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    Home » Recipes » Quick Bread Recipes

    Published: May 19, 2023 Modified: May 19, 2023 by Nicole This post may contain affiliate links.

    Old Fashioned Zucchini Bread

    Jump to Recipe Print Recipe

    You're going to love this old fashioned zucchini bread. Made with fresh zucchini and cinnamon, this classic zucchini bread is one recipe you'll keep handy for years to come.

    close aerial view of sliced zucchini bread

    Whether you have a garden full of fresh zucchini outside or just caught a few good sales at the grocery store, this is a summer favorite perfect for using up fresh zucchini.

    This is the best old fashioned zucchini bread recipe. Made with simple ingredients and steps, this bread turns out well spiced, tender, and moist. Perfect for snacking.

    For more zucchini bread recipes, be sure to check out my Snickerdoodle Zucchini Bread, Zucchini Bread Mini Loaves, and Amish Zucchini Bread.

    Why This Recipe Works

    1. Simple ingredients. One of the best reasons to make this old fashioned zucchini bread recipe is that it uses basic ingredients to make a delicious slice of bread. You may find most of the ingredients needed in your pantry right now.
    2. Easy to follow steps. We don't need any fancy ingredients or steps to make this bread. A cheese grater, a mixing bowl, a whisk, and loaf pans are pretty much it!
    3. Perfect for garden zucchini. One of the easiest things to grow in abundance is your own backyard zucchini. With this recipe, you can easily turn them into something tasty. Now you'll want to grow zucchini every year.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 🍴 Recipe Tips
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make old fashioned zucchini bread

    🥘 Ingredients

    Zucchini- To get the bread batter consistency just right, you'll need zucchini that has been shredded on a cheese grater. You do not need to peel the zucchini first as the green skin will be soft and add nice color to the bread.

    Flour- The gluten structure and base of this recipe is all-purpose flour.

    Leavening agents- To help the bread rise up nicely, you'll need to use a combination of baking soda and baking powder.

    Salt- This is a natural flavor enhancer.

    Cinnamon- Adding ground cinnamon to this bread is what gives it such a wonderful spice and warm flavor.

    Eggs- These are the binding agents used to hold the bread together.

    Vegetable oil- For added fats, use vegetable oil. This will keep the bread soft, moist, and tender in texture.

    Vanilla- Another flavor enhancer.

    Sugar- You will need granulated sugar to make the bread sweet and tender. Sugar helps to give the bread a softer crumb.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowl
    • 9x5 Bread Loaf Pan

    🔪 Instructions

    Check out how to make Old Fashioned Zucchini Bread with these simple step-by-step instructions:

    Preheat the oven to 325 degrees F.

    Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.

    Grease your 9x5 bread loaf pan and set it aside.

    dry ingredients in a mixing bowl

    Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.

    whisked dry ingredients in a mixing bowl

    Whisk well to combine. Set aside.

    sugar vanilla oil and eggs in a mixing bowl

    In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.

    wet ingredient mixture in a mixing bowl

    Whisk well until combined.

    wet and dry ingredients together in the same mixing bowl

    Stir the dry ingredients into the wet ones until no flour streaks remain.

    thick zucchini bread batter in a mixing bowl

    The batter will be very thick at this point.

    shredded zucchini on top of bread batter in a mixing bowl

    Add in the shredded zucchini.

    zucchini bread batter in a mixing bowl

    Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.

    zucchini bread batter in a bread loaf pan

    Add the batter to your prepared bread loaf pan.

    baked zucchini bread in a loaf pan

    Bake at 325 degrees F for 80-90 minutes or until a toothpick can be inserted into the center and come out clean.

    Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.

    Slice, serve, and enjoy!

    a loaf of zucchini bread on a wooden cutting board

    🧾 Substitutions

    Vegetable oil. You can use melted (cooled) butter in place of the vegetable oil, but the bread will be a little denser as a result.

    Mini Loaves Instructions

    Prepare the bread batter as directed and portion it out into 5 mini loaf pans. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean.

    🍴 Recipe Tips

    Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 3 cups of shredded zucchini instead of just 2.

    You may notice that every time you make the recipe that the baking time may vary slightly. This is because the moisture in zucchini is not consistent with every zucchini. 

    Zucchini holds a lot of water and once baked, the heat helps to release the water. Underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time by 5 minutes and try again.

    👩🏻‍🍳 Storage

    The Zucchini bread recipe can be frozen, and this recipe is perfect for making a loaf for now or later. Wrap or cover your cooled loaf in plastic wrap well and then place it in an airtight container in the freezer for up to 3 months.

    Thaw it on the counter and enjoy your bread once it becomes soft again. If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.

    💭 FAQs

    Should zucchini be peeled for bread?

    You do not need to peel the zucchini for your zucchini bead. This is because the skin of zucchini is soft enough that it's virtually unnoticeable in texture once shredded and baked in the batter.

    Is it OK to leave the seeds in zucchini bread?

    This depends upon the zucchini used. Regular green zucchini usually contain soft small seeds that are fine when left alone, while large gray zucchini have thicker larger seeds that should be removed. Sometimes you may get a regular zucchini with firmer or larger seeds, in which case they should be removed.

    How many zucchinis do I need for 2 cups?

    You will need roughly 1 large or 2 medium sized zucchini to get 2 cups worth of shredded zucchini from them.

    sliced zucchini bread on a wooden cutting board

    More great quick bread recipes to check out soon

    • Easy Dandelion and Honey Quick Bread
    • One Bowl Chocolate Chip Banana Bread
    • Trail Mix Banana Muffins

    📖 Recipe

    a close angled view of sliced zucchini bread
    Print Recipe
    5 from 1 vote

    Old Fashioned Zucchini Bread

    You're going to love this old fashioned zucchini bread. Made with fresh zucchini and cinnamon, this is a summer favorite perfect for using up garden zucchini. Recipe makes 1 large loaf.
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Cool Time 20 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Servings: 10 slices
    Calories: 430kcal
    Cost Recipe $3.27
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowl
    • 9x5 Bread Loaf Pan

    Ingredients

    • 2 cups Zucchini, shredded (about 2 medium) ($1.62)
    • 2 cups All-purpose flour ($0.24)
    • 1 teaspoon Baking soda ($0.01)
    • ¼ teaspoon Baking Powder ($0.01)
    • 1 teaspoon Salt ($0.01)
    • 2 teaspoons Ground cinnamon ($0.20)
    • 3 large Eggs ($0.24)
    • 1 cup Vegetable oil ($0.48)
    • 1 Tablespoon Vanilla extract ($0.04)
    • 1 ½ cups Granulated sugar ($0.33)
    US Customary - Metric

    Instructions

    • Preheat the oven to 325 degrees F.
    • Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.
    • Grease your 9x5 bread loaf pan and set it aside.
    • Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.
    • Whisk well to combine. Set aside.
    • In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.
    • Whisk well until combined.
    • Stir the dry ingredients into the wet ones until no flour streaks remain.
    • The batter will be very thick at this point.
    • Add in the shredded zucchini.
    • Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
    • Add the batter to your prepared bread loaf pan.
    • Bake at 325 degrees F for 80-90 minutes or until a toothpick can be inserted into the center and come out clean.
    • Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.
    • Slice, serve, and enjoy!

    Notes

    Substitutions

    • Vegetable oil. You can use melted (cooled) butter in place of the vegetable oil, but the bread will be a little denser as a result.

    Mini Loaves Instructions

    • Prepare the bread batter as directed and portion it out into 5 mini loaf pans. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean.

    Recipe Tips

    • Fun tip, since not every zucchini is exactly the same size as another, if you need to, you can increase the zucchini amount to 3 cups of shredded zucchini instead of just 2.
    • You may notice that every time you make the recipe that the baking time may vary slightly. This is because the moisture in zucchini is not consistent with every zucchini. 
    • Zucchini holds a lot of water and once baked, the heat helps to release the water. Underbaked loaves of zucchini bread will sink in the middle as a result. While the timer may have gone off, using a toothpick to check the center is the best way to determine if the loaf has fully baked. If there's dough on the toothpick, extend the cooking time by 5 minutes and try again.

    Storage

    • The Zucchini bread recipe can be frozen, and this recipe is perfect for making a loaf for now or later. Wrap or cover your cooled loaf in plastic wrap well and then place it in an airtight container in the freezer for up to 3 months.
    • Thaw it on the counter and enjoy your bread once it becomes soft again. If properly stored in an airtight container, zucchini bread can last up to 5 days at room temperature.

    Nutritional Information

    Serving: 1slice | Calories: 430kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 377mg | Potassium: 116mg | Fiber: 1g | Sugar: 31g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg
    Author NicoleDurham
    Course Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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