If you’re searching for a treat that’s cozy, nostalgic, and guaranteed to bring a smile with every bite, moist old fashioned zucchini bread is the answer. Each slice is perfectly tender, full of warm cinnamon and wholesome zucchini, with just the right amount of sweetness to feel homey but never heavy. This classic quick bread is a longstanding favorite in my family, especially when zucchini season overflows—turning garden bounty into the ultimate comfort food. Whether you serve it for breakfast, a snack, or dessert, you’ll fall in love with its comforting scent and irresistible crumb. If you’ve never tried making homemade zucchini bread before, you’re in for a delightful adventure!

Moist Old Fashioned Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Making moist old fashioned zucchini bread is delightfully simple, yet the ingredients you choose truly shape its flavor, texture, and irresistible color. Each component is important—no elaborate shopping list required, just a few basics that turn into something magical together.

Zucchini: Adds wonderful moisture and gentle sweetness; be sure to squeeze out extra liquid to avoid a soggy loaf.
Granulated sugar: Provides structure and sweetness; helps create that classic lightly golden crust.
Brown sugar: Adds rich, caramel-like depth and keeps the crumb extra moist.
Vegetable oil: Ensures a soft, tender texture throughout your bread; much better than butter for long-lasting moisture.
Eggs: Bind everything together and lift the batter for a lovely soft bite.
Vanilla extract: Rounds out the flavors with a sweet aroma—don’t skip it!
All-purpose flour: The sturdy base that keeps everything together without weighing the loaf down.
Baking soda: Reacts with moisture and acid to give the perfect rise.
Baking powder: Works alongside baking soda for extra lift and a lighter texture.
Salt: Balances all the sweetness and brightens the spices.
Ground cinnamon: Infuses warmth and that signature old fashioned coziness.
Chopped walnuts or pecans (optional): Bring in crunch and a nutty note—totally up to your taste!

How to Make Moist Old Fashioned Zucchini Bread

Step 1: Preheat the Oven and Prepare Your Pan

First things first—set your oven to 350°F (175°C). This is the sweet spot for baking quick breads so that they turn out golden yet moist inside. Grease a standard loaf pan with a bit of oil or nonstick spray so your moist old fashioned zucchini bread will release with ease (no one wants a stubborn loaf!).

Step 2: Shred and Drain the Zucchini

Grab two medium zucchini and give them a good rinse. Shred them using the large holes of a box grater right onto a clean kitchen towel or cheesecloth. Then, gather up the shreds and squeeze out as much liquid as you can—this one little act guarantees your bread won’t be wet or gummy. Measure out about 2 cups of the packed, drained zucchini.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk your granulated sugar, brown sugar, and vegetable oil until combined and glossy. Add in the eggs and vanilla extract, whisking again until everything melds into a smooth, creamy blend. This luscious mixture will help your bread bake up tender and richly flavored.

Step 4: Whisk Dry Ingredients Separately

In a separate bowl, add your all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk well—this ensures the rising agents and spice distribute evenly for a uniform crumb and delightful warmth in every bite.

Step 5: Bring the Batter Together

Gently fold the dry ingredients into your wet ingredients, stirring just until no dry spots remain. Don’t overmix—otherwise, the bread can turn tough instead of tender. Now, fold in those shredded zucchini and toss in the nuts if you want a little nuttiness. The batter will be thick and fragrant.

Step 6: Fill the Pan and Bake

Scrape the batter into your greased loaf pan, smoothing out the top with a spatula. Pop it into the oven, set a timer for 50 minutes, and start enjoying the cozy aroma filling your kitchen. Around 50–60 minutes, check with a toothpick—if it comes out clean or with just a few crumbs, your moist old fashioned zucchini bread is ready. Cool completely on a wire rack before slicing to keep those tender slices intact.

How to Serve Moist Old Fashioned Zucchini Bread

Garnishes

A fresh loaf is dreamy all on its own, but you can absolutely jazz it up! Try a dusting of powdered sugar, a generous smear of softened butter, or even a drizzle of honey for extra shine. A quick spoonful of whipped cream cheese or yogurt alongside each slice is a little luxury that pairs beautifully with the cinnamon undertones.

Side Dishes

For breakfast, I adore a thick slice with a side of fresh berries or a simple fruit salad—the sweet-tart combo plays well with the bread’s subtle spice. If you’re serving this as an afternoon snack, a hot cup of coffee or tea is classic. Or, turn it into a brunch platter with hard-boiled eggs, cheeses, and fresh fruit.

Creative Ways to Present

Transform moist old fashioned zucchini bread into a memorable dessert by toasting slices and topping with a scoop of vanilla ice cream or a dollop of mascarpone. For parties, cut thin slices or little cubes and arrange them on a rustic wooden board with nuts and dried fruit—guests love mini bites! You could even sandwich slices with homemade jam for a fun twist on the usual quick bread.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, wrap your zucchini bread in plastic wrap or place it in an airtight container. It will stay fresh and moist at room temperature for up to three days—though it rarely lasts that long at my house!

Freezing

Zucchini bread freezes beautifully. Wrap the whole loaf (or individual slices) tightly in plastic, then in foil, and stash in the freezer for up to three months. Thaw overnight in the fridge or at room temperature before serving. It’s always handy to double the recipe and save one for busy weeks.

Reheating

If you love warm bread, just pop a slice in the microwave for 10–15 seconds or gently reheat in a low oven. It comes back to life with that same gorgeous aroma, and toasting a slice gives it irresistible crunch around the edges—delightful with a slather of butter!

FAQs

Can I make moist old fashioned zucchini bread without nuts?

Absolutely! The nuts are optional, so feel free to leave them out if you prefer a nut-free loaf. You’ll still get wonderful flavor and texture from the zucchini and spices.

Do I need to peel the zucchini first?

No peeling needed—just give the zucchini a good wash before grating. The skin is thin and tender, and it actually adds flecks of color and extra nutrients to your bread.

What’s the best way to squeeze out excess moisture from zucchini?

After grating, place the zucchini in a clean kitchen towel or several layers of cheesecloth. Gather up the ends and twist firmly over the sink to squeeze out as much liquid as you can. This quick step helps prevent a soggy loaf!

Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The results are just as moist and delicious, though you may want to check for doneness a bit earlier.

Why did my zucchini bread sink in the middle?

Usually, this happens if the bread is underbaked or if the batter was overmixed. Make sure your loaf is baked through by testing with a toothpick, and always mix the batter gently just until combined—this keeps it light and lovely.

Final Thoughts

If you’re ready to turn simple ingredients into pure, nostalgic comfort, you can’t go wrong with moist old fashioned zucchini bread. It’s easy, deeply satisfying, and endlessly adaptable—an absolute staple whether you’re brand new to baking or a seasoned pro. I hope you treat yourself (and your friends!) to a loaf soon.

Moist Old Fashioned Zucchini Bread Recipe

★★★★★

5.1 from 22 reviews

Author: Ella
Total Time: 1 hour 20 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy this delicious and moist old-fashioned zucchini bread that is a perfect way to use up fresh zucchinis. This easy recipe yields a beautifully spiced bread with a hint of crunch from walnuts or pecans.

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan.
Prepare the Zucchini: Grate zucchinis and squeeze out excess moisture.
Mix Wet Ingredients: Whisk granulated sugar, brown sugar, and oil. Add eggs and vanilla.
Combine Dry Ingredients: Whisk flour, baking soda, baking powder, salt, and cinnamon.
Combine Everything: Gently fold dry ingredients into wet mixture. Stir in zucchini and nuts.
Pour into Pan: Scrape batter into loaf pan, smoothing the top.
Bake: Bake for 50-60 minutes at 350°F (175°C) until a toothpick inserted comes out clean. Cool before slicing.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American