Classic Zucchini Loaf Recipe Your Family Will Love

Still #notabaker, but I like tasty loaves & I cannot lie and we found this gem of goodness tucked in Mom Kerr’s recipe clippings collection this week with (simply the best) ideas dating back to 1982 – Vintage Pinterest.  This one might give Banana Bread a run for it’s yummy says our oldest son & is so simple to make.  We modified a few ingredients based on what we had on-hand & the kids’ preference and it came out dee-lish!  Give this Classic Zucchini Loaf Recipe a whirl – you may want to double batch as it’ll get gobbled up just as fast as you baked it!

NOTES:

• If you’re leaving out the raisins & nuts like we did, add only 1/2 – 3/4 teaspoon of cinnamon
• You can substitute the sugar for sugar substitute & the oil for Greek yogurt (3/4 cup Greek yogurt is roughly equivalent to 1 cup of vegetable oil)
• You can make this a cake in a 13 x 9 x 2 pan, a loaf or muffins.  This recipe made (1) generous 8 x 4 loaf & 2 muffins.

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Print Recipe

Classic Zucchini Loaf Recipe

A simple zucchini bread recipe made the classic way packed your family will gobble up in no time!

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Dessert

Keyword: easy recipe, healthy recipes, loaf, zucchini bread

Equipment

• Loaf pan, muffin tin or 13 x 8 cake pan
• Hand Mixer

Ingredients

• 2 cups flour
• 2 cups sugar (*we used 1 cup sugar, 1 cup sugar substitute*)
• 1 tbsp cinnamon (*use 3/4 if excluding raisins/nuts*)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup vegetable oil (*we used 3/4 cup Greek Yogurt*)
• 2 tsp vanilla extract
• 3 eggs
• 2 cups grated, unpeeled zucchini (*about 1 medium zucchini*)

Optional

• 1 cup raisins
• 1 1/2 cups chopped nuts (*pecan or walnuts*)

Instructions

• Preheat oven to 350 F
• In a large bowl, combine flour, sugar, cinnamon, baking soda, baking powder, salt, oil (or greek yogurt), vanilla & eggs. Beat at medium speed until well mixed. Stir/fold in zucchini, raisins & 1 cup of nuts (*optional*).
• Pour into greased loaf pan (*or muffin tins*). Sprinkle with remaining nuts (*optional*). Bake on middle rack of oven - Loaf takes ~ 25 mins, muffins take ~17 mins (or until pick inserted comes out dry).
• Let cool 5-10 mins. Serve with whipped butter (1/2 cup butter + 2 tbsp milk beat on med-high ~ 5 mins). Enjoy!
  

We hope you enjoy making this Classic Zucchini Loaf recipe with your own gang.  I know Mom Kerr would be super happy you tried it, so please tag or comment if you try 🙂

Also, Zucchini season is just around the corner – you should give our Zucchini Boats a try too!

Keep well, eat well,

La Cucina di Kerrs