Go Back
–+ servings
Mom's Zucchini Bread

Mom's Zucchini Bread

This Mom's Zucchini Bread is moist and delicious, perfect for kids and can be easily frozen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 24 slices
Calories 256 kcal

Equipment

  • loaf pans
  • Electric Mixer
  • Sifter

Ingredients
  

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
  • 2.25 cups white sugar
  • 3 teaspoons vanilla extract

Mix-ins

  • 2 cups shredded zucchini
  • 1 cup chopped walnuts

Instructions
 

Preparation

  • Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf 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 shredded zucchini and chopped 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.

Notes

This recipe makes two loaves and freezes well. It can be stored in the refrigerator for weeks.

Nutrition

Serving: 1sliceCalories: 256kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 23mgSodium: 171mgPotassium: 96mgFiber: 1gSugar: 19gVitamin C: 2mgCalcium: 29mgIron: 1mg
Keyword baking, Dessert, quick bread, Vegetable Bread, Zucchini Bread
Tried this recipe?Let us know how it was!