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Slices of classic zucchini bread on a plate
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4.50 from 2 votes

Zucchini Bread

This is my go-to classic Zucchini Bread recipe. Packed with walnuts (an optional ingredient), shredded fresh zucchini, and a combination of whole wheat and all purpose flour, this is the best zucchini bread recipe you will ever make. It is super moist, mildly sweetened and packed with fragrant spices like cinnamon and nutmeg.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 Slices
Author: Aysegul Sanford

Ingredients

Wet Ingredients

  • 1 1/2 lbs. zucchini washed and shredded
  • 1 1/4 cups dark brown sugar, packed 8 (3/4 ounces)
  • 1/4 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour 7 1/2 ounces
  • 1/2 cup whole-wheat flour 2 3/4 ounces
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg

Optional Add Ins

  • 3/4 cups walnuts chopped
  • 1 tablespoon granulated sugar

Instructions

  • Pre-heat the oven to 325 degrees.
  • Spray a 9”by 5” loaf pan with vegetable spray.
  • Place shredded zucchini in the middle of a clean kitchen towel. Gather each end of the towel and squeeze tightly to drain as much liquid as possible from the zucchinis. It should be around half a cup of liquid. Discard the liquid. Place the zucchinis in a bowl and set aside.
  • Whisk together the brown sugar, vegetable oil, eggs, and vanilla extract. Fold in the zucchinis.
  • In a separate bowl, mix all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, ground cinnamon and ground nutmeg.
  • Fold in the zucchini mixture into the dry ingredients and mix just until combined.
  • Fold in the walnuts, if using.
  • Pour the mixture into the loaf pan. Using the back of a spoon, distribute the batter equally.
  • Evenly sprinkle the granulated sugar (if using) on top of the batter.
  • Bake for 70-75 minutes or until a toothpick inserted in the middle comes out clean (or with a couple of crumbs).
  • Allow it to cool for 30 minutes on a wire rack. Then remove it from the pan and let it come to room temperature completely before serving.

Nutrition

Calories: 414kcal | Carbohydrates: 64g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 659mg | Potassium: 384mg | Fiber: 4g | Sugar: 38g | Vitamin A: 229IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 3mg

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