Name: Classic Zucchini Bread Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: 2 small zucchini, (about one pound); 2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice, (optional (but delicious!)); 1/2 teaspoon salt; 1 1/2 cups sugar; 6 tablespoons butter, (melted and cooled); 2 large eggs; 1/4 cup whole fat plain yogurt; 1 tablespoon fresh lemon juice; 1/2 cup walnuts or pecans, (chopped, optional)

Classic Zucchini Breadis made with fresh or frozen zucchini, melted butter, and just the right amount of sugar. It’s a super moist and delicious zucchini bread recipe!

I feel like a really good zucchini bread recipe is kind of hard to find.You have to get one that’s sweet but nottoosweet. It needs to bake all the way through without drying out the edges (a gloopy middle is so gross). And it needs to have just theright amount of spicesto make it smell good when baking and remind you of your grandma.

When zucchinis are on, they are ON, and this is such a great way to make a little treat to enjoy them. This recipe makes one loaf, but can be doubled and can be made with fresh or frozen zucchini. That means you can stash some zucchini in your freezer when they are a dime a dozen and then eat them all winter long when they are no longer available. (And once you fill your freezer with zucchini bread, you can put these otherzucchini recipesto use.)

Why You’ll Love This Recipe

Moist and Delicious: This zucchini bread is incredibly moist and flavorful, thanks to the natural moisture from the zucchini.
Great Use of Garden Produce: If you have an abundance of zucchini from your garden, this recipe is a perfect way to use it up in a delicious way.
Freezes Well: Zucchini bread freezes beautifully, so you can make extra loaves and freeze them for later.

Ingredients

Zucchini
All-Purpose Flour
Baking Soda
Baking Powder
Cinnamon
Allspice:optional but very delicious
Salt
Sugar
Butter
Eggs
Whole Fat Plain Yogurt
Lemon Juice
Walnuts or Pecans:optional

See the recipe card below for full information on ingredients and quantities

Popular Substitutions and Variations

Lots of people love chocolate chips in their Zucchini Bread instead of nuts or a combination of the two!

How to Make Classic Zucchini Bread

Step #1.Preheat the oven and grease a loaf pan. Set aside. Shred the zucchini then squeeze as much moisture from it as you can.

Step #3.Gently fold the wet ingredients and zucchini into the dry ingredients. Be careful not to overmix. Stir in the pecans if using.

Step #2.In a large bowl, combine all the dry ingredients. In a separate medium bowl, combine all the wet ingredients. and whisk until smooth.

Step #4.Scrape the batter into the greased loaf pan. Bake until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then place a cooling rack and cool completely before slicing.

Recipe FAQs

Can I use whole wheat flour to make zucchini bread?

This recipe works great with whole wheat flour or half whole wheat and half all-purpose. It adds a nice nutty flavor to the bread and still bakes up really nicely.

Can I use frozen zucchini to make zucchini bread?

You can use frozen zucchini to make this bread. If using frozen grated zucchini let it rest in a colander for a few minutes to remove the bulk of the extra moisture but don’t pat it try with a paper towel. You’ll still want some of the moisture that has been released from the freezing process.

Can I double this zucchini recipe?

This recipes doubles well if you want to make two loaves of zucchini bread instead of one. Zucchini bread makes a great gift!

How do you grate zucchini for bread?

If you are working with small zucchini, just slice off the ends and use the largest holes of your box grater to shred the zucchini – no need to peel or remove the seeds. If you are working with larger zucchini, though, the seeds start to get tough. I like to peel and remove the seeds from really large zucchini because the texture is better.

top view of a loaf of zucchini bread next to a butter knife

Expert Tips

If you have a food processor, the shredder blade can make quick work of shredding the zucchini.It’s an especially great option if your garden is producing more than you can eat and need to freeze a bunch of shredded zucchini to use later.
Using a toothpick to test for doneness is a classic, but if you have an instant read thermometer, it takes all the guess work out.Place it in the middle about halfway through the bread (so the end of the thermometer is in the center from all directions) and look for a reading of 200-205°F. If the center isn’t that warm yet, give it a few more minutes in the oven and test again.
If you don’t like allspice or don’t have it on hand, use a TINY bit of cloves and nutmeg instead (a pinch to 1/8 teaspoon).They’re both pretty powerful spices so less is definitely more here.