Mom’s Zucchini Bread Recipe
Mom’s Zucchini Bread is a moist, flavorful loaf packed with shredded zucchini and warm cinnamon spices. This classic recipe combines simple pantry staples with fresh zucchini and crunchy walnuts for a deliciously tender treat perfect for breakfast, snack, or dessert.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 2 loaves (about 12-16 servings total) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon (or to taste)
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 teaspoons vanilla extract
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch or 9×5 inch loaf pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon. Set aside.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs thoroughly. Add the vegetable oil, white sugar, and vanilla extract to the eggs, mixing well until the sugar starts to dissolve.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently but thoroughly to combine without overmixing, which can toughen the bread.
- Add Zucchini and Walnuts: Fold in the shredded zucchini and chopped walnuts until evenly distributed throughout the batter.
- Pour and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pans for about 10 minutes. Then remove the loaves from the pans and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Grate zucchini finely to avoid large chunks in the bread.
- Do not squeeze out zucchini moisture, as it keeps the bread moist.
- For a nut-free version, omit the walnuts or substitute with seeds.
- Store bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
Keywords: zucchini bread, moist zucchini bread, easy zucchini bread recipe, cinnamon bread, quick bread, homemade zucchini bread
Find it online: https://busyrecipe.com/moms-zucchini-bread-recipe/