Best 2 Classic Zucchini Bread Recipes

Indulge in a delightful culinary journey with our classic zucchini bread recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This beloved quick bread, with its moist and tender crumb, is elevated by the addition of grated zucchini, infusing each bite with a subtle sweetness and a hint of vegetal freshness. Whether you prefer a traditional glazed finish, a nutty streusel topping, or a burst of chocolate chips, this versatile recipe offers variations to cater to diverse preferences. Experience the symphony of flavors and textures as you savor each slice, perfect for breakfast, brunch, or as an afternoon treat.

Here are our top 2 tried and tested recipes!

CLASSIC ZUCCHINI BREAD

Classic Zucchini Bread image

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

Steps:

Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
Let cool completely on a wire rack before removing from the loaf pan.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

CALEY'S CLASSIC ZUCCHINI BREAD

Caley's Classic Zucchini Bread image

A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden. My whole family loves this bread and begs me to make it as soon as the zucchinis are harvested! Pecans can be used in place of walnuts if preferred.

Provided by mouse1493

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h25m

Yield 16

Number Of Ingredients 11

Ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups grated zucchini
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Prepare 2 8x4-inch loaf pans with cooking spray.
Beat the eggs in a mixing bowl with an electric mixer until frothy. Slowly add the sugar while continually beating. Stir the vegetable oil and vanilla into the egg mixture; continue beating until the mixture is thick. Add the zucchini to the mixture and stir.
Mix the flour, cinnamon, baking soda, baking powder, and salt together in a separate bowl; pour into the wet mixture and stir until just combined. Add the chopped walnuts and stir. Divide the batter between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 38.3 g, Cholesterol 34.9 mg, Fat 17.2 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 246.6 mg, Sugar 25.5 g

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content than older zucchini, which makes for a more moist bread.
Grate the zucchini finely. This will help the zucchini blend into the batter and prevent it from becoming too chunky.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread at a moderate temperature. This will help the bread rise evenly and prevent it from becoming too dry.
Let the bread cool completely before slicing it. This will help the bread hold its shape and prevent it from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up extra zucchini from your garden. With its moist texture, sweet flavor, and nutty aroma, zucchini bread is sure to be a hit with everyone.