Old Fashioned Zucchini Bread (from a Handwritten Recipe Card)
There’s something special about an old-fashioned recipe. Not the kind printed from a website or found in a glossy cookbook, but the kind that lives on a worn, stained piece of paper, handwritten in looping cursive, passed down from one kitchen to the next. This old fashioned zucchini bread recipe came to me just like that, scribbled on a timeworn note card tucked between the yellowing pages of a vintage recipe binder.
The paper is soft and browned at the edges, the ink slightly faded but still legible. In beautiful cursive, it reads “Zucchini Bread,” with ingredients listed neatly underneath and simple instructions written in a no-fuss tone. You could almost hear the voice of the woman who wrote it, a home cook who probably pulled this loaf from her oven hundreds of times.
Today, I’m sharing that very recipe with you, updated just slightly for clarity, but still packed with all the comfort and homemade flavor of the original.
Why You’ll Love This Old Fashioned Zucchini Bread
This zucchini bread is the kind that smells like home when it bakes. It’s incredibly moist thanks to the grated zucchini, rich from real butter, and softly spiced with cinnamon. It’s not overly sweet, making it perfect for breakfast, an afternoon snack, or even a wholesome dessert. And the best part? It’s incredibly easy to make.
If you’re new to baking with zucchini, don’t worry, you can’t actually taste the vegetable. Instead, it melts into the batter and gives the bread its signature soft and tender crumb.
Ingredients
Here’s what you’ll need to make this old fashioned zucchini bread just like the recipe card said, simple, real ingredients you probably already have in your kitchen:
- 2 cups zucchini, peeled and grated
- 1 cup (2 sticks) unsalted butter, softened
- 3 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Optional: 1 cup chopped nuts or raisins, or ½ cup of each
No fancy equipment. No hard-to-pronounce ingredients. Just simple pantry staples and a little love.
How to Make It: Step-by-Step
1. Prep the Oven and Pans
Start by preheating your oven to 325°F (165°C). Grease two standard loaf pans (8.5×4.5-inch or 9×5-inch) or line them with parchment paper, leaving a little overhang for easy removal. This recipe makes two loaves, perfect for enjoying one now and freezing the other for later, or sharing with a friend.
2. Grate the Zucchini
Peel and then grate your zucchini using the coarse side of a box grater. If your zucchini is extra juicy, gently blot it with a clean towel to remove some of the moisture. You want it moist, but not soggy. If you’re wondering how much zucchini that is about 1 medium to large zucchini should give you 2 cups.
Pro Tip: You can leave the skin on for a rustic speckled look and extra nutrients, but peeling gives a smoother texture. I usually peel mine, but I have tried both ways and it always turns out wonderful!
3. Mix the Wet Ingredients
In a large mixing bowl, cream the softened butter and eggs together. You can use a hand mixer or a sturdy wooden spoon, just like Grandma would have. Once the mixture is light and fluffy, stir in the vanilla extract.
This forms the base of your batter, rich and aromatic, with a hint of sweetness.
4. Sift the Dry Ingredients
In a separate bowl, sift together the flour, cinnamon, salt, and baking soda. Sifting helps keep the bread light and prevents clumps. The cinnamon gives it a gentle warmth without overpowering the other flavors.
5. Combine Wet and Dry
Gradually add the dry ingredients into the butter mixture, stirring gently between additions. Mix just until everything is combined but don’t overmix, or your bread may turn out tough.
6. Fold in Zucchini and Add-Ins
Now, gently fold in the grated zucchini until it’s evenly incorporated. If you like, this is the time to stir in chopped walnuts, pecans, raisins, or a combination. I love adding ½ cup of chopped walnuts and ½ cup of golden raisins for extra flavor and texture, but it’s optional.
7. Bake to Perfection
Divide the batter between your prepared loaf pans and smooth the tops. Place them in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
As the loaves bake, your whole kitchen will fill with the most delicious smell, warm butter, vanilla, and cinnamon mingling in the air. It’s the smell of home sweet home!
8. Cool Before Slicing
Once baked, let the loaves cool in the pans for 10 to 15 minutes, then transfer them to a wire rack to cool completely. (Run a butter knife around the edges first if they need a little help coming out.)
Storing and Freezing
Once completely cooled, store your zucchini bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
To freeze, wrap each loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight on the counter or warm slices in the toaster oven for a quick treat.
Serving Suggestions
This bread is wonderful on its own, but even better with:
- A pat of butter or ghee while still warm
- A drizzle of honey or maple syrup
- A smear of cream cheese
- Lightly toasted with a cup of coffee or tea
It also makes a thoughtful gift, just wrap a cooled loaf in wax paper and tie it with twine for a simple, heartfelt touch.
Tips & Variations
- Butter vs. Oil: You can swap the butter for a neutral oil (like avocado or canola), but the butter gives this bread its signature richness and depth of flavor.
- Spice it up: Want more spice? Add a pinch of nutmeg or a dash of clove for extra warmth.
- Make muffins: This recipe also works great as muffins—just fill lined muffin tins ¾ full and bake at 325°F for 20–25 minutes.
Final Thoughts
There’s a reason old-fashioned recipes like this one never go out of style. They’re built on simple ingredients, handwritten wisdom, and generations of tradition. This old fashioned zucchini bread recipe is a great way to use up zucchini that you may have in your garden.
Whether you found this recipe while looking for ways to use up an abundant harvest or simply want to enjoy a tried-and-true treat, I hope it brings a little warmth to your kitchen.
Happy baking, and don’t forget to save this one in your own recipe tin, it deserves a spot.
HAVE FUN!
Looking for more old-fashioned recipes?
Check out:
Old Fashioned Zucchini Bread
This old-fashioned zucchini bread is soft, moist, and just sweet enough — the kind of recipe that’s been passed down through generations. Made with fresh garden zucchini and a touch of cinnamon, it’s the perfect way to use up a summer harvest. Enjoy a slice warm from the oven with a pat of butter or save it for breakfast the next day (if it lasts that long!).
Ingredients
- 2 cups zucchini, peeled and grated
- 1 cup (2 sticks) unsalted butter, softened
- 3 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Optional: 1 cup chopped nuts or raisins, or ½ cup of each
Instructions
- Preheat your oven to 325°F (165°C). Lightly grease two standard loaf pans (8.5x4.5-inch or 9x5-inch) or line them with parchment paper, letting the edges hang over for easy lifting later.
- Grate the zucchini using a box grater. You can peel it if you want a smoother texture, or leave the skin on for a rustic, speckled look. If your zucchini is especially juicy, gently press out excess moisture with a clean kitchen towel or paper towels—just enough so the batter doesn’t get too wet.
- In a large mixing bowl, cream together the softened butter and eggs using a wooden spoon or hand mixer until smooth and light in color. The butter should be soft, but not melted, this helps it blend into the batter beautifully.
- Stir in the vanilla extract, giving the mixture a lovely aromatic base.
- In a separate bowl, sift together the flour, cinnamon, salt, and baking soda. This not only helps distribute the ingredients evenly, but it also gives your bread a tender crumb.
- Gradually mix the dry ingredients into the wet, a little at a time, stirring gently until a thick, sticky batter forms. Don’t overmix, just combine until you no longer see streaks of flour.
- Fold in the grated zucchini until it’s evenly dispersed throughout the batter. If you're adding raisins or nuts, gently stir them in now. The batter will seem thick, but don’t worry, the zucchini will release moisture as it bakes.
- Divide the batter evenly between the two loaf pans, smoothing the tops with a spatula.
- Bake for 50 to 60 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell so good by the time they’re done.
- Let the loaves cool in their pans for about 10 to 15 minutes before carefully transferring them to a wire rack to cool completely. (Tip: Run a butter knife around the edges of the pan if they seem a little snug.)
Notes
- You can swap the butter for neutral oil (like avocado or canola), but butter gives the bread a richer, more nostalgic flavor.
- Want extra flavor? Add a pinch of nutmeg or swap vanilla for almond extract.
- These loaves freeze well. Once completely cooled, wrap in plastic wrap and then foil, and freeze for up to 3 months.
- This bread is delicious plain, but even better toasted with a pat of butter, a drizzle of honey, or a smear of cream cheese.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 171Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 254mgCarbohydrates 23gFiber 2gSugar 3gProtein 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
This old fashioned zucchini bread is one of those timeless recipes I come back to every summer. It’s soft, buttery, and just the right amount of sweet—especially good with a warm cup of coffee on the porch. There’s something about baking it from a handwritten recipe that makes it feel extra special. I hope you love it as much as we do!
Have any questions? Leave a comment below and I’ll be happy to help!