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
Units
Scale
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
