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This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.
We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.
However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.
I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.
But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.
MY EASY, CLASSIC ZUCCHINI BREAD RECIPE
I told you guys: after making my Zucchini Banana Bread and Zucchini Cake, I’m on a bit of a zucchini recipe bender.
Even though I’ve shared spruced-up versions of zucchini bread in the past, such as the Zucchini Banana Bread and Lemon Zucchini Bread, there’s something to be said for the classics.
I got this recipe from my friend, whose mom used to make this bread every year. As soon as zucchini started to come in, her mom would make a few batches of this bread to gift to neighbors and freeze for the winter.
This is a no-frills type of quick bread, and I honestly love that about it. There aren’t a ton of ingredients, the instructions are super straightforward, and it makes a classically delicious zucchini bread.
HOW TO MAKE ZUCCHINI BREAD
Because this recipe is so straightforward, it would be a great one to make with your kids. You don’t even need to use a mixer, although you definitely can. Aside from things like grating the zucchini and putting the bread in and out of the oven, they could probably make most of this recipe by themselves!
You’ll need:
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup chopped pecans (optional)
Start by beating together the eggs and sugar until lightened in color. This can be done with a whisk or an electric mixer. Beat in the vegetable oil, then add the vanilla and the zucchini.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
Divide the batter between two greased 8×4-inch loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
I like to let the loaves cool for about 20 minutes before turning them out from the pans and letting them finish cooling on a wire rack.
Or letting them cool for as long as I can stand it before I must try a slice. You know how it goes!
HOW TO STORE THIS QUICK BREAD
This Classic Zucchini Bread stores well on the counter at room temperature for about 3-4 days. I like to keep it wrapped in a layer of foil.
I actually think it’s better on day 2 or 3 than on day 1!
If you want to stretch it for a couple more days, you can try storing it in the refrigerator instead of on the counter.
CAN YOU FREEZE ZUCCHINI BREAD?
This is one of the best recipes to freeze for later! Since the recipe makes two loaves, I like to give one to a friend or freeze it to enjoy later.
Wrap the bread in a layer of foil and store the loaf in a zip-top freezer bag. The bread will be best if you eat it within 3 months, but it’ll honestly last all winter.
When you’re ready to eat the bread, just let it thaw at room temperature before slicing and enjoying with butter or honey butter.
Classic Zucchini Bread
Equipment
Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease 2 8×4-inch loaf pans and line with parchment paper. Set aside.
- Beat together eggs and sugar until lightened in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
- Divide the batter between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- Let the loaves cool for 20 minutes before turning them out from the pans. Place the loaves on cooling racks to finish cooling.
Video
Notes
- Makes 2 8×4-inch loaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I left out the nuts! Family enjoyed! I added mini chocolate chips to one loaf per my daughter’s request. Really great recipe!
Hi! Just wondering can I use self-raising flour if I omit salt & any baking powder it may or may not call for?
Hi Maryann – I haven’t tried this substitution myself, so I can’t attest to the results. If you give it a try, I’d love to hear how it goes. Happy baking –
Jamie
What is the oven temp??? It’s not listed anywhere in the recipe
Hi Christine – In the first line of the instructions in the recipe card, it states to preheat the oven to 350F. Hope this helps!
Jamie
Do you think i can substitute 1 cup of yogurt for 1 cup of oil?
Hi Melissa – I have not attempted this recipe with this substitution, so I can’t attest to the results. If you give it a try, I’d love to hear how it turns out. Happy baking!
Jamie