You can’t go wrong with this Classic Zucchini Bread recipe. It’s super easy to make and is a terrific way to use up extra zucchini!
This awesome recipe for zucchini bread comes directly from a former neighbor of mine. She had an incredible green thumb, and every summer, her garden practically overflowed with fresh produce. This sweet lady was very generous, and she would come over nearly every week with a basket filled with zucchini, tomatoes and sometimes, freshly baked zucchini bread.
And honestly, friends, there’s something extra special about a neighbor who shares homemade bread with you! We’ve moved four times since then, and we’ve never met another neighbor like her.
Anyway, not only did she share the bread, but she was also kind enough to share her recipe.
This is a quick bread, so there’s no yeast or rising or anything like that, but it does take a while to bake. I probably make zucchini muffins more often so that I don’t keep the oven on that long in the summer, but this bread is worth it. It’s also classic in that there’s no extras — no nuts, no glaze, no chocolate. It just has hints of cinnamon and vanilla, and it tastes absolutely wonderful!
This recipe makes enough for two loaves. It sounds like a lot, but it goes fast. And, it tastes so good that you will probably be tempted to have more than one slice.
If there are a lot of people in your family, it lasts maybe a day — tops. And then you’ll wish that you had doubled the recipe.
How to Make Classic Zucchini Bread
Classic Zucchini Bread
- 3 eggs beaten
- 1 cup oil I used olive oil
- 2 cups granulated sugar
- 2 cups grated zucchini about 3 small
- 3 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon sea salt
- Preheat oven to 325 degrees
- Lightly grease 2 loaf pans
- Mix all ingredients together in a large bowl until batter is wet
- Pour evenly into 2 loaf pans
- Bake for about 1 1/4 hours or until toothpick inserted into middle comes out clean
This is one of the few recipes that I really didn’t change at all, and I usually have to tweak something. But I left this one completely alone.
The only thing that may be different from the original is that I used sea salt instead of iodized salt. Also, I used olive oil here, although my neighbor probably used vegetable oil.
Still, this classic zucchini bread is good stuff, and my family practically inhaled it. In fact, there’s only a tiny bit left, so I guess it’s about time to make more!