Delicious and Moist Mom’s Zucchini Bread Recipe
There’s something incredibly comforting about homemade zucchini bread. My mom’s recipe for Zucchini Bread is a family favorite — so moist and flavorful that it disappears almost as soon as it comes out of the oven. This recipe yields two loaves, perfect for enjoying one now and freezing the other for later.
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The Best Mom’s Zucchini Bread Recipe
Mom’s Zucchini Bread stands out with its perfect balance of spices, sweetness, and the moist texture brought by the grated zucchini. The addition of walnuts gives it a satisfying crunch, making each bite a delightful experience. This recipe is tested and loved by many, ensuring you get the best results every time.
Notes on Ingredients
- All-Purpose Flour: The base for the bread, providing structure and texture.
- Salt, Baking Powder, and Baking Soda: Essential leavening agents that help the bread rise and give it a light texture.
- Ground Cinnamon: Adds warmth and a sweet-spicy flavor.
- Large Eggs: Bind the ingredients together and add richness.
- Vegetable Oil: Keeps the bread moist.
- White Sugar: Sweetens the bread to perfection.
- Vanilla Extract: Enhances the overall flavor.
- Grated Zucchini: Adds moisture and a subtle sweetness without being overpowering.
- Chopped Walnuts: Provide a crunchy texture and nutty flavor.
How to Make Mom’s Zucchini Bread
- Preparation: Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- Mix Dry Ingredients: In a large bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 tablespoon of ground cinnamon.
- Mix Wet Ingredients: In another large bowl, beat 3 large eggs, 1 cup of vegetable oil, 2 1/4 cups of white sugar, and 3 teaspoons of vanilla extract with an electric mixer until well combined.
- Combine: Gradually add the flour mixture to the wet ingredients, beating well. Stir in 2 cups of grated zucchini and 1 cup of chopped walnuts until well combined.
- Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Cool the loaves in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen, then carefully invert onto a wire rack to cool completely.
How to Serve Mom’s Zucchini Bread
Serve slices of this moist zucchini bread warm or at room temperature. It’s perfect for breakfast, a snack, or even dessert. Enjoy it plain, with a pat of butter, or a smear of cream cheese for extra indulgence.
How to Store Mom’s Zucchini Bread
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze the loaves for up to 3 months. Thaw frozen bread at room temperature before serving.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 258.92 kcal | 13% |
| Total Fat | 13.48 g | 19% |
| Carbs | 32.12 g | 12% |
| Sugars | 19.25 g | 21% |
| Protein | 3.33 g | 7% |
| Sodium | 160.97 mg | 8% |
| Fiber | 1.05 g | 4% |
| Saturated Fat | 1.82 g | 9% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 4.6 g | – |
| Polyunsaturated Fat | 6.48 g | – |
| Cholesterol | 23.25 mg | 8% |
| Calcium | 27.49 mg | 3% |
| Magnesium | 14.66 mg | 4% |
| Potassium | 79.13 mg | 2% |
| Iron | 1.1 mg | 8% |
| Zinc | 0.39 mg | 4% |
| Phosphorus | 55.77 mg | 8% |
| Vitamin A | 17.22 mcg | 2% |
| Vitamin C | 2.02 mg | 3% |
| Thiamin B1 | 0.15 mg | 13% |
| Riboflavin B2 | 0.13 mg | 9% |
| Niacin B3 | 1.04 mg | 6% |
| Vitamin B6 | 0.06 mg | 5% |
| Folic Acid B9 | 56.05 mcg | 28% |
| Vitamin B12 | 0.06 mcg | 2% |
| Vitamin D | 0.13 mcg | 2% |
| Vitamin E | 1.22 mg | 10% |
| Vitamin K | 11.74 mcg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Mom’s Zucchini Bread
Can I use different nuts in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer.
Can I add other spices?
Certainly! A pinch of nutmeg or cloves can add extra warmth and depth to the flavor.
Is it necessary to peel the zucchini?
No, the zucchini should be grated with the skin on for added nutrients and texture.
Can I make this bread gluten-free?
Yes, you can use a gluten-free flour blend. Make sure it includes a binder like xanthan gum for the best texture.
The Best Mom’s Zucchini Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon 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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
- Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
This Mom’s Zucchini Bread is a timeless recipe that promises a moist, flavorful, and satisfying treat. Whether you’re baking it for family, friends, or yourself, it’s sure to become a favorite. Enjoy baking and savoring this delightful bread!
