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I grew up eating this bread my mom would make and serve with cream cheese. I remember helping in the kitchen by grating the zucchini and offering to sample the batter. Quick breads, like this recipe, make me feel like a good baker because there is no yeast involved and the finished product comes out perfect every time with minimal effort.

As a busy mom with three kids in school I like to have some easy quick breads in my recipe arsenal for busy school mornings, slow Sunday mornings, and after school pick up when my kids are “starving.”

You can reheat the bread for 15 seconds in the microwave and serve warm with a smear of cream cheese. My kids prefer it plain or with a little butter on it.

Warm up your kitchen with this quick bread. Spread a slice with cream cheese or soft butter and serve for brunch or breakfast on the go.

Did you know?

Zucchini

Zucchini is very healthy and is a great way to add fiber and vitamins to your diet. It contains a high-water content which helps in baking to keep breads moist. It pairs well with spices like cinnamon, nutmeg, and ginger making it a versatile food to add into baked goods.

Photographer in the making

My friend Tiffany Dupree has been helping me with learning food photography, and my daughter seems to be catching on very quickly!

Classic Zucchini Quick Bread

by Katie Heath
Moist, sweet, and simple to bake
Servings: 2 loaves
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 48 minutes
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Equipment

  • 2 standard loaf pans

Ingredients 

  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 Tbsp. cinnamon
  • 2 cups sugar
  • 1 Tbsp. vanilla
  • 1 cup vegetable oil
  • 2 cups shredded zucchini, 1 1/2 to 2 zucchinis
  • 8 oz. soft cream cheese, optional for serving

Instructions

  • Grease 2 loaf pans. Preheat oven to 350 degrees
  • In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  • In a stand mixer cream together sugar and eggs. Add in vanilla. Add in vegetable oil. Gradually add in the dry mixture until combined. Add in the shredded zucchini. Pour batter evenly into two loaf pans. Bake uncovered for one hour. Allow to cool before slicing and serving.

Notes

Katie’s Tips:
*I always set my time for 5-10 minutes before the end of the baking time to make sure the bread doesn’t burn.
*If you start smelling the bread from the oven, it’s time to check it’s progress.
*I keep leftovers wrapped in saran wrap in the refrigerator. I heat up pieces as needed.
*For some chocolate, try adding in 1/4 to 1/2 cup of semi-sweet chocolate chips to the batter before pouring into the pans. 
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!

FAQ

How do you grate zucchini?

I use a standing cheese grater like this one. You don’t need to peel the zucchini!

Can I make this ahead of time?

Yes, I store this bread in the refrigerator and reheat slices when needed. About 15 seconds in the microwave.