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Old Fashioned Zucchini Bread: A Classic Moist Recipe

This old-fashioned zucchini bread is a timeless recipe that is moist, tender, and infused with cinnamon. It's perfect for breakfast, a snack, or dessert and is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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 (do not drain)
  • 1 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.
  2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs until frothy. Add the oil, sugar, and vanilla extract, and mix well.
  4. Stir in the grated zucchini (with its liquid) until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the nuts if using.
  6. Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh zucchini for best results and avoid draining it to retain moisture. Nuts can be omitted for a nut-free version. Store wrapped in plastic wrap or foil at room temperature for up to 3 days or freeze for longer storage.