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Sliced old fashioned classic zucchini bread on a cutting board

Old Fashioned Classic Zucchini Bread

A warm and nostalgic loaf of zucchini bread with a delightful hint of cinnamon, perfect for any time of year.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Grate just before use for freshness.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can be replaced with flaxseed meal or applesauce for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Can add nutmeg or ginger for variation.
  • 1/2 teaspoon salt
Optional Ingredients
  • 1/2 cup chopped walnuts Optional; can substitute with chocolate chips or dried fruit.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. If desired, fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store the zucchini bread at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, freeze for up to three months. Reheat sliced portions in a toaster or microwave.