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Old Fashioned Classic Zucchini Bread Recipe: Moist & Easy!

A moist, easy old-fashioned zucchini bread with warm cinnamon flavor and a tender crumb.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
Wet ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Produce and optional add-ins
  • 1 1/2 cups zucchini shredded and lightly packed
  • 1/2 cup walnuts or pecans chopped, optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 spatula or wooden spoon
  • 1 box grater for shredding zucchini

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment if desired.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.
  4. Stir in the shredded zucchini. If the zucchini is very wet, lightly blot it first but do not squeeze it completely dry.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped nuts if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 55 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. Lightly blot very watery zucchini, but keep some moisture for a tender loaf. The bread tastes even better the next day and freezes well.