Go Back
The best classic zucchini bread recipe!

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. 

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 1 loaf


  • 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


  1. Preheat the oven 350 degrees F and place the rack in the middle of the oven.

  2. Butter a loaf pan. If you have any butter left over, melt it and reserve it for later (optional).

  3. Mix the eggs, oils, sugar and vanilla until fully incorporated. Add the grated zucchini and fold to combine.

  4. Sift together the flour, baking soda, baking powder, salt, and cinnamon, and then add to the wet ingredients. Stir until just blended.

  5. 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.

  6. 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.