Old Fashioned Zucchini Bread: A Classic Moist Homemade Recipe

Name: Old Fashioned Zucchini Bread: A Classic Moist Homemade Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 teaspoons ground cinnamon; 3 large eggs; 1 cup vegetable oil; 2 1/4 cups granulated sugar; 3 teaspoons vanilla extract; 2 cups grated zucchini (about 2 medium zucchinis); 1 cup chopped walnuts or pecans (optional)

Old Fashioned Zucchini Bread loaf on a wooden board

There’s something truly special about a slice of old-fashioned zucchini bread. This classic recipe brings together the warmth of cinnamon, the sweetness of sugar, and the moist texture that only fresh zucchini can provide. Whether you’re a seasoned baker or just starting out, this timeless zucchini loaf is sure to become a family favorite. It’s perfect for breakfast, a snack, or even dessert!

If you love baking quick breads, you might also enjoy our Ultimate Guide to Bakery Style Blueberry Muffins or our Ultimate Chewy Oatmeal Cookies Recipe.

Ingredients

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

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by preheating your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans to ensure your bread doesn’t stick.

Step 2: Mix Dry Ingredients

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

Step 3: Combine Wet Ingredients

In a large bowl, beat the eggs lightly. Add the vegetable oil, sugar, and vanilla extract. Mix well until the sugar is fully dissolved and the mixture is smooth.

Step 4: Add Zucchini

Stir in the grated zucchini and mix until it is evenly distributed throughout the batter. If you’re using nuts, fold them in at this stage.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense.

Step 6: Bake

Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the bread to cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve!

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.
Don’t Overmix: Overmixing the batter can result in a dense loaf. Stir 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 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. Keep in mind that this may make the bread slightly denser.

Can I make this recipe without nuts?

Absolutely! The nuts are optional and can be omitted if you prefer a nut-free version.

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 it moist.

For more delicious baking ideas, check out our Bakery Style Streusel Blueberry Muffins or our Classic Homemade Bruschetta for a savory option.