Classic Zucchini Bread

Front view of three zucchini slices in front of loaf on cutting board with knife on the left.

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Classic Zucchini Bread is a simple quick bread that is sweet and delicious. It's soft, tender and a family-favorite recipe. A great way to use up your bounty of zucchini.

Course: Bread/Muffins, Snack

Cuisine: American

Prep Time: 15

Cook Time: 1

Servings: slices (2 loaves)

Author: Heather

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
½ teaspoon salt
2 cups shredded zucchini

Instructions

Preheat oven to 350°F and grease two 9x5 loaf pans or line with parchment paper.
In a stand mixer with paddle attachment or with a large bowl and hand beater, cream together butter and sugar until creamy.
Add vanilla extract and eggs, one at a time, beating well after each egg.
Mix in the baking soda, cinnamon, salt, all purpose flour and whole-wheat flour on low just until combined. Be careful not to over mix.
Fold in the shredded zucchini or mix in on low 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 and cool on wire rack.
Serve slightly warm or cool completely.

Nutrition

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