Classic Zucchini Bread is made with fresh or frozen zucchini, melted butter, and just the right amount of sugar. It’s a super moist and delicious zucchini bread recipe!
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.
Classic Zucchini Bread
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.
The allspice in this zucchini bread recipe is a little different and totally optional but I love the flavor it creates.
Zucchini is a magical ingredient because it adds natural moisture to baked goods without changing the taste. Plus, it’s a vegetable. WIN!
Can I use whole wheat flour to make zucchini bread?
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.
Can I use frozen zucchini to make zucchini bread?
You can use frozen zucchini to make this bread. 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.
Can I double this zucchini recipe?
This recipes doubles well if you want to make two loaves of zucchini bread instead of one. Zucchini bread makes a great gift!
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.
More zucchini bread recipes:
- Banana Zucchini Bread
- Pineapple Zucchini Bread Recipe
- Double Chocolate Zucchini Bread
- Healthy Whole Grain Zucchini Bread Pancakes
- The Best Zucchini Corn Bread
If you’ve tried this Easy Zucchini Bread recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creationPrint
This Classic Zucchini Bread is made with fresh or frozen zucchini, melted butter, and just the right amount of sugar. It’s a super moist and delicious zucchini bread recipe!
- 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
- 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.
- 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 or even applesauce can be used in place of the Greek yogurt.
- Category: Breakfast
- Method: Oven
- Cuisine: American
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Trust me when I say that I have tried a million and one recipes for zucchini bread and this is my favorite because it’s simple, consistent, and delicious!