Old Fashioned Zucchini Bread

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 Time15

Cook Time35

Cool Time20

Total Time1 15

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 430kcal

Author: Nicole Durham

Cost: Recipe $3.87

Equipment

Ingredients

3 large eggs ($0.45)
1 cup vegetable oil ($0.70)
1 tablespoon vanilla extract ($0.09)
1 ½ cups granulated sugar ($0.40)
2 cups all-purpose flour ($0.26)
1 teaspoon salt ($0.01)
1 teaspoon baking soda ($0.01)
¼ teaspoon baking powder ($0.01)
2 teaspoons ground cinnamon ($0.16)
2 cups zucchini, shredded, about 2 medium ($1.78)

US Customary - Metric

Instructions

Prep. Preheat oven to 325°F. Grease a 9x5-inch loaf pan and set aside.
Prep zucchini. Shred zucchini and place on paper towels to absorb excess moisture. Set aside.
Mix dry ingredients. In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
Mix wet ingredients. In a separate bowl, whisk eggs, vegetable oil, vanilla, and sugar until fully combined.
Combine batter. Stir dry ingredients into wet ingredients until no flour streaks remain. Batter will be thick.
Add zucchini. Fold in shredded zucchini until evenly distributed and batter loosens slightly.
Bake. Pour batter into prepared pan and bake 80 to 90 minutes, until a toothpick inserted in the center comes out clean.
Cool. Let loaf cool in the pan about 20 minutes, then transfer to a wire rack to cool completely.
Serve. Slice and enjoy.

Notes

Mini Loaves. Divide batter into 5 mini loaf pans and bake 35 to 40 minutes.
Zucchini Amount. Zucchini sizes vary. Use up to 3 cups if needed.
Texture Swap. Melted and cooled butter can replace oil for a denser loaf.
Storage. Store airtight at room temperature up to 5 days or freeze wrapped loaves up to 3 months. Thaw at room temperature.

Nutrition