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This old fashioned zucchini bread tastes like a classic that’s passed down for generations. Moist, warmly spiced, and perfect for summer baking!
Some days just beg for slowing down and going back to the basics. And this summer, nothing feels more nostalgic than knowing you have a loaf or two of zucchini bread baking in the oven.
This old fashioned zucchini bread recipe uses traditional zucchini bread ingredients. In fact, it’s so straightforward that your ultra-moist loaves will be ready before you know it.
What’s fantastic about having a go-to classic zucchini quick bread recipe like this is that it can easily become a little home tradition you keep coming back to.
Enjoy it for breakfast, as a midday snack, or even as a dessert. Read on for mix-ins and toppings that can take it from simple to downright decadent!
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This Grandmother’s classic zucchini bread recipe proves that quick breads are timeless classics, no matter the era.
But if you want a twist on nostalgic favorites, you’ll love our pumpkin bread with cream cheese and double chocolate banana bread.
Why You’ll Love This Old Fashioned Zucchini Bread Recipe
- This old fashioned zucchini bread recipe uses zero pretentious ingredients! Relying on classic zucchini bread ingredients, it’s affordable and doable in any season, budget, or location.
- This old-fashioned zucchini bread comes out moist, not overly sweet, and has just the right touch of spice for comfort. It works for holidays, slow weekends, or any time of day, from breakfast to an after-dinner treat!
- This recipe for old fashioned zucchini bread is a reliable favorite that leaves room for creativity. Add mix-ins, try different toppings, or use it to make zucchini muffins.
Ingredients
Eggs – For binding and structure.
Vegetable oil – This is Grandma’s old fashioned zucchini bread recipe, so the loaves get their moisture from good old vegetable oil. We’re not adding modern ingredients like applesauce, crushed pineapple, or sour cream.
Granulated sugar – To sweeten our moist zucchini bread.
Vanilla extract – Helps bring out the sweetness of Grandma’s zucchini bread!
All-purpose flour – This traditional zucchini bread recipe uses all-purpose flour for that familiar, fluffy and tender crumb.
Baking powder and baking soda – Make sure your leavening agents are not expired for a proper rise!
Salt – This enhances the warm, aromatic flavors of cinnamon and vanilla.
Cinnamon – How to make classic zucchini bread just like grandma’s? Don’t forget the warm spices!
Zucchini – Fresh is best for this classic zucchini quick bread recipe. If you want to bake this nostalgic loaf year-round, you can use thawed frozen zucchini.
Walnuts – The soft crumb of this old-fashioned zucchini bread comes alive with the crisp-tender texture of walnuts throughout!
Non-stick baking spray – Don’t forget to prepare your pans for easier clean-up.
Ingredient Additions For Grandmother’s Classic Zucchini Bread Recipe
Crumb topping
Want to elevate Grandma’s zucchini bread recipe without over-complicating it? Add a quick crumb topping!
Just mix 1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in 1/2 cup melted butter and 1 1/2 cups flour until crumbly, then sprinkle the mixture over the batter before baking.
Honey butter
Just pulled old-fashioned zucchini bread from the oven?
Slather on a generous layer of honey butter!
To make it, combine 1/4 cup softened salted butter, 2 tablespoons honey, and 1/2 teaspoon cinnamon.
Mix-ins
Give this classic zucchini bread recipe a playful upgrade with mix-ins like chocolate chips and raisins, and make every slice feel like a bakery-style treat.
Tips For Making This Recipe
Use a Box Grater
The easiest way to get your zucchini ready for this old-fashioned zucchini bread is to use a box grater over a bowl, then use the large holes.
Avoid Gummy Zucchini Bread
Make sure to blot your grated zucchini dry with paper towels, as excess moisture can make the bread gummy or soggy in the middle.
Do Not Overbake
Do the toothpick test after baking the zucchini bread for about 1 hour. You can also check if the internal temperature has reached 200°F to confirm it’s fully baked, since baking times may vary depending on the oven.
Old Fashion Zucchini Bread Recipe FAQs
Do you peel zucchini for bread?
Nope! The zucchini skin is soft enough that it blends right into the batter as it bakes. Just grate your zucchini as is, and you’re good to go.
Do you have to take the seeds out of zucchini for zucchini bread?
No. Unless you’re using overgrown zucchinis with tougher seeds, you don’t need to remove zucchini seeds before shredding them for zucchini bread.
How full to fill loaf pan for zucchini bread?
For zucchini bread, aim to fill your pan about 2/3 full so the batter has room to rise without overflowing.
How to fix undercooked zucchini bread?
If your old fashioned zucchini bread is undercooked with a sunken center, you can pop it back in the oven and bake for another 5 minutes. You want to do this while the bread and oven are still hot!
Can zucchini bread be made into muffins?
Absolutely. Just fill a lined muffin tin with your zucchini bread batter, bake for 20 minutes, and voila! Instead, zucchini muffins with zero fuss.
What is the best way to store fresh zucchini bread?
You can store your cooled homemade zucchini bread in an airtight container at room temperature for up to 2 days to keep it from drying out. But for longer storage, wrap the zucchini loaf in foil and freeze it in a freezer-safe container for up to 3 months.
More Delicious Summer Recipes
- TikTok Blueberry Cookies
- Vegan Gluten Free Lemon Bars
- Strawberry Brownies
- Lemon Lime Soda Cupcakes
- Peach Mango Pie
I found this recipe for Chocolate Zucchini Cupcakes that I HAVE to try!
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Old Fashioned Zucchini Bread
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
- Non-stick baking spray
Instructions
- Gather the ingredients for your zucchini bread.
- Preheat the oven to 350°F and lightly grease two loaf pans with baking spray.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract. Set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Then, add the dry ingredients to the wet ingredients.
- Stir until just combined, then fold in the grated zucchini and chopped walnuts.
- Divide the batter into the prepared loaf pans. Bake for 1 hour, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the zucchini loaves cool in the pans for 10 minutes. Remove them from the pans and transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- The easiest way to get your zucchini ready for this old-fashioned zucchini bread is with a box grater over a bowl, then use the grater’s large holes.
- Make sure to blot your grated zucchini dry with paper towels, as excess moisture can make the bread gummy or soggy in the middle.
- Do the toothpick test after baking the zucchini bread for about 1 hour. You can also check if the internal temperature has reached 200°F to confirm it’s fully baked, since baking times may vary depending on the oven.
Nutrition
PIN FOR LATER!
