Classic Zucchini Bread Recipe

Who likes zucchini bread?

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My family loves it! We make it a couple times a month, and it is always devoured. This is also our go-to gift for party hosts, friends, and people we want to thank. Mom and I absolutely adore this recipe because it is:

  • Extremely moist from the zucchini
  • Delicious, but not buttery or overly rich
  • The texture is soft and fluffy, with a touch of chew
  • The crumb is like a tender cake, and the sides are gloriously crunchy
  • There is an excellent warm flavour from cinnamon and vanilla
  • It’s not too sweet nor oily/greasy, but just a light sweetness enhanced by the cinnamon and vanilla
  • It rises beautifully!
  • You can add virtually any mix-ins, but we love chocolate chips and/or toasted pecans
  • It’s so easy to make if you have a KitchenAid like we do
  • Works as breakfast, a snack, or dessert (I like it crumbled over yogurt for a creative and texture-ful dessert)

Have I convinced you yet?

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Let’s get started! You’ll need shredded zucchini, flour, leavening agents, salt and cinnamon, vegetable oil, vanilla extract, chocolate chips, eggs, and brown sugar. Don’t worry – there’s a full recipe coming up!

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Mix the dry ingredients together. Sifting is totally optional, but I do it anyways because I think it aerates the flour. Whisk it all together and set the dry ingredients aside.

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In a large bowl, or the bowl for a stand mixer, whisk together brown sugar, eggs, vanilla extract, and oil. Looking good!

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Now, toss the chocolate chips with some of the dry ingredient mixture. This prevents the chocolate chips from sinking to the bottom, so they can distribute themselves evenly throughout the bread.

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Now, carefully pour the dry ingredients into the wet. I do this in three or four additions. Be careful not to overmix – you don’t want to develop the gluten too much and cause the bread to become chewy and fibrous.

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Zucchini comes next! You can plop all the zucchini liquid in there as well. This will make the quickbread nice and moist.

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Chocolate chips, pecans, or any other addition you’d like would come in next. I love using our spoonula to scrape the sides down.

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This recipe, with three cups of flour, will make two large loaves, four/five little ones, or two medium ones and one baby one. 🙂 That’s what we chose!

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A digital scale will help a lot when it comes to ensuring each loaf pan has enough of this delicious batter. Or maybe I’m just horrible at eyeballing things like this!

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Into the oven they go! We bake ours for a little less than an hour. Keep an eye on it, because it’ll take anywhere between 40 and 60 minutes. Every oven is different, and baking times also depend on the size of the loaf pan you choose. After about 20 minutes, you’ll smell the incredible cinnamon-vanilla batter and your house will be infused with the incredible nutty, chocolatey zucchini bread perfume. Yes!

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Here’s the recipe! Isn’t it simple?


ZUCCHINI BREAD

Makes 2 large loaves, or 1 medium loaf + 2 mini loaves
INGREDIENTS
  • 3 cups all-purpose flour (I’ve also tried this with spelt flour and whole wheat flour. Both work great!)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 1 cup canola oil
  • 1 cup light brown sugar
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini, packed (do not drain!)
  • 1 cup chopped walnuts or pecans (OPTIONAL)
  • 1 cup semisweet chocolate chips (OPTIONAL)
DIRECTIONS
  1. Grease and flour your loaf pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Whisk together until combined
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Smaller ones will be done earlier. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Slice and serve!

Remember to cool your bread in the pan for some time, maybe 15 minutes if you can wait that long, before removing it. Oh – a piece of parchment paper really helps when it comes to removing these babies, especially if your loaf pan is not a good nonstick one.

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I think the cracks on the tops of quickbreads are so pretty! Next time, I’m going to reserve some chocolate chips for dotting the top.

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Please make these! And promise me one thing – add chocolate chips and eat one two three slices when warm. Please! 😉

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Have a great week, everyone!

15 thoughts on “Classic Zucchini Bread Recipe

    1. I know exactly what you mean – the zucchinis in the farmer’s market baskets are so beautiful that you HAVE to buy them! I also love zucchini in pasta, omelets, frittatas, and savoury dishes. Zucchini bread, however, is the best way to use up LOTS of zucchini and get a tasty vegetable-loaded dessert! 🙂

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  1. The ONLY reason why we have zucchinis in the house is for zucchini noodles! Don’t get me wrong, zoodles are the best thing in the world but I’ve been craving something new! I’m going to beg my mother to help me make this recipe but she’ll think I’m crazy because to her zucchini is a more savory food! We’ll see how to goes, though!

    Liked by 1 person

    1. Can you do a post on your blog about zucchini noodles? I’ve always wanted to try them but they intimidate me! 😛
      Please give zucchini bread a try – like avocados, they work beautifully sweet or savoury!

      Liked by 1 person

    1. I think it works really well and do it religiously with chocolate chips, berries, and chopped fruit (eg. apples). I really think it helps them stay up and dispersed evenly throughout 🙂 It’s a great tip for pancakes – when you want blueberries in there!

      Liked by 1 person

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