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Two loaves of old-fashioned zucchini bread cooling on a wire rack
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Old-Fashioned Zucchini Bread

A simple, moist zucchini bread made with finely shredded zucchini and warm cinnamon. This easy garden-season recipe makes one loaf, freezes beautifully, and can also be made into muffins. Freshly milled flour and honey options are included in the notes.
Servings: 1 loaf

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour, or 180 grams soft white wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 cups finely shredded zucchini, do not drain

Instructions

  • Preheat oven to 350°F. Grease a standard loaf pan or line it with parchment paper.
  • In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla until well combined.
  • In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
  • Add the dry ingredients to the wet ingredients and stir just until combined.
  • Fold in the finely shredded zucchini, including all of its natural moisture. Do not squeeze or drain the zucchini.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
  • Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a cooling rack.

Notes

  • Finely shred the zucchini: Finely shredded zucchini practically melts into the bread as it bakes, giving the loaf moisture without leaving large pieces throughout the crumb.
  • Do not drain the zucchini: Its natural moisture is part of the recipe.
  • Honey option: Substitute 1/2 cup honey for the 1 cup sugar. No other liquid adjustments are necessary.
  • Fat options: Melted butter or melted lard may be used in place of the oil, though butter will be the least moist.
  • To make muffins: Divide the batter among greased or lined muffin cups and bake at 350°F until golden and a toothpick inserted in the center comes out clean. Begin checking much earlier than you would a loaf.
  • To freeze: Cool completely, wrap tightly in plastic wrap, then wrap in foil or place in a freezer bag. Muffins can also be frozen for easy individual portions.
  • Fresh milled? Substitute 180 grams soft white wheat berries. Allow freshly milled batter to rest for 30 minutes after mixing to hydrate.