Old Fashioned Zucchini Bread

There’s a quiet kind of magic in old-fashioned recipes—those that smell like comfort, taste like childhood, and wrap you in a sense of warmth you didn’t know you were craving. This Old Fashioned Zucchini Bread is one of those recipes. It’s simple, timeless, and endlessly satisfying. Made with freshly grated zucchini, warm cinnamon, crunchy pecans, and chewy raisins, it’s a rustic loaf that brings back the charm of homemade baking without needing fancy tools or complicated steps. Perfect for busy mornings, afternoon treats, or holiday gift-giving, this sweet bread is everything you love about home baking: hearty, wholesome, and full of love.

This zucchini bread is more than just a way to use up extra garden zucchini—it’s a celebration of texture, flavor, and balance. The zucchini keeps the crumb incredibly moist without making it soggy, while the sugar and cinnamon lend that cozy, sweet-spiced taste that makes it irresistible. With every slice, you get the nuttiness of toasted pecans, the pop of juicy raisins, and that soft, fragrant crumb that just begs for a slather of butter or a drizzle of honey. It’s humble but extraordinary, nostalgic yet fresh—and it’s the kind of recipe you’ll want to bake again and again.

Why You’ll Love This Recipe

There are countless zucchini bread recipes out there, but this one stands apart thanks to its old-fashioned roots and simple, thoughtful ingredients. It’s a recipe that prioritizes taste and texture, giving you a moist, rich loaf that holds together beautifully while remaining soft and tender. The combination of cinnamon, sugar, and vanilla adds a depth of sweetness that’s perfectly balanced—not too sugary, not too bland. Each bite delivers layers of flavor, from the earthy freshness of zucchini to the natural sweetness of raisins and the gentle crunch of chopped pecans.

This is also one of the most forgiving and adaptable baked goods you can make. No special equipment is required, and the ingredient list is made up of pantry staples. The recipe uses vegetable oil instead of butter, which contributes to the ultra-moist crumb and means you don’t have to wait around for anything to soften. It also bakes beautifully in a bundt pan or loaf pans, making it a flexible choice whether you’re baking for yourself, your family, or a gathering. And best of all—it keeps incredibly well. The flavor improves after a day, making it a perfect make-ahead treat for holidays, picnics, or cozy weekends at home.

Prep & Cooking Time

This zucchini bread requires only a short amount of hands-on time, making it perfect even for a busy weekday or a lazy Sunday morning. From grating zucchini to mixing and baking, the process is smooth and uncomplicated. You’ll spend about 15 minutes prepping your ingredients and assembling the batter, followed by around 45 minutes of baking time. There’s no need for multiple bowls or complicated steps—just mix, pour, and bake. By the time your kitchen fills with the sweet scent of cinnamon and warm sugar, you’ll know you’re about to enjoy something truly special.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour

Ingredients

This classic zucchini bread is made from everyday ingredients you probably already have in your kitchen. Each one plays an important role in the texture and flavor of the final loaf:

• 3 eggs – provide structure and richness.
• 2 cups sugar – gives sweetness and a beautiful caramelized crust.
• 3/4 cups vegetable oil – keeps the loaf moist and tender.
• 2 cups flour – the base that binds everything together.
• 1/2 teaspoon baking powder + 2 teaspoons baking soda – these leavening agents work together to create a light, fluffy crumb.
• 1 teaspoon salt – enhances and balances the sweetness.
• 3 teaspoons cinnamon – adds that signature warm spice.
• 2 cups zucchini, grated – the star ingredient, bringing moisture and earthy flavor.
• 3 teaspoons vanilla extract – deepens the sweetness and brings warmth.
• 1 cup pecans, chopped – for texture, crunch, and a rich, nutty finish.
• 1/2 cup raisins – sweet little bites that add a chewy surprise.

Step-by-Step

Instructions

1. Preheat your oven to 350°F and generously grease and flour a bundt pan to ensure the loaf releases easily after baking. You can also use a baking spray if preferred, but make sure every corner is well-coated, especially if you’re using a decorative bundt pan.

2. In a large mixing bowl or stand mixer, beat the eggs, sugar, and oil together on medium-low speed. The mixture should become smooth and slightly lighter in color. This step creates the sweet, creamy base that gives the bread its signature richness.

3. Add in the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—gradually, continuing to mix until everything is well combined. The batter will begin to thicken slightly, and you’ll see flecks of cinnamon throughout.

4. Prepare your zucchini. After grating it, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This is essential to avoid an overly wet batter. Once the zucchini is dry, stir it into the batter along with the vanilla extract. You’ll notice the batter loosen slightly and become more textured.

5. Fold in the chopped pecans and raisins by hand. This ensures they stay intact and are evenly distributed throughout the loaf. The batter should be thick but scoopable.

6. Pour the batter evenly into your prepared bundt pan. Smooth the top and gently tap the pan on the counter to release any air bubbles. Place it in the center of your preheated oven and bake for approximately 45 minutes. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs, but no wet batter.

7. Let the bread cool in the pan for about 10–15 minutes before turning it out onto a wire rack. This resting time helps the loaf set and makes unmolding easier. Once cooled, slice and enjoy a piece of this fragrant, comforting zucchini bread.

How to Serve

This zucchini bread is delightful in its simplicity and incredibly versatile. For a cozy morning, serve it warm with a pat of salted butter or a dollop of cream cheese. The buttery spread melts into the crumb, enhancing the flavor and richness. For a sweeter twist, try a drizzle of honey or a dusting of powdered sugar. If you’re serving it as dessert, a scoop of vanilla bean ice cream and a light caramel sauce can elevate it into something truly decadent.

At brunch, this bread pairs wonderfully with fresh fruit, yogurt, or even a slice of sharp cheddar cheese. You can also toast it lightly and serve it with your favorite jam for a rustic, café-style breakfast. Whether it’s part of a holiday spread or packed in a lunchbox, this bread feels like a treat every time.

Tips & Variations

If you’re feeling creative, there are so many ways to make this recipe your own. For a richer loaf, add 1/4 cup of Greek yogurt or sour cream to the batter. It gives an even softer crumb and enhances the tangy sweetness of the raisins. Don’t have raisins? Try chopped dates, cranberries, or even mini chocolate chips for a more indulgent version. Walnuts can also be used instead of pecans, and adding shredded coconut will give the loaf a subtle tropical touch.

To make a healthier version, consider using half whole wheat flour and reducing the sugar by 1/4 cup. You can also substitute part of the oil with applesauce for a lower-fat option. Want to add a little zest? A teaspoon of orange or lemon zest brightens the flavor beautifully. And if you’re short on time, bake the batter in muffin tins instead—just reduce the baking time to 20–25 minutes.

Storage Instructions

This bread keeps wonderfully and actually improves in flavor after a day. Once cooled completely, wrap the loaf tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days, or in the refrigerator for up to a week. It’s best served at room temp or gently warmed in the microwave.

For long-term storage, wrap the bread in plastic wrap and then in foil, or place in an airtight freezer bag. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge or on the counter, then warm slightly for that fresh-baked flavor.

Nutrition Facts (Per Slice, Based on 12 Servings)

Nutrient	Amount
Calories	330 kcal
Carbohydrates	43g
Protein	5g
Fat	16g
Saturated Fat	2g
Fiber	2g
Sugar	26g
Sodium	320mg

Frequently Asked Questions

Can I make zucchini bread without raisins or nuts?
Yes! This recipe is extremely flexible. If you’re not a fan of raisins or nuts, simply omit them or replace them with other mix-ins like dried cranberries, chocolate chips, or sunflower seeds. The texture will still be soft and moist.

Do I need to peel the zucchini?
No peeling required! The skin of the zucchini is thin and softens during baking. Leaving it on adds nutrition and a bit of color to the loaf.

Why is squeezing the zucchini so important?
Zucchini contains a lot of water, which can make the batter too loose. Squeezing it out ensures your bread has the right structure and doesn’t become soggy or overly dense.

Can I bake this in a loaf pan?
Absolutely. This recipe fits perfectly in two 8×4-inch loaf pans. Keep an eye on the baking time—loaves may need an extra 5–10 minutes depending on your oven.

Can I use gluten-free flour?
Yes, just be sure to use a 1:1 gluten-free baking blend that contains xanthan gum or another binder. The texture may be slightly different but still delicious.

Final Thoughts

There’s a reason why Old Fashioned Zucchini Bread never goes out of style. It’s comforting, wholesome, and just sweet enough to feel like a treat without being overindulgent. It’s the kind of recipe that lives in your recipe box for decades, stained with vanilla and smudged with flour, because you return to it again and again. Whether you bake it for your family, bring it to a potluck, or simply enjoy it on a quiet morning with coffee in hand, this bread is a reminder that the best things in life are often the simplest. So go ahead—grate some zucchini, warm your oven, and make something beautiful today.

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