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I never planned on loving zucchini bread. Honestly, it started as a way to not waste the pile of zucchini sitting on my counter every summer. But this old fashioned zucchini bread? It changed my mind. It’s one of those recipes that just works—simple ingredients, no fancy steps, and it always comes out tasting like something from a family get-together.
It’s soft, just the right amount of sweet, and the kind of thing you keep slicing “just to even it out.” Whether you’re baking for friends, sneaking in a vegetable, or just craving something warm and homemade, this one doesn’t let you down. Give it a try—you might end up like me, hoarding zucchinis just to make another loaf.
Old Fashioned Zucchini Bread That Always Delivers
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (16 slices total)
- Category: Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This old fashioned zucchini bread is soft, moist, and filled with warm cinnamon flavor. A timeless, no-fuss recipe that’s perfect for brunch, snacks, or freezing ahead.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (lightly blotted, unpeeled)
- 1 cup chopped walnuts (optional)
- Optional: 1/4 tsp nutmeg
- Optional: 1/2 cup applesauce or 3 tbsp sour cream for added moisture
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- In a medium bowl, whisk flour, salt, baking powder, baking soda, and cinnamon.
- In a large bowl, beat eggs, oil, sugar, and vanilla until smooth.
- Stir dry ingredients into wet just until combined—don’t overmix.
- Fold in the zucchini and walnuts.
- Divide the batter evenly into pans and smooth the tops.
- Bake for 45–60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Notes
- For extra softness, sub in sour cream or applesauce for part of the oil.
- This bread freezes well. Wrap tightly and store for up to 3 months.
- Use a fine grater for zucchini that blends into the batter for a smoother texture.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: old fashioned zucchini bread, best zucchini bread recipe, zucchini bread, moist zucchini bread, grandma’s zucchini bread
Save This Recipe for Later
Don’t lose track of a good thing. Whether you’re planning a weekend bake or stocking your freezer for later, this old fashioned zucchini bread is worth keeping on hand.
What You’ll Need
Before we get into mixing bowls and oven timers, let’s make sure you’ve got everything ready to go. This isn’t one of those high-maintenance recipes—just real, simple ingredients that come together to make the best zucchini bread recipe you’ll want on repeat.
Here’s what you’ll need to make this old fashioned zucchini bread:
Dry Ingredients:
- 3 cups all-purpose flour – Stick with regular flour for that classic, tender crumb.
- 1 teaspoon baking soda – Helps the bread rise without turning it into a science experiment.
- 1 teaspoon baking powder – Works with the baking soda to give the bread a light lift.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- 1 tablespoon ground cinnamon – Adds warmth and makes the whole kitchen smell like comfort.
- (Optional: ¼ teaspoon nutmeg for a little extra depth)
Wet Ingredients:
- 3 large eggs – Room temperature is best for even mixing.
- 1 cup vegetable oil – Keeps the bread moist without weighing it down.
- 2 ¼ cups white sugar – Sweetens things up while still letting the zucchini shine.
- 3 teaspoons vanilla extract – Don’t skip it; this adds serious flavor.
Add-Ins:
- 2 cups grated zucchini – No need to peel it. Just wash, grate, and gently squeeze out extra moisture.
- 1 cup chopped walnuts – Totally optional, but they add a nice crunch and old-school touch.
Optional Swaps:
- Want an even moister zucchini bread? Try substituting half the oil with applesauce or adding a couple of tablespoons of sour cream. Both options are great if you’re chasing that soft, bakery-style texture.
- For a twist, fold in chocolate chips or swap walnuts for pecans.
Tools to Have Ready:
- Two 8×4-inch loaf pans
- Mixing bowls (one large, one medium)
- Grater (for the zucchini)
- Whisk or electric mixer
- Wire cooling rack
- Toothpick (for the doneness test)
Take a moment to prep and measure everything first—it’ll make the process smoother, and you’ll avoid mid-recipe chaos (we’ve all been there, digging for vanilla with batter on our hands). Once you’re set up, you’re only a few steps away from warm, nostalgic zucchini goodness.
Detailed Cooking Instructions
Let’s walk through this step-by-step, so you don’t end up with soggy centers or burnt edges. This old fashioned zucchini bread recipe is beginner-friendly, but the results taste like something your grandma made with love (and probably no written instructions).
1: Preheat and Prep
Start by preheating your oven to 325°F (165°C). This lower temperature helps the bread bake evenly without drying out.
Grease and flour two 8×4-inch loaf pans, or line them with parchment paper if you want an easy lift-out later. Trust me, future-you will be thankful.
2: Combine the Dry Ingredients
In a medium bowl, whisk together:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp ground cinnamon
- (Optional: ¼ tsp nutmeg)
Set it aside and resist the urge to inhale the cinnamon like it’s potpourri.
3: Mix the Wet Ingredients
In a large mixing bowl, beat:
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups sugar
- 3 tsp vanilla extract
Use a whisk or electric mixer on medium speed until the mixture is light and well combined. It should look slightly creamy, not oily.
4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir just until everything is incorporated. Don’t overmix—we’re making bread, not tires.
5: Fold in the Zucchini and Walnuts
Gently fold in:
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
The batter will be thick, slightly speckled, and might make you doubt your life choices. You’re on the right track.
6: Pour and Smooth
Divide the batter evenly between your prepared pans. Smooth the tops with a spatula, but don’t obsess—they’ll settle as they bake.
7: Bake
Slide the pans into the oven and bake for 40 to 60 minutes. Every oven is its own unpredictable beast, so check for doneness starting at 45 minutes.
Insert a toothpick into the center—if it comes out clean (or with a few moist crumbs), they’re done.
8: Cool Before You Slice (I Know, It’s Hard)
Place the pans on a wire rack and let the loaves cool for 20 minutes in the pan. Then, run a knife along the edges and gently turn the loaves out onto the rack to cool completely.
Pro tip: It slices better when cool, but I won’t judge if you dive in early with a slab of butter and zero self-control.
That’s it! You now have two loaves of the best zucchini bread recipe moist and full of flavor. Eat one, freeze one, or just pretend you’re saving one for later while steadily devouring both.
Tips & Tricks
Making a great loaf of old fashioned zucchini bread doesn’t require fancy tools or special skills, but a few thoughtful steps can make a big difference. These tips are here to help you get consistent results and avoid common baking mistakes.
Use Fresh Zucchini
Grate zucchini right before you add it to the batter. Freshly grated zucchini has more moisture, which helps create that soft, tender texture. Avoid pre-shredded or dried-out pieces—they won’t give the same result.
Don’t Overmix the Batter
Once you add the dry ingredients to the wet mixture, stir only until combined. Overmixing leads to dense bread. The batter should be thick, but not completely smooth. A few small lumps are fine.
Lightly Drain the Zucchini
You don’t need to squeeze it dry. Just blot excess liquid with a paper towel. Keeping a bit of moisture helps the bread stay soft and prevents dryness, especially during storage.
Add Moisture Boosters
To make an even more moist zucchini bread, consider mixing in a few tablespoons of sour cream or swapping part of the oil with unsweetened applesauce. Both options enhance texture without changing the flavor too much.
Check for Doneness Early
Start testing the bread around the 45-minute mark. Insert a toothpick in the center—if it comes out with just a few crumbs, it’s ready. Every oven is a little different, so keep an eye on it.
Cool Completely Before Slicing
It’s tempting to cut into a warm loaf, but letting it cool helps the structure set and keeps the slices clean. Use a wire rack to cool the bread evenly on all sides.
Store or Freeze with Care
Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh for several days at room temperature. For longer storage, freeze individual slices or full loaves wrapped in freezer-safe wrap. Thaw at room temperature or reheat in the oven.
Try Simple Add-Ins
If you want to switch it up, mix in chocolate chips, chopped nuts, or dried fruit. These extras can add flavor and texture without complicating the recipe. Just keep the total volume reasonable so the bread still bakes evenly.
These tips aren’t complicated, but they help you bake with more confidence. A reliable zucchini bread recipe is great—but knowing how to make it better every time is even better.
You Might Also Like
Looking for more easy, comforting recipes to round out your baking lineup or seasonal meals? These favorites pair well with everything from spring brunches to cozy breakfasts at home:
- Best Lemon Yogurt Loaf for Easy Spring Baking
A bright, tangy loaf with a soft crumb—perfect for mornings or a light dessert. - Easy Spiced Breakfast Cake – Cozy & Low-Carb Recipe
A warm, lightly sweet cake made with everyday ingredients and packed with flavor. - Perfect Strawberry Pretzel Jello Salad Recipe
A sweet and salty classic that works as a side dish or a fun dessert. - Perfect Asparagus Pasta Salad – Quick & Low-Carb
A crisp, fresh salad that brings bright flavor and texture to any table. - Keto Mozzarella Basil Zucchini Frittata – Quick & Irresistible
An easy, protein-packed dish that’s light, savory, and a great use for leftover zucchini.
Explore these next time you need a quick win in the kitchen.
Frequently Asked Questions
Zucchini bread sounds simple—and it is—but a few things can trip you up. Here are the answers to the most common questions I’ve heard (and asked myself).
Cinnamon is the star. Some people toss in a pinch of nutmeg, maybe even clove, but I stick with a full tablespoon of cinnamon to keep it warm and familiar. It’s the kind of spice you can smell from the hallway.
Usually one big zucchini or two medium ones will do the trick. If your zucchini looks like it came from a vegetable strongman competition, cut out the big seeds before you grate it. You want 2 cups packed but not squashed.
That’s probably one of two things:
It needed more time in the oven. Don’t trust the clock—start checking with a toothpick around 45 minutes.
You left too much water in the zucchini. You don’t need to squeeze it bone-dry, but give it a quick blot with paper towels. If it’s soaking wet, it’s too much.
For this recipe? About 1½ to 2 medium zucchini. You’re aiming for 2 cups grated. Err on the side of more if you’re not sure. Extra zucchini never hurt anybody.
Let me know if you want it even more casual—I can add the vibe of someone ranting to their neighbor over a picket fence.