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.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, grated (about 2 cups)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
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
Nutrition
- Serving Size: 1 slice (about 1/12 of loaf)
- Calories: 210
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: zucchini bread, moist bread, old fashioned zucchini bread, cinnamon zucchini bread, easy zucchini bread recipe
