If you are craving a sweet treat that feels like a warm hug from your grandma’s kitchen, this Moist Old Fashioned Zucchini Bread is exactly what you need. It’s perfectly soft, packed with tender zucchini for moisture, and infused with classic spices that create a comforting aroma. Each bite delivers a delightful balance of sweetness and subtle earthiness, making it the ultimate crowd-pleaser whether for breakfast, a snack, or dessert. Once you try this recipe, it’ll quickly become your go-to way to use up those zucchinis and impress friends and family with a nostalgic, homemade favorite.

Moist Old Fashioned Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in how simple yet thoughtful the ingredient list is. Each component shines through to create that iconic tender crumb, subtle sweetness, and deliciously spiced flavor that defines a Moist Old Fashioned Zucchini Bread.

2 medium zucchinis, grated: Provides moisture and texture, the real secret behind the bread’s softness.
1 cup granulated sugar: Brings sweetness and structure without overpowering the natural zucchini flavor.
1/2 cup packed brown sugar: Adds a deep, caramel-like richness to the batter.
1/2 cup vegetable oil: Keeps the bread tender and moist, far better than butter for this recipe.
3 large eggs: Bind the ingredients and add richness for a perfectly balanced crumb.
2 teaspoons vanilla extract: Elevates the flavor profile with a warm, fragrant note.
2 cups all-purpose flour: The base that holds everything together, contributing to a sturdy yet soft bread.
1 teaspoon baking soda: Helps the bread rise evenly.
1/2 teaspoon baking powder: Works with the soda for the best lift and texture.
1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
1 teaspoon ground cinnamon: Adds a cozy, spicy warmth that is signature to old-fashioned zucchini bread.
1/2 cup chopped walnuts or pecans (optional): Delivers a satisfying crunch and nutty contrast.

How to Make Moist Old Fashioned Zucchini Bread

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350°F (175°C). Greasing a standard loaf pan will work wonders to prevent sticking and make sure your zucchini bread comes out perfectly intact. Taking this little extra step means the first slice will be just as beautiful as the last.

Step 2: Grate and Squeeze the Zucchini

Grab those zucchinis and grate them using a box grater. This part is full of fun and anticipation! Once grated, use a clean kitchen towel or cheesecloth to squeeze out some of the excess water. Removing a good bit of moisture is crucial because it ensures your bread turns out moist but never soggy or overly wet.

Step 3: Whisk Together the Wet Ingredients

In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil by whisking them until they meld into a smooth, shiny mixture. Then add the eggs one at a time, watching the batter come together in a silky consistency. Finish off with vanilla extract to bring that classic bakery aroma to life.

Step 4: Mix the Dry Ingredients Separately

Grab another bowl and whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. You want all the leavening and spices distributed evenly before introducing them to your wet mix so your bread can rise just right and have that perfect warm flavor.

Step 5: Combine Wet and Dry Mixtures

Now for the gentle part! Fold the dry ingredients into the wet ones with care—don’t over-mix or your bread could become dense. This is where the magic starts to happen. Once just combined, stir in the grated zucchini and your choice of chopped nuts if you’re using them. This step brings moisture and texture together in perfect harmony.

Step 6: Pour and Bake

Scrape that luscious batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into your preheated oven and bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the bread cool on a wire rack because it needs that time to set up and reach its ideal slicing texture.

How to Serve Moist Old Fashioned Zucchini Bread

Garnishes

A slice of this bread is lovely on its own, but adding a smear of softened butter, cream cheese, or even a drizzle of honey can elevate it to something truly special. For a touch of elegance, sprinkle some finely chopped nuts on top or dust with a pinch of powdered sugar.

Side Dishes

This zucchini bread pairs wonderfully with a cup of hot coffee or tea in the mornings and can also be a sweet side to creamy soups or a fresh fruit salad. Its subtle sweetness acts like the perfect counterpoint to savory and tart flavors on your plate.

Creative Ways to Present

Get creative by slicing the bread thick and turning it into a base for breakfast bruschetta with ricotta and berries or cut into cubes as part of a dessert bread pudding. The versatile Moist Old Fashioned Zucchini Bread invites endless playful, delicious interpretations.

Make Ahead and Storage

Storing Leftovers

Store your leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This keeps it tender and moist without drying out. If your kitchen is warm, keeping it in the fridge is best.

Freezing

If you want to make this ahead or save leftovers, this bread freezes beautifully. Wrap it tightly in plastic wrap and then again in aluminum foil or place it in a freezer bag. It will keep well for up to three months, allowing you to enjoy your favorite zucchini bread any time.

Reheating

When you’re ready to enjoy frozen slices, thaw at room temperature and warm gently in the microwave for 20-30 seconds or toast lightly for a crisp edge with a soft center. This brings back that freshly-baked joy every time.

FAQs

Can I use a different type of oil instead of vegetable oil?

Absolutely! You can substitute with light olive oil or canola oil for a similar texture and moistness. Just avoid using oils with strong flavors like extra virgin olive oil, which can overpower the delicate taste of the zucchini bread.

Do I have to peel the zucchini before grating?

There is no need to peel the zucchini. The skin is tender and adds a lovely speckled look and extra nutrients to your bread. Just be sure to wash them well before grating.

How do I know if my zucchini bread is done baking?

Use a toothpick or cake tester inserted in the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked. If batter sticks to the toothpick, bake a little longer, checking every 5 minutes.

Can I add other mix-ins besides nuts?

Of course! Feel free to add chocolate chips, dried cranberries, or shredded coconut to customize your Moist Old Fashioned Zucchini Bread. Just add about 1/2 cup and fold them in gently with the zucchini.

Is this recipe suitable for freezing and then serving later?

Yes, this zucchini bread freezes wonderfully and tastes just as good when thawed and warmed. Freezing is a fantastic way to preserve its freshness and moisture for future enjoyment.

Final Thoughts

If you’ve been searching for a recipe that’s both timeless and delicious, this Moist Old Fashioned Zucchini Bread should be next on your list to bake. It’s a heartfelt, simple comfort food that warms the kitchen with each batch and fills your home with nostalgia. Trust me, once you taste it, you’ll know why it’s a cherished classic worth making time and again.

Moist Old Fashioned Zucchini Bread Recipe

★★★★★

5.3 from 24 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10-12 slices) 1x
Diet: Vegetarian

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Description

This Moist Old Fashioned Zucchini Bread is a perfect way to use fresh zucchinis, resulting in a tender, flavorful loaf with a delightful touch of cinnamon and a hint of nuts for added texture. It’s an easy-to-make, classic bread that’s ideal for breakfast, snacks, or dessert.

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan thoroughly to prevent the bread from sticking during baking.
Prepare the Zucchini: Grate the zucchinis using a box grater. After grating, squeeze out excess moisture using a clean kitchen towel or cheesecloth to ensure the bread is moist but not soggy.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time along with the vanilla extract, whisking until the mixture is well combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
Combine Everything: Gently fold the dry ingredients into the wet mixture just until combined to avoid over-mixing. Carefully stir in the grated zucchini and walnuts or pecans if using.
Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the bread from becoming too wet.
You can substitute walnuts with pecans or omit nuts altogether if preferred.
Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This bread also freezes well; wrap tightly and freeze for up to 3 months.
For a dairy-free option, ensure the vanilla extract and other ingredients are dairy-free as this recipe is naturally dairy-free.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American