Classic Old Fashioned Zucchini Bread Recipe
Classic Old Fashioned Zucchini Bread Recipe
There’s something truly comforting about a slice of old-fashioned zucchini bread. This classic recipe brings together the natural sweetness of zucchini, warm spices, and a tender crumb to create a loaf that’s perfect for breakfast, snack time, or even dessert. Whether you’re using fresh garden zucchini or looking for a way to use up extra produce, this timeless recipe is sure to become a family favorite.
Zucchini bread has been a beloved treat for generations, and for good reason. It’s moist, flavorful, and incredibly versatile. Plus, it’s a great way to sneak some extra veggies into your diet without sacrificing taste. If you’re a fan of quick breads, you might also enjoy our best recipe for zucchini bread or our world’s best zucchini bread recipe.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups granulated sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by preheating your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans, or line them with parchment paper for easy removal. Grate the zucchini using a box grater or food processor, and set it aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. This ensures that all the dry ingredients are evenly distributed and will help create a uniform texture in your bread.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the eggs lightly. Add the vegetable oil, sugar, and vanilla extract, and mix until well combined. Stir in the grated zucchini, making sure it’s evenly incorporated into the wet mixture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense loaf. If you’re using nuts, fold them in at this stage.
Step 5: Bake the Bread
Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the tops of the loaves begin to brown too quickly, tent them with aluminum foil.
Step 6: Cool and Serve
Allow the bread to cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once cooled, or store in an airtight container for up to a week.
Expert Tips
- Use Fresh Zucchini: Freshly grated zucchini will give your bread the best texture and flavor. If your zucchini is particularly watery, you can squeeze out some of the excess moisture using a clean kitchen towel.
- Don’t Overmix: Overmixing the batter can lead to a tough loaf. Stir just until the ingredients are combined for a tender, moist bread.
- Add-Ins: Feel free to customize your bread with add-ins like chocolate chips, dried fruit, or different nuts. Just be sure to fold them in gently.
- Storage: This bread freezes beautifully. Wrap it tightly in plastic wrap and store it in the freezer for up to three months. Thaw at room temperature before serving.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that this may result in a slightly denser loaf, but it will still be delicious.
How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the toothpick has wet batter on it, the bread needs more time.
Can I make this recipe into muffins?
Absolutely! Pour the batter into a greased muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
For more delicious recipes, check out our best ever zucchini cheddar bread or our irresistible blueberry muffins with crumble top.
Classic Old Fashioned Zucchini Bread Recipe
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans, or line them with parchment paper for easy removal. Grate the zucchini using a box grater or food processor, and set it aside.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- In a large bowl, beat the eggs lightly. Add the vegetable oil, sugar, and vanilla extract, and mix until well combined. Stir in the grated zucchini, making sure it’s evenly incorporated into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense loaf. If you’re using nuts, fold them in at this stage.
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the tops of the loaves begin to brown too quickly, tent them with aluminum foil.
- Allow the bread to cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once cooled, or store in an airtight container for up to a week.
