This is the most wonderful mid-century homemade zucchini bread recipe thathas been enjoyed for many, many years. If you have ever needed a vintage recipe for zucchini bread, then here you go!

This old standby is easy to make, moist, and delicious, and this recipe has stood the test of time!

Homemade Zucchini Bread Recipe

I love having this easy & wholesome zucchini bread on hand, whether it’s fresh from the oven or frozen. It’s great for any meal.

For breakfast, a slice goes nicely with coffee or tea. Its mild sweetness and soft texture make mornings pleasant.

At lunch, you can enjoy it as a tasty side or have with cheese and fruit!

At dinner, warm zucchini bread complements hearty dishes, adding comfort to the meal.

For snacks, a slice is a quick and healthy choice that everyone will love…..remember to add a little soft butter for a delicious creamy spread….

With simple ingredients and easy preparation, I often make this zucchini bread. Fresh or frozen, it’s a reliable choice!

Updated Recipe with Organic Ingredients:

• 3 Organic Eggs
• 2 Cups Organic Cane Sugar
• 1 Cup Avocado Oil)
• 2 Cups Grated Organic Zucchini*
• 1 Tablespoon Vanilla
• 3 Cups Einkorn Flour
• 1 Teaspoon Pink Himalayan Salt
• 2 Teaspoons Baking Soda
• 1/4 Teaspoon Baking Powder
• 2 Tablespoons Ground Cinnamon (Optional)
• 1 Cup Chopped Organic Nuts (Optional)
• Organic Raisins! {add about 1/2 cup Raisins if you would like} 

Instrustions:

• In a medium bowl, beat the eggs until fluffy.
• Add sugar, oil, zucchini, and vanilla. Mix well.
• Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
• Add the flour mixture to the zucchini mix.
• If you like, stir in nuts and raisins.
• Mix until combined, but don’t overbeat.
• Pour the batter into 2 greased bread pans.

*Please Note: If you’re using frozen zucchini, thaw it in the sink first. It will release some water. Drain most of this water, but leave some in. Don’t squeeze out all the moisture, or your bread will be too dry.

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Baking Instructions

Bake at 350 degrees for one hour.

To check if the zucchini bread is done, stick a knife in the center. If it comes out clean, the bread is ready.

If the knife has batter on it, put the bread back in the oven for another 5 to 10 minutes.

Once baked, take the pans out of the oven but leave the bread in the pans. Lay the loaves on their sides on a cutting board to cool.

Let them cool on one side for 10 minutes, then flip and cool for another 10 minutes.

After 20 minutes, run a knife around the edges of the pans to loosen each loaf before removing them.

How to Storage

While each loaf is still warm, place it in plastic bags or glass containers. As a result of wrapping each loaf while still warm, they keep their moist quality that makes this Rustic Zucchini Bread so delicious.

Enjoy warm with butter or freeze for later. Either way, this is one of my favorite simple recipes for zucchini bread.

This homemade zucchini bread recipe has been UPDATED with organic ingredients that bring it back to a wholesome, hearty quality!

You’re all set……

This is hands-down one of the best homemade zucchini bread recipes around. We have been enjoying this quick bread for decades!

I hope you will give it a try as well as start growing your zucchini, which you can freeze for your favorite simple zucchini bread recipe!

Continue to Content

Yield: 24 Slices

Homemade Zucchini Bread

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A wonderful mid-century Homemade Zucchini Bread Recipe that has been enjoyed for many, many years! You will love it!

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• Zucchini Bread Recipe with updated Organic Ingredients:
• 3 Organic Eggs
• 2 Cups Organic Cane Sugar
• 1 Cup Avocado Oil (this is my all-time favorite!! Lots of Monounsaturated “Good” fats!! )
• 2 Cups Grated Organic Zucchini*
• 1 Tablespoon Vanilla
• 3 Cups Einkorn Flour
• 1 Teaspoon Pink Himalayan Salt
• 2 Teaspoons Baking Soda
• 1/4 Teaspoon Baking Powder
• 2 Tablespoons Ground Cinnamon (Optional)
• 1 Cup Chopped Organic Nuts (Optional)
• Organic Raisins! {add about 1/2 cup Raisins if you would like}

Instructions

1. Beat eggs until fluffy. Add sugar, oil, zucchini and vanilla. Mix well.
2. Next, combine flour, salt, baking soda, baking powder, salt and cinnamon.
3. Add the flour mixture to the creamed zucchini.
4. Mix until combine but do not beat. 
5. Stir in nuts and raisins if so desired. 
6. Pour into 2 well oiled or sprayed bread pans.
7. Bake for one hour at 350 degrees.
8. Check to make sure the zucchini bread has fully baked by sticking a knife in the center. If the knife comes out clean, it is finished. If there is still a little batter on the knife, then return the bread to the over for 5 to 10 more minutes.
9. When the bread has fully baked, remove the pans from the oven, leaving the bread in their pans turn the loaves on their sides on a cutting board to cool.
10. Cool on one side for 10 minutes and then on the other side for 10 minutes.
11. After cooling for the 20 minutes, run a knife around the edges of the pans to make sure each loaf is loosen prior to removing from the pans.

Notes

Wrap Loaves to ensure moist zucchini bread! 

While each loaf is still warm, place in plastic bags or glass containers.

This helps retain the moist quality of this Rustic Zucchini Bread.

Enjoy warm with butter or freeze for later.

Either way, this is a wonderfully tried and true Zucchini Bread Recipe.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 267Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 24mgSodium 205mgCarbohydrates 35gFiber 3gSugar 21gProtein 4g

Nutrition information isn’t always accurate due to variations of ingredients used in recipe.

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