I absolutely love Mom’s Zucchini Bread Recipe because it feels like biting into a warm hug from the oven. The subtle sweetness paired with the moist texture from the shredded zucchini makes it a perfect treat any time of the day. Whether you’re baking it for a cozy breakfast, an afternoon snack, or a comforting dessert, this bread never fails to bring a smile to my family’s faces.
When I first tried this recipe, I was surprised at how simple ingredients come together to make something this flavorful and tender. You’ll find that the cinnamon and vanilla add a lovely depth, while the walnuts give a delightful crunch. Trust me, once you try Mom’s Zucchini Bread Recipe, it will become your go-to for using up all that zucchini lurking in your fridge!
Why You’ll Love This Recipe
- Moist and Tender Texture: The zucchini keeps the bread wonderfully moist without being soggy.
- Simple Ingredients: You probably already have everything in your pantry, making it easy to whip up anytime.
- Family Favorite: My family goes crazy for this bread, and I bet yours will too!
- Versatile and Delicious: Perfect for breakfast, snack, or dessert – the cinnamon and walnuts elevate it just right.
Ingredients You’ll Need
Each ingredient here plays a role in bringing out the best in Mom’s Zucchini Bread Recipe. You want to make sure to have fresh zucchini and good-quality walnuts to really elevate the flavors, and sift the dry ingredients for a lighter texture.
- All-purpose flour: The foundation for a soft, tender crumb; be sure to scoop it lightly to avoid a dense loaf.
- Salt: Just enough to balance sweetness and bring out the flavors.
- Baking powder and baking soda: These work together to give the bread the perfect rise.
- Ground cinnamon: Adds warm spice-go ahead and adjust to your taste.
- Eggs: The binder that gives structure and richness.
- Vegetable oil: Keeps the bread moist without drying it out like butter might.
- White sugar: Sweetness that s perfectly balanced by the zucchini.
- Vanilla extract: A simple addition that deepens the flavor profile.
- Shredded zucchini: The star of the show! Use fresh and finely shredded for best texture.
- Chopped walnuts: Adds a satisfying crunch and nutty flavor.
Variations
I love to tweak Mom’s Zucchini Bread Recipe depending on the season and my mood – it s such a flexible base that you can make it your own effortlessly.
- Add raisins or chocolate chips: My kids absolutely love when I sneak in chocolate chips for an extra sweet surprise.
- Swap walnuts for pecans or almonds: Variety keeps the texture interesting, and sometimes I toast the nuts for deeper flavor.
- Make it gluten-free: I ve had success using a 1-to-1 gluten-free flour blend-just watch the baking time carefully.
- Reduce sugar: If you prefer less sweet, you can cut back on the sugar by about 1/4 cup without sacrificing moisture.
How to Make Mom’s Zucchini Bread Recipe
Step 1: Prep and sift your dry ingredients
Start by preheating the oven to 325°F (165°C) and grease and flour two 8×4-inch loaf pans. In a large bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Sifting here is key-it helps to combine everything evenly and ensures your bread will have that light, fluffy texture that I adore.
Step 2: Mix wet ingredients thoroughly
In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract together using an electric mixer until well combined. This step is where all the magic starts – the batter becomes smooth and glossy, which will help your bread bake evenly. When I first tried skipping this, the texture was a little off, so don t rush it!
Step 3: Combine batter and fold in zucchini and nuts
Add the sifted dry ingredients to the wet mixture and beat until fully incorporated. Then, gently stir in the shredded zucchini and chopped walnuts. The zucchini adds moisture without any fuss, and as you stir, you’ll notice the batter take on a thick, inviting consistency.
Step 4: Bake to golden perfection
Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for about 40 to 60 minutes, but start checking around 40 minutes by inserting a toothpick in the center-it should come out clean or with just a few crumbs attached. When I baked it at the higher end of the time, the crust got beautifully golden without drying the center, so be patient!
Step 5: Cool and remove with care
Let the loaves cool in their pans on a wire rack for about 20 minutes. Then carefully run a knife around the edges to loosen them before inverting onto the rack to cool completely. This helps prevent any sticky mess and keeps the bread from falling apart-something I learned the hard way!
Pro Tips for Making Mom’s Zucchini Bread Recipe
- Drain Excess Moisture: I ve found that squeezing any extra water from zucchini helps prevent soggy bread layers.
- Don t Overmix: Over-beating can make your bread tough, so mix just until ingredients are combined.
- Use Fresh Spices: Freshly ground cinnamon adds a noticeable flavor boost compared to the pre-ground stuff.
- Pan Size Matters: If you use larger pans, your bread will bake faster but might be less tall-stick to two 8×4-inch pans for best results.
How to Serve Mom’s Zucchini Bread Recipe
Garnishes
I usually serve slices plain because the bread s flavor really shines on its own, but a light spread of cream cheese or butter brings a lovely creamy contrast that my family loves on chilly mornings. Sprinkling a bit of powdered sugar can make it feel extra special for guests.
Side Dishes
This zucchini bread pairs beautifully with a hot cup of coffee or tea for breakfast or snack time. I also like serving it alongside fresh fruit or a yogurt parfait for a balanced brunch spread.
Creative Ways to Present
For a festive occasion, I ve stacked slices into a rustic bread basket lined with a colorful cloth napkin for family-style serving. Another fun idea is to cut the loaf into mini muffins for parties or to freeze for grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
I wrap leftover zucchini bread tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. This keeps it soft and moist without drying out.
Freezing
Freezing Mom’s Zucchini Bread Recipe works great-just wrap slices or whole loaves in foil and then place them in a freezer bag. When I m lazy, I freeze slices individually for easy thawing later.
Reheating
To reheat, I prefer popping slices in the toaster oven or warming them wrapped in foil at 300°F for about 10 minutes – it revives that fresh-from-the-oven warmth without drying them out.
FAQs
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Can I use frozen zucchini for Mom’s Zucchini Bread Recipe?
Yes, you can use frozen zucchini, but be sure to thaw it thoroughly and squeeze out as much moisture as possible before adding it to the batter to avoid soggy bread.
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How do I know when the zucchini bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with just a few dry crumbs, your bread is done. If the toothpick has wet batter, it needs more time.
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Can I substitute nuts if I have allergies?
Absolutely! You can omit the walnuts or replace them with seeds like sunflower or pumpkin seeds for a similar crunch without the allergens.
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Is this zucchini bread recipe suitable for freezing?
Yes, it freezes very well. Wrap tightly and store in the freezer for up to 3 months, then thaw before reheating.
Final Thoughts
Mom’s Zucchini Bread Recipe really holds a special place in my kitchen and heart. It s one of those recipes that not only makes use of fresh summer zucchini but also brings a sense of nostalgia and comfort no matter the season. I hope you ll give this recipe a try and that it becomes as beloved in your home as it is in mine. Baking this bread is like sharing a little piece of joy-and who doesn’t want that?
Print
Mom’s Zucchini Bread Recipe
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 1 hr 15 mins
- Yield: 24 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Mom’s Zucchini Bread is a moist, flavorful quick bread bursting with the warm spices of cinnamon and the delightful texture of shredded zucchini and crunchy walnuts. Perfect for breakfast, snacks, or dessert, this classic recipe combines simple ingredients to create a comforting loaf that’s easy to bake and sure to please the whole family.
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 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
Add-ins
- 1 cup chopped walnuts
Instructions
- Prepare Pans and Preheat Oven: Gather all ingredients and preheat your oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans thoroughly to ensure the bread does not stick.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to evenly distribute the leavening agents and spice.
- Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs, vegetable oil, white sugar, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the sifted dry ingredients to the wet mixture, beating well until the batter is smooth and homogeneous.
- Add Zucchini and Walnuts: Stir in the shredded zucchini and chopped walnuts carefully until they are evenly incorporated throughout the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops. Bake in the preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Once baked, remove the loaves from the oven and allow them to cool in the pans on a wire rack for about 20 minutes.
- Remove from Pans and Finish Cooling: Run a table knife around the edges to loosen the loaves, then gently invert the pans to transfer the bread to the wire racks. Let the bread cool completely before slicing and serving.
Notes
- Make sure to shred zucchini finely and squeeze out excess moisture if needed to avoid a soggy bread.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- For a sweeter or spicier flavor, adjust the amount of sugar or cinnamon to your preference.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Letting the bread cool completely before slicing ensures clean, even slices.
Nutrition
- Serving Size: 1 slice (approx. 1/24th of loaf)
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
