Mom’s Zucchini bread is truly the best zucchini bread recipe ever. Similar to cake but loaded with bits of actual zucchini this recipe it completely mouth watering!
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My Mom’s Zucchini Bread is a moist and delicious treat. here: This zucchini bread recipe is easy and includes delicious ingredients like fresh zucchini, a hint of cinnamon, and hearty walnuts for a little something extra.
If you like easy bread recipes, you will love these recipes. And, if you want a twist on the zucchini bread, you love these zucchini chocolate chip muffins.
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What We Love About This Easy Zucchini Bread Recipe
Making zucchini bread recipes is simple and not time consuming. First you start by mixing all of the components for your bread base. Adding the sugar, cinnamon, walnuts, and grated zucchini make this bread over the top. What makes it the best? Well, the hidden bits of zucchini but the sweetness of the sugar and the cinnamon give it overall delicious texture!
- 10 Minute Prep: Such a simple and easy recipe.
- Easy Ingredients: All found in pantry and a great way to use the abundance of zucchini from your garden.
- Family Friendly: Everyone will love this amazing dessert bread.
- Adaptable: Can make it low-carb, low-cal or dairy free, etc…
Ingredient Notes for Mom’s Zucchini Bread Recipe
- All Purpose Flour: This easy recipe can use any flour that you like.
- Seasoning: Salt, baking soda, baking powder and cinnamon.
- Eggs: 3 Large eggs.
- Vegetable Oil: This adds moisture to your bread.
- Sugar: Use white sugar or sugar substitute for a low calorie version of this recipe.
- Zucchini: Peel and shredded zucchini. Use a box grater or food processor.
- Walnuts, chopped.
Equipment Needed
How to Make Mom’s Zucchini Bread
These are the basic steps for making moist zucchini bread. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, grease and flour two 8×4 inch loaf pans and then preheat oven to 325 degrees.
STEP 2: MIX
Next, sift flour, salt, baking powder, soda and cinnamon together into a large bowl and then in a separate bowl, beat eggs, oil, vanilla and sugar together. Next, add sifted dry ingredients to the creamed mixture and beat well. Fold in zucchini and nuts until well combined.
STEP 3: BAKE
Pour batter into prepared pans. Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Finally, cool in pans on rack for 20 minutes and then remove bread from pans and completely cool.
Prep and Storage Tips for Moist Zucchini Bread Recipes
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Make this bread when you have beautiful, fresh zucchini and freeze. That way you can pull out this bread and enjoy whenever you like.
HOW TO STORE THIS RECIPE
Store well wrapped in aluminum foil or in an airtight contianer.
HOW TO FREEZE THIS RECIPE
Allow to cool completely, Wrap tightly with plastic wrap, place in freezer zipper storage bag and label with the date. Freeze for up to 6 months.
Frequently Asked Questions about Best Zucchini Bread Ever
Whole Wheat Flour or a gluten-free flour alternative can be used. Also, try a sugar substitute in this delicious zucchini bread recipe.
Of course, try grating fresh nutmeg to taste and combine flour or a hint of ginger if you prefer.
Indeed, double this recipe and have extra of this moist zucchini bread recipe.
Yes, the skin is fine, it adds nutrients and melts right into the bread.
Expert Tips for Making This Zucchini Bread Moist Recipe
- Add Raisins: Raisins or dried cranberries are a wonderful addition to this zucchini bread recipe.
- Slather: With Copycat Texas Roadhouse Cinnamon Honey Butter!
- Variation tip: Make the bread into portable muffins.
- Alternate ingredient/Substitution/Addition: Feel free to add as many tips as you need in this section
- Savory Version: Instant Pot Garlic Parmesan Monkey Bread.
What to Serve with Mom’s Zucchini Bread
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Mom’s Zucchini Bread
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups sugar
- 3 teaspoons vanilla extract
- 2 cups zucchini, grated
- 1 cup walnuts, chopped
Instructions
- Grease and flour two 8×4 inch loaf pans.
- Preheat oven to 325 degrees.
- Sift flour, salt, baking powder, soda and cinnamon together into a bowl.
- In a separate bowl, beat eggs, oil, vanilla and sugar together.
- Add sifted dry ingredients to the creamed mixture and beat well.
- Stir in zucchini and nuts until well combined.
- Pour batter into prepared pans.
- Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean.
- Cool in pans on rack for 20 minutes.
- Remove bread from pans and completely cool.
Expert Tips
- Add Raisins: Raisins or dried cranberries are a wonderful addition to this zucchini bread recipe.
- Slather: With Copycat Texas Roadhouse Cinnamon Honey Butter!
- Variation tip: Make the bread into portable muffins.
- Alternate ingredient/Substitution/Addition: Feel free to add as many tips as you need in this section
- Savory Version: Instant Pot Garlic Parmesan Monkey Bread.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Indeed best zucchini bread recipe! Thanks a lot for sharing this super tasty recipe, highly recommended!
This bread was easy and delicious. Thank you!
Perfect, I needed a recipe to use up the last of my zucchini and this was delicious. Loved the walnuts in there, too.
So amazing!!!
A family favorite! We always give small loaves as gifts over the holidays. Your mom’s recipe is delicious!
I’m so sad summer is over and with it departs zucchini bread season, too 🙁 Thank you so much for the graet tips on freezing the bread- I’m so excited to eat this zucchini bread all year round!
This recipe is great! I love it with a little bit of cream cheese spread on it…so good!