Are you looking for a classic recipe for the best zucchini bread to transport you back in time? Look no further than this old fashioned zucchini bread recipe that will satisfy all your bread cravings and we're using Grandma's recipe.
With just a few simple pantry ingredients, you can create a moist and delicious loaf that is perfect for breakfast, a snack, or dessert.
Table of Contents
What makes this the best zucchini bread recipe?
This easy quick bread is made with a hint of cinnamon and has a warm and comforting flavor that is perfect for any time of day.
The texture of grandma's zucchini bread is moist and tender (similar to yummy banana bread), with a slightly crispy crust that is just right. The aroma of cinnamon flavor and nutmeg wafts through the air as the bread bakes, making your kitchen smell like a cozy bakery.
Equipment
For this recipe, you won't need any fancy or specialized equipment. Here are the essential items you'll need to make this delicious moist zucchini bread recipe:
a grater like a box grater
Ingredients
You'll need the following ingredients to make this old fashioned zucchini bread:
- all-purpose flour
- sugar
- baking powder
- baking soda
- salt
- cinnamon
- eggs
- vegetable oil
- grated zucchini
- chopped nuts (optional)
- instant vanilla pudding mix (the secret ingredient!*)
*Ok, I'll admit that the pudding mix wasn't in the original old-fashioned recipe. But after we started adding it, it gave the delicious bread a real moisture boost! It makes it seriously so moist and addictive--the best zucchini bread!
You can use homegrown or store-bought zucchini. I find it's a great way to use up an abundance of fresh zucchinis that seem to magically appear during the summer months.
So, if you have a garden or know someone who does, go ahead and use those fresh zucchini in this recipe and enjoy a slice of homemade, homegrown goodness. It's so good that you may want to double the recipe and make a second loaf!
Instructions
The first step to making this classic zucchini bread is to prepare the zucchini.
- First, wash the zucchini under cold running water to remove any dirt or debris. Use a clean kitchen towel or paper towel to pat the zucchini dry.
- Cut off the zucchini's ends, then use a grater to grate the zucchini (I find the best way is using a box grater, but you can also use a food processor!). No need to peel it, just leave the skin on.
- Place the grated zucchini in some sturdy paper towels, a clean kitchen towel, or cheesecloth and squeeze out as much moisture as possible. Zucchinis have a lot of moisture, and too much can make the bread too dense and wet.
Once the zucchini is prepared, mix your dry ingredients in a large bowl.
In a separate bowl, whisk all the wet ingredients until well blended.
Now it's time to add the flour mixture to the wet mixture. Stir them up with a spatula or wooden spoon just until all the ingredients come together.
Finally, stir in strained raisins and nuts (if using) and mix well. I used walnuts this time.
Pour the zucchini bread batter into a prepared loaf pan (sprayed with nonstick cooking spray) and bake at 350 degrees until a paring knife or toothpick stuck into the center comes out clean.
Let the delicious zucchini bread cool in the pan for 10 minutes before removing it to a wire rack to cool.
Variations
If you want to add some extra flavor to your zucchini bread, add some extra chopped nuts or a cup of chocolate chips. And if you're feeling extra fancy, you can even add lemon zest to make lemon zucchini bread!
Do you prefer your cakes to be less sweet? Make a zucchini cake! Pour the batter into a greased 9-inch cake pan and bake the cake at 350 degrees Fahrenheit until it passes the toothpick test.
Once the cake has cooled, you can use an offset spatula to frost it with cream cheese frosting or a simple glaze made from powdered sugar and milk. And just like that, you have a delicious and moist zucchini cake that is perfect for any occasion!
Serving and Storage
Once your zucchini bread is ready, you can slice it and enjoy it on its own or with a bit of butter, honey butter, or cream cheese. It will be a real treat with your afternoon tea or coffee.
If you have leftovers, store the slices at room temperature in an airtight container or freezer bag for up to three days or in the refrigerator for up to a week.
If you want to freeze your zucchini bread, wrap the loaf plastic wrap or foil, then place it in an airtight tupperware or freezer zip-lock bag for up to three months. To thaw, simply remove the bread from the freezer and allow it to come to room temperature on your counter before serving.
This old-fashioned zucchini bread recipe is a simple and yummy way to enjoy this classic treat. So go ahead and experiment with different add-ins, and enjoy the delicious results with your family and friends!
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Recipe
Moist Old Fashioned Zucchini Bread
Equipment
- 9" loaf pan
- grater
Ingredients
Dry Ingredients
- 1 ¾ cups (234 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ teaspoons ground cinnamon
- 3 Tablespoons vanilla instant pudding mix - makes it moister and stay moist for longer
Wet Ingredients
- 2 eggs eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup grated zucchini - strained well through a kitchen towel to remove excess moisture (measure after straining) About one large zucchini
Additional Ingredients
- ½ cup chopped nuts - pecans or walnuts (optional)
- ½ cup raisins - optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9" loaf pan with nonstick cooking spray. Pour hot or boiling water over the raisins, if using, and allow them to soak for at least 5 minutes, then strain.
- In a large bowl, mix together the dry ingredients.1 ¾ cups (234 grams) all-purpose flour1 cup (200 grams) granulated sugar½ teaspoon baking powder¾ teaspoon baking soda½ teaspoon salt1 ¾ teaspoons ground cinnamon3 Tablespoons vanilla instant pudding mix
- In another bowl, whisk together the wet ingredients.2 eggs eggs½ cup vegetable oil1 teaspoon vanilla extract1 cup grated zucchini½ cup buttermilk
- Add the wet ingredients to the dry mixture and stir until just combined.
- Stir in the nuts and strained raisins (if using) and mix well.½ cup chopped nuts½ cup raisins
- Pour the batter into a greased loaf pan. Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely. Enjoy!
