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–+ servings
Zucchini Bread
Zucchini bread became a favorite across American kitchens during the 1960s and 1970s as home gardeners searched for delicious ways to use abundant summer zucchini harvests. This handwritten recipe from August 1977 captures that era perfectly, combining grated zucchini with warm cinnamon, vanilla, and crunchy nuts to create a moist quick bread that's equally suited for breakfast, snacks, or dessert. Unlike yeast breads, quick breads rely on baking powder for their rise, making them simple and reliable for home bakers. The finishing touch of sugar sprinkled over the top creates a lightly crisp crust that contrasts beautifully with the tender interior. Recipes like this remain popular because they transform a humble garden vegetable into a flavorful homemade treat that stays moist for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course bread
Cuisine American
Servings 16
Calories 255 kcal

Ingredients
  

  • 3 eggs
  • 1 cup vegetable oil
  • 2 ¼ cups granulated sugar
  • 2 cups zucchini (grated )
  • 3 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 3 tsp ground cinnamon
  • 1 cup chopped mixed nuts
  • 2 tbsp granulated sugar (for sprinkling on top)

Instructions
 

Step 1: Prepare the Oven

  • Preheat the oven to 350°F (175°C).
  • Grease and lightly flour two loaf pans.

Step 2: Mix the Wet Ingredients

  • Beat the eggs.
  • Add the vegetable oil and sugar.
  • Mix until well combined.

Step 3: Add the Zucchini

  • Fold in the grated zucchini.
  • Add the vanilla extract.

Step 4: Combine the Dry Ingredients

  • In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.

Step 5: Make the Batter

  • Gradually stir the dry ingredients into the wet mixture.
  • Mix just until combined.
  • Fold in the chopped nuts.

Step 6: Fill the Pans

  • Divide the batter evenly between the prepared loaf pans.
  • Sprinkle granulated sugar evenly over the tops.

Step 7: Bake

  • Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

  • Allow the loaves to cool in the pans for about 10 minutes.
  • Remove to a wire rack to cool completely before slicing.

Tips

  • Substitute half the oil with unsweetened applesauce for a lighter loaf.
  • Add raisins or dried cranberries.
  • Use chopped walnuts or pecans.
  • Stir in mini chocolate chips.
  • Add ½ teaspoon nutmeg for extra warmth.
  • Sprinkle coarse sugar instead of granulated sugar for added crunch.
  • Freeze sliced loaves for quick breakfasts.
  • Use yellow summer squash instead of zucchini.
  • Add orange zest for a citrus twist.

Nutrition

Calories: 255kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 21gVitamin A: 110IUVitamin C: 4mgCalcium: 25mgIron: 1.3mg
Keyword cinnamon, comfort food, homemade, nostalgic baking, quick bread, summer baking, vintage recipe, zucchini bread