Old Fashioned Zucchini Bread

There’s nothing quite like the comforting aroma of freshly baked old fashioned zucchini bread wafting through your kitchen. This recipe brings back all the nostalgia of Grandma’s kitchen—moist, flavorful, and just the right amount of sweetness. Whether you’re using up an abundance of garden zucchini or simply craving a cozy homemade treat, this zucchini bread is a must-bake!

Why You’ll Love This Recipe

Key Benefits

• Super easy to make with simple ingredients
• A great way to use up fresh zucchini from your garden
• Makes two loaves, perfect for sharing or freezing for later
• Moist and flavorful with a hint of cinnamon spice

Taste & Texture

This zucchini bread is incredibly soft, moist, and slightly dense. It has warm cinnamon notes, a hint of vanilla, and the crunch of chopped walnuts. The zucchini keeps the loaf ultra-moist without making it taste like vegetables.

Dietary Attributes

• Vegetarian-friendly
• Can be made dairy-free with simple swaps
• Naturally nut-free if you omit the walnuts

Ingredients & Substitutions

Ingredient List

• 3 eggs
• 1 cup vegetable oil
• 1 ½ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 2 cups zucchini, grated
• 1 cup walnuts, chopped
• Non-stick cooking spray

Notes on Quality

Freshly grated zucchini works best—there’s no need to squeeze out excess moisture. If using frozen zucchini, thaw it first and drain any excess liquid.

Possible Substitutions

• Swap all-purpose flour for whole wheat flour for a heartier texture
• Replace vegetable oil with melted coconut oil for a hint of coconut flavor
• Use pecans instead of walnuts for a different nutty crunch
• Reduce sugar by ½ cup for a less sweet version

Step-by-Step Instructions

• Preheat the oven to 350°F and grease two loaf pans with non-stick cooking spray.
• In a mixing bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract. Set aside.
• In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the grated zucchini and chopped walnuts.
• Pour the batter evenly into the prepared loaf pans, filling them about three-quarters full.
• Bake for about 1 hour or until a toothpick inserted in the center comes out clean.

• Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Expert Tips & Tricks

Best Practices

• Don’t overmix the batter—stir until just combined to keep the bread soft and tender.
• Make sure your zucchini is evenly distributed in the batter to avoid dense pockets.
• For an even better flavor, toast the walnuts before adding them to the batter.

Common Mistakes

• Overbaking: Check the bread at 50 minutes with a toothpick test. If it comes out clean, it’s done.
• Skipping the cooling step: Let the bread cool before slicing to prevent crumbling.
• Using too much zucchini: Stick to 2 cups to avoid an overly wet texture.

Time-Saving Tips

• Use a food processor to grate the zucchini quickly.
• Make the batter ahead of time and refrigerate it overnight for easy baking in the morning.

Serving Suggestions

Pairings

This old fashioned zucchini bread pairs beautifully with a warm cup of coffee or tea. It’s also delicious with a side of butter or cream cheese for extra richness.

For a heartier breakfast, serve it with these delicious recipes:

• Heart-Shaped Grilled Cheese Sandwiches
• Classic French Toast
• French Omelette with Fines Herbes

Presentation Ideas

Dust the top with powdered sugar or drizzle a light vanilla glaze for a decorative touch. You can also top each slice with a dollop of Greek yogurt and honey for a balanced bite.

Beverage Pairings

• Hot coffee with a splash of cinnamon
• A glass of cold almond milk for a refreshing contrast
• Spiced chai tea for a warm, cozy pairing

Storage & Reheating

Leftover Storage

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to a week for a longer shelf life.
• Freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months.

Reheating Methods

• Microwave a slice for 15-20 seconds for a quick warm-up.
• Toast slices in the oven at 300°F for 5 minutes for a slightly crispy texture.

Frequently Asked Questions

Substitutions & Adjustments

Can I make this zucchini bread gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking blend.

What if I don’t have walnuts?
You can leave them out or replace them with pecans, almonds, or even chocolate chips for a sweeter version.

Troubleshooting

Why is my zucchini bread too dense?
This happens if you overmix the batter or use too much zucchini. Stir until just combined and stick to the 2-cup measurement.

What if my bread is dry?
Check your baking time and make sure you’re not overbaking. Also, ensure your zucchini is fresh and moist before adding it to the batter.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: This recipe is naturally dairy-free if you use dairy-free non-stick spray.
• Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use coconut oil instead of vegetable oil.

Flavor Twists

• Add chocolate chips for a sweeter, dessert-like version.
• Mix in shredded coconut for a tropical twist.
• Use pumpkin spice instead of cinnamon for a fall-inspired variation.

Seasonal/Holiday Versions

• Add cranberries and orange zest for a festive holiday touch.
• Drizzle with maple glaze for a fall-inspired flavor.

Conclusion

This old fashioned zucchini bread is an absolute classic—moist, flavorful, and perfect for breakfast, snacking, or even dessert. Whether you enjoy it plain, with butter, or with a cup of coffee, it’s guaranteed to become a staple in your kitchen.

Have you tried this recipe? Let me know in the comments and don’t forget to follow along on Pinterest for more delicious recipes!

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