Classic Zucchini Loaf, got an overload of zucchini? Well why not make this delicious moist Zucchini Loaf. Perfect for breakfast or even with a Cup of Tea or Coffee for an afternoon snack.
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Classic Zucchini Bread
I have been back home now for exactly 1 week and I can’t tell you how many loads of zucchini I have already been given. Between zucchini and tomatoes I should open a road side stand.
Of course I am not complaining! Over the years I have accumulated some amazing zucchini recipes. I didn’t know there were so many different ways you could cook, bake or grill zucchini.
I guess you can never have too many recipes!
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.
Zucchini Loaf
I remember the first time I made it for my in-laws, and my father-in-law who is not a great sweet lover was so impressed with this loaf, he could not believe it was made with zucchini.
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.
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!
More Delicious Zucchini Recipes to try!
Creamy Italian Zucchini Risotto
Zucchini Cake Donuts with Light Cream Cheese Glaze
Italian Stuffed Zucchini Flowers
Classic Zucchini Loaf
Ingredients
- 1 1/2 cups flour (192 grams)
- 3/4 cups sugar (150 grams)
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 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 centimeter) loaf pan.
- In a medium bowl beat eggs slightly with a fork, stir in oil and 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 . Cool in the pan on a wire rack for about 10 minutes. Remove from pan, cool completely and serve. Sprinkle with Powdered Sugar if desired. Enjoy.
Nutrition
Republished from August 2014
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.