Classic Zucchini Bread is just what the names implies – a no-nonsense summertime quick bread. This recipe has the perfect, moist, cinnamon flavor, and is basically the best ever zucchini bread. If you can resist eating both loaves fresh out of the oven, pop one loaf in the freezer for a treat down the road.
Why do I love zucchini so much?
- Easy to grow.
- Economical: it stretches far in recipes.
- Good in deserts or side dishes.
- Versatile.
- Cheap.
- Healthy
What is so great about zucchini bread?
- Delicious
- Breakfast or dessert
- Easy to make
- Can be frozen for later.
- Makes 2 loaves.
- Moist
- Cheap to make.
Our Favorite Zucchini Recipes
It’s no secret that I love making recipes using zucchini. These Old Cookbooks has no less than 10 zucchini recipes. Let’s name them.
- Mom’s Perfect Chocolate Chip Zucchini Bread
- Spicy Roasted Zucchini
- Double Chocolate Zucchini Bread with Mocha Glaze
- Zucchini Pie
- Frosted Zucchini Bars
- Zucchini Quiche
- Butterscotch Zucchini Cake
- Caramel Zucchini Bread with StroopWafel Cookies
- Moist Zucchini Bread
- Cheesy Zucchini Casserole
- Easy Pan Fried Zucchini
And we can’t wait to try this Air Fryer Zucchini recipe from Recipes that Crock!
Notes About Simple Zucchini Bread:
- I love that this is a zucchini bread recipe that makes 2 loaves. One for now, and one for later. Double layer it up tightly in foil, and toss it in the deep freezer for later. I do this with all my Zucchini Bread recipes such as Double Chocolate and Chocolate Chip.
- There’s no need to squeeze out the excess water in the zucchini – just grate and go.
- To grate zucchini, use a hand grater or a food processor with a grating attachment.
- Be sure to grease the pans generously or spray all sides with nonstick cooking spray so that they will remove easily.
- This easy zucchini bread recipe is the perfect base to try new versions. Put a glaze it or add some special ingredients. That is exactly what I did for my Caramel Zucchini Bread with StroopWafel cookie recipe. It is divine!
How to Make Easy 2 Loaf Zucchini Quick Bread:
For the full Classic Zucchini Bread recipe, scroll to the bottom of this post.
Instructions:
- Combine wet ingredients in a mixer—grated zucchini, eggs, sugar, oil, applesauce and cinnamon.
- In a separate bowl, mix the dry ingredients–flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredient, mixing lightly between each addition.
- Divide into 2 loaf pans.
- Bake at 325 degrees F for an hour.
Classic Zucchini Bread is just what the names implies - a no-nonsense summertime quick bread. This recipe has the perfect, moist, cinnamon flavor, and is basically the best ever zucchini bread.
- 2 cups zucchini, grated
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 1/2 cup applesauce
- 1 Tablespoon cinnamon
- 3 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 325 degrees F.
Prepare 2 loaf pans (9 x 5 inch) by spraying all sides generously with nonstick baking spray.
On medium speed, mix zucchini, eggs, sugar, oil, applesauce and cinnamon.
In a separate bowl, sift flour, baking powder, baking soda and salt. Slowly add dry ingredients slowly to the wet ingredients until just mixed between each addition.
Divide the batter evenly into prepared loaf pans.
Bake for 1 hour or until toothpick comes out clean.
Let cool for 5-10 minutes before removing from pans.
- I love that this is a zucchini bread recipe that makes 2 loaves. One for now, and one for later. Double layer it up tightly in foil, and toss it in the deep freezer for later.
- There's no need to squeeze out the excess water in the zucchini - just grate and go.
- To grate zucchini, use a hand grater or a food processor with a grating attachment.
- Be sure to grease the pans generously or spray all sides with nonstick cooking spray so that they will remove easily.
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