Old Fashioned Zucchini Bread Recipe

Zucchini bread is one of those classic comfort foods that never go out of style. It’s moist, subtly sweet, and beautifully spiced with cinnamon — making it a perfect treat for any time of year.

This old-fashioned zucchini bread recipe stays true to tradition, combining simple pantry ingredients with fresh grated zucchini for a wonderfully soft and flavorful loaf.

1. Old Fashioned Zucchini Bread Recipe (Yield: 2 (8×4-inch) loaves)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon (or to taste)
• 3 large eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup chopped walnuts (optional, but recommended)

Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans or line them with parchment paper for easy removal later. This temperature ensures a gentle bake, allowing the bread to stay moist inside without burning on the outside.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. This step helps evenly distribute the leavening agents and spices, ensuring a consistent flavor and texture throughout your loaves.

Step 3: Mix the Wet Ingredients

In another large bowl, beat the eggs, vegetable oil, sugar, and vanilla extract until smooth and slightly thickened. You can use a hand mixer on medium speed or whisk it by hand until the mixture is well combined and pale in color. This forms the sweet, moist base of your batter.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing; doing so can make your bread dense or tough.

Step 5: Add the Zucchini and Nuts

Fold in the shredded zucchini and chopped walnuts. The zucchini adds moisture and a tender crumb, while the nuts bring crunch and depth of flavor. If you prefer a smoother texture, you can omit the nuts or substitute them with chocolate chips or raisins.

Step 6: Pour and Bake

Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove air bubbles.

Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven and the moisture level of your zucchini.

Step 7: Cool and Serve

Remove the loaves from the oven and allow them to cool in the pans on a wire rack for 20 minutes. Cooling is essential — it helps the bread set and makes slicing easier.

Once cooled, slice and serve with butter, cream cheese, or a drizzle of honey. The flavor deepens after a day, so wrapping and letting it rest overnight can make it even better.

2. Tips for Perfect Old Fashioned Zucchini Bread

Do Not Peel the Zucchini:

The skin is tender and adds color and nutrients to the bread. Just wash the zucchini well and trim off the ends before shredding.

Drain Excess Moisture (Optional):

If your zucchini is particularly watery, place the shredded zucchini in a clean towel and gently squeeze out excess moisture. This helps prevent overly wet batter and ensures a perfect crumb.

Don’t Overmix the Batter:

Overmixing activates gluten in the flour, making your bread dense instead of light and tender. Stir just until the ingredients are combined.

Customize Your Add-ins:

While walnuts are traditional, you can mix in chocolate chips, raisins, dried cranberries, or even crushed pineapple for a fun twist.

Storage and Freezing:

Store zucchini bread at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.

Test for Doneness Properly:

Always check the center of the loaf with a toothpick — if it comes out clean or with just a few crumbs, it’s done. If it’s wet, continue baking in 5-minute intervals.

3. Frequently Asked Questions

Q1: Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour. Keep in mind that the texture will be slightly denser, and you may need to add 1–2 tablespoons of extra liquid to balance the moisture.

Q2: Do I need to peel the zucchini before shredding?

No, peeling is not necessary. The skin is soft, edible, and adds visual appeal with green specks throughout the bread.

Q3: How do I prevent my zucchini bread from sinking in the middle?

This can happen if the bread is underbaked or if too much moisture remains in the zucchini. Make sure to bake until fully cooked and squeeze out excess liquid from the zucchini if needed.

Q4: Can I make muffins instead of loaves?

Absolutely! You can pour the batter into a lined muffin tin and bake at 325°F (165°C) for about 20–25 minutes, or until a toothpick comes out clean. This makes a great grab-and-go breakfast.

Q5: Why is my zucchini bread too moist or gummy?

Overly wet zucchini or underbaking is often the cause. Be sure to measure the zucchini correctly, squeeze out moisture if it’s watery, and bake until the center is fully set.

4. Nutrition Information (per slice, based on 20 slices total)

Old fashioned zucchini bread is a timeless recipe that combines the simplicity of baking with the natural goodness of fresh vegetables. The shredded zucchini melts seamlessly into the batter, giving you a loaf that’s moist, aromatic, and subtly sweet with a touch of cinnamon.

With just a few basic ingredients and a straightforward method, you can bake two beautiful loaves of zucchini bread that taste just like the ones Grandma used to make — soft, comforting, and irresistibly delicious.