This old fashioned Zucchini Bread recipe is moist, perfectly sweet and easy to make. Notes of brown sugar and just the right amount of cinnamon spice, make this an all time favorite quick bread for any occasion!
Preheat oven to 400 degrees F. Line a 9-inch loaf pan with parchment paper (or use a baking spray with flour in it). Set aside.
In a large bowl, combine zucchini, oil, melted butter, milk and vanilla. Whisk in eggs. Add flour, sugar, baking powder, cinnamon, salt and allspice. Mix until well blended.
Pour bread batter into prepared loaf pan. Bake for 60-70 minutes, until a toothpick comes out clean. Remove from pan and cool on wire rack.
Store zucchini bread in airtight container at room temperature for up to 5 days.
Freeze bread in airtight container for up to 3 months.
If using frozen zucchini, be sure to squeeze out the excess liquid before measuring.
No need to peel the zucchini before using. If using smaller zucchini, no need to remove seeds. However if the zucchini is larger, slice in half and scoop out the seeds before shredding.