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Classic Old Fashioned Zucchini Bread Recipe – Moist and Delicious

This classic zucchini bread recipe combines the natural sweetness of zucchini with warm cinnamon and a tender crumb, making it a versatile treat for breakfast, snacks, or dessert. It's easy to prepare and perfect for using fresh garden zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gently fold the grated zucchini into the wet mixture. If using nuts, stir them in as well.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are okay.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use fresh zucchini for the best flavor and texture. Avoid overmixing the batter to prevent a dense loaf. Customize with add-ins like raisins or chocolate chips. Store in an airtight container for up to 3 days or freeze for up to 3 months.