There’s something wonderfully comforting about the aroma of freshly baked bread wafting through the kitchen, especially when it’s Old-Fashioned Zucchini Bread. This classic recipe has been a staple in home kitchens for generations, cherished for its moist texture, warm spices, and just the right touch of sweetness. It’s the perfect treat for summer when zucchini is at its peak, but it’s equally delightful year-round whenever you’re craving a slice of nostalgia.
I first learned about zucchini bread from my grandmother, who grew an abundant garden every summer. Whenever zucchini harvests overflowed, she’d bake several loaves—some to enjoy fresh, others to freeze for later, and a few to share with neighbors. This bread became more than just a recipe; it was a tradition, a way to bring the taste of summer into every season. Whether enjoyed with your morning coffee, packed in a lunchbox, or served as a cozy evening dessert, this old-fashioned version captures the warmth and heart of homemade baking.
Why You’ll Love This Old-Fashioned Zucchini Bread
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Perfectly Moist – The shredded zucchini keeps the bread tender without making it soggy.
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Warm, Spiced Flavor – A blend of cinnamon and nutmeg gives each bite a cozy, old-fashioned feel.
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Simple to Make – No fancy equipment needed—just a mixing bowl, a grater, and an oven.
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Great for All Occasions – Serve it for breakfast, brunch, snack time, or dessert.
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Freezer-Friendly – Bake ahead and store for later; the flavor develops beautifully over time.
Ingredients You’ll Need
To make this Old-Fashioned Zucchini Bread, gather the following:
Dry Ingredients
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon salt
Wet Ingredients
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2 large eggs, room temperature
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1 cup granulated sugar
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½ cup light brown sugar, packed
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½ cup vegetable oil (or melted butter for richer flavor)
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2 teaspoons vanilla extract
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2 cups fresh zucchini, shredded and lightly squeezed to remove excess moisture
Optional Add-Ins
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½ cup chopped walnuts or pecans
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½ cup raisins or dried cranberries
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½ cup chocolate chips
Step-by-Step Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature by the time your batter is ready to bake. A properly preheated oven is key for even rising and the perfect golden-brown crust.
Prepare a 9×5-inch loaf pan by lightly greasing it with butter or nonstick cooking spray. If you prefer a mess-free release, line the pan with parchment paper, allowing some overhang on the sides so you can lift the bread out easily after baking. Taking a few minutes to prepare the pan now will save you from sticky loaf disasters later.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking doesn’t just mix them—it aerates the flour and evenly distributes the leavening agents and spices, preventing pockets of baking soda or uneven flavor.
The cinnamon and nutmeg are the heart of this recipe’s old-fashioned flavor. When combined with the mild sweetness of zucchini, they create a warm, homey aroma that will fill your kitchen.
Step 3: Prepare the Zucchini
Using a box grater, shred your zucchini into fine pieces. You’ll need about 2 cups, which is usually 1–2 medium zucchini depending on their size. There’s no need to peel the zucchini; the skin is thin, nutritious, and adds lovely green flecks to the bread.
Once shredded, place the zucchini between a few layers of paper towels or a clean kitchen towel and press gently to remove some of the excess moisture. Don’t overdo it—zucchini’s natural water content is what makes the bread so tender and moist. Removing just the excess ensures the bread won’t turn out soggy.
Step 4: Combine Wet Ingredients
In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until they are fully blended and slightly thickened. The brown sugar adds a subtle caramel note and helps keep the bread soft.
Next, slowly pour in the vegetable oil while whisking to create a smooth, emulsified mixture. Add the vanilla extract, which enhances the flavors of the bread and ties together the sweetness and spice. Your wet mixture should be glossy and uniform at this stage.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. This is the moment to be careful—overmixing can develop too much gluten, making the bread tough instead of soft. Stir only until you no longer see streaks of dry flour.
Fold in the shredded zucchini and any optional mix-ins, such as chopped walnuts, pecans, raisins, or chocolate chips. The batter should be thick but easy to spread in the pan.
Step 6: Bake the Bread
Pour the batter evenly into your prepared loaf pan, smoothing the top with a spatula for a neat finish. Place the pan on the center rack of your oven to ensure even baking.
Bake for 50–60 minutes, checking around the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your bread is ready. If it still has wet batter, give it another 5 minutes before testing again.
Step 7: Cool and Serve
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This short rest helps the loaf firm up slightly, making it easier to remove without breaking apart.
Carefully lift the bread out of the pan using the parchment overhang or turn it out onto a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy from trapped steam.
Once cooled, slice and serve. Enjoy it warm with a pat of butter, or wrap it for later—this bread tastes even better the next day as the flavors deepen.
Tips for the Best Old-Fashioned Zucchini Bread
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Don’t Overmix the Batter – This can make the bread dense instead of tender.
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Leave Some Moisture in the Zucchini – Too dry and the bread will be crumbly.
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Adjust Sugar for Your Taste – You can reduce the sugar slightly for a less sweet loaf.
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Test for Doneness – Since ovens vary, check at 50 minutes and adjust baking time as needed.
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Add a Topping – Sprinkle cinnamon sugar or coarse turbinado sugar over the batter before baking for a sweet, crunchy crust.
Variations to Try
Chocolate Zucchini Bread
Add ¼ cup unsweetened cocoa powder to the dry ingredients and fold in ½ cup chocolate chips for a dessert-style loaf.
Lemon Zucchini Bread
Replace the cinnamon and nutmeg with 1 tablespoon lemon zest, and add a light lemon glaze after baking for a fresh, citrusy twist.
Zucchini Nut Bread
Add ½ cup chopped walnuts or pecans to the batter for a nutty crunch in every bite.
Gluten-Free Zucchini Bread
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
How to Store and Freeze
Storing
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Keep the bread in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate for up to 1 week.
Freezing
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Wrap the cooled loaf tightly in plastic wrap, then foil.
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Freeze for up to 3 months.
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Thaw at room temperature before serving.
Health Benefits of Zucchini Bread
While zucchini bread is still considered a treat, it’s a delicious way to sneak vegetables into your diet. Zucchini is low in calories and high in vitamins A and C, potassium, and fiber. It also adds natural moisture to baked goods, reducing the need for excessive fats. Plus, by making it at home, you can control the amount of sugar and the type of flour you use, making it as wholesome as you like.
Serving Suggestions
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For Breakfast – Pair a slice with Greek yogurt and fresh berries.
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For Afternoon Tea – Serve with a cup of spiced chai or black tea.
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For Dessert – Warm a slice and top with a scoop of vanilla ice cream.
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As a Gift – Wrap in parchment and twine for a thoughtful homemade present.
Frequently Asked Questions
1. Can I use frozen zucchini?
Yes, you can absolutely use frozen zucchini for this recipe. It’s a great way to enjoy zucchini bread outside of peak summer season. When using frozen zucchini, the most important step is to thaw it completely before adding it to the batter. Once thawed, place it in a strainer or wrap it in a clean kitchen towel and gently press to remove excess liquid. Frozen zucchini tends to release more water than fresh, so draining it well ensures your bread won’t turn out overly wet or dense.
2. Do I need to peel the zucchini?
Not at all. The skin of zucchini is very thin and becomes soft during baking, so you won’t even notice it in the texture. In fact, leaving the skin on adds valuable nutrients like fiber and antioxidants. Plus, those little green flecks scattered throughout the bread give it a charming, homemade appearance. Peeling is only necessary if your zucchini is very large and the skin has become thick and tough—something that sometimes happens late in the growing season.
3. Can I make muffins with this recipe?
Yes! This zucchini bread recipe works beautifully as muffins. Simply prepare the batter as instructed, then divide it evenly among a 12-cup muffin tin lined with paper liners or greased lightly. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Muffins are perfect for portion control, lunchboxes, or quick grab-and-go breakfasts. You can also freeze them individually for later.
4. How do I prevent my bread from sinking in the middle?
A sunken center can be frustrating, but it’s usually easy to avoid. First, be sure you’re not overmixing the batter—stir just until the dry ingredients are incorporated. Overmixing can create too much gluten, affecting the bread’s structure. Second, always check the freshness of your baking soda and baking powder; expired leavening agents won’t give the batter the lift it needs. Lastly, make sure your oven is fully preheated before baking and avoid opening the oven door too early, which can cause the bread to collapse.
5. Can I make it dairy-free?
Yes—this recipe is naturally dairy-free as long as you use vegetable oil instead of melted butter. The result is still incredibly moist, soft, and flavorful. If you want to enhance richness without dairy, you could use a neutral-flavored oil like avocado oil or even light olive oil. For a little extra indulgence, try adding dairy-free chocolate chips or a dusting of cinnamon sugar on top before baking.
