Mom’s Zucchini Bread

This Mom’s Zucchini Bread is a classic, nostalgic recipe that yields two incredibly moist and flavorful loaves. It uses simple pantry staples and fresh zucchini to create a sweet, spiced bread that stays soft for days.

You will love the tender crumb filled with crunchy walnuts and the warm aroma of cinnamon that fills your kitchen while it bakes.

Recipe Details

• Flavor Profile: This bread is perfectly sweet with a prominent cinnamon spice flavor and a rich vanilla background, complemented by the nutty taste of walnuts.
• Texture: Expect a dense yet soft and moist texture that isn’t too heavy, with a nice crunch from the nuts.
• Time: The active prep time is about 15 minutes, with a bake time of 40 to 60 minutes.
• Difficulty: Easy. It involves straightforward mixing and baking, making it perfect for beginning bakers.

What You’ll Need

To make this recipe, you will need two 8×4-inch loaf pans and a wire cooling rack. You will also need a sifter (or a fine-mesh sieve) for the dry ingredients and an electric mixer to ensure the batter is perfectly combined. The ingredients are standard baking items like flour, sugar, and oil, plus fresh zucchini and walnuts.

Ingredient Notes

• Zucchini – You need about 2 cups of shredded zucchini. There is no need to peel it first; the skin adds nutrition and color.
• Vegetable Oil – This provides the moisture for the bread. Unlike butter, oil ensures the bread stays soft and moist even after cooling.
• Walnuts – Chopped walnuts add a wonderful texture and earthy flavor. You can toast them lightly beforehand for extra depth, though it is not required.
• Cinnamon – Ground cinnamon is the primary spice here. You can adjust the amount to taste, but the tablespoon called for gives a lovely warmth.
• White Sugar – This recipe uses 2 1/4 cups of white sugar to sweeten the large batch of batter and help create a tender crust.

Add-ins and Substitutions

• Nut Free: If you have a nut allergy or simply don’t like walnuts, you can omit them entirely or substitute them with chocolate chips for a sweeter treat.
• Spices: Feel free to add a pinch of nutmeg or ground cloves along with the cinnamon for a more complex spice profile.
• Dried Fruit: Raisins or dried cranberries can be stirred in along with the zucchini for a chewy, sweet addition.

How to Make Mom’s Zucchini Bread

1. Prep: Gather all your ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans to prevent sticking.
2. Sift dry ingredients: In a large bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Sifting helps aerate the flour and ensures the spices are evenly distributed.
3. Beat wet ingredients: In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract together using an electric mixer until the mixture is fully combined.
4. Combine: Add the sifted flour mixture to the wet ingredients and beat well until everything is incorporated.
5. Fold in mix-ins: Stir in the shredded zucchini and chopped walnuts by hand until they are well combined throughout the batter.
6. Bake: Pour the batter evenly into the two prepared loaf pans. Bake in the preheated oven for 40 to 60 minutes.
7. Check for doneness: The bread is done when a toothpick inserted into the center comes out clean.
8. Cool: Let the loaves cool in the pans on a wire rack for 20 minutes.
9. Remove from pans: Run a table knife gently around the edges of the pans to loosen the bread. Invert the loaves carefully onto the wire rack and let them cool completely before slicing.

Pro Tip: Do not squeeze the liquid out of the zucchini for this recipe. The moisture from the shredded zucchini is essential for hydrating the batter and creating that ultra-moist texture.

Recipe Tips

• Grease and flour: Don’t skip greasing and flouring the pans. Zucchini bread can be sticky, and this step ensures your loaves come out cleanly.
• Watch the oven: Since you are baking two loaves at once, check them around the 40-minute mark. If they are browning too quickly but the center is still raw, you can tent them loosely with foil.
• Room temperature eggs: Using room temperature eggs helps them mix more easily with the oil and sugar, creating a better emulsion.
• Measuring flour: If you don’t have a scale, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag to avoid packing it down.

FAQs

• Can I freeze this bread? Yes, this bread freezes beautifully. Wrap the completely cooled loaves tightly in plastic wrap and then foil. They can be frozen for up to 3 months.
• Why did my bread sink in the middle? This usually happens if the bread is underbaked or if the oven door was opened too frequently during baking. Trust the toothpick test.
• Can I use a different oil? Yes, you can substitute the vegetable oil with melted coconut oil or canola oil. Olive oil might add a flavor that is too strong for this sweet bread.

Serving Suggestions

• Butter: A simple smear of salted butter on a warm slice is absolute perfection.
• Cream Cheese: For a more decadent snack, spread cream cheese over a slice.
• Coffee: This bread pairs wonderfully with a hot cup of coffee or tea in the morning.

Make This Recipe in Advance

This bread actually tastes better the next day as the moisture from the zucchini distributes and the spices meld. You can bake it a day ahead, let it cool completely, and store it wrapped at room temperature. It keeps well on the counter for 3-4 days.

Mom’s Zucchini Bread

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• Author: Samantha Brooks
• Total Time: 1 hour 15 minutes
• Yield: 2 loaves 1x
• Diet: Vegetarian

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Description

This Mom’s Zucchini Bread is a classic, nostalgic recipe that yields two incredibly moist and flavorful loaves. It uses simple pantry staples and fresh zucchini to create a sweet, spiced bread that stays soft for days. You will love the tender crumb filled with crunchy walnuts and the warm aroma of cinnamon that fills your kitchen while it bakes.

See also  Pecan pie lasagna​

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon (adjust to taste)
• 3 large eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini, unpeeled
• 1 cup chopped walnuts

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Instructions

Step 1: Prep the Oven and Pans
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour two 8×4-inch loaf pans generously to ensure the bread releases easily after baking.

Step 2: Sift Dry Ingredients
In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Sifting helps aerate the flour and ensures the spices and leavening agents are evenly distributed throughout the batter.

Step 3: Beat Wet Ingredients
In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract together until the mixture is fully combined and smooth.

Step 4: Combine Mixtures
Add the sifted flour mixture to the wet ingredients. Beat well until everything is fully incorporated and no streaks of flour remain.

Step 5: Fold in Mix-ins
Switch to a spoon or spatula and stir in the shredded zucchini and chopped walnuts by hand. Mix until they are well combined throughout the batter.

Step 6: Bake
Pour the batter evenly into the two prepared loaf pans. Bake in the preheated oven for 40 to 60 minutes.

Step 7: Check for Doneness
The bread is done when a toothpick inserted into the center of the loaf comes out clean.

Step 8: Cool
Allow the loaves to cool in the pans on a wire rack for 20 minutes.

Step 9: Remove and Finish Cooling
Run a table knife gently around the edges of the pans to loosen the bread. Invert the loaves carefully onto the wire rack and let them cool completely before slicing.

Notes

Do Not Squeeze: Do not squeeze the liquid out of the zucchini for this recipe. The moisture from the shredded zucchini is essential for hydrating the batter; removing it will result in dry bread.

Freezer Friendly: This bread freezes beautifully. Wrap the completely cooled loaves tightly in plastic wrap and then foil. They can be frozen for up to 3 months and thawed at room temperature.

Prevent Over-Browning: Since you are baking two loaves at once, check them around the 40-minute mark. If the tops are browning too quickly but the center is still raw, tent them loosely with aluminum foil for the remainder of the baking time.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 1/12 of a loaf)
• Calories: 256
• Sugar: 19g
• Sodium: 171mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 23mg

Keywords: mom's zucchini bread, moist zucchini bread recipe, homemade quick bread, walnut zucchini loaf, cinnamon spice bread