This classic zucchini bread is the perfect way to create a delicious treat using all the zucchini that is overflowing in your garden and available at farmers markets everywhere.
This recipe has been in my family for years, and my grandmother put it in writing for us. My mother created a 5-generation family cookbook in 1997, and this recipe is from that book. My sister has an amazing garden, with zucchini in abundance, and she makes a lot of this classic zucchini bread recipe at the end of summer. This recipe works well for both regular and mini loaves and muffins. The bread freezes well so you can pull a loaf out and have a delicious taste of summer anytime!Jump to Recipe
Grating zucchini tips:
- cold zucchini is easier to grate
- use the large holes on a box grater for best results
- 2 medium zucchinis will yield about 1 cup grated
- leave the skin on for more flavor, color and texture
- cut zucchini in half the long way, scrape out excess seeds before grating
- after grating put zucchini in a colander and let drain for 10-15 minutes to remove excess water
Zucchini bread add-ins:
- Chocolate chips, regular or minis
- Chocolate chunks
- Shredded coconut, sweetened or unsweetened
- Chopped dates
- Pecans, roughly chopped
- Walnuts, roughly chopped
Quick bread tips:
- Fill your loaf pan about 1/2 full to ensure the middle bakes through
- Fill your muffin tins about 2/3 full
- Always oil your pans to prevent sticking
- Allow bread to cool at least 20 minutes before removing from pan
- Cool completely before freezing
- Store at room temperature
- Do not overmix!
Gluten-free zucchini bread option:
This classic zucchini bread can be made gluten-free quite easily. The only adaptation you need is a 1:1 switch on the flour. Switch your regular flour for Cup4Cup gluten-free flour. The bread will have a slightly shorter rise when cooked.
Please note: This recipe makes TWO full-sized loaves or 24 muffins. Try mini loaves if you have the pans on hand.
Classic Zucchini Bread
- 4" x 8" loaf pan
- 2 cups grated zucchini, drained
- 3 eggs
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup vegetable oil
- ½ cup walnuts, chopped, optional
- ½ cup raisins optional
- Grate the zucchini on the large holes of a box grater. Drain in a colander for 10 minutes.
- In a medium bowl mix eggs, vanilla, and oil together.
- In a large bowl whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon. Add egg mixture and mix until completely combined.
- Add grated zucchini and combine but don't overmix. If adding nuts, raisins, coconut, dates, or chocolate chips add now and mix gently.
- Pour the batter into TWO prepared loaf pans or 24 muffin tins.
- Bake the loaves for about 50-60 minutes, or the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from pan and let cool another 20 minutes.
- Store at room temperature, loosely covered. If you want to freeze, cool completely, wrap tightly with plastic wrap and then store in an airtight ziplock or container.