This Classic Zucchini Loaf is easy and delicious. You don’t even need a mixer! Perfect when you have an overload of zucchini from the garden or just because. It’s perfect as a breakfast or even snack bread.
I remember baking this for my father-in-law and he couldn’t believe it was made with zucchinis. He is not a big sweet lover so this was perfect for him. I hope you like it too!
How to make it
In a medium bowl beat the eggs slightly with a fork, stir in oil and shredded zucchini. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir the liquid mixture into the dry mixture just until moistened.
Spoon into loaf pan. Bake for approximately 1 hour . Let the bread cool in the pan for about 5 minutes then move to a wire rack to completely cook, this will keep the bread from becoming soggy. Sprinkle with Powdered Sugar if desired before serving.
This zucchini loaf recipe was given to me by my mother and every year that I make it I think it gets better and better. It is so easy and don’t forget you never squeeze the moisture out of the zucchini.
It is so moist and delicious.
How to stir just until moistened
Although I always had a problem with the “mix only until moistened”, I would always over mix, I guess my brain was telling me the batter had to be smooth.
But when you stir some breads such as this one or even muffin batter until it is smooth, your baked good will become tough. So what I do is I stir 15-16 times and that’s it, and I mean that is it! Don’t worry about the batter lumps, they really do disappear when baked. And you will have soft, delicious breads and muffins.
Is zucchini healthy?
Zucchini can help with improving digestion to a lower risk of heart disease. Zucchini may help keeping your bones, thyroid, and prostate healthy.
What does zucchini do in baked goods?
In baking, it is an ingredient similar to bananas or applesauce. It adds the perfect texture and moistness. It also helps to add good nutrition to your cakes and breads. Zucchini has a very mild flavour which makes it perfect paired with everything from cinnamon, nuts to chocolate.
How to store it
The baked cooled bread should be wrapped well and can be stored at room temperature. It will keep for up to 3-4 days. It can also be stored in the fridge for up to a week.
How to freeze zucchini bread
Wrap the completely cooled bread in plastic wrap and then foil. Place in a freezer safe bag or container and freeze for up to 3 months.
When I make this zucchini loaf I usually make it plain because as they say less is more and in this case it is so true. Although if you wish you could add some nuts or even some dark chocolate chips.
More Delicious Zucchini Recipes to try!
Creamy Italian Zucchini Risotto
Zucchini Cake Donuts with Light Cream Cheese Glaze
Italian Stuffed Zucchini Flowers
This is the perfect partner with a cup of coffee or tea, great for breakfast or an afternoon snack. The perfect zucchini loaf, fast easy and so tasty. Give it a try. Enjoy!
Classic Zucchini Loaf
Ingredients
- 1 1/2 cups flour (195 grams)
- 3/4 cups sugar (150 grams)
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil (75 grams)
- 1 cup grated zucchini (approximately 1 medium zucchini do not squeeze out liquid from the zucchini)
Instructions
- Pre heat oven to 350° (180 ° celcius). Grease a 8 1/2 x 4 1/2 inch (21x11 cm) loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a medium bowl beat eggs slightly with a fork, stir in oil and zucchini and combine. Stir the egg mixture into the flour mixture and stir just until moistened.
- Spoon into the prepared loaf pan. Bake for approximately 1 hour . Let the bread cool in the pan for about 5 minutes then move to a wire rack to completely cool, this will keep the bread from becoming soggy on the bottom. Sprinkle with Powdered Sugar if desired before serving. Enjoy.
Nutrition
Republished from August 2014
Eleni Stephanou says
Very easy and very tasty!
Rosemary says
Hi Eleni, thanks so much, glad you enjoyed it.
Jessie says
I made it with lemon-infused olive oil and added a carrot that had gotten too lonely in my vegetable drawer with a tablespoon of maple syrup. It was amazing! Thank you for the recipe!
Rosemary says
Hi Jessie, thanks so much, great idea. Take care.
Jessica says
Great recipe! Mine turned out amazing!
Rosemary says
Hi Jessica, thanks so much, so glad you liked it.
hilary dyce says
Made this today with a glut of courgettes, confess I threw in a handful of walnuts but agree that left as the recipe stated would have been perfect. Thank you for the recipe, a keeper
Rosemary says
Hi Hilary, thanks so much, so glad you like it.
Noreen Schaan says
I made this recipe for Zucchini Bread other than my usual tried and true recipe I’ve made each year at harvest time. I tried this recipe that I found online because I couldn’t find my recipe book for all the “favorites” I have ALWAYS baked each year because I have a very picky eater ( my hubby Lance) that expects the same thing each time I make anything. Forget about ” new” recipes. But I snuck this one by him and all he said was ” I thought you peeled off the skins of the zucchini?” I just laughed and thought to myself that your recipe is now going into my ” favorites ” recipe book and I will definitely be using it from now on ! Thank you so much for the easy ” Classic Zucchini Loaf” recipe. It will be used each year in our home at harvest time to make these yummy desserts . B
Rosemary says
Hi Noreen thanks so much and so glad it has become one of your favourites. Glad your husband liked it too. Have a great weekend.
Janka Kamps says
Easy to make, moist and delicious.
Rosemary says
Hi Janka, thanks so much, so glad you enjoyed it.
Ann says
I love Zucchini Bread and this was delicious.