There’s something incredibly comforting about Mom’s Zucchini Bread Recipe—like a warm hug fresh from the oven. It’s one of those recipes I reach for when I want something sweet, moist, and packed with a bit of wholesome goodness. Whether you’ve got an abundance of zucchini from your garden or just want a delicious way to sneak in some veggies, this bread is a total winner every time.

I love making this recipe on a cool weekend morning when the house smells of cinnamon and toasted walnuts. It’s such a crowd-pleaser, perfect for breakfast, a midday snack, or even a casual dessert. Trust me, once you try Mom’s Zucchini Bread Recipe, you’ll see why it’s a family favorite that gets requested over and over again.

Ingredients You’ll Need

These ingredients come together beautifully to create a bread that’s flavorful, moist, and just sweet enough without being overwhelming. A few of these pantry staples probably live in your kitchen already, but the shredded zucchini is the magic touch that adds moisture and that sneaky veggie goodness.

All-purpose flour: The backbone of the bread, giving it structure while keeping it tender.
Salt: Just a hint helps balance the sweetness and bring out the flavors.
Baking powder: This helps your bread rise up nice and fluffy.
Baking soda: Works with the rest of the leavening agents to give a proper lift and texture.
Ground cinnamon: Adds warmth and depth – don’t skip this cozy spice!
Eggs: They bind everything together and add richness.
Vegetable oil: Keeps the bread moist and tender. You can substitute with applesauce if you want to lighten it up.
White sugar: Sweetens the bread; you can reduce it slightly if you prefer less sweet.
Vanilla extract: Enhances the flavors with a lovely aromatic note.
Shredded zucchini: The star ingredient – fresh or frozen (thawed and drained) works great. Don’t peel it unless it’s super thick-skinned.
Chopped walnuts: Optional, but I love the little crunch and nutty flavor they add.

Variations

One of the best things about Mom’s Zucchini Bread Recipe is how easy it is to make it your own. I’ve tried swapping ingredients and adding little extras to keep it exciting and suit different tastes.

Gluten-free version: I replaced the all-purpose flour with a good GF blend, and it turned out surprisingly moist and delicious. Just make sure your blend contains xanthan gum for structure.
Add-ins: Sometimes I toss in chocolate chips or raisins for a fun twist, and they make the bread even more kid-friendly.
Reduce sugar: If you’re watching sugar intake, cutting it down by about a third still yields great taste and texture.
Spices: Feel free to dial up the cinnamon or mix in a pinch of nutmeg or cloves for a spiced-up loaf.

How to Make Mom’s Zucchini Bread Recipe

Step 1: Prep Your Zucchini and Dry Ingredients

First, shred about 2 cups of zucchini using a box grater – I usually just grab whatever’s freshest from the market or garden. No need to peel it unless the skin’s really tough. After shredding, give it a little squeeze to remove excess moisture; this helps keep the bread from getting soggy.

Next, whisk together your flour, salt, baking powder, baking soda, and cinnamon in a large bowl. Mixing these dry ingredients well ensures that the rising agents and spices are evenly distributed throughout your bread.

Step 2: Mix Wet Ingredients and Combine

In a separate bowl, beat together the eggs, vegetable oil, white sugar, and vanilla extract until smooth and creamy. This step is important because it helps dissolve the sugar and gets the batter off to a good start.

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the bread dense, so stop as soon as you see no more flour streaks.

Step 3: Fold in Zucchini and Walnuts

Now, fold in your shredded zucchini and chopped walnuts. This part brings texture and a fresh burst of moisture to your bread. If you skip the nuts, that’s totally fine – some of my family members prefer it nut-free and it’s still great.

Step 4: Bake to Golden Perfection

Pour the batter into a greased 9×5-inch loaf pan. Pop it into a preheated 350°F (175°C) oven and bake for about 55-65 minutes. I like to check at 55 minutes by inserting a toothpick—it should come out clean or with just a few moist crumbs clinging.

Avoid opening the oven too early to keep your bread from collapsing. Once done, let it cool in the pan for about 10 minutes before transferring to a rack to cool completely.

How to Serve Mom’s Zucchini Bread Recipe

Mom's Zucchini Bread Recipe - Recipe Image

Garnishes

When I serve this zucchini bread, I usually keep it simple—just a light spread of butter or a drizzle of honey. Sometimes I top it with a bit of cream cheese for a tangy contrast that pairs beautifully with the cinnamon and nuts.

Side Dishes

This bread shines alongside a cup of coffee or tea for breakfast or snack time. If you’re serving it at brunch, it pairs well with fresh fruit or a light yogurt parfait for a balanced meal.

Creative Ways to Present

Once, for a holiday brunch, I sliced the zucchini bread and stacked the pieces with layers of cream cheese frosting and fresh berries for a delightful twist on a trifle. It was a hit! You can also cut it into mini squares as bite-sized treats for a party platter.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps it nice and moist. If you want it to last a bit longer, the fridge is okay, but I find that it can dry out faster there.

Freezing

Freezing is a lifesaver! I slice the bread first, then wrap each slice in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 3 months, so you can enjoy this comforting bread anytime with minimal prep.

Reheating

When I want to eat frozen slices, I pop them in the toaster oven for a few minutes or microwave briefly wrapped in a damp paper towel. This brings back that freshly baked warmth and moist texture in no time.

FAQs

Can I use other types of squash instead of zucchini?

Absolutely! Yellow squash is a great substitute and works well in Mom’s Zucchini Bread Recipe. Just treat it the same way—shred, squeeze out excess moisture, and fold in gently.
Do I need to peel the zucchini before shredding?

Not necessarily. If the skin is thin and tender, leave it on—it adds nutrients and color. If it’s tough or very thick-skinned, you might want to peel it for a smoother texture.
How can I make this recipe vegan?

To veganize Mom’s Zucchini Bread Recipe, swap the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a neutral oil and plant-based milk if you decide to add any. Keep the rest of the ingredients the same.
Why is my zucchini bread turning out dense?

Dense bread can result from overmixing the batter or not using enough leavening. Be gentle when combining ingredients and check that your baking powder and soda are fresh. Also, make sure you’re removing excess moisture from the zucchini.
Can I use brown sugar instead of white sugar?

Yes, brown sugar works wonderfully and adds a deeper, caramel-like flavor to Mom’s Zucchini Bread Recipe. You might want to reduce the amount slightly since brown sugar is moister.

Final Thoughts

This recipe feels like a little piece of home every time I make it. Mom’s Zucchini Bread Recipe is more than just a sweet treat—it’s a way to celebrate simple ingredients and share something comforting with the people you love. I hope you enjoy baking it as much as I do, and that it becomes your go-to for those moments when you want a slice of warmth and nostalgia.