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Classic Zucchini Bread

Classic zucchini bread with a deeply golden, cracked top and a moist cinnamon-spiced crumb studded with green flecks. This homemade zucchini bread bakes in one easy loaf-pan bake for a tender slice every time.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Classic zucchini bread batter
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated Do not squeeze—moisture helps.
  • 1 cup walnuts or pecans, chopped Optional.

Equipment

  • 2 sheet pan
  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F, then grease two 9x5 loaf pans (or one large loaf pan). The pans should look lightly coated so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined. Stop when no streaks of spice remain.
Mix wet ingredients
  1. Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined. Mix until the batter looks glossy and uniform.
Combine batter
  1. Stir grated zucchini into the wet mixture. Keep the zucchini fluffy and evenly distributed with no clumps.
Fold and add nuts
  1. Add the wet ingredients to the dry ingredients and fold until just combined, then fold in chopped walnuts or pecans if using. Stop as soon as you don’t see dry flour to keep the crumb tender.
Bake
  1. Divide the batter between the loaf pans and bake for 55–65 minutes at 350°F, until a toothpick comes out clean and the top is deeply golden. Look for a cracked, set crust and a loaf that springs back lightly.
Cool
  1. Cool the loaves in the pan for 20 minutes before transferring to a wire rack. The surface should be firm enough to lift without cracking further.

Notes

Pro tip: grate the zucchini and do not squeeze it—its moisture is what helps keep the loaf moist. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a simple swap, use whole wheat pastry flour in place of all-purpose flour for a heartier crumb (texture may be slightly denser).