Classic Zucchini Bread
This classic zucchini bread is moist, sweet, and perfectly spiced with cinnamon and nutmeg. The shredded zucchini melts right into the batter, keeping every bite tender and flavorful without being too heavy. It’s the perfect way to use fresh garden zucchini — a nostalgic loaf that fills your kitchen with warm, homey aromas.
Classic Zucchini Bread
Cuisine: AmericanServings
10
servingsPrep time
15
minutesCooking time
55
minutesCalories
230
kcalTotal time
1
hour10
minutesIngredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp nutmeg
2 large eggs
½ cup vegetable oil (or melted butter)
¾ cup granulated sugar
¼ cup brown sugar
2 cups grated zucchini (moisture gently squeezed out)
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or chocolate chips
Directions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.
- Stir in grated zucchini.
- Add dry ingredients to wet and stir just until combined (don’t overmix).
- Fold in nuts or chocolate chips if desired.
- Pour batter into the pan and bake 50–60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
