Classic Old Fashioned Zucchini Bread Recipe

There’s something truly special about a slice of old-fashioned zucchini bread. It’s moist, flavorful, and brings a sense of nostalgia with every bite. This classic recipe is perfect for using up fresh garden zucchini and is sure to become a family favorite. Whether you enjoy it for breakfast, as a snack, or even dessert, this zucchini bread is a timeless treat.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
2. Mix Dry Ingredients: In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Stir well to ensure even distribution.
3. Beat Wet Ingredients: In another bowl, beat the eggs until light and frothy. Add the vegetable oil, sugar, and vanilla extract. Mix until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Add Zucchini and Nuts: Fold in the grated zucchini and chopped nuts (if using). The batter will be thick but moist.
6. Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips

• Use Fresh Zucchini: For the best flavor and texture, use fresh zucchini from your garden or local market.
• Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.
• Add-Ins: Feel free to 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 longer storage.

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 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 muffin tin lined with paper liners and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

For more delicious zucchini recipes, check out our Golden Zucchini Cheese Casserole or Best Ever Zucchini Cheddar Bread. These dishes are perfect for any occasion and make great use of fresh garden zucchini.

Enjoy your homemade zucchini bread, a classic treat that’s sure to bring warmth and comfort to your table!

Classic Old Fashioned Zucchini Bread Recipe

This classic zucchini bread recipe is moist, flavorful, and perfect for using fresh garden zucchini. It’s a timeless treat that can be enjoyed for breakfast, as a snack, or even dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts or pecans (optional)

Method

 

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
2. In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Stir well to ensure even distribution.
3. In another bowl, beat the eggs until light and frothy. Add the vegetable oil, sugar, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Fold in the grated zucchini and chopped nuts (if using). The batter will be thick but moist.
6. Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh zucchini for the best flavor and texture. Avoid overmixing the batter to prevent a dense loaf. Customize with add-ins like raisins or chocolate chips if desired. Store in an airtight container for up to 3 days or freeze for longer storage.