This scrumptious Classic Zucchini Bread is nut free and spiced with cinnamon. It’s a divine summer quick bread that’s perfect for breakfast, brunch and snacking.
If you have zucchini coming out of your ears, make a double batch and fill the freezer! You won’t regret it.
Classic Zucchini Bread
This time of year, I’m always hoping to find a donation of zucchini dropped off at my doorstep. No such luck, but I did head down to the Bloomington, Indiana, farmers’ market with some girlfriends where there was no shortage of fresh, gorgeous produce. I returned home with green beans, cucumbers, blackberries, AND zucchini.
I now had no excuse not to make a couple loaves of my best zucchini bread recipe. One for Katie, one for Tom. The hubby prefers his bread to be without vegetables! If you’re new to cooking with zucchini, check out this Ultimate Guide to this versatile vegetable!
Zucchini Quick Bread
In fact, Bill eschews all quick breads and muffins (save a corn muffin with his chili. Go figure!). I had a wee bit more influence when it came to my children.
It started with their first taste of pumpkin bread; they were instantly sold. Soon after they were requesting banana and zucchini bread, too. Though I’d love to add nuts to the latter two, I haven’t convinced my offspring that a little crunch is a good thing. Feel free to add some walnuts, pecans or even some chocolate chips to make this classic zucchini bread your own. My friend, Jenni, has written a post on The Muffin Method if you’d like to learn the science behind making quick breads. And if you’re looking for a keto version, check out these zucchini muffins.
What is a Quick Bread?
A yeast bread uses yeast as a leavener whereas a quick bread uses baking powder or baking soda or both. Yeast breads require proofing or rising time in contrast with a quick bread that can be baked as soon as the batter is mixed. Thus the “quick” moniker as a yeast bread requires much for time and many more steps.
Besides the typical loaves of zucchini, banana and pumpkin bread, muffins are also quick breads. They’re just baked in a muffin or cupcake tin instead of in a loaf pan. Pancakes, dumplings and fritters are also considered quick breads.
Tips for Making Perfect Quick Breads
A few simple rules will help you make wonderful quick breads every time!
- As with most baking, start with room temperature ingredients. Get the eggs out of the refrigerator about a half hour before you plan to start mixing. If you want, you can place them in a bowl of warm water to hurry along the process. Don’t use boiling water or your eggs will cook!
- Generally, you mix all the dry ingredients first, then add the wet ingredients. Make sure you squeeze your shredded zucchini until it’s very dry. Otherwise, you’ll have too much liquid in your batter.
- You don’t need to peel your zucchini before shredding. Use a box grater or your food processor to do the work. If you have an extra large zucchini, remove some of the larger seeds before grating.
- Make sure you squeeze your shredded zucchini until it’s very dry. Otherwise, you’ll have too much liquid in your batter.
- PRO-Tip: Do not over mix or your end result will be full of tunnels and your muffins will have peaked versus rounded tops. Do not use a mixer. A wooden spoon will work just fine.
- I line the bottoms of my bread pans with a rectangle of parchment paper to prevent sticking. I’m also a fan of Baker’s Joy, a non-stick oil and flour spray.
- Do not over bake. Check for doneness by inserting a toothpick into the center of the loaf or a muffin. If there are wet crumbs when you pull it out, you will need to add more baking time. You want the toothpick to come out clean. Start checking about 10 minutes before the allotted time is up. All ovens bake differently.
- After I successfully bake a loaf, I note the time on the recipe for future reference. Cool for about 10 minutes before removing the bread from the pan to a cooling rack.
- Quick breads freeze wonderfully. Just make sure to wrap your cooled bread well (I like wrapping first with plastic wrap, then foil) and use within 3 months. Thaw at room temperature before serving.
Used in This Recipe:
- Parchment Paper, 75 Square Foot Roll, 2 Count
- Commercial Grade Loaf Pan
- Bakers Joy Cake Pan Spray 2 Pack
More Quick Bread Recipes You’ll Love:
This classic zucchini bread can be made all year long, and is an ideal way to get rid of excess garden zucchini and share the wealth with friends and neighbors. Once you get the hang of making quick breads, you’ll want to bake up a new variety every week!
I’ve been eyeing this lovely Lemon Blueberry Quick Bread from Barbara Bakes and this Better Than Starbucks Cranberry Bliss Bread from The View from Great Island. I’d be happy to be the recipient of either of those loaves!
If you love cherries as much as I do, you’ll want to whip up a loaf or two of thisCherry and Almond Quick Bread from Foodie Crush. And from my recipe box, I adore this Apple Bread that’s chock full of fresh apple cubes! Plus my family loves this Cinnamon Topped Banana Bread that’s jazzed up with a simple dusting of cinnamon sugar!
Classic Zucchini Bread
A moist, dense zucchini bread spiced with cinnamon! Inspired from All Recipes.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
- Category: Bread, Quick Bread
- Method: Baking
- Cuisine: American
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 3 cups grated zucchini, drained and squeezed to release excess water
- Grease two 8 x 4-inch loaf pans. Line bottoms with parchment and grease top of the parchment. Preheat oven to 325º.
- Sift flour, salt, baking powder, soda, and cinnamon into a medium bowl and set aside.
- Beat eggs, oil, vanilla, and sugars together in a large bowl. Mix in the salt, baking powder, soda, and cinnamon mixture. Then mix in zucchini with a wooden spoon or spatula till just incorporated. Stir in zucchini. Pour batter into baking pans.
- Bake for 50 to 60+ minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack for 10 minutes. Remove bread from pan, and completely cool.
I like to place my grated zucchini in a colander to drain any excess liquid while I’m measuring and mixing the other ingredients. Squeeze it to wring out residual moisture.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #36: Eat slowly. Savor every mouthful. Take sips of water between bites. This gives your stomach time to let your brain know you’re full. Eating with your family, enjoying the banter and conversation is an excellent way to prolong your meal.