Classic Old Fashioned Zucchini Bread Recipe – Moist and Delicious

There’s something truly comforting about a slice of old-fashioned zucchini bread. This classic recipe brings together the natural sweetness of zucchini, warm spices, and a tender crumb that makes it a family favorite. Whether you’re using fresh garden zucchini or looking for a way to enjoy a timeless treat, this recipe is sure to become a staple in your kitchen.

Zucchini bread is a versatile quick bread that can be enjoyed for breakfast, as a snack, or even as a dessert. Its moist texture and sweet cinnamon flavor make it irresistible. Plus, it’s an excellent way to use up an abundance of zucchini from your garden or local market.

If you love baking with fresh ingredients, you might also enjoy our best homemade blueberry muffins or our ultimate chewy oatmeal cookies.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

3. Combine the Wet Ingredients

In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Add the Zucchini

Fold the grated zucchini into the wet mixture until evenly distributed.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If using, fold in the chopped nuts.

6. Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Expert Tips

• Use Fresh Zucchini: Freshly grated zucchini works best for this recipe. Avoid squeezing out the moisture, as it contributes to the bread’s moist texture.
• Add Mix-Ins: Customize your bread by adding raisins, chocolate chips, or dried cranberries for extra flavor.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• Double the Batch: This recipe can easily be doubled to make two loaves. Freeze one for later or share with friends and family.

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture may be slightly denser.

How do I know when the zucchini bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the bread moist.

Can I make this recipe into muffins?

Absolutely! Pour the batter into a greased muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.

For more delicious recipes, check out our heirloom tomato ricotta tart or our peach tomato caprese salad.

Classic Old Fashioned Zucchini Bread Recipe – Moist and Delicious

This classic zucchini bread recipe combines the natural sweetness of zucchini with warm spices for a moist and tender treat. Perfect for breakfast, snacks, or dessert, it’s a versatile way to use fresh garden zucchini.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Fold the grated zucchini into the wet mixture until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If using, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use freshly grated zucchini for best results. Customize with mix-ins like raisins or chocolate chips. Store in an airtight container for up to 3 days or freeze for up to 3 months.