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!

Ingredients

Dry Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon

Wet Ingredients:

3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Optional Add-ins:

1 cup chopped walnuts (optional)

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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.