I bake a lot of zucchini bread in our little corner of the world—and not just during zucchini season.
Toward the end of summer, when zucchini seems to multiply overnight, I turn out batch after batch of this old-fashioned zucchini bread. Most of it gets baked into mini loaves and tucked into the freezer, ready for busy mornings or an easy afternoon snack when you want something homemade without starting from scratch.
And truthfully? This recipe doesn’t stay seasonal in our house.
All year long, there always seems to be a stray zucchini or two sitting in the vegetable drawer—past the point where anyone wants another sauté or spiralized side dish. That’s when I pull out this recipe again, grate it up, and turn it into something everyone actually wants to eat.
This is my go-to zucchini bread recipe—the one I’ve been making for years. It started as an old Amish-style zucchini bread recipe and has been adjusted over time into something simple, dependable, and just right.
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Why This Zucchini Bread Recipe Works So Well
There are a lot of zucchini bread recipes out there—but this one has earned its place in my kitchen for a few good reasons:
- It’s consistently moist without being heavy
- It uses simple pantry ingredients
- It works beautifully as full loaves or mini loaves
- It freezes and thaws easily
- It’s flexible—plain, with nuts, or with chocolate chips
And maybe most importantly—it’s the kind of recipe you don’t have to overthink. Once you’ve made it once or twice, it becomes second nature.
A Quick Note About Mini Loaves (My Favorite Shortcut)
I almost always bake this zucchini bread as mini loaves.
They bake a little faster, thaw quicker, and are simply more practical. Whether you’re pulling one out for breakfast or setting something out for guests, a mini loaf feels easy and just enough.
From this recipe, I usually make:
-
1 standard loaf and 3 mini loaves
or - all mini loaves for freezer storage
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)
How to Make Old Fashioned Zucchini Bread
1. Preheat the Oven and Prepare Your Pans
Preheat your oven to 325°F. Grease your loaf pans and set them aside.
This recipe makes two standard loaves, but I often divide it into one standard loaf and three mini loaves. Even with nonstick pans, I still grease them—I’ve learned not to skip that step.
2. Mix the Dry Ingredients
In a medium bowl, combine:
- flour
- salt
- baking soda
- baking powder
- cinnamon
Stir well to fully blend everything. This step matters more than it seems—no one wants a bite with uneven baking soda or powder.
3. Combine the Wet Ingredients and Zucchini
In a large mixing bowl, add:
- beaten eggs
- oil
- both sugars
- grated zucchini
I use the large side of a box grater for the zucchini. Stir everything together until combined.
4. Bring It All Together
Add the dry ingredients to the wet mixture and stir until everything is moistened and evenly mixed.
If you’re using walnuts or chocolate chips, fold them in at this stage.
5. Pour and Bake
Fill your prepared loaf pans about ¾ full.
- Standard loaves: bake 45–60 minutes
- Mini loaves: bake 40–50 minutes
The bread is done when a toothpick inserted into the center comes out clean.
6. Cool, Slice, and Serve (or Freeze)
Let the loaves cool in the pans for about 10 minutes before removing them.
From there, you can:
- slice and serve
- spread with butter or cream cheese
- or cool completely and freeze
For freezing, wrap each loaf tightly in plastic wrap or freezer paper, then place in a zip-top freezer bag.
How to Store and Freeze Zucchini Bread
This is one of the most freezer-friendly quick breads I make.
- Room temperature: store wrapped for up to 3 days
- Refrigerator: up to 1 week
- Freezer: up to 3 months
To thaw, set a loaf on the counter for a couple of hours or overnight in the fridge.
Mini loaves are especially helpful here—they thaw quickly and don’t go to waste.
Frequently Asked Questions About Zucchini Bread
Do you need to peel zucchini for bread?
No. The peel softens during baking and blends right in.
Can I make this zucchini bread without nuts?
Absolutely. I usually leave them out, but chocolate chips or walnuts are both great additions.
Why is my zucchini bread dense?
Overmixing or too much flour can make it dense. Mix just until combined and measure carefully.
Can I freeze zucchini bread?
Yes—this recipe freezes very well. Wrap tightly and store for up to 3 months.
A Few More Zucchini Favorites to Try
If you find yourself with more zucchini than you planned (it happens every year), these are worth saving too:
Zucchini Bread Cake with Chocolate Drizzle
Chocolate Zucchini Cake from a Cake Mix too!
Old Fashioned Zucchini Bread Recipe
A moist, old-fashioned zucchini bread made with simple pantry ingredients, warm cinnamon, and freshly grated zucchini.
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 cup light brown sugar
- 1 cup sugar
- 2 cups grated zucchini, with skin
- 2 cups 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 cup walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 325°F. Grease your loaf pans and set them aside.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon.
- In a large mixing bowl, stir together eggs, oil, sugars, and grated zucchini.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in nuts or chocolate chips if using.
- Fill loaf pans about 3/4 full.
- Bake for 45–60 minutes (mini loaves 40–50 minutes) until a toothpick comes out clean.
- Cool for 10 minutes, then remove from pans and cool completely.
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