Classic Zucchini Bread
Quick Breads
Moist, spiced, and secretly healthy — this zucchini bread is the best way to use up summer garden zucchini.
Prep Time
15 min
Bake Time
55 min
Servings
10
Calories
235
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- 1
Prepare
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- 2
Mix Wet Ingredients
Combine melted butter, sugar, eggs, and vanilla in a large bowl.
- 3
Add Dry Ingredients
Add flour, baking soda, and salt. Fold gently until just combined — do not overmix.
- 4
Bake
Pour batter into prepared pan. Bake 50–55 minutes until a toothpick comes out clean.
- 5
Cool
Cool in pan 10 minutes, then turn out onto a wire rack.
Baker's Notes
“The number one rule of quick breads: do not overmix. A few lumps in the batter are perfectly fine — overmixing develops gluten and makes the bread tough.”
— Baker Thomas Moreau
Nutrition Facts
235
cal
8g
Protein
3g
Fat
42g
Carbs
1g
Fiber
230mg
Sodium
Tips & Tricks
- •Do not overmix — a few lumps in the batter are perfectly fine.
- •A crack on top is normal and desirable — it means the bread rose well.
- •Quick breads often taste even better the next day as flavours meld.
Reviews (3)
Just like from the bakery! The crust is crispy and the crumb is soft. Bravo for this extraordinary recipe.
Easy to prepare and so delicious! Even my picky kids went for seconds. This bread has become a staple in our home.
Excellent recipe. I followed the instructions to the letter and the result was perfect. My wife loved it. The best homemade bread I've made.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
