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.

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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!

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.

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.

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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.

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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.

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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.

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Thanks For Stopping by & Hope To See You soon!