Classic Zucchini bread recipe made with fresh or frozen zucchini, melted butter, and just the right amount of sugar.
I feel like a really good zucchini bread recipe is kind of hard to find. You have to get one that’s sweet but not too sweet (I think of zucchini bread as a dessert, don’t you?). It needs to bake all the way through without drying out the edges (a gloopy middle is so gross). And it needs to have just the right amount of spices to make it smell good when baking and remind you of your grandma. I’ve tried a million and one recipe for zucchini bread and this is my favorite because it’s simple, consistent, and delicious!
When zucchinis are on, they are ON, and this is such a great way to make a little treat to enjoy them. This recipe makes one loaf, but can be doubled and can be made with fresh or frozen zucchini. That means you can stash some zucchini in your freezer when they are a dime a dozen and then eat on them all winter long when they are no longer available.
How do you grate zucchini for bread?
If you are working with small zucchini, just slice off the ends and use the largest holes of your box grater to shred the zucchini – no need to peel or remove the seeds. If you are working with larger zucchini, though, the seeds start to get tough. I like to peel and remove the seeds from really large zucchini because the texture is better.
Tips and Tricks for Making this Classic Zucchini Bread Recipe
- If using frozen grated zucchini let it rest in a colander for a few minutes to remove the bulk of the extra moisture but don’t pat it try with a paper towel. You’ll still want some of the moisture that has been released from the freezing process.
- This recipe works great with whole wheat flour or half whole wheat and half all-purpose. It adds a nice nutty flavor to the bread and still bakes up really nicely.
- The allspice in this recipe is a little different but I love it.
- This recipes doubles well if you want to make two loaves of zucchini bread instead of one. Zucchini bread makes a great gift!
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Classic Zucchini Bread Recipe
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
Classic Zucchini Bread recipe made with fresh or frozen zucchini, melted butter, and just the right amount of sugar.
Ingredients
- 2 small zucchini, about one pound
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice, optional (but delicious!)
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 6 tablespoons butter, melted and cooled
- 2 large eggs
- 1/4 cup whole fat plain yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup walnuts or pecans, chopped, optional
Instructions
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 8 1/2 by 4 1/2 inch loaf pan and set aside.
- Trim the ends from your zucchini and use the largest holes on your box grater to shred it. You should have about 2 cups of zucchini. Press the zucchini between a few layers of paper towels to absorb extra moisture. DON’T SKIP THIS STEP. You’ll end up with gooey bread if you do.
- In a large bowl, whisk together the flour, soda, powder, cinnamon, allspice, and salt together.
- In a medium bowl, whisk together the sugar, melted butter, eggs, yogurt, and lemon juice until smooth.
- Gently fold in the zucchini and the wet ingredients to the flour mixture. Stir until the mixture just comes together, being careful not to over mix. Add the pecans and gently fold in with a spatula.
- Scrape the batter into the prepared pan using a spatula and smooth the top.
- Bake for 1 hour, until the bread is deep golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning out on a wire rack to cool. Let cook for about an hour before serving.
Notes
- If using frozen grated zucchini, let it rest in a colander for a few minutes to remove the bulk of the extra moisture but don’t pat it try with a paper towel. You’ll still want some of the moisture that has been released from the freezing process.
- The lemon juice adds a nice brightness to this bread – don’t skip it.
- Sour cream can be used in place of the Greek yogurt.
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Other Zucchini Recipes that you might like:
- Zucchini Oatmeal Cookies
- The Best Easy Zucchini Cornbread
- Healthy Whole Grain Zucchini Muffins
- Chocolate Zucchini Cake
- Zucchini Boats with Tomatoes and Fresh Mozzarella
- Zucchini and Sweet Corn Quesadillas
- Banana Zucchini Bread
I have a lot more zucchini recipes hiding in my archives, too, so get digging if those suggestions aren’t enough. Zucchini is one of my all-time favorite veggies to grow and eat because it’s just so versatile and can take on some many different flavors. I’m so glad to get you a really classic zucchini bread recipe to go with all of the other zucchini recipes I have on my site.
Enjoy from my kitchen to yours!
I finally got to make this…oh yum! I love the allspice in it!! I didn’t add nuts because I wanted him to like it…and he does!! I got crazy and baked this in my #7 cast iron skillet. I dropped the temp down 25 degrees and set the timer for 40 minutes to check on it. The kid called and I was lost in lala land chatting. Evidently, the timer went off at some point in time, but lucky for me, I smelled the goodness coming from the oven letting me know it was done. The sides and bottom have… Read more »
I love zucchini bread, but you are oh so right that it’s hard to get it good. I’m going to use your tips and tricks this week with the big batch of zucchini I have.
I can’t wait to hear how you liked it! Keep me posted!
My Farmer’s Market is tomorrow…..fingers crossed they have zucchini! It’s been too long since I’ve had zucchini bread!!!!!