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Classic Zucchini Bread

Warm, soft, and sweet. This is a great go-to breakfast sweet bread. People often ask for the recipe. Well...here it is.
Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Cook Time 45 minutes
Author Chad Groetsch

Ingredients

  • 3 cups flour (I use 50% white, 50% whole wheat)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 3 eggs
  • 1 cup oil
  • 2 1/4 cups sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini

Instructions

  • Preheat oven to 325°
  • Grease and flour 2 8×4 loaf pans.
  • Sift the dry ingredients(flour, salt, baking powder, baking soda, and cinnamon) together in a bowl and set aside.
  • In a separate bowl beat together the eggs, oil, sugar, and vanilla.
  • Combine the wet and dry together and mix well. (The batter will be stiffer at this point.)
  • Add the zucchini to the batter and mix well.(You will noticed with the addition of the zucchini the batter will thin out nicely.)
  • Split the batter between the two plans evenly and back for 45 to 60 minutes, or until a toothpick comes out clean at the center.
  • Let cool in pan on a rack for 10 minutes or so.