There’s something timeless about a loaf of zucchini bread fresh out of the oven.
This vintage zucchini bread recipe is moist, warmly spiced, and just sweet enough, with optional nuts and chocolate chips for extra texture.
It’s the kind of classic recipe that never goes out of style and is perfect for sharing with family or enjoying with your morning coffee.
Why You’ll Love This Recipe
It’s soft, tender, and full of warm cinnamon and nutmeg.
Easy to make in just two bowls with basic pantry ingredients.
The recipe makes two loaves, so you can freeze one for later.
Optional nuts and chocolate chips make it customizable.
What You’ll Need (Ingredient Highlights)
Fresh grated zucchini keeps the bread moist and tender.
Brown sugar and white sugar create balanced sweetness and depth.
Cinnamon and nutmeg give the bread its warm, spiced flavor.
Vegetable oil ensures the loaf stays soft for days.
Walnuts, pecans, or chocolate chips add texture and variety.
Pro Tips Before You Start
Don’t peel the zucchini—its skin adds color and nutrition.
Grate zucchini finely so it blends smoothly into the batter.
Avoid overmixing once flour is added to keep the bread tender.
Check loaves early; ovens may vary, so test with a toothpick.
Cool loaves completely before slicing to avoid crumbling.
How to Make Vintage Zucchini Bread
Step 1 – Prepare the pans
Preheat oven to 350°F (175°C).
Grease and flour two 9×5-inch loaf pans or line with parchment paper.
Step 2 – Mix wet ingredients
In a large bowl, combine zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla.
Stir until smooth.
Step 3 – Mix dry ingredients
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 4 – Combine mixtures
Gradually add dry ingredients to the wet mixture. Stir just until combined.
Step 5 – Add extras
Fold in walnuts, pecans, or chocolate chips if using.
Step 6 – Bake the loaves
Divide batter between pans.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Step 7 – Cool and serve
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
Serve warm with butter or cream cheese.
Pair with coffee or tea for a cozy snack.
Enjoy with yogurt and fruit for breakfast.
Variations / Substitutions
Use half whole wheat flour for a nuttier flavor.
Swap nuts for dried cranberries or raisins.
Add shredded carrot for extra color and nutrition.
Storage & Leftovers
Store tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze for up to 2 months; thaw overnight before serving.
FAQs
Can I make this recipe into muffins?
Yes, bake at 350°F for 18–22 minutes.
Do I need to squeeze water out of the zucchini?
No, unless it’s very watery—most moisture bakes out.
Can I reduce the sugar?
Yes, but don’t cut more than 1/3 for best texture.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
What nuts work best?
Walnuts and pecans are most common, but almonds also work.
Can I leave out the nuts and chocolate?
Yes, the bread is delicious plain.
Why did my bread sink in the middle?
It may have been underbaked or overmixed.
Can I double the recipe?
Yes, but you’ll need four loaf pans or bake in batches.
How do I know when it’s done?
A toothpick inserted in the center should come out clean.
Can I add other spices?
Yes, ginger or allspice add extra warmth.
Final Thoughts
This vintage zucchini bread is a true classic—moist, spiced, and endlessly versatile.
It’s a recipe that feels like home and is perfect for any occasion, from breakfast to dessert.
Once you bake it, you’ll see why it’s been a staple for generations.
