This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Classic Zucchini Bread is a simple quick bread that is sweet and delicious and will be gone just as quick as it was to make. This bread is perfect for family brunch, snacks or packed in lunches. It's not just delicious during the summer, it is great all year long!
When I hear zucchini the first thing I think of is bread. Sweet, quick zucchini bread. It's the first thing I want to make once I see the first zucchini growing in the garden. At the moment, I have an abundance of zucchini sitting on my kitchen table. It just keeps producing and producing! What I don't use or give away, I will shred and freeze. That way, I will have shredded zucchini ready all year long so I can make this Classic Zucchini Bread, along with many other tasty zucchini dishes.
What you Need to Make Classic Zucchini Bread
- Salted Butter
- Sugar
- Eggs
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Cinnamon
- Shredded Zucchini
What is the best way to shred zucchini?
I like to use my food processor best, however if you don't have one you can use a box grater. I like to shred the zucchinis that get rather large. There is no need to peel them, but the seeds need to be scooped out. Cut the zucchini in half, scoop out the seeds and then cut the zucchini into chunks to fit the food processor. I'll shred 2-3 large zucchinis when I'm doing this so I can freeze what I don't use.
How to freeze extra shredded zucchini?
After the zucchini is shredded I put it in a paper towel line colander so the towel can absorb some of the excess water from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.
How to Make Quick and Sweet Classic Zucchini Bread
First, gather all the ingredients you need. Then in a stand mixer or with a hand beater cream together the butter and sugar until creamy. Next, add the vanilla and eggs, one at a time beating well after each addition.
Now add the dry ingredients, baking soda, cinnamon and flours. Mix just until combined being careful to not over mix. Lastly, add in the shredded zucchini until incorporated.
Spread the batter evenly among two parchment lined or greased 9x5 loaf pans. Bake the bread in a 350° oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool for 15 minutes and then remove from loaf pans. Serve slightly warm or cool completely. Enjoy!
How to freeze Classic Zucchini Bread?
Let the bread cool completely and once cooled, wrap it in plastic wrap. Place the wrapped bread in a freezer safe air tight container or zip top bag, label and dated. To thaw the bread, let it sit on the counter over night.
Want even more zucchini recipes? I got you covered!
- Zucchini Brownies with Fast Frosting
- Chocolate Zucchini Cake
- Zucchini Frittata
- Chocolate Chip Zucchini Bread
- Chocolate Zucchini Muffins
- Cheesy Zucchini Biscuits
Use up some of the extra zucchini from the garden and try this Classic Zucchini Bread. Let me know what you think of it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Classic Zucchini Bread
Ingredients
- 1 cup salted butter, softened
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 cups unbleached all purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 cups shredded zucchini, heaping cups
Instructions
- Preheat oven to 350° and grease or line with parchment paper two 9x5 loaf pans.
- In a stand mixer or with a hand beater, cream together butter and sugar until creamy.
- Add vanilla and eggs, one at a time, beating well after each egg.
- Mix in the baking soda, cinnamon and both flours on low just until combined. Be careful not to over mix.
- Mix in the shredded zucchini just until incorporated.
- Evenly spread the dough between the two loaf pans.
- Bake the bread for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Let bread cool in pans for 15 minutes then remove.
- Serve slightly warm or cool completely.
Leave a Reply