Enjoy the comforting taste of homemade Old-Fashioned Zucchini Bread, a classic recipe that's moist, tender, and full of warm spices. Made with fresh grated zucchini, simple pantry ingredients, and a hint of cinnamon, this easy zucchini bread is perfect for breakfast, an afternoon snack, or a sweet homemade treat. Whether you're using up fresh garden zucchini or looking for a delicious old-fashioned baking recipe, this classic zucchini bread is sure to become a family favorite!
Ingredients :
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs
• 1 cup vegetable oil
• 1 ¾ cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated zucchini
• 1 cup chopped walnuts or pecans, optional
Directions :
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans, or line them with parchment paper for easier removal.
Step 2: Prepare the Zucchini
Wash and dry the zucchini, then grate it using the small or medium holes of a box grater. You’ll need about 2 cups of grated zucchini. There’s no need to peel tender zucchini, and don’t squeeze it completely dry.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set the mixture aside.
Step 4: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently just until combined. Avoid overmixing, since this can make the zucchini bread dense instead of tender.
Step 6: Fold in the Zucchini
Add the grated zucchini and gently fold it into the batter until evenly distributed. The batter may initially look thick, but the zucchini will add moisture.
Step 7: Add the Nuts
If using walnuts or pecans, fold them into the batter. You can also leave them out for a classic nut-free zucchini bread.
Step 8: Fill the Loaf Pans
Divide the batter evenly between the two prepared loaf pans. Use a spatula to gently smooth the tops.
Step 9: Bake
Bake at 350°F for 50–60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 10: Cool and Serve
Let the loaves cool in their pans for 10–15 minutes, then carefully transfer them to a wire rack. Allow the zucchini bread to cool for at least 20–30 minutes before slicing.
