This zucchini bread is a classic, beloved recipe known for being incredibly moist and flavorful. Packed with warm cinnamon, fragrant vanilla, and crunchy walnuts, it is a favorite for home cooks who appreciate a loaf that is perfectly crisp on the outside and chewy on the inside. Because this recipe makes two loaves, it is ideal for sharing, and it freezes exceptionally well for later enjoyment.
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Mom’s Zucchini Bread
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
24
servingsPrep time
15
minutesCooking time
40
minutesCalories
256
kcalIngredients
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
3 large eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
Directions
- Prepare: Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- Sift Dry: In a large bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.
- Mix Wet: In a separate large bowl, beat eggs, oil, sugar, and vanilla with an electric mixer until well combined.
- Combine: Gradually add the dry flour mixture to the wet ingredients and beat until smooth. Stir in the shredded zucchini and walnuts until evenly distributed.
- Bake: Pour batter into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 40 to 60 minutes.
- Cool: Cool in pans on a wire rack for 20 minutes. Run a knife around the edges, invert onto the rack, and let cool completely.
Notes
- Customization: Many home cooks enjoy personalizing this recipe by substituting some of the oil with applesauce for a lighter texture, or adding extra mix-ins like chocolate chips or raisins.
- Moisture Control: If your shredded zucchini is exceptionally watery, squeeze it gently in a clean kitchen towel before measuring to ensure the bread maintains its structural integrity.
- Storage: This bread keeps well in the refrigerator for several weeks if tightly wrapped. For longer storage, wrap the loaves in plastic wrap followed by aluminum foil and freeze for up to 3 months.
