Simple Recipes

Mom’s Zucchini Bread Recipe

Mom’s Zucchini Bread Recipe

Skip to Recipe

There’s a reason this recipe has been passed down in kitchens for generations — Mom’s Zucchini Bread is everything a quick bread should be: moist, tender, warmly spiced, and just sweet enough. It’s the perfect way to use up that garden zucchini overflow, and with two loaves in every batch, you’ll have plenty to share (or freeze for later).

What Is Mom’s Zucchini Bread?

Zucchini bread is a sweet quick bread made by folding shredded zucchini into a cinnamon-spiced batter, then baking it low and slow until it turns golden and fragrant. Unlike yeast breads, it relies on baking powder and baking soda for lift, which means no rising time — just mix, pour, and bake.

This particular version is a beloved family classic, the kind of recipe scrawled on an index card and handed down through generations. It’s simple, dependable, and endlessly comforting, with grated zucchini keeping every slice incredibly moist and chopped walnuts adding a satisfying crunch in every bite.

Tips for Cooking and Prepping

#1: Don’t skip squeezing (or do it right)

This recipe doesn’t require draining the zucchini before mixing, but if your zucchini is especially watery, a light pat with a paper towel helps keep the batter from becoming too loose.

#2: Use the small holes on your grater

Finely grated zucchini blends seamlessly into the batter and bakes up tender, while large shreds can make the bread feel stringy or unevenly cooked.

#3: Sift your dry ingredients thoroughly

Sifting the flour, salt, baking powder, baking soda, and cinnamon together ensures the leaveners are evenly distributed so your loaves rise consistently without any bitter pockets.

#4: Don’t overmix once the flour goes in

Beat just until the flour mixture is combined with the wet ingredients; overmixing develops gluten and can leave you with a dense, tough loaf instead of a tender crumb.

#5: Check both loaves for doneness separately

Ovens can bake unevenly, so test each loaf individually with a toothpick in the center rather than assuming they’ll finish at exactly the same time.

#6: Let the bread cool before slicing

Cutting into zucchini bread too soon can cause it to crumble or gum up; letting it cool fully helps the crumb set and makes for cleaner slices.

Recipe Variations and Substitutes

Swap the walnuts for pecans or chocolate chips if you want a different flavor twist, or leave the nuts out entirely for a nut-free version. You can also add a handful of raisins, a pinch of nutmeg, or a teaspoon of orange zest to customize the flavor to your family’s taste.

Serving Suggestions

Enjoy a warm slice plain, or spread it with a little butter or cream cheese for extra richness. It also makes a lovely addition to a brunch spread alongside fresh fruit and coffee, or as an afternoon snack with a cup of tea.

Storing, Make-Ahead, and Freezing Tips

Store cooled zucchini bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap each cooled loaf (or individual slices) tightly in plastic wrap and foil, then freeze for up to 3 months — thaw at room temperature before serving.

FAQs

Do I need to peel the zucchini before grating it?

No, there’s no need to peel it — the skin is tender, adds subtle color flecks throughout the bread, and softens completely during baking.

Why is my zucchini bread soggy in the middle?

This usually happens if the bread is underbaked or if the zucchini released excess moisture; make sure to bake until a toothpick comes out clean and let the loaves cool fully before slicing.

Can I make this recipe into muffins instead of loaves?

Yes, this batter works well as muffins — just fill lined muffin cups about two-thirds full and reduce the baking time to roughly 20 to 25 minutes, checking for doneness with a toothpick.

Can I reduce the sugar in this recipe?

You can trim the sugar by up to a quarter cup without drastically changing the texture, though keep in mind the sugar also contributes to the bread’s moist texture and browning.

How do I know when the zucchini bread is fully baked?

Insert a toothpick into the center of each loaf; if it comes out clean or with just a few moist crumbs, the bread is done, which typically takes 40 to 60 minutes at 325°F.

Mom’s Zucchini Bread Recipe

Prep time: 15 min | Cook time: 40 min | Total time: 55 min | Servings: 24

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 2.25 cups white sugar
  • 3 teaspoons vanilla extract

Mix-Ins

  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Instructions

  1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans.
  2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
  4. Stir in shredded zucchini and chopped walnuts until well combined.
  5. Pour batter into the prepared pans.
  6. 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.
  7. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

This recipe makes two 8×4-inch loaves, so it’s perfect for sharing or freezing one for later. For a fun twist, sprinkle a little extra cinnamon sugar over the batter before baking for a lightly crisp top.

Timothy

Leave a Reply