Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well and creates the same moist texture. The flavor is nearly identical, so feel free to use whatever you have on hand.

Why is my bread dense?

Usually this happens from overmixing the batter or using too much flour. Make sure you're measuring flour correctly by spooning it into the cup and leveling it off, not scooping directly from the bag.

Can I make muffins instead?

Yes! Divide the batter among 12 muffin cups and bake at 375°F for 18-22 minutes. They're perfect for grab-and-go breakfasts.

How do I know if my bread is done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should spring back lightly when touched, and the edges should just start pulling away from the pan.

Can I reduce the sugar?

You can reduce the granulated sugar by up to 1/4 cup, but I wouldn't recommend reducing it more than that. The sugar helps create the tender texture we love in this bread.

Old Fashioned Zucchini Bread Recipe

Name: Old Fashioned Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium zucchinis (grated, about 2 cups); 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts or pecans (optional)

Description

A moist and flavorful classic zucchini bread made with fresh grated zucchini, warm cinnamon, and an optional nutty crunch.

Ingredients

Scale

2 medium zucchinis (grated, about 2 cups)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a standard loaf pan.
Grate zucchinis and squeeze out excess moisture using a kitchen towel or cheesecloth.
In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla, whisking until smooth.
In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
Fold dry ingredients into wet mixture until just combined. Stir in zucchini and nuts if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before slicing.

Notes

For best texture, remove as much moisture from the zucchini as possible before mixing into the batter.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 20g
Sodium: 190mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg