This old fashioned zucchini bread is the kind of loaf I turn to when the garden is overflowing and I want something honest, comforting, and unfussy. I first learned this variation from my grandmother, who taught me to grate the zucchini fine enough that it melts into the batter and keeps each slice tender and moist. The warm aroma of cinnamon and vanilla filling the house always makes our kitchen feel like a small bakery.

I discovered how forgiving this recipe is during a busy summer when I needed a portable treat for an outdoor potluck. It traveled well and vanished faster than I expected. What makes this loaf special is the balance of texture—the crumb is tender but slightly springy, the crust develops a gentle golden edge, and the chopped walnuts (if you use them) add a pleasant crunch. It’s approachable for beginner bakers and adaptable for pantry substitutions without losing its comforting charm.

Ingredients

• All-purpose flour: 3 cups. Use a spoon-and-level method when measuring to avoid dense texture—King Arthur or Gold Medal both work well. Flour gives structure and a tender crumb when handled gently.
• Salt: 1 teaspoon. Balances sweetness and enhances the cinnamon and vanilla notes—use fine sea salt or table salt.
• Baking soda & baking powder: 1 teaspoon baking soda and 1 teaspoon baking powder. Together they ensure a gentle rise and even crumb; fresh leavening is important for lift.
• Ground cinnamon: 2 teaspoons. Adds warmth and classic flavor—use Ceylon or Saigon cinnamon if available for a brighter note.
• Large eggs: 3 eggs. Eggs provide structure and moisture; bring them to room temperature for best emulsification with the oil.
• Vegetable oil: 1 cup. Keeps the loaf moist and shelf-stable; neutral oils like canola or sunflower are fine.
• Granulated sugar: 1 1/4 cups. Provides sweetness and tenderness; you can substitute part brown sugar for caramel depth if desired.
• Vanilla extract: 2 teaspoons. A small amount amplifies the overall flavor—use pure vanilla if possible.
• Grated zucchini: 2 cups, packed (about 2 medium zucchini). Grate with the large holes of a box grater and gently squeeze out excess water if the zucchini is extremely wet.
• Chopped walnuts (optional): 1 cup. Toast briefly in a dry skillet to intensify flavor, or omit for a nut-free loaf.

Instructions

Preheat and prepare pans:Preheat the oven to 325°F (165°C). Grease and lightly flour two 8x4-inch loaf pans or line with parchment with a small overhang for easy removal. Allow pans to warm slightly in the oven while you mix if you like a consistent baking environment.Mix dry ingredients:In a large bowl sift or whisk together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 teaspoons ground cinnamon. Whisking evenly distributes the leaveners and cinnamon so the loaf rises uniformly.Combine wet ingredients:In another bowl beat 3 large eggs briefly, then whisk in 1 cup vegetable oil, 1 1/4 cups granulated sugar, and 2 teaspoons vanilla extract until smooth and slightly glossy. The oil and eggs should be at room temperature to emulsify cleanly and avoid streaks.Bring batter together:Gradually fold the dry mixture into the wet using a spatula, stirring just until combined. Over-mixing develops gluten and will tighten the crumb—stop when there are no visible streaks of flour.Fold in zucchini and nuts:Gently fold in 2 cups grated zucchini and up to 1 cup chopped walnuts if using. The zucchini hydrates the batter, so fold carefully to maintain tenderness and to distribute the shredded vegetable evenly.Fill pans and bake:Divide batter evenly between the two prepared loaf pans and smooth the tops. Bake in the center of the oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven heats unevenly.Cool properly:Allow loaves to cool in the pans for about 10 minutes to set the crumb, then remove them and cool completely on a wire rack. Cooling fully before slicing prevents a gummy center.

Storage Tips

Store cooled loaves wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate wrapped loaves for up to 5 days—bring to room temperature or toast slices before serving to revive texture. For freezing, cool completely, slice if desired, wrap individual slices or whole loaves in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours; warm briefly in a 300°F oven for 10–15 minutes to freshen.

Ingredient Substitutions

If you need to swap ingredients, replace up to half the oil with unsweetened applesauce for lower fat, though the loaf will be slightly denser. Substitute 1 cup of granulated sugar with 1 cup packed brown sugar for a deeper flavor, or use 1 cup sugar + 1/4 cup honey (reduce other liquids slightly). For a gluten-free option use a 1-to-1 cup-for-cup gluten-free flour blend with xanthan gum. Omit nuts for nut-free needs or replace walnuts with 1 cup raisins or pepitas for different texture. Note: swapping leaveners calls for similar rising power—don’t reduce baking soda without adjusting acidity.

Serving Suggestions

This loaf is versatile: serve warm with butter or room-temperature with cream cheese frosting for a special treat. Pair slices with a cup of strong coffee or black tea for breakfast, or with a light soup for a comforting lunch. Garnish with a sprinkle of toasted chopped walnuts or a thin dusting of powdered sugar just before serving for an attractive finish. For brunch, slice thinly and arrange with fresh fruits and yogurt for a balanced plate.

Seasonal Adaptations

In summer use fresh garden zucchini; grate and use promptly. For autumn, add 1/2 teaspoon ground nutmeg and swap walnuts for pecans to echo fall flavors. In winter, incorporate 1/4 cup finely chopped dried cranberries and 1 teaspoon orange zest for brightness. The formula adapts well to add-ins like shredded carrot (replace 1/2 cup zucchini) or a swirl of cinnamon-sugar on top before baking for a crisp, sugary crust.

Meal Prep Tips

Make both loaves and freeze one for later—this is perfect for busy weeks. Slice and individually wrap portions for grab-and-go breakfasts. If you’re prepping for the week, toast slices the night before and pack with a small container of nut butter for an easy protein boost. Label frozen loaves with date and contents to rotate stock efficiently.

Every time I bake these loaves the house fills with a nostalgic aroma and someone inevitably asks for the recipe. It’s a dependable, low-fuss way to turn surplus zucchini into a shareable, comforting loaf—give it a try and make it your own.