Old Fashioned Zucchini Bread
Introduction
Old Fashioned Zucchini Bread is a timeless quick bread recipe that’s soft, moist, and packed with warm spices and fresh zucchini. This homemade loaf is an excellent way to use up an abundance of garden zucchini while creating a delicious treat that can be enjoyed for breakfast, as a snack, or even dessert. The zucchini adds incredible moisture without overpowering the flavor, resulting in a tender loaf that stays fresh for days.
Whether served warm with butter or enjoyed with a cup of coffee or tea, this classic zucchini bread is a family favorite that’s easy to make and perfect for any season.
Why You’ll Love This Old Fashioned Zucchini Bread
- Wonderfully moist and tender
- Easy to make with simple pantry ingredients
- A great way to use fresh zucchini
- Perfect for breakfast, snacks, or dessert
- Freezes beautifully for later
- Delicious with or without nuts
Ingredients
For the Zucchini Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (lightly packed)
- ½ cup chopped walnuts or pecans (optional)
Optional Add-Ins
- ½ cup semi-sweet chocolate chips
- ½ cup raisins
- ¼ cup shredded coconut
- 1 teaspoon orange zest
Equipment Needed
- 9×5-inch loaf pan
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Box grater
- Cooling rack
How to Make Old Fashioned Zucchini Bread
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth.
Step 4: Combine the Batter
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped nuts if using. Avoid overmixing.
Step 5: Fill the Loaf Pan
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Step 6: Bake
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool
Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Step 8: Slice and Serve
Slice the bread once cooled and serve plain or spread with butter, cream cheese, or your favorite fruit preserves.
Nutrition Information
Serving Size: 1 slice (based on 12 servings)
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 180mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugars: 19g
- Protein: 4g
- Vitamin A: 4% Daily Value
- Vitamin C: 5% Daily Value
- Calcium: 3% Daily Value
- Iron: 7% Daily Value
Nutrition values are approximate and may vary depending on the ingredients used.
Storage Tips
Store zucchini bread in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to one week. Bring slices to room temperature before serving for the best flavor and texture.
Freezing Instructions
Wrap the cooled loaf or individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving.
Expert Baking Tips
- There’s no need to peel the zucchini before grating.
- Lightly pat very wet zucchini with paper towels if it contains excess moisture.
- Do not overmix the batter to keep the bread soft and tender.
- Measure the flour correctly by spooning it into the measuring cup and leveling it off.
- Let the bread cool completely before slicing for cleaner cuts.
Delicious Variations
- Add chocolate chips for a sweeter treat.
- Mix in chopped pecans or walnuts for added crunch.
- Stir in raisins or dried cranberries for extra sweetness.
- Add shredded coconut for a tropical twist.
- Sprinkle coarse sugar on top before baking for a crisp, sweet crust.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The peel is soft and blends into the bread while adding extra nutrients and color.
Should I squeeze the moisture out of the zucchini?
Usually no. The moisture helps keep the bread soft. Only remove a little moisture if the zucchini is extremely watery.
Can I use frozen grated zucchini?
Yes. Thaw it first and drain any excess liquid before adding it to the batter.
Why is my zucchini bread dense?
Overmixing the batter or adding too much flour can result in a dense loaf. Mix gently until the ingredients are just combined.
Can I make muffins with this recipe?
Yes. Divide the batter into a lined muffin pan and bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion
Old Fashioned Zucchini Bread is a classic homemade recipe that’s moist, flavorful, and easy to prepare. With its warm cinnamon spice, tender texture, and fresh zucchini, this versatile quick bread is perfect for breakfast, afternoon snacks, or dessert. Whether you enjoy it plain, with butter, or customized with your favorite mix-ins, this timeless recipe is sure to become a staple in your kitchen.
