Mom's Zucchini Bread
This mom's zucchini bread comes out perfectly moist every single time, and it disappears just as fast as it comes out of the oven. The recipe makes two generous loaves, so there's always enough to enjoy now and save one for later — it freezes beautifully and stays fresh in the refrigerator for weeks.
Ingredients
- 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
- 2¼ cups white sugar
- 3 tsp vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Gather all ingredients. Preheat the oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.2. Sift the flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.3. In a separate large bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until well combined. Add the flour mixture and beat until a smooth batter forms.4. Fold in the shredded zucchini and chopped walnuts by hand until evenly distributed.5. Divide the batter evenly between the two prepared loaf pans.6. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.7. Cool in the pans on a wire rack for 20 minutes. Run a knife around the edges, then carefully invert onto the rack and cool completely before slicing.
Notes
- Don't squeeze the moisture out of the zucchini — that natural moisture is what keeps the bread so tender.
- Walnuts are optional. Pecans or chocolate chips work great as substitutes.
- Wrap loaves tightly and store at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
- For muffins, bake in a greased muffin tin at 325°F for 20–25 minutes.
Nutrition Facts
- Calories: 256
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Total Sugars: 19g
- Protein: 3g
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 23mg
- Vitamin C: 2mg
- Sodium: 171mg
- Calcium: 29mg
- Iron: 1mg
- Potassium: 96mg