Zucchini bread is essentially cake with zucchini shavings in it. Theres nothing healthy about it, particularly not this old school version. And as someone who tries (sorta) to be mindful of healthyish eating, I indulge when it’s worth it. And in the case of this classic zucchini bread, it’s definitely worth it.
My preference is that zucchini bread is moist, gooey and a bit dense, and this recipe delivers. Adapted from the Silver Palate Cookbook, this recipe is a classic in my house and belongs in everyone’s cooking arsenal.
I use the following tricks:
- Of the total 1 1/4 cups oil, use 1/4 cup olive oil for better flavor and texture.
- Omit the clove and walnuts called for in the original recipe (personal preference).
- Underbake – always! Check the zucchini bread at 1 hr, and if it looks a bit under, that’s a good thing in my book. A full bake at 1 hr and 15 min will yield perfect, yet slightly cakier results, while an underbake will make the cake a bit gooier, which is how I prefer it.
Of course this zucchini bread is fantastic straight from the oven, but I find myself loving it even more on day 2 or 3 – as the oils sit it gets even gooier. Store it wrapped in an airtight container in the fridge, if you have any leftovers.
The Best Classic Zucchini Bread
Adapted from the Silver Palate Cookbook, this is the ultimate classic zucchini bread. Dense, gooey and perfectly sweet, it belongs in everyone's cooking arsenal.
- 3 tbsp butter
- 3 eggs
- 1/4 cup olive oil
- 1 cup lighter oil, such as vegetable or canola oil
- 1 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 cup grated zucchini, from about 2 medium zucchinis
- 2 cup all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
Preheat the oven 350 degrees F and place the rack in the middle of the oven.
Butter a loaf pan. If you have any butter left over, melt it and reserve it for later (optional).
Mix the eggs, oils, sugar and vanilla until fully incorporated. Add the grated zucchini and fold to combine.
Sift together the flour, baking soda, baking powder, salt, and cinnamon, and then add to the wet ingredients. Stir until just blended.
Pour into the butter loaf pan. If you have any extra butter from buttering the loaf pan, melt it and drizzle it on top (optional, but highly recommended). Total bake time is around 1 hour and 15 min, but I recommend checking around the 1 hour mark if you like your loaf cakes a bit under done. The zucchini bread is done when a cake tester (toothpick, fork, etc.) inserted into the middle comes out clean, but I like to pull it out just before then for maximum gooeyness.
Allow to cool slightly in the pan, and then remove and cool on a wire rack. Store the loaf in an air-tight container in the fridge for up to 4 days, if it lasts that long. It will start to get gooier as it sits, which is ideal in my opinion.