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Old Fashioned Classic Zucchini Bread

A delightful twist on a timeless favorite, this moist and sweet zucchini bread is easy to make and perfect for the whole family.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Squeeze out excess moisture
  • 1 cup granulated sugar Can be replaced with brown sugar for a deeper flavor
  • 1/2 cup vegetable oil
  • 2 large eggs Can be replaced with applesauce or flax egg for vegan option
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Experiment with nutmeg or allspice for added flavor
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts Optional; can be replaced with chocolate chips

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. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. If using, fold in the chopped walnuts.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow your bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread keeps well in the fridge for about 1 week or can be frozen for up to 3 months. Wrap tightly in plastic wrap or foil to store.