Classic Zucchini Bread

This post may contain affiliate links.

Hurry, before the summer zucchini is gone forever!  (Or at least until it’s gone until next summer) >> Make some Classic Zucchini Bread.

Classic Zucchini Bread #recipe

True story:  When I was little, my Mom made zucchini bread and zucchini cake ALL THE TIME.  And I hated it… with a passion.  There was something about it… like it wasn’t sweet enough or it didn’t have great flavor- or perhaps she just didn’t have good recipes (sorry Mom).  Everyone else seemed to like it though, so maybe it was just me.  Maybe I was frightened by the prospect of including a green vegetable in a CAKE, and I just couldn’t get past it.  I guess I’m over it, because I actually LIKE zucchini cake and zucchini bread now!  The zucchini just adds a nice, moist element to the bread I made for you today.  The flavor of zucchini itself is not present (thank goodness!)  Because truly, I don’t normally want vegetables in my cake.

Classic Zucchini Bread #recipe -

I’m happy to be on board with zucchini bread now.  My Mom is gluten-free, so I made a special loaf for her using Cup 4 Cup gluten-free flour (subbed in this recipe for the all-purpose flour).  It turned out perfect, and she loved it.  By the way, that brand of flour- the Cup 4 Cup is my go-to flour blend when I’m adapting something to be gluten-free.  I’ve had great results with it being the one that makes baked goods taste most like normal.  I’m happy to admit that I loved this bread too 🙂  I made a regular version for the rest of my family, and that one turned out perfect as well.  Next up:  I’m going to be on the hunt for a mega-delicious zucchini CAKE recipe to share with you!

Classic Zucchini Bread

Yield: 2 loaves

Prep Time: 20 min

Cook Time: 45 min


3 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
2 cups granulated white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons vanilla
1 cup vegetable or canola oil
4 large eggs
2 cups grated zucchini


1. Preheat oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray

2. Sift all dry ingredients into a large bowl.

3. In separate bowl, beat liquids and zucchini together. Stir in dry ingredients and combine until wet. Mixture will be thin. Divide the batter between the loaf pans.

4. Bake 45 minutes, or until toothpick inserted in center comes out clean.


*If you are preparing this recipe as GLUTEN-FREE, just be sure to sub GF flour for the all-purpose.


More zucchini bread recipes you may enjoy:
Lemon- Zucchini Bread by My Baking Addiction
Vegan- Coconut Zucchini Chocolate Chip Bread by How Sweet it Is
Pineapple Zucchini Bread by RecipeGirl
Chocolate Zucchini Bread by Simply Recipes
Zucchini Banana Bread by Brown- Eyed Baker


You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • SusanJ wrote:

    Made this yesterday – very easy to make and delicious to eat! I was looking for a basic zucchini bread and this is a good one. Good thing it makes two loaves. There is one slice left on the first loaf.

  • Lindsay wrote:

    I was just looking for a zucchini bread recipe! Thank you!

  • Sandy @ RE wrote:

    So easy, I love this recipe, Lori. Any time you don’t have to peel, it makes it so much easier!

  • Joshua Hampton wrote:

    I like green veggies in my bread, but I’m not normal, so there’s that. Glad to hear you’re on board with zucchini bread now. This is a lovely recipe.

  • Millie | Add A Little wrote:

    Love zucchini bread – one of my favourites!

  • Katrina @ Warm Vanilla Sugar wrote:

    Classic zucchini bread is the best! I love this recipe!

  • Gina wrote:

    YUM! Definitely a family fave!

    How are you fairing there so near to the fires? My hubs home town is evacuating – been thinking of you there.

    • Lori Lange wrote:

      @Gina we are totally fine here, thanks. Just getting the awful smoke that is blowing over the mountain in our valley- yuck. Bummer about your husband’s home town. Hopefully they’ll get it contained soon!

  • Christine wrote:

    I’ve never made zucchini bread before but I’d like to try it! Are you peeling the zucchini before grating??

    • Lori Lange wrote:

      nope, you do not need to peel the zucchini!

  • Taylor @ Food Faith Fitness wrote:

    There isn’t much better than a classic zucchini bread! This looks perfect! Pinned!

  • Marisa Franca @ All Our Way wrote:

    This recipe looks so good and sometimes classics are the best — like a little black dress. When you talked about your mom it reminded me of my mamma. I used to complain when she made some of the Italian traditional dishes. Boy could I ever kick myself. I really miss her cooking. The zucchini bread really looks scrumptious and moist. Thank you for reminding me about the classics.

  • leslie wrote:

    Love me some Zucchini bread! Looks scrumptious Lori

  • Anna @ Crunchy Creamy Sweet wrote:

    Gorgeous loaf, Lori! Pure perfection! Pinned!