This scrumptious Classic Zucchini Bread is nut free and spiced with cinnamon. 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. Not to mention a few lovely white platters when we detoured to a terrific shop, Relish, which labeled itself “An Urban Marketplace.”
I now had no excuse not to make a couple loaves of zucchini bread. 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!
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.
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.
- 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 , 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.
Used in This Recipe:
- Parchment Paper, 75 Square Foot Roll, 2 Count
- Commercial Grade Loaf Pan
- Bakers Joy Cake Pan Spray 2 Pack
More Recipes You’ll Love:
- Lemon Blueberry Quick Bread from Barbara Bakes
- Apple Bread
- Cherry and Almond Quick Bread from Foodie Crush
- Cinnamon Topped Banana Bread
- Better Than Starbucks Cranberry Bliss Bread from The View from Great Island
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
- 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
- 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’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.
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Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.