Mom’s Zucchini Bread

The aroma of warm, spiced bread wafting through the house brings back countless memories of my mother baking in the kitchen. Mom’s Zucchini Bread is a comforting treat that takes about an hour to prepare and bake, resulting in a moist and flavorful loaf that everyone will adore. The combination of zucchini, walnuts, and warm spices creates a delightful balance in flavor, ensuring it’s not just a way to use up excess garden zucchini but a cherished family recipe.

This recipe is perfect for anyone who loves to bake or wants a delicious homemade treat to share with friends and family. It’s ideal for gatherings, brunches, or simply as a delightful snack throughout the week. If you want to make it ahead of time, you can easily store loaves in the freezer for a quick treat later.

Why You’ll Love This Recipe

• It’s a fantastic way to use up extra zucchini from your garden.
• The bread has a perfectly moist texture every time.
• The combination of walnuts and cinnamon enhances the flavor profile.
• It makes for a great breakfast or snack any day of the week.

What You’ll Need

Gather these ingredients to bake this delightful bread.

For the Bread

• 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

Note: For a healthier alternative, use coconut oil instead of vegetable oil.

Substitutions & Swaps

• Use whole wheat flour for added fiber.
• Substitute applesauce for vegetable oil for a lighter loaf.
• Replace walnuts with pecans for a different nut flavor.
• Omit nuts for a nut-free version.

How to Make It

Follow these steps to create a delicious loaf of zucchini bread.

Gather

Gather all ingredients.

Preheat

Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.

Sift

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Beat

Beat the eggs, oil, sugar, and vanilla in a separate large bowl with an electric mixer until well combined. Add the flour mixture and beat until a smooth batter forms.

Fold

Fold in the shredded zucchini and chopped walnuts by hand until evenly distributed.

Divide

Divide the batter evenly between the two prepared loaf pans.

Bake

Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool

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.

How to Store It

Fridge: up to 1 week in an airtight container.
Freezer: yes, you can freeze for up to 3 months.
Reheat: microwave for 15-20 seconds or warm in the oven for 10 minutes.

Tips for Best Results

• Use freshly shredded zucchini for the best moisture content.
• Allow the bread to cool completely before slicing for cleaner cuts.
• Add chocolate chips for an extra treat if desired.

Serving Suggestions

• Serve warm with butter for a delightful breakfast.
• Pair with coffee or tea for a cozy afternoon snack.
• Enjoy as dessert, topped with cream cheese frosting.