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Old Fashioned Zucchini Bread Recipe

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4.2 from 75 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaf pans (about 12 slices total)
  • Diet: Vegetarian

Description

This Old Fashioned Zucchini Bread recipe is a moist and flavorful quick bread, packed with grated zucchini and crunchy walnuts. Perfect for a comforting breakfast or snack, it blends warm cinnamon spice with the natural sweetness of zucchini and a hint of vanilla. Baked to golden perfection, this classic homemade bread is easy to prepare and delightful to share.

Ingredients

Wet Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon

Add-ins

  • 2 cups zucchini, grated
  • 1 cup walnuts, chopped

Other

  • Non-stick cooking spray (for greasing pans)

Instructions

  1. Gather Ingredients: Collect all the ingredients listed so you have everything ready before starting the recipe.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two loaf pans with non-stick cooking spray to prevent sticking.
  3. Mix Wet Ingredients: In a large bowl, combine the eggs, vegetable oil, granulated sugar, and vanilla extract. Stir well to blend all the wet ingredients thoroughly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
  5. Make the Batter: Slowly pour the dry mixture into the wet ingredients and stir until just combined, taking care not to overmix. Then fold in the grated zucchini and chopped walnuts evenly throughout the batter.
  6. Bake the Bread: Divide the batter evenly between the prepared loaf pans. Place them in the preheated oven and bake for about 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then transfer the zucchini bread to a wire rack to cool completely before slicing and serving.

Notes

  • Grate the zucchini finely and squeeze out excess moisture to avoid soggy bread.
  • If you prefer, you can substitute walnuts with pecans or omit nuts for a nut-free version.
  • The bread slices well once fully cooled, so allow adequate cooling time before cutting.
  • Store leftover zucchini bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/old-fashioned-zucchini-bread-recipe/