diet. Check out my post about eating less added sugar.
• Instead of loaf pans you can make muffins or mini loaves (mini loaf pans) out of this batter just lessen the bake time to around 18-20 minutes.

Storing your Bread:

You want to make sure your bread stays nice and moist. The best way to do this is by storing it in an airtight container.

Freezing:

You can also freeze your zucchini bread and eat it at a later date. Wrap the cooled bread in plastic wrap and then put it in a freezer zip top bag. This also makes for a great way to share it along with a meal for a new mother.

Ways to Serve Zucchini Bread:

• With Coffee
• Individual slices with butter
• Toasted

Pin for Later:

Simple Classic Zucchini Bread Recipe

• 3 eggs, beaten
• 2 cups sugar
• ¾ cup canola oil or vegetable oil
• 3 tsp vanilla extract
• 2 cups zucchini, grated
• 3 cups all purpose flour
• 1 tsp baking soda
• ¼ tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon

1. Preheat your oven to 350 degrees.
2. In a large bowl combine the first 5 ingredients.
3. Then in a separate bowl combine the dry ingredients and add the flour mixture to the wet ingredients. Mix well and just until moistened throughout. DO NOT OVERMIX.
4. Pour into two greased 9” x 5” bread pans. Sprinkle lightly with sugar. Bake for 1 hour or until toothpick inserted in the center comes out clean.
5. Place bread on a wire rack to cool for 10 minutes. Then carefully slide a butter knife around the outside of the loaf.
6. Tip over the pan to remove the loaves carefully then return the bread back to the cooling rack to let the bread cool completely.

Shop this Post:

• Box Grater
• Bread Pans (2-pack)
• Favorite Whisks
• Mini Loaf Pans

This is a delicious zucchini bread; I hope you all enjoy this Simple Classic Zucchini Bread Recipe: A Recipe from the Farm. It is a perfect quick bread that makes for a special treat during those fun summer days.

Mariah | TheFarmChicken

O taste and see that the LORD is good: blessed is the man that trusteth in him.
Psalms 34:8