Classic Zucchini Bread

Classic Zucchini Bread filled with pecans (and sometimes chocolate chips!) is a simple but delicious way to use up your summer zucchini crop.

Persnickety Plates + Zucchini – A love story.

I love zucchini just about any way you can serve it – zucchini boat turkey tacos, roasted zucchini, chocolate drop cookies…this is getting long – just check out my zucchini tag here.

CLASSIC ZUCCHINI BREAD

I first shared this recipe on Mama Loves Food last year but I want it to live here too.

I don’t think my zucchini crop is going to make it this year – it doesn’t look very promising. Luckily, my dad is also growing some and there’s always the farmer’s market/grocery store.

I love baking with zucchini – it makes for a really moist bread (or muffin…) without adding any flavor. Plus, it’s a vegetable so it helps me justify eating way more than I should.

This recipe makes two loaves – plenty to share (or not). I added mini chocolate chips to one, in addition to the pecan chips, and left the other one “plain”.

Things you may need to make this Zucchini Bread…
A box grater – doesn’t need to be fancy, just needs to get the job done
Loaf pans – this recipe makes two loaves, so you’ll need two
A whisk – you don’t even need a mixer for this recipe, but you do need a whisk, why not a pretty one?

5 from 2 votes

Zucchini Bread

Created by Melissa Williams

Servings: 2 loaves

Cook Time: 50 minutes mins

Total Time: 50 minutes mins

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Ingredients

 

1x2x3x

• ▢ 2 cups grated zucchini this was two smallish zucchinis for me
• ▢ 4 eggs
• ▢ 2 cups sugar
• ▢ 1 cup vegetable oil
• ▢ 3 ½ cups flour
• ▢ 1½ teaspoons baking soda
• ▢ ¾ teaspoon baking powder
• ▢ 1 ½ teaspoons salt
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon vanilla
• ▢ ½ cup pecan chips
• ▢ ½ cup mini chocolate chips optional

Instructions

• Preheat your oven to 350 degrees and grease and lightly flour two loaf pans. Set aside.
• Grate your zucchini and set aside.
• In a large bowl, add the eggs and beat with a whisk.
  4 eggs
• Slowly whisk in the sugar then the oil.
  2 cups sugar, 1 cup vegetable oil
• In another large bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Whisk together.
  3 ½ cups flour, 1½ teaspoons baking soda, ¾ teaspoon baking powder, 1 ½ teaspoons salt, 1 teaspoon cinnamon
• Pour the dry ingredients into the wet ingredients and stir together. It will be thick.
• Pour in the grated zucchini, vanilla, and pecan chips. Stir together.
  2 cups grated zucchini, 1 teaspoon vanilla, ½ cup pecan chips
• Pour half of the batter into one of prepared loaf pans.
• If desired, add mini chocolate chips to the remaining batter then pour into other loaf pan.
  ½ cup mini chocolate chips
• Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Let cool slightly then run a knife around the edges of the pan and flip the loaves out. Slice & enjoy!

Notes

• Zucchini adds moisture without altering flavor—great for breads and muffins.
• Makes two loaves—perfect for sharing or freezing.
• Try mixing in mini chocolate chips or pecans for variety.
• A tasty way to sneak in veggies (and enjoy a few extra slices guilt-free!).

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Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Other Zucchini recipes you may like…
Apple Cinnamon Zucchini Muffins

Chocolate Chip Zucchini Muffins