Old Fashioned Zucchini Bread: A Classic Moist Homemade Recipe

There’s something truly special about a slice of old-fashioned zucchini bread. This classic recipe brings back memories of grandma’s kitchen, filled with the warm aroma of cinnamon and freshly baked goods. Whether you’re using zucchini from your garden or a local market, this moist and tender loaf is a timeless treat that everyone will love.

Zucchini bread is a versatile recipe that works for breakfast, a snack, or even dessert. It’s an excellent way to use up excess zucchini, and the result is a deliciously moist loaf with a hint of sweetness and spice. If you enjoy baking, you might also love our best recipe for zucchini bread or our savory zucchini cheddar bread for a twist on the classic.

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
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
3. Combine Wet Ingredients: In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Zucchini: Fold the grated zucchini into the wet ingredients until evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If using, fold in the chopped nuts.
6. Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: 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

• Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.
• Use Fresh Zucchini: Freshly grated zucchini works best. If your zucchini is very watery, squeeze out excess moisture with a clean towel before adding it to the batter.
• Add-Ins: Customize your bread with add-ins like 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.

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. This is a great option for quick snacks or breakfast on the go.

For more delicious baking ideas, check out our easy blueberry muffins or our ultimate blueberry muffins recipe.

Old Fashioned Zucchini Bread: A Classic Moist Homemade Recipe

This classic zucchini bread recipe brings back memories of grandma’s kitchen, filled with the warm aroma of cinnamon and freshly baked goods. It’s a versatile treat that works for breakfast, a snack, or even dessert.

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
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)

Method

 

Instructions

1. Preheat the 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, salt, and nutmeg. Set aside.
3. In a large bowl, beat the vegetable oil and sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Fold the grated zucchini into the wet ingredients until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing 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 spread it evenly. 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

Don’t overmix the batter to avoid a dense loaf. Use freshly grated zucchini and squeeze out excess moisture if it’s very watery. Customize with add-ins like raisins, chocolate chips, or dried cranberries.