This old fashioned zucchini bread is a great way to use up any extra zucchini from your summer garden. It is easy to make and ultra moist too!
My little garden has been overflowing with zucchinis lately and I am all about zucchini bread. This old fashioned zucchini bread is a wonderful quick bread. It is good old fashioned comfort food.
I am a huge fan of old fashioned and vintage recipes. As an avid cookbook and vintage recipe collector, I have a ton of old fashioned recipes near and dear to me. Some of my family’s other favorites are this old fashioned banana bread, old fashioned fruit salad, and old fashioned chocolate chip cookies.
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💭 Why you’ll love this recipe
This recipe is an easy no-fuss quick bread. You can freeze loaves as well.
🥣 Ingredients needed
For this zucchini bread recipe, you will need:
- All purpose flour
- Sugar and brown sugar: To sweeten the bread.
- Baking soda and baking powder: To help give the zucchini bread some rise.
- Cinnamon and nutmeg: To give the zucchini bread some spice.
- Salt: You will need just half of a teaspoon of salt.
- Vegetable oil: Or you can use another neutral oil such as safflower oil.
- Eggs
- Vanilla extract: I recommend using pure vanilla extract if possible.
- Sour cream: This helps give the bread moisture without it becoming too moist.
- Shredded zucchini: You will need one cup of shredded zucchini which is about one medium or medium-large zucchini.
🍫 Variations
- You can add one cup of chopped walnuts or pecans, if desired.
- Chocolate chips, raisins, or craisins are also nice additions to this quick bread as well.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350 degrees and grease a 9 x 5 inch loaf pan. Set aside.
Grate your zucchini (image 1). Dab the shredded zucchini with paper towels (image 2). Remove excess moisture but don’t completely dry it out.
In a large bowl combine the dry ingredients. Stir well with a large spoon (image 3).
Next, add in the wet ingredients (including the zucchini). Mix well with a stand or hand mixer until well combined (image 4). Do not over mix.
Pour into a greased 9 x 5 inch loaf pan (image 5). Bake for 60 to 65 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it between 55 to 60 minutes and then seeing if it needs additional bake time.
👩🏻🍳 Tips
- Be sure to pat your zucchini down with paper towels after grating to remove any excess moisture.
🥡 How to store leftovers
Store any leftover zucchini bread in an airtight container or wrapped in plastic storage wrap. It will be good for up to four days after making.
📖 Recipe FAQs
Yes, you can. To freeze, double wrap in aluminum foil and place in your freezer for up to three months.
There is no need to peel the zucchini before grating.
Yes, if your zucchini is very large and has seeds take them out before shredding.
You don’t need to squeeze, just dab with a paper towel or linen until the excess liquid is gone.
Other quick bread recipes:
If you tried this Old Fashioned Zucchini Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Old Fashioned Zucchini Bread
Equipment
- loaf pan 9 x 5 inch
Ingredients
- 1 ½ cups all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegetable oil or other neutral oil such as safflower oil
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 cup shredded zucchini about one large zucchini
Instructions
- Preheat your oven to 350 degrees and grease a 9 x 5 inch loaf pan. Set aside.
- Grate your zucchini. Dab the shredded zucchini with paper towels. Remove excess moisture but don’t completely dry it out.
- In a large bowl combine the dry ingredients. Stir well with a large spoon.
- Next, add in the wet ingredients (including the zucchini). Mix well with a stand or hand mixer until well combined. Do not over mix.
- Pour into a greased 9 x 5 inch loaf pan. Bake for 60 to 65 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it between 55 to 60 minutes and then seeing if it needs additional bake time.
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