How to make classic zucchini bread, a moist and tender quick bread with cinnamon and walnuts. Perfect for breakfast or snacking with a cup of coffee.
Quick breads happen by chance around here. Bananas turned overripe? Make banana bread. An abundance of garden zucchini in the summer? Make zucchini bread. That’s what quick breads are for in my book.
There are a lot of zucchini bread recipes out there and in my opinion, they are all pretty similar. This is a classic recipe that’s not too sweet, perfectly moist and tender, and has just the right amount of cinnamon and nuts.
HERE’S WHAT YOU NEED
- eggs, sugar and vegetable oil
- flour, salt, baking soda, baking powder
- vanilla extract and cinnamon
- walnuts or pecans
STEP BY STEP INSTRUCTIONS
- Grate the zucchini and coarsely chop the nuts.
- Beat the eggs until light and frothy.
- Combine the flour, salt, baking soda, baking powder and cinnamon together in a separate bowl.
- Add the sugar, oil, grated zucchini and vanilla to the whisked eggs and mix well.
- Add the flour mixture to the egg mixture and stir to combine, then fold in the nuts.
- Pour batter into two greased loaf pans and bake.
- Cool on rack for a bit and then remove from pans and cool completely.
RECIPE NOTES AND TIPS
- Don’t peel the zucchini, there’s no need to. It’s a pretty dark green, tender and nutritious.
- Seek out smaller zucchini over the big huge ones. Small to medium one’s have the best flavor.
- Walnuts are traditional, but I like and prefer pecans. Either will do just fine. For better flavor and crunch, toast them in the oven first and then coarsely chop.
- Butter the loaf pans generously and use non-stick ones if you have them.
- Regarding the toothpick test, it should come out clean, a few crumbs are okay and you don’t want to over bake this bread. I also avoid the crack in the middle and go in and test just next to it.
- Let the bread cool for a bit, then run a sharp knife around the edges and remove to wire racks to finish cooling.
- Slice and serve with a generous swipe of butter or even cream cheese!
So that’s it folks, easy and delicious zucchini bread. We devour one loaf pretty quickly and stash one in the freezer. I tend to forget it’s in there and love when I then discover it later. Classic quick breads like this one are my favorite treat for breakfast with a cup of coffee. Enjoy! Kelly🍴🐦
Two other quick breads you might enjoy are My Favorite Banana Bread and Pumpkin Praline Bread. And if you have a lot of yellow squash on your hands this time of year, try this comforting Summer Squash Casserole.
Classic Zucchini Bread Recipe
- 3 large eggs
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated, raw zucchini about 3 small to medium zucchini, unpeeled
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon kosher salt I like Diamond Crystal
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup coarsely chopped walnuts or pecans
- Preheat oven to 350º and generously grease/butter two 9- by 5-inch loaf pans.In a large bowl, whisk the eggs until light and foamy. Add sugar, oil, grated zucchini and vanilla and mix well until sugar is dissolved.
- In another bowl, combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix well and a thick batter forms. Fold in the walnuts.
- Pour into prepared pans, dividing evenly. Bake in center of oven for about 40 to 45 minutes, until toothpick inserted near middle comes out clean.
- Let cool 5 or 10 minutes and then turn out on racks to cool another 20 minutes or completely before slicing. Enjoy!
- Grate zucchini on largest holes of a box grater.
- To toast nuts, arrange in single layer on a cookie sheet and bake in 350º oven for about 8 to 10 minutes. Cool and then coarsely chop.
- Serve warm or room temp with a slather of butter or cream cheese.
- Will keep on counter wrapped in plastic for 3 days, or in refrigerator for about a week, or freeze for up to 3 months.