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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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 9x5-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.