Why You’ll Love This Recipe:

Moist and tender texture that melts in your mouth
Naturally sweetened with brown and granulated sugar
Easy to customize with nuts, chocolate chips, or dried fruits
Perfect for breakfast, snack time, or gifting

Ingredients Breakdown:

Zucchini: Adds moisture and subtle flavor while keeping the bread tender.
Sugar & Brown Sugar: Balance sweetness and depth.
Eggs & Oil: Provide structure and richness.
Flour & Leavening: Ensure perfect rise and texture.
Cinnamon: Infuses warm spice for a classic flavor.
Nuts (optional): Add crunch and extra nuttiness.

Tips and Tricks:

Remove excess moisture: Squeeze grated zucchini to prevent soggy bread.
Do not overmix: Overmixing the batter can make the bread dense.
Test for doneness: Insert a toothpick in the center; it should come out clean.
Room temperature ingredients: Helps create a smoother batter and even baking.

Variations and Customizations:

Add 1/2 cup chocolate chips for a sweeter twist.
Mix in 1/2 cup shredded coconut for extra flavor.
Substitute whole wheat flour for half the all-purpose flour for a healthier option.
Use pecans, walnuts, or almonds to enhance texture.

Pairing Suggestions:

Serve warm with a pat of butter or cream cheese.
Pair with a cup of coffee, tea, or hot cocoa for breakfast.
Great as a snack alongside fresh fruit or yogurt.

Storage Instructions:

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week to extend freshness.
Freeze sliced portions for up to 3 months; thaw before serving.

Old Fashioned Zucchini Bread

Moist, lightly spiced, and packed with grated zucchini, this Old Fashioned Zucchini Bread is a timeless classic. Perfect for breakfast, a snack, or dessert, it’s easy to make and loved by all!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings: 8 slices

Course: Bread, Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

2 cups grated zucchini (about 2 medium)
1 cup granulated sugar
0.5 cup packed brown sugar
0.5 cup vegetable oil
3 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
1 tsp ground cinnamon
0.5 cup chopped walnuts or pecans (optional)

Equipment

loaf pan
mixing bowls
box grater
whisk and spatula
wire rack

Method

Preheat oven to 350°F (175°C) and grease a loaf pan.
Grate zucchini and squeeze out excess moisture using a towel or cheesecloth.
In a large bowl, whisk granulated sugar, brown sugar, and oil. Add eggs and vanilla, whisking until smooth.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Fold dry mixture into wet mixture until just combined. Stir in zucchini and nuts if desired.
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes, or until a toothpick comes out clean.
Cool bread in pan briefly, then transfer to a wire rack to cool completely before slicing.

Notes

For extra flavor, sprinkle cinnamon sugar on top before baking. Be sure to squeeze out zucchini moisture to avoid soggy bread. Bread is best served slightly warm.

Old Fashioned Zucchini Bread Recipe