I’ve got to tell you, Mom’s Zucchini Bread Recipe is one of those comforting classics that never fails to impress. It’s moist, packed with warm cinnamon flavor, and those little bits of zucchini make it extra tender without being overpowering. Whether you’re craving a cozy breakfast treat or a sweet afternoon snack with your coffee, this zucchini bread fits the bill perfectly.
When I first tried Mom’s Zucchini Bread Recipe, I was amazed at how simple ingredients could transform into such a delicious loaf. You’ll find that the combination of cinnamon and walnuts adds just the right touch of warmth and crunch, making it a family favorite that s great for sharing or keeping all to yourself. Plus, it’s a sneaky way to get some veggies into your day without even thinking about it!
Why You’ll Love This Recipe
- Moist and Flavorful: The shredded zucchini keeps the bread incredibly moist without making it soggy.
- Simple and Straightforward: Uses everyday ingredients you probably already have in your pantry.
- Perfect for Any Occasion: Great for breakfast, snack time, or even a dessert with a cup of tea.
- Family Approved: Everyone I know who tries this stuff ends up asking for more!
Ingredients You’ll Need
These ingredients come together beautifully to create that signature texture and flavor in Mom’s Zucchini Bread Recipe. When choosing your zucchini, try to find medium-sized ones that aren t overly watery for the best results.
- All-purpose flour: Provides a tender crumb; be sure to measure it properly by spooning into your cup then leveling off.
- Salt: Balances out the sweetness and enhances the other flavors.
- Baking powder and baking soda: These leavening agents make your bread rise perfectly fluffy.
- Ground cinnamon: Adds that warm, spicy aroma that s essential for zucchini bread.
- Large eggs: Help bind everything together and contribute to the bread s structure.
- Vegetable oil: Keeps the bread moist and tender; I love how neutral it tastes here.
- White sugar: Sweetness that complements the cinnamon and zucchini perfectly.
- Vanilla extract: Adds a deeper flavor complexity that really elevates the bread.
- Shredded zucchini: The star ingredient – fresh and finely shredded so it blends in beautifully.
- Chopped walnuts: Adds crunch and nutty flavor; you can toast them lightly for extra oomph.
Variations
I love encouraging you to make this recipe your own! There are so many fun ways to adjust Mom’s Zucchini Bread Recipe to fit your tastes or dietary needs without sacrificing flavor or texture.
- Nut-free version: I ve swapped walnuts for sunflower seeds when friends have nut allergies and it works just as well.
- Using whole wheat flour: For a healthier twist, I replace half the all-purpose flour with whole wheat and still get amazing results.
- Add chocolate chips: My kids go crazy when I sneak in a handful of semi-sweet chips right before baking.
- Spiced version: A pinch of nutmeg or cardamom added to the cinnamon gives it a cozy fall vibe that s perfect for chilly mornings.
How to Make Mom’s Zucchini Bread Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by sifting together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon into a large bowl. This step ensures the leavening agents are evenly distributed, and the cinnamon blends smoothly throughout the bread. I always sift because it avoids little flour lumps, giving you a finer, fluffier texture.
Step 2: Beat Together the Wet Ingredients
In a separate large bowl, beat the eggs, vegetable oil, white sugar, and vanilla extract until everything is fully combined and smooth. I find using an electric mixer here really speeds things up and helps create a light, airy batter. This step is important – thorough mixing here means a tender crumb later.
Step 3: Combine and Add Zucchini and Walnuts
Slowly add the flour mixture to your wet ingredients and beat well until just combined – don t overmix or you ll risk a tough bread. Then gently fold in the shredded zucchini and chopped walnuts. I always squeeze out a bit of excess moisture from my shredded zucchini using a clean kitchen towel to avoid a soggy loaf.
Step 4: Bake Your Bread to Perfection
Pour the batter evenly into two greased and floured 8×4-inch loaf pans and bake in a preheated oven at 325°F (165°C) for about 40 to 60 minutes. I recommend checking around 40 minutes by inserting a toothpick into the center – once it comes out clean, you re golden! Letting the bread cool in the pans for 20 minutes before transferring to a wire rack prevents it from falling apart.
Pro Tips for Making Mom’s Zucchini Bread Recipe
- Don t Skip Sifting: It really makes a difference in texture by evenly mixing your dry ingredients and avoiding clumps.
- Manage Moisture: Squeeze out excess water from the shredded zucchini to keep your loaf from getting soggy.
- Watch Your Baking Time: Ovens vary, so start checking your bread at 40 minutes to avoid overbaking and drying it out.
- Cool Properly: Cooling in the pan for 20 mins prevents cracks and sticking, making your bread easier to remove and slice.
How to Serve Mom’s Zucchini Bread Recipe
Garnishes
I often spread a little softened butter or cream cheese on a warm slice – it s simple but adds richness I absolutely adore. Sometimes, I sprinkle a dusting of powdered sugar or drizzle a bit of honey for a touch of extra sweetness when serving to guests. These little touches really bring out the flavor without overwhelming the bread s natural goodness.
Side Dishes
Pairing this zucchini bread with a hot cup of coffee or tea is my go-to. For brunch, I like serving it alongside scrambled eggs or a fresh fruit salad to add a light balance. It s also wonderful next to yogurt or cottage cheese if you want a fuller meal vibe.
Creative Ways to Present
For special occasions, I like to slice the zucchini bread and arrange the pieces in a pretty basket lined with a colorful napkin-simple but inviting. Another fun idea is to toast slices slightly and top with ricotta and a drizzle of honey for an elegant twist. I ve even gifted mini loaves wrapped in parchment paper tied with twine-those always get rave reviews!
Make Ahead and Storage
Storing Leftovers
I store leftover zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, and it stays soft and flavorful. If I need to keep it longer, the fridge works well too, although I like to bring slices back to room temp before eating to revive the texture.
Freezing
Freezing this bread is fantastic for batch making. I slice it first, then freeze the slices individually on a tray before transferring them to a freezer bag. This way, I can grab just what I need without thawing the whole loaf, and the texture holds up nicely after thawing overnight in the fridge.
Reheating
To reheat, I pop slices in the toaster oven or a warm skillet for a few minutes until crispy on the edges and soft inside. If you re using a microwave, heat in short bursts to avoid drying it out. Adding a pat of butter before reheating makes it taste freshly baked again!
FAQs
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Can I use yellow squash instead of zucchini in Mom’s Zucchini Bread Recipe?
Absolutely! Yellow squash has a similar water content and mild flavor, so it works perfectly as a substitute. Just shred and squeeze out the excess moisture like you would zucchini for the best texture.
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How do I know when Mom’s Zucchini Bread is done baking?
The best way is to insert a toothpick in the center – if it comes out clean or with just a few moist crumbs (not wet batter), the bread is done. Also, the loaf should pull away slightly from the pan edges and have a golden brown top.
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Can I make this bread dairy-free or gluten-free?
For dairy-free, this recipe is already great since it uses oil instead of butter. For gluten-free, try substituting an all-purpose gluten-free flour blend, but expect a slightly different texture. Adding xanthan gum can help mimic the original crumb.
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Why does my zucchini bread sometimes turn out soggy?
Usually this happens when too much moisture from the zucchini isn t squeezed out or when the bread is underbaked. Be sure to thoroughly drain the shredded zucchini and poke the bread with a toothpick to check for doneness before removing it from the oven.
Final Thoughts
Mom’s Zucchini Bread Recipe holds a special place in my heart because it s simple, reliable, and always delicious-like a warm hug from the kitchen. Sharing it with friends and family makes it even better, and I know you ll love how easy it is to pull together whenever zucchini season rolls around. Give it a try and see for yourself why this has become a go-to favorite in my home!
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
- Diet: Vegetarian
Description
This classic Mom’s Zucchini Bread recipe yields moist, flavorful loaves packed with shredded zucchini and crunchy walnuts, balanced with cinnamon and vanilla. Perfect for a comforting snack or breakfast treat, this easy-to-make bread is baked to golden perfection and is sure to delight with every slice.
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
Add-ins
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare pans and oven: Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans thoroughly to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and ground cinnamon to evenly combine and aerate the mixture.
- Mix 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 well combined and smooth.
- Combine wet and dry ingredients: Add the sifted flour mixture into the wet ingredients and beat well until fully incorporated without overmixing to retain a tender texture.
- Add zucchini and walnuts: Gently stir in the shredded zucchini and chopped walnuts until evenly distributed throughout the batter.
- Fill pans with batter: Pour the prepared batter evenly into the two greased and floured 8×4-inch loaf pans, smoothing the tops.
- Bake the bread: Place the pans in the preheated oven and bake for 40 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool in pans: Remove the pans from the oven and let the bread cool in the pans on a wire rack for 20 minutes to set slightly.
- Remove from pans and cool completely: Run a thin table knife around the edges to loosen the loaves, then carefully invert them onto a wire rack. Allow the bread to cool completely before slicing and serving.
Notes
- Ensure zucchini is shredded finely to blend smoothly into the batter.
- Do not overmix the batter after adding the flour to avoid tough bread.
- Use fresh baking powder and baking soda for best rising results.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/24 of loaf)
- Calories: 180
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
