Old Fashioned Zucchini Bread Recipe

I bake a lot of zucchini bread in our little corner of the world!  Toward the end of the summer, when zucchini is in season, I bake and freeze a ton of mini-loaves for quick, back to school breakfasts and after school snacks.  Throughout the year, there always seems to be a random couple of zucchini in the vegetable drawer that nobody wants to turn into zoodles or another veggie saute--and those get transformed into bread too as the freezer stash dwindles!  Today, I wanted to share our favorite zucchini bread recipe. It is based on an old Amish recipe that I've tweaked a bit over the years.  I love to make this recipe in mini loaves since they thaw faster than full sized loaves.  What is my go-to recipe for Zucchini Bread? 

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Ingredients for Old Fashioned Zucchini Bread 

3 Large Eggs
1 c. Vegetable Oil
1 c. Light Brown Sugar
1 c. Sugar
2 c. Grated Zucchini, with skin
2 c. All-Purpose Flour
1/2 tsp. Salt
2 tsp. Baking Soda
1/4 tsp. Baking Powder
1 tsp. Ground Cinnamon
1 tsp. Vanilla Extract

1 c. Walnuts or Chocolate Chips (Optional)

Instructions for Old Fashioned Zucchini Bread 

Preheat the Oven and Prepare the Baking Pans.  Preheat oven to 325F.  Grease the loaf pans and set aside.  This recipe makes to standard sized loaves of zucchini bread.  I generally make one standard loaf and three mini loaves from the recipe instead.  I grease even nonstick loaf pans with vegetable shortening. 

Combine the Dry Ingredients.  In a medium sized mixing bowl, combine the flour, salt, baking soda, baking powder, and cinnamon--stirring until well blended.  (There is nothing worse than tasting baking powder in a quick bread--so I always mix my dry ingredients very well from the start!)

Blend all Ingredients in a large mixing bowl.  Add the beaten egg, oil, sugars, and shredded zucchini to a large mixing bowl. I grate the zucchini on the large size of a box grater. Mix in the dry ingredients until moistened and well combined.  I rarely add nuts or chocolate chips--but, if you do want to add those, simply fold them in once the other ingredients are well mixed.

Pour into Loaf Pans and Bake.  Fill the loaf pans about 3/4 full of batter.  Standard loaf pans take about 45 minutes to an hour to bake while the mini loaf pans take about 40-50 minutes.  They are done when a toothpick inserted into the middle of the loaf comes out clean.

Cool, Cut & Serve (or Freeze).  Cool the bread in the loaf pans on cooling racks for about 10 minutes before removing the loaves from the pans.  Transfer to a cutting board or plate, slice into desired slices and serve.  We often serve with butter and/or spreadable cream cheese.  If freezing, I wrap each cooled loaf in freezer paper or plastic wrap and place the wrapped loaves inside zippered freezer bags.

Check out our recipe for Zucchini Bread Cake with Chocolate Drizzle and our recipe for Chocolate Zucchini Cake from a Cake Mix too!