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September 8, 2022 By Julia Pinney Leave a Comment

Easy and Delicious Zucchini Bread

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This Easy and Delicious Zucchini Bread is moist, full of flavour and great with a cup of coffee or tea. Made with fresh grated zucchini, butter and a blend of spices to bring a great tasting loaf cake. Make it for your your next brunch or afternoon treat.

Zucchini bread sliced up in a loaf.
Easy & Delicious Zucchini Bread

Has the season passed for zucchini? I’m going to say no because I use zucchini throughout the year and love it in January just as much as I do in July. So, if you’re adapt to using this vegetable throughout the year, this is a loaf you might like to add to you Fall Baking schedule.

And if you love zucchini as much as we do, check out More Than 20 Summer Zucchini Recipes!

Buttered zucchini bread in a stack.
Zucchini Bread

Ingredients

  • Flour – I used all purpose flour for this loaf
  • Sugar – This recipe uses granulated white sugar
  • Butter – Unsalted butter at room temperature
  • Eggs – I used two room temperature eggs
  • Flavours – Vanilla extract, cinnamon and nutmeg.
  • Baking powder – This helps the loaf rise
  • Salt – helps enhance the flavours in the loaf.
  • Zucchini – Grated zucchini with excess water squeezed out.

REMEMBER,The Full recipe and instructions is always found at the end of the post in the recipe card.

Ingredients to make the Zucchini Loaf cake.
Ingredients to make the Zucchini Bread

Instructions

  • Preheat oven – Preheat oven to 350 degrees f/180 c. Grease and line a loaf pan and set aside.
  • Combine dry ingredients – Sift together the flour, cinnamon, baking powder and salt. Set aside.
  • Mix butter, sugar and eggs – In the bowl of your electric mixer, add the butter and mix on high until smooth, about one minute. Add the sugar, eggs and vanilla. Mix on high speed until light and fluffy, about 3 minutes.
  • Fold in dry ingredients and zucchini – Fold in the dry ingredients and mix in until just combined. Fold in the grated zucchini.
  • Bake zucchini bread – Pour into prepared loaf tin and bake between 40 – 45 minutes or when a toothpick inserted into the center comes out with a few crumbs.
  • Allow to cool – Remove from oven and turn out on a wire rack to cool.
  • Store – Store in an airtight container up to three days at room temperature.
Combine dry ingredients to make a zucchini cake.
Combine the dry ingredients
Whipped butter in a glass bowl.
Whip the butter
Sugar, butter, eggs and vanilla in a glass bowl.
Add eggs, sugar and vanilla
Whipped butter and sugar.
Mix on high speed for about 3 minutes
Add dry ingredients to a glass bowl.
Add dry ingredients
Making batter for a zucchini loaf cake.
Fold in the dry ingredients until just combined
Adding zucchini to cake batter.
Add grated zucchini
Cake batter for zucchini loaf cake.
Fold in the zucchini
Ready to bake zucchini loaf cake.
Pour into prepared baking dish
Baked zucchini loaf cake in a tin.
Bake for around 45 minutes

Baking Tips

  • Grate the zucchini fine.
  • I prefer to peel the zucchini, but you don’t have to. Just wash the zucchini before grating if you are leaving the skin on. The skin will give a darker colour inside the bread.
  • Make sure to get the excess water out of the zucchini. you can do this by putting it in a colander over a bowl and pushing the zucchini with the back of a spoon to get the water out. Alternatively, you can put it in a tea towel and squeeze out any excess liquid.
Zucchini bread on a tray and sliced zucchini bread on a plate with butter.
Classic Zucchini Bread

Substitutions

  • All purpose flour – I like to use all purpose flour for most of my baked goods. However, you can substitute cake flour for this recipe.
  • Granulated white sugar – this is possibly the most common sugar in baking and I use it often. You can use packed brown sugar. If you use brown sugar for this loaf, the colour will be darker.
Sliced zucchini bread loaf.
Easy & Delicious Zucchini Bread

How To Store and Enjoy This Classic Zucchini Loaf

  • At room temperature – This will keep up to three days in an airtight container at room temperature
  • In the fridge – You can store this loaf in an airtight container in the fridge for 4 – 5 days.
  • In the freezer – Allow the loaf to cool completely and wrap it in plastic wrap. Then place it in a freezer proof ziplock bag. Freeze the loaf up to three months. Allow to defrost completely before serving.
Zucchini loaf cake on a plate with butter.
Zucchini Loaf Bread

over head table view of vanilla zucchini muffins with coffee
Vanilla Zucchini Muffins
close up of the chocolate zucchini loaf cake
Chocolate-zucchini-loaf-cake-image
a chocolate zucchini muffin on a coaster with muffins in the background
Chocolate Zucchini Muffins

Zucchini bread sliced up in a loaf.
Print Recipe Pin Recipe

Zucchini Bread

This Classic Zucchini Bread if moist, full of flavour and great with a cup of coffee or tea. Made with fresh grated zucchini, butter and a blend of spices to bring a great tasting loaf cake. Make it for your your next brunch or afternoon treat.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Bread, Dessert
Cuisine: North American
Keyword: zucchini
Servings: 10 servings
Calories: 213kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 Cups all purpose flour
  • 2/3 Cup granulated white sugar
  • 1/2 Cup butter
  • 2 eggs
  • 1 Teaspoon vanilla
  • 1 Teaspoon baking powder
  • 1 Teaspoon cinnamon
  • Pinch nutmeg
  • Pinch salt
  • 2 Cups zucchini grated
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees f/180 c. Grease and line a loaf pan and set aside.
  • Sift together the flour, cinnamon, baking powder and salt. Set aside.
  • In the bowl of your electric mixer, add the butter and mix on high until smooth, about one minute. Add the sugar, eggs and vanilla. Mix on high speed until light and fluffy, about 3 minutes.
  • Fold in the dry ingredients and mix in until just combined. Fold in the grated zucchini.
  • Pour into prepared loaf tin and bake between 40 – 45 minutes or when a toothpick inserted into the center comes out with a few crumbs.
  • Remove from oven and turn out on a wire rack to cool.
  • Store in an airtight container up to three days at room temperature.
Nutrition Facts
Zucchini Bread
Amount Per Serving (1 slice)
Calories 213 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 199mg9%
Potassium 95mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 358IU7%
Vitamin C 4mg5%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breads, Rolls, Muffins & Loaf Cakes, Recipes, Sweets Tagged With: loaf bread, zucchini

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