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Old-Fashioned Zucchini Bread

Old-Fashioned Zucchini Bread
14 votes, 3.86 avg. rating (77% score)
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Yield: 2 loaves

Not only does this recipe for old-fashioned zucchini bread freeze well, it also makes a great breakfast or quick snack.

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zucchini bread


  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups unpeeled, coarsely grated zucchini
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 cup coarsely chopped walnuts


Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.

In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.

Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the zucchini bread loaves comes out clean.

Updated Sunday, August 4th, 2013

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4 Responses to Old-Fashioned Zucchini Bread

  1. Anonymous September 4, 2003 at 9:08 pm #

    I searched all over for an old family recipe and was unable to find it … this one turned out even better than that old tried and true recipe I had lost; this will become the new family recipe!

  2. Suzanne & Johannes Kempees November 5, 2003 at 7:33 pm #

    Yummy…Easy…what else is there? Try it! From Reno, NV

  3. Anonymous July 19, 2004 at 10:13 am #

    Wonderful — Great way to get the kids to eat zucchini. Easy and everyone loved it!!

  4. Deirdre August 6, 2015 at 8:26 pm #

    This recipe conjures up the flavors of the “Tried & True” Zucchini Loaves.
    Increase sugar by 1/4-cup, add 2-Tablespoons Molasses, and 1/2-Teaspoon Ground Cloves to improve the tastes which modern palates crave.

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