Why You’ll Love This Recipe

Moist and Tender: The inclusion of grated zucchini ensures a moist crumb, making each slice tender and delicious.
Simple Ingredients: This recipe utilizes common pantry staples, making it convenient to prepare without the need for special trips to the store.
Versatile Enjoyment: Whether enjoyed plain, toasted with a pat of butter, or paired with your favorite spread, this zucchini bread is versatile and satisfying.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven: Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
Combine Dry Ingredients: In a bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
Mix Wet Ingredients: In a separate large bowl, beat the eggs, oil, vanilla, and sugar until well blended.
Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined.
Add Zucchini and Nuts: Stir in the grated zucchini and chopped walnuts (if using) until evenly distributed.
Transfer to Pans: Pour the batter evenly into the prepared loaf pans.
Bake: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaves to cool in the pans for about 20 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: 2 loaves (approximately 24 slices)
Prep Time: 20 minutes
Bake Time: 40 to 60 minutes
Total Time: Approximately 1 hour 20 minutes

Variations

Healthier Option: Substitute half of the all-purpose flour with whole wheat flour and reduce the sugar for a healthier twist.
Add-ins: Incorporate chocolate chips, dried cranberries, or raisins for added flavor and texture.
Spice Mix: Experiment with adding nutmeg or cloves alongside cinnamon for a spicier flavor profile.

Storage/Reheating

Storage: Once completely cooled, wrap the zucchini bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, wrap the bread in plastic wrap and then in aluminum foil or place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating: Slices can be warmed in the microwave for about 10 seconds or toasted if desired.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute and will provide a similar texture and flavor.

Do I need to peel the zucchini before grating?

No, the skin is thin and adds color and nutrients to the bread.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar, but it may slightly affect the moisture and sweetness.

Is it necessary to squeeze the moisture out of the zucchini?

No, the moisture in the zucchini contributes to the bread’s moist texture.

Can I make muffins instead of loaves with this batter?

Yes, adjust the baking time to 20-25 minutes for muffins.

How can I tell when the bread is done?

Insert a toothpick into the center; if it comes out clean, the bread is done.

Can I add frosting or glaze to the bread?

Certainly, a simple cream cheese frosting or lemon glaze pairs well.

What type of nuts work best in this recipe?

Walnuts or pecans are popular choices for added crunch.

Can I use a sugar substitute?

Yes, but ensure it’s suitable for baking and adjust quantities as needed.

How should I store the bread to keep it moist?

Wrap it tightly and store at room temperature; avoid refrigeration as it can dry out the bread.

Conclusion

Mom’s Zucchini Bread is a timeless recipe that combines simplicity with delightful flavor. Its moist texture and subtle sweetness make it a favorite among many households. Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding. Enjoy it fresh out of the oven or toasted with your favorite spread. Happy baking!

Mom’s Zucchini Bread

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Author: Amy
Prep Time: 20 minutes
Cook Time: 40-60 minutes
Total Time: ~1 hour 20 minutes
Yield: 2 loaves (~24 slices)
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Mom’s Zucchini Bread is a classic, moist, and flavorful homemade loaf that’s perfect for breakfast, a snack, or even dessert. Freshly grated zucchini adds natural moisture, while cinnamon and vanilla enhance its comforting taste. This easy, one-bowl recipe is perfect for both beginners and experienced bakers. Enjoy it plain, toasted with butter, or with your favorite spread!

Instructions

1. Prepare the Oven & Pans:

Preheat oven to 325°F (165°C).
Grease and flour two 8×4-inch loaf pans to prevent sticking.

2. Mix Dry Ingredients:

In a medium bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.

3. Mix Wet Ingredients:

In a large mixing bowl, beat together eggs, oil, vanilla extract, and sugar until well blended.

4. Combine Ingredients:

Gradually mix dry ingredients into the wet mixture until just combined.
Stir in grated zucchini and chopped walnuts (if using) until evenly distributed.

5. Bake the Bread:

Divide batter evenly between the prepared loaf pans.
Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

Allow loaves to cool in the pans for 20 minutes before transferring to a wire rack.
Slice and enjoy warm or at room temperature!

Notes

No Need to Peel: Keep the zucchini skin on for added nutrients and color.
Keep It Moist: Avoid overmixing to ensure a soft texture.
Muffin Option: Bake as muffins at 350°F for 20-25 minutes.