Classic Zucchini Bread

Classic Zucchini BreadRecipe
Photo: Alex Farnum; Styling: Randy Mon

Neither oily nor dry, but perfectly moist.

Serves 8 to 10


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About 2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
About 1/2 cup vegetable oil
2 cups packed shredded zucchini


Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.

2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.

3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.

Note: Nutritional analysis is per slice.

Created date

July 2012

Nutritional Information

Calories 313
Caloriesfromfat 35 %
Protein 4.4 g
Fat 12 g
Satfat 1.8 g
Carbohydrate 47 g
Fiber 1.2 g
Sodium 293 mg
Cholesterol 37 mg